大葉大學圖書館 |

Food hygiene and toxicology[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	615.954
書名/作者:	Food hygiene and toxicology/ Jaden Richardson.
作者:	Richardson, Jaden.
出版者:	[Waltham] : : Ed-Tech Press,, 2018.
面頁冊數:	1 online resource (311 p.)
標題:	Food - Toxicology.
標題:	Food poisoning.
標題:	Food contamination.
標題:	Foodborne diseases.
ISBN:	1788821793
ISBN:	9781788821797
書目註:	Includes bibliographical references and index.
內容註:	Food hygiene and toxicology -- Table of Contents -- Preface -- Chapter 1. Fundamental Principle of Microbiology -- Chapter 2. Food Poisoning and OtherFood Borne Hazards -- Chapter 3. Food Spoilage -- Chapter 4. Principle of Safe Food Storage -- Chapter 5. Design of Food Processing Equipment -- Chapter 6. Basic of Toxicology Related to Food -- Chapter 7. Food Additives -- Chapter 8. Toxicants Formed during Food Processing -- Chapter 9. Personal Hygiene andSanitary Food Handling -- Chapter 10. Quality Assurance for Sanitation -- Chapter 11. Environmental Toxicology -- Chapter 12. Food Laws and Food Standards -- Bibliography -- Index.
摘要、提要註:	Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal.These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical.This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.
電子資源:	http://portal.igpublish.com/iglibrary/search/SIB0000372.html

Food hygiene and toxicology[electronic resource] /
Richardson, Jaden.

Food hygiene and toxicology[electronic resource] /Jaden Richardson. - 1st ed. - [Waltham] :Ed-Tech Press,2018. - 1 online resource (311 p.)

Includes bibliographical references and index.

Food hygiene and toxicology -- Table of Contents -- Preface -- Chapter 1. Fundamental Principle of Microbiology -- Chapter 2. Food Poisoning and OtherFood Borne Hazards -- Chapter 3. Food Spoilage -- Chapter 4. Principle of Safe Food Storage -- Chapter 5. Design of Food Processing Equipment -- Chapter 6. Basic of Toxicology Related to Food -- Chapter 7. Food Additives -- Chapter 8. Toxicants Formed during Food Processing -- Chapter 9. Personal Hygiene andSanitary Food Handling -- Chapter 10. Quality Assurance for Sanitation -- Chapter 11. Environmental Toxicology -- Chapter 12. Food Laws and Food Standards -- Bibliography -- Index.

Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal.These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical.This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.

ISBN: 1788821793Subjects--Topical Terms:

394674
Food
--Toxicology.

LC Class. No.: TX537

Dewey Class. No.: 615.954

Food hygiene and toxicology[electronic resource] /
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520 3 $a Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal.These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical.This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.
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