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Full Description
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead, the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Now fully updated and expanded in this second edition, Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk.
With the adulteration of foods becoming an increasing problem, and the complexity of the food supply chain an understanding of risk points to allow targeted inspection and assessment is required. This book offers solutions to this as well as new chapters and material that centres on specialist products and processes that are challenging to inspect, including charcuterie, sous vide and allergen contamination. This practically minded book is designed to support the role of food inspection in the modern food industry.
This book is an essential read for anyone interested in studying for certification to become a food inspector and those studying food safety courses at university or in practice.
Contents
1. Safe Food: Hazards and Control. Part 1: Fish and Seafood. 2. Parasites associated with fish. 3. Shellfish. 4. Smoking of Fish. Part 2: Meat. 5 Parasites Associated with Meat. 6. Charcuterie. 7. Specialist Thermal Processes. Part 3: Dairy. 8. Milk. 9. Diary Products. Part 4: Products Not of Animal Origin. 10 .Outbreaks Associated with Fresh Fruit and Vegetables. 11. Mycotoxins. Part 5. Contamination and Adulteration. 12. Allergens. 13. Food Fraud.
