| Edition |
2nd ed. |
| Description |
vii, 198 pages : illustrations ; 28 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Preface -- Chapter 1. Introduction -- Chapter Descriptions -- References -- Chapter 2. Potential Toxic Agents -- Types of Foodborne Illnesses -- General Symptoms of Foodborne Illness -- Types of Toxic Agents -- References -- Chapter 3. The Food in Food Safety -- Potentially Hazardous Foods -- Safety Issues Within Food Guide Pyramid Groups -- Barriers to Foodborne Disease -- Using Technology to Control Hazards -- References -- Chapter 4. Food and Water Safety Surveillance Systems in the United States -- Surveillance for Foodborne-Disease Outbreaks -- Foodborne Diseases Active Surveillance Network (FoodNet) -- National Molecular Subtyping Network For Foodborne-Disease Surveillance (PulseNet) -- FDA Pesticide Program (Regulatory Component) -- The Total Diet Study (Market Basket Study; TDS) -- Pesticide Data Program (PDP) -- Cumulative Exposure Project (CEP) -- References -- Chapter 5. Laws, Regulations, and Regulatory Bodies -- Food Safety Laws and Regulations -- Major Food Regulators -- Inspection Programs -- Integrating Regulatory Responsibilities -- Recalls -- Risk/Benefit Decisions by Regulators -- References -- Chapter 6. People and Their Food Safety Behaviors -- Who Is Most Susceptible to Foodborne Illness? -- Effects of Consumer Demands on the Food Supply and Food Safety -- Consumer Food Safety Knowledge and Behaviors -- Contributing Factors -- Programs Focused on Improving Food Safety Behaviors -- Identifying Professional Needs for Food Safety Information -- References -- Chapter 7. Foodservice Programs That Reduce Foodborne Illness -- Standard Operating Procedures and Standard Sanitation Operating Procedures -- Hazard Analysis Critical Control Point (HACCP) Systems -- Development of an Integrated Food Safety Plan -- References -- Appendix A. Farm/Ship to Fork: Resources for Dietetics Professionals -- Government Agencies with Food Safety Responsibilities -- Cooperative Partnerships with Food Safety Focuses -- Other Selected Resources -- Appendix B. Continuing Professional Education -- Self-Assessment Questions -- The Professional Development Portfolio: Food Safety -- Examples of Food Safety Issues in Dietetic Practice and Implementation of the Professional Development Portfolio -- Glossary -- Index. |
| Subject |
Food.
|
|
Food poisoning -- Prevention.
|
|
Public health.
|
|
Food Handling -- methods.
|
|
Food Contamination -- prevention & control.
|
|
Foodborne Diseases -- prevention & control.
|
|
Food. (OCoLC)fst00930458
|
|
Food poisoning -- Prevention.
(OCoLC)fst00930976
|
|
Public health. (OCoLC)fst01082238
|
|
Voedselveiligheid.
|
| ISBN |
0880911948 |
|
9780880911948 |
|
