This book provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. It builds on existing texts on HACCP and f[...]

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food w[...]

For those ready to follow their foodie dreams (or at least start thinking about it), this book provides the tools to decide if creating a specialty food business is right for you. Whether the goal is selling a single product online or developing a range of gourmet foods for grocery chains, this hand[...]

Never Highlight a Book Again! Just the FACTS101 study guides give the student the textbook outlines, highlights, practice quizzes and optional access to the full practice tests for their textbook.[...]

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rule[...]

Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? Much of what we re putting into our bodies is either tainted with chemicals or processed to make companies richer while mak[...]