Food Safety

E. coli O157 control of cross-contamination: Guidance for food business operators and enforcement authorities

0
No votes yet
Your rating: None

This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled. Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157. Ready-to-eat foods are foods that will not be cooked or reheated before being eaten and include foods such as cooked meats, sandwiches, cheese, salads and desserts.

Authors: 
Food Standards Agency
Publisher: 
Food Standards Agency, UK
Year: 
2011

Safe Handling of Food at Open Markets

4
Average: 4 (1 vote)
Your rating: None

Once food has been harvested, processed, and packaged, it can be offered for sale to the public. Maintaining a safe food product means protecting it from contamination, assuring proper temperatures, and preventing damage. This chapter will help you identify the critical control points in storage and display that are important to food safety in the market. Safe, fresh foods go hand in hand with clean, attractive displays.

The following topics are covered:

Authors: 
Judy M. Willingham
Publisher: 
Kansas State University Agricultural Experiment Station
Year: 
2001

Biosensores: aplicaciones y perspectivas en el control y calidad de procesos y productos alimenticios

0
No votes yet
Your rating: None

La industria de alimentos, bebidas y afines requiere métodos analíticos para el aseguramiento de la calidad fisicoquímica, microbiológica, bromatológica, sensorial y la estabilidad de materias primas, procesos y productos terminados.

Authors: 
Claudio Jiménez C.
Authors: 
Daniel E. León P.
Publisher: 
Universidad de Antioquia, Medellín, Colombia
Year: 
2009

Actividad bactericida del extracto etanólico y del aceite esencial de hojas de Rosmarinus officinalis L. sobre algunas bacterias de interés alimentario

4
Average: 4 (3 votes)
Your rating: None

udeantioquia.jpgEn este trabajo se evaluó la actividad bactericida y se determinó la Concentración Inhibitoria Mínima (CIM) del extracto etanólico y del aceite esencial de hojas de Rosmarinus officinalis L.

Authors: 
Hader I. Castaño P.
Authors: 
Gelmy Ciro G.
Authors: 
José E. Zapata M.
Authors: 
Silvia L. Jiménez R.
Publisher: 
Vitae, Universidad de Antioquia, Colombia
Year: 
2010

FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses

0
No votes yet
Your rating: None
Authors: 
FAO & WHO
Publisher: 
FAO & WHO
Year: 
2009

China Final Food Safety Law Implementation Measures

0
No votes yet
Your rating: None
Authors: 
Mark Petry
Authors: 
Wu Bugang
Publisher: 
USDA GAIN
Year: 
2009

Safety Regulations of Food Enzymes

0
No votes yet
Your rating: None
Authors: 
Armin Spök
Publisher: 
Food Technology and Biotechnology, Croatia
Year: 
2006

Qué es el Codex Alimentarius

5
Average: 5 (2 votes)
Your rating: None


El propósito de este folleto es promover una comprensión más amplia del código alimentario en evolución y de las actividades llevadas a cabo por la Comisión del Codex Alimentarius - órgano responsable de compilar los estándares, códigos de práctica, directrices y recomendaciones que constituyen el Codex Alimentarius.

Authors: 
FAO & WHO
Publisher: 
FAO & WHO
Year: 
2006

Five keys to safer food manual

5
Average: 5 (2 votes)
Your rating: None

 
The Five Keys to Safer Food Manual is divided into two sections. Section One is Background Material and Section Two is the Five Keys to Safer Food. Section Two elaborates the core food safety information provided in the WHO Five Keys to Safer Food poster and suggests how to communicate these messages. When presenting the material on the Five Keys to Safer Food it is important that this core information and rational (i.e. why) remain the same as that presented in the poster.

Authors: 
World Health Organization
Publisher: 
World Health Organization
Year: 
2010

Manual sobre las cinco claves para la inocuidad de los alimentos

4
Average: 4 (1 vote)
Your rating: None

 

Authors: 
Organización Mundial de la Salud
Publisher: 
Organización Mundial de la Salud
Year: 
2010
Syndicate content