Library Corner.A Protocol for Quantitative Measurement of Light Intensity Levels in Food Service Operations For comprehensive resource guides on food sanitation and protection, check out the following: Principles of Food Sanitation (Fourth Edition) Norman G. Marriott (1999) Completely updated and expanded, this reference presents a wealth of information on the theory and practice of sanitation in the food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. , food service, and hospitality industries. It is a study reference for NEHA's R.E.H.S./R.S. and C.F.S.P. exams. 364 pages, hardcover. Member: $63.00. Nonmember: $73.50. Catalog #126. Environmental Engineering (Fifth Edition) Edited by Joseph A. Salvato, Nelson L. Nemerow, and Franklin J. Agardy (2003) Upholding the reputation of its predecessors as the most trusted single-source handbook on the subject, this new edition of Environmental Engineering provides up-to-date, practical guidance on a full range of environmental issues, while delivering the critical material on the sanitation management and engineering methods used by today's leaders in the field. Environmental Engineering addresses environmental control in urban, suburban, and rural settings--including general design, construction, maintenance, and operation details related to plants and structures--with new material on topics such as * soil and groundwater remediation, * radiation exposure and safety, * environmental emergencies and preparedness, * hazardous waste Hazardous waste Any solid, liquid, or gaseous waste materials that, if improperly managed or disposed of, may pose substantial hazards to human health and the environment. Every industrial country in the world has had problems with managing hazardous wastes. remediation, * incineration incineration the act of burning to ashes. , * transport of pollutants pollutants see environmental pollution. , * communicable communicable /com·mu·ni·ca·ble/ (kah-mu´ni-kah-b'l) capable of being transmitted from one person to another. com·mu·ni·ca·ble adj. Transmittable between persons or species; contagious. and noninfectious diseases, * food protection, * noise control, * water filtration system technology, and * solid waste management. Environmental Engineering is an essential reference for environmental and civil engineers, environmental consultants and scientists, and regulatory and safety professionals in the public and private sector, and it is a study reference for NEHA's R.E.H.S./R.S., C.F.S.P., and C.E.H.T. exams. 1,544 pages, hardcover. Member: $214.95. Nonmember: $239.95. Catalog #58. The Efficacy of Cleaning Products on Food Industry Surfaces For further information on surface sanitation in food service establishments, check out the following books; both are excellent food safety resources, and each contains chapters that specifically address cleaning and sanitation methods. Essentials of Food Safety & Sanitation (Third Edition) David McSwane, H.S.D., Nancy Rue, Ph.D., Richard Linton, Ph.D., and Anna Graf Williams, Ph.D. (2002) This indispensable reference is designed to serve as a workplace guide to safe food-handling procedures. Completely updated in accordance with the 2001 Food Code, the new edition includes more photos and cartoon illustrations, new vignettes and examples, expanded appendices ap·pen·di·ces n. A plural of appendix. 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 & 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 soft·cov·er adj. Not bound between hard covers: softcover books; a softcover edition. . Member: $54.95. Nonmember: $60.95. Catalog #924. Food Hygiene, Microbiology and HACCP HACCP hazard analysis critical control points. (Third Edition) S.J. Forsythe and P.R. Hayes (1998) This third edition has been revised and updated to cover the latest developments concerning HACCP, food legislation, and modern methods of microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. examination. It is an essential text for microbiologists working in the food industry, quality assurance personnel, and academic researchers. 449 pages, hardcover. Member: $98.95. Nonmember: $115.50. Catalog #837. Looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. HACCP resources? Each of the following books provides information on what HACCP is, preparation and plan development, and steps to establish and maintain a HACCP system. HACCP: A Practical Approach (Second Edition) Sara Mortimore and Carol Wallace (1998) The successful first edition of HACCP: A Practical Approach established itself as the definitive text on HACCP for the food industry. In an easy-to-read style, it gave a step-by-step approach to developing an effective HACCP system. In this new edition, the authors bring readers up to date with the current thinking, including the use of more modular HACCP systems and generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from the United Kingdom, Ireland, Canada, South America South America, fourth largest continent (1991 est. pop. 299,150,000), c.6,880,000 sq mi (17,819,000 sq km), the southern of the two continents of the Western Hemisphere. , and Asia. HACCP: A Practical Approach is an invaluable text for everyone who needs to know what the HACCP method really is, what it can do for a food business, and what the best way is to build an effective system. 403 pages, hardcover. Member: $64.95. Nonmember: $75.95. Catalog #836. HACCP User's Manual Donald A. Corlett, Jr. (1998) The HACCP User's Manual is designed for easy use by food industry professionals. It begins with introductory material, which includes information on the history of the HACCP method and reasons to implement HACCP programs. The book then takes readers through the step-by-step process of establishing and operating a HACCP system tailored to meet specific needs. The material includes the new HACCP systems approved in 1997 by the U.S. National Advisory Committee on Microbiological Criteria for Foods and the 1997 Codex Alimentarius Codex Alimentarius a document entitled 'Recommended International Codes of Hygienic Practice for Fresh Meat, for Ante-Mortem and Post-Mortem Inspection of Slaughter Animals and for Processed Meat Products' published by FAO/WHO in 1976. Commission of the U.N. Food and Agriculture Organization. The HACCP User's Manual is based on the author's experience from 30 years in the food industry, including 15 years of hands-on experience in teaching, consulting, and verification of food HACCP systems. This authoritative volume will be essential to the work of plant managers, production supervisors, quality control personnel, and packing and distribution personnel in the food industry as well as to all the consultants and government regulators responsible for this industry. 519 pages, hardcover. Member: $88.95. Nonmember: $103.95. Catalog #993. 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 NEHA National Environmental Health Association NEHA National Executive Housekeepers Association NEHA Northern Estates Homeowners Association (Indianapolis, Indiana) . |
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