Safe Handling of Foods (Food Science and Technology (Marcel Dekker, Inc.), 98.)
Contributors: Jeffrey M. Farber (Editor); Ewen C. Todd (Editor)
Publisher: CRC
Published: March 3, 2000
Language: eng
Format: Hardcover
Number of pages: 568
ISBN-13: 9780824703318
Subjects: Food & beverage technology; Occupational / industrial health & safety; Safety measures; Quantity Food Production And Service; Technology; Technology & Industrial Arts; Science/Mathematics; Sanitation; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Food handling; Food service
First sentence: The hazards that may be controlled at the farm level are the inclusion in meat tissues of objects that may injure a consumer; the contamination of meat tissues with chemicals, pesticides, or drugs; overt disease of meat animals; and the symptomless carriage and shedding of enteric pathogens that could infect consumers.