Handbook of food safety in spices

Erscheinungsjahr 2013
ISBN: 978-0-85709-008-9
Verlag: Woodhead Publishing

Buch, Englisch, 300 Seiten

The book details food safety in spices and provides guidelines for a food safety management system in the spice and herb manufacturing process. It provides step-by-step details on aspects of hazard management, risk assessment, food safety surveillance and regulatory aspects of food safety management. Various risk analysis models and dose-response models are described in detail.

Autoren/Hrsg.

Venugopal, K J

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Principles and systems of food safety; Essential elements of food safety; Pre-requisites for food safety; Risk management and food safety surveillance systems; Hazard management in spice and herbs: The HACCP approach; Establishing a food safety plan for spice processing.

Über Autor(innen)

Dr K.J. Venugopal is heading the Quality, R&D and Agro project functions of AVT McCormick at Cochin, Kerala. This company is a joint venture of McCormick, the world leader in spices and herbs.