Global handbook on food and water safety : for the education of food industry management, food handlers, and consumers /

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Bibliographic Details
Author / Creator:	De Leon, Sonia Yuson.
Imprint:	Springfield, Ill. : Charles C. Thomas, ©2003.
Description:	1 online resource (xxx, 318 pages) : illustrations
Language:	English
Subject:	Food service -- Sanitation -- Handbooks, manuals, etc. Food -- Safety measures -- Handbooks, manuals, etc. Food handling -- Handbooks, manuals, etc. Food industry and trade -- Safety measures -- Handbooks, manuals, etc. Food -- Toxicology -- Handbooks, manuals, etc. Food handling -- Safety measures -- Handbooks, manuals, etc. Water-supply -- Safety measures -- Handbooks, manuals, etc. Water-supply -- Sanitation -- Handbooks, manuals, etc. Water -- Toxicology -- Handbooks, manuals, etc. Food handling. Food handling -- Safety measures. Food industry and trade -- Safety measures. Food -- Safety measures. Food service -- Sanitation. Food -- Toxicology. Water-supply -- Safety measures. Water -- Toxicology. Food Contamination -- prevention & control. Food Handling -- standards. Water Pollution -- prevention & control. Handbooks and manuals. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11246334

Hidden Bibliographic Details
Other authors / contributors:	Meacham, Susan L. Claudio, Virginia Serraon, 1932-
ISBN:	9780398084219 0398084211 039807402X 9780398074029 0398074038 9780398074036
Notes:	Includes bibliographical references and index. Print version record.
Summary:	"This book is a reference on food and water safety that will be useful for food managers, trainers/educators, food handlers, and consumers worldwide. The first two chapters emphasize the importance of food and water safety on health and life maintenance. Each chapter has an introductory paragraph that states the objective and scope of the chapter text. Definitions of useful terms, tables, and illustrations serve to make the key points better understood and easier to remember. Review questions at the end of each chapter enhance the learning experience, and the chapter references will give the reader a chance to delve into areas of interest for further information. A unique feature of this book is the segment on foodborne disease outbreaks. A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities. Numerous examples of etiologic agents that cause illness from contaminated food and water are discussed. Guidelines to supply safe food and water for emergencies that include preparedness in case of bioterrorism, power outage, floods, hurricanes, and other disasters are given. Practical guidelines about food and water safety when handling foods throughout the food chain are explored in each chapter. In addition, a glossary of terms commonly used in food and water safety, with cross-references to the chapter contents, is included. In light of global trade and increasing cultural diversity in food consumption, this book also deals with challenges for the future to ensure a safe water and food supply."--Jacket.
Other form:	Print version: De Leon, Sonia Y. Global Handbook on Food and Water Safety : For the Education of Food Industry Management, Food Handlers, and Consumers. Springfield : Charles C Thomas Publisher, LTD, ©2003 9780398074029

Table of Contents:

Importance of Food and Water Safety
Food and Water Safety: Effects on Health
Food and Water Safety: Socioeconomic Considerations
Reporting Foodborne Illnesses
Benefits of Safe Water and Food Supply
Water Safety
Importance of Water Supply, Safety, and Sanitation
Ensuring Water Safety
Water Safety Systems in Industry and Institutions
Recreational Water Facilities
Water Safety During Travel
Guidelines for Drinking Water
Water Safety in Emergencies
Ensuring Water Availability and Safety in the Future
Policies and Guidelines for Water Safety
Food Safety Systems
The Need for Food Safety Systems
5 S Good Housekeeping System
Food Control
Food Control of Meat and Poultry
Food Control of Fish and Shellfish Products
Food Control of Fruits and Vegetables
National Food Control
Regional Food Control
Risk Analysis
The World Trade Organization
Sanitary and Phytosanitary Standards Agreement
Consumers' Concerns in Food Control
Consumers' Need to Be Informed Through Food Safety Web Sites
Control of Microbiological Hazards
Classification of Microorganisms and Relative Sizes
Foodborne and Waterborne Pathogenic Bacteria
Foodborne and Waterborne Viruses
Foodborne and Waterborne Parasites
Harmful Fungi
Prions
Emerging Foodborne Diseases
Conditions for Growth of Microorganisms
Kinds of Food Spoilage and Foodborne Illnesses
How to Control Microbial Growth
General Safety Guidelines to Control Microbial Growth.

Global handbook on food and water safety : for the education of food industry management, food handlers, and consumers /

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