Food Allergens Best Practices for Assessing, Managing and Communicating the Risks /

Food Allergens Best Practices for Assessing, Managing and Communicating the Risks /

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food est...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Άλλοι συγγραφείς: Fu, Tong-Jen (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Jackson, Lauren S. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Krishnamurthy, Kathiravan (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Bedale, Wendy (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
Έκδοση:1st ed. 2018.
Σειρά:Practical Approaches,
Θέματα:
Microbiology.
Food-Biotechnology.
Public health.
Food Microbiology.
Food Science.
Public Health.
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Chapter1. Best Practices for Assessing, Managing and Communicating Food Allergens Risks: An Introduction
  • Chapter2. A Review of the Distribution and Costs of Food Allergy
  • Chapter3. Current U.S. State Legislation Related to Food Allergen Management
  • Chapter4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability
  • Chapter5. Food Allergen Recalls - The Past as Prologue
  • Chapter6. Allergen Management: Ensuring What is in the Product is on the Package
  • Chapter7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product
  • Chapter8. Allergen Cleaning Best Practices
  • Chapter9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry
  • Chapter10. Allergen Management in Food Service
  • Chapter11. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & Orchestration
  • Chapter12. Managing Food Allergens in Retail Quick-Service Restaurants
  • Chapter13. Food Allergen Online Training: An Example of Extension's Educational Role
  • Chapter14. Allergen Control at Home
  • Chapter15. Allergen Control for College and University Dining Service.

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