Analysis of governmental Web sites on food safety issues: A Global Perspective.Need food safety information and training? Check out some of these resources: Handbook for Safe Food Service Management--Second Edition Experior Assessments, LLC (Logical Link Control) See "LANs" under data link protocol. LLC - Logical Link Control (1998) A complete guide to serving safe food, the Handbook for Safe Food Service Management incorporates the HACCP HACCP hazard analysis critical control points. system to help managers and supervisors implement safe food-handling procedures. It is a study reference for NEHA's R.E.H.S./R.S. exam. 200 pages, softcover. Member: $82. Nonmember: $90. Catalog #490. HACCP Food Safety Manual Joan K. Loken, C.F.E. (1995) This guide to the prevention of foodborne illness A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. is a must for food service managers. Designed to enhance good safety management, it looks at food preparation step by step. Using the hazard analysis A hazard analysis is a process used to characterize the elements of risk. The results of a hazard analysis is the identification of unacceptable risks and the selection of means of controlling or eliminating them. critical control point (HACCP) method developed for NASA NASA: see National Aeronautics and Space Administration. NASA in full National Aeronautics and Space Administration Independent U.S. in the 1960s, the HACCP Food Safety Manual identifies the root causes of potential problems and helps managers establish corrective or control measures. 318 pages, softcover. Member: $58. Nonmember: $68. Catalog #445. Essentials of Food Safety and Sanitation (Fourth Edition) David McSwane, H.S.D., Nancy R. Rue, Ph.D., and Richard Linton, Ph.D. (2005) This indispensable reference is designed to serve as a workplace guide to safe food-handling procedures. Completely updated in accordance with FDA's 2003 supplement to the 2001 Food Code, the new edition includes more photos and cartoon illustrations, new vignettes and examples, expanded appendices and index, and additions to chapter reference lists, including related Web sites. It can be used as a teaching tool for basic food safety training. Questions at the end of each chapter help students prepare for exams and classroom tests. Essentials of Food Safety and Sanitation also can be used to prepare for any of the national certification national certification Lab medicine A voluntary form of regulation that affirms that a person has the knowledge and skill to perform essential tasks in a given field, in the lab or in nursing; NC is granted by nongovernmental agencies or associations with exams, including NEHA's C.F.S.P. exam. 440 pages, softcover. Member: $62.95. Nonmember: $68.95. Catalog #924. Library Corner is designed to supplement the articles in each issue by describing additional information resources (1) The data and information assets of an organization, department or unit. See data administration. (2) Another name for the Information Systems (IS) or Information Technology (IT) department. See IT. pertaining per·tain intr.v. per·tained, per·tain·ing, per·tains 1. To have reference; relate: evidence that pertains to the accident. 2. to featured topics. If a particular Journal article piques your interest, check the Library Corner--more information may be available. For your convenience, the sources cited in Library Corner will be available for purchase through NEHA's online bookstore at www.neha.org. For more information, please call (303) 756-9090, ext. 0. |
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