Food Safety and Inspection

An Introduction

Madeleine Smith

$284

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Routledge
31 July 2018

Occupational & industrial health & safety; Jurisprudence & general issues; Public health & safety law; The environment

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment.

Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.

This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.

By: Madeleine Smith
Imprint: Routledge
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm,
Weight: 290g
ISBN: 9780815353539
ISBN 10: 0815353537
Pages: 96
Publication Date: 31 July 2018
Audience: Professional and scholarly , Adult education , Undergraduate , Tertiary & Higher Education
Format: Hardback
Publisher's Status: Active

1 Parasites Associated with Fish. 2 Shellfish. 3 Smoked Fishery Products. 4 Outbreaks Associated with Fruit and Vegetables. 5 Mycotoxins. 6 Parasites Associated with Meat. 7 Food Fraud.

Madeleine Smith retrained as an Environmental Health Officer in 1993, being awarded the Ronald Williams silver medal before working as an inspector with Birmingham City Council. In 2000 she joined the University of Birmingham, UK, where she developed the food safety provision and now heads the Food Safety Group.

Reviews for Food Safety and Inspection: An Introduction

`A practical and user friendly guide that will appeal to both practitioners and students' - Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University 'From food parasites to food fraud, this book is an unrivelled source of scientific and peer reviewed information on food safety and authenticity. Essential reading for anyone wanting a comprehensive understanding of the current risks and controls' - John Barnes, Former Head of Local Delivery, Food Standards Agency