Food Safety: Theory and Practice
New! Written by a NEHA Member! Written from a “farm-to-fork” perspective, this book provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce readers to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry.
2012 / 460 pages / paperback
Member: $74 / Nonmember: $78
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