Food Safety and Hygiene Practical Manual

Author: Xie Mingyong (Compiler)
Publisher:
Publish Date: 2006-06-01
Features: This book introduces the basic theories of food cases and hygiene from the perspective of modern food science. It comprehensively and systematically elaborates on traditional and modern detection technologies for food cases and hygiene, hygiene standards and detection methods for various food products, and the hazards and detection methods of common trace toxic and harmful substances, all with practical examples. Additionally, the book provides a thorough overview of the basic requirements, common issues and solutions, and the fundamental requirements for food production enterprises in the fields of food cases and hygiene. It also covers the basic requirements and arguments for modern GMP and HACCP systems, existing problems in food cases both domestically and internationally, corresponding strategies, and commonly used laws and regulations. The content is rich, well-documented, emphasizes the integration of theory and practice, and balances scientific rigor with practicality. It is suitable for technical and managerial personnel engaged in food production and distribution, food quality control, food case and hygiene monitoring and detection, import and export inspection and quarantine, as well as disease prevention and control departments at various levels. It can also serve as supplementary teaching materials or reference books for teachers and students (undergraduate and graduate) in university majors such as Food Science and Engineering, Nutrition and Food Hygiene, and Public Health and Preventive Medicine. Furthermore, it can provide scientific consultation and guidance to the general food consumers.