Food safety hazards and control

Author: Bao Dayue
Publisher:
Publish Date: 2006-05-01
Features: This book is part of the "Series on Key Technologies in Food Safety." Food safety is a global public health issue. Ensuring food safety hinges on the prevention, control, and elimination of food safety hazards, as well as reducing the health damage and social burden caused by foodborne diseases. The book is divided into two parts and consists of 8 chapters, primarily introducing the concepts, classification, and characteristics of food safety hazards, their toxicological mechanisms, and prevention and control measures, including Good Manufacturing Practices (GMP), Sanitary Standard Operating Procedures (SSOPs), and Hazard Analysis and Critical Control Points (HACCP). The appendices include relevant regulations and implementation guidelines for HACCP, general hygiene standards for food enterprises, and the International Code of Hygiene for Food. This book is suitable for readers engaged in food safety supervision, food hygiene teaching, scientific research, and management, as well as for students and faculty in higher education institutions specializing in related fields.