Liebe Besucherinnen und Besucher,
aufgrund unseres Sommerfestes sind wir am 03. September 2026 bis 14 Uhr erreichbar. Am 04. September 2026 sind wir wieder wie gewohnt für Sie da. Vielen Dank für Ihr Verständnis.
Ihr Team von Sack Fachmedien
Buch, Englisch, 300 Seiten, Format (B × H): 178 mm x 254 mm
Buch, Englisch, 300 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5443-9
Verlag: Springer Us
This volume guides readers through effective food safety management. Chapters are divided into two parts detailing risk-based checklists, physical structures, food handling practices, behavioural intentions, food safety culture, microbiological analyses of food, surfaces, food service scoring, categorisation systems, risk-benefit analysis model, food safety climate, and the application of design thinking to food safety challenges. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, aims to feature current industry standards and provide innovative, risk-based, and sustainable future methods for food safety.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Use of food safety assessment checklists based on the risk of foodborne illness.- Physical structure and facilities assessment.- Assessing Food Safety Practices in Food Service Establishments using Questionnaires and Observation.- Assessing Behavioural Intentions.- Assessing food safety culture.- Applying Exploratory Factor Analysis for Food Safety Measures.- Applying Confirmatory Factor Analysis for Food Safety Measures.- Microbiological analyses of food, surfaces, and the hands of handlers in food services.- Health Inspection Routine in Food Services. -Foodservice scoring and categorization.- Assessing Food Safety in Food Services Using the Risk-Benefit Analysis Model .- Training and Long-term Education.- Improving food safety culture.- Implementing HACCP in Food Services.- Standard operating procedures (SOPs) for foodservice.- Design-thinking applied to food safety.
