MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03009nam a22002537a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230426s2003 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471210641 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| ISSN-L |
9780471210641 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
363.192602 |
| Item number |
FOO |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food Safety Handbook |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
Wiley-Interscience, |
| Date of publication, distribution, etc. |
©2003 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XIII, 850 p. |
| Other physical details |
: ill |
| 500 ## - GENERAL NOTE |
|---|
| General note |
About the Author<br/>RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes Bibliographical References and Index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
SUMMARY:<br/><br/>As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention.<br/><br/>Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include:<br/><br/> Risk assessment and epidemiology<br/> Biological, chemical, and physical hazards<br/> Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP)<br/> Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods<br/> Worldwide food safety issues, including European Union perspectives on genetic modification<br/><br/>Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
674429 |
| Topical term or geographic name entry element |
Food Industry and trade Safety Measures Handbooks Manuals |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
674430 |
| Topical term or geographic name entry element |
Food Industry and Trade Sanitation Handbooks Manuals |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Schmidt, Ronald H. |
| 9 (RLIN) |
674391 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
editor |
| Personal name |
Rodrick, Gary E. |
| 9 (RLIN) |
674431 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
WEB LINK |
| Uniform Resource Identifier |
<a href="https://www.wiley.com/en-gb/Food+Safety+Handbook-p-9780471210641">https://www.wiley.com/en-gb/Food+Safety+Handbook-p-9780471210641</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
TOC |
| Uniform Resource Identifier |
<a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780471210641.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780471210641.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Handbook |
