Buch, Englisch, 255 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 5266 g
Reihe: Practical Approaches
Best Practices for Assessing, Managing and Communicating the Risks
Buch, Englisch, 255 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 5266 g
Reihe: Practical Approaches
ISBN: 978-3-319-66585-6
Verlag: Springer International Publishing
Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Biowissenschaften Mikrobiologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
Chapter1. Best Practices for Assessing, Managing and Communicating Food Allergens Risks: An Introduction.- Chapter2. A Review of the Distribution and Costs of Food Allergy.- Chapter3. Current U.S. State Legislation Related to Food Allergen Management.- Chapter4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability.- Chapter5. Food Allergen Recalls – The Past as Prologue.- Chapter6. Allergen Management: Ensuring What is in the Product is on the Package.- Chapter7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product.- Chapter8. Allergen Cleaning Best Practices.- Chapter9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry.- Chapter10. Allergen Management in Food Service.- Chapter11. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & Orchestration.- Chapter12. Managing Food Allergens in Retail Quick-Service Restaurants.- Chapter13. FoodAllergen Online Training: An Example of Extension’s Educational Role.- Chapter14. Allergen Control at Home.- Chapter15. Allergen Control for College and University Dining Service.