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Regulatory foundations for the food ...

Bradsher, Julia.

Regulatory foundations for the food protection professional

Record Type:	Electronic resources : Monograph/item
Title/Author:	Regulatory foundations for the food protection professionaledited by Julia Bradsher ... [et al.].
other author:	Bradsher, Julia.
Published:	New York, NY :Springer New York :2015.
Description:	viii, 367 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food handlingSafety measures.
Online resource:	http://dx.doi.org/10.1007/978-1-4939-0650-5
ISBN:	9781493906505 (electronic bk.)

Regulatory foundations for the food protection professional
Regulatory foundations for the food protection professional[electronic resource] /edited by Julia Bradsher ... [et al.]. - New York, NY :Springer New York :2015. - viii, 367 p. :ill., digital ;24 cm.

1.Introduction -- 2. Regulatory Program Foundations -- 3. Prevailing Statutes, Regulations, & Ordinances -- 4. Integrated Food Safety System Orientation -- 5. Regulatory Program Foundations: Program Standards -- 6. Microbiology -- 7. Public Health Principles -- 8. Epidemiology -- 9. Environmental Health and Safety -- 10. Jurisdiction -- 11. Hazard Analysis and Critical Control Points (HACCP) -- 12. Inspections, Compliance, & Enforcement -- 13. Sampling -- 14. Labeling -- 15. Allergens -- 16. Employee Safety -- 17. Communication Skills -- 18. Unprocessed Foundations -- 19. Manufactured Foundations -- 20. Retail Foundations -- 21. Food Defense Awareness -- 22. International Food Regulation Foundations -- 23. Conclusion.

ISBN: 9781493906505 (electronic bk.)

Standard No.: 10.1007/978-1-4939-0650-5doiSubjects--Topical Terms:

304610
Food handling
--Safety measures.

LC Class. No.: TX537

Dewey Class. No.: 363.1926

Regulatory foundations for the food protection professional
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245 0 0 $a Regulatory foundations for the food protection professional $h [electronic resource] / $c edited by Julia Bradsher ... [et al.].
260 $a New York, NY : $b Springer New York : $b Imprint: Springer, $c 2015.
300 $a viii, 367 p. : $b ill., digital ; $c 24 cm.
505 0 $a 1.Introduction -- 2. Regulatory Program Foundations -- 3. Prevailing Statutes, Regulations, & Ordinances -- 4. Integrated Food Safety System Orientation -- 5. Regulatory Program Foundations: Program Standards -- 6. Microbiology -- 7. Public Health Principles -- 8. Epidemiology -- 9. Environmental Health and Safety -- 10. Jurisdiction -- 11. Hazard Analysis and Critical Control Points (HACCP) -- 12. Inspections, Compliance, & Enforcement -- 13. Sampling -- 14. Labeling -- 15. Allergens -- 16. Employee Safety -- 17. Communication Skills -- 18. Unprocessed Foundations -- 19. Manufactured Foundations -- 20. Retail Foundations -- 21. Food Defense Awareness -- 22. International Food Regulation Foundations -- 23. Conclusion.
650 0 $a Food handling $x Safety measures. $3 304610
650 0 $a Food poisoning. $3 588385
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650 1 4 $a Life Sciences. $3 273679
650 2 4 $a Food Microbiology. $3 235295
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650 2 4 $a Public Health. $3 320661
700 1 $a Bradsher, Julia. $3 727633
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