Food Allergens
-15%
portes grátis
Food Allergens
Best Practices for Assessing, Managing and Communicating the Risks
Jackson, Lauren S.; Krishnamurthy, Kathiravan; Fu, Tong-Jen; Bedale, Wendy
Springer International Publishing AG
09/2018
255
Mole
Inglês
9783319882789
15 a 20 dias
454
Descrição não disponível.
Chapter1. Best Practices for Assessing, Managing and Communicating Food Allergens Risks: An Introduction.- Chapter2. A Review of the Distribution and Costs of Food Allergy.- Chapter3. Current U.S. State Legislation Related to Food Allergen Management.- Chapter4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability.- Chapter5. Food Allergen Recalls - The Past as Prologue.- Chapter6. Allergen Management: Ensuring What is in the Product is on the Package.- Chapter7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product.- Chapter8. Allergen Cleaning Best Practices.- Chapter9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry.- Chapter10. Allergen Management in Food Service.- Chapter11. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & Orchestration.- Chapter12. Managing Food Allergens in Retail Quick-Service Restaurants.- Chapter13. FoodAllergen Online Training: An Example of Extension's Educational Role.- Chapter14. Allergen Control at Home.- Chapter15. Allergen Control for College and University Dining Service.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
allergen risk assessment and management;implementation of effective allergen control measures;initiatives in managing food allergen risks;development of effective allergen control training programs;allergen control during manufacturing, preparation, and serving
Chapter1. Best Practices for Assessing, Managing and Communicating Food Allergens Risks: An Introduction.- Chapter2. A Review of the Distribution and Costs of Food Allergy.- Chapter3. Current U.S. State Legislation Related to Food Allergen Management.- Chapter4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability.- Chapter5. Food Allergen Recalls - The Past as Prologue.- Chapter6. Allergen Management: Ensuring What is in the Product is on the Package.- Chapter7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product.- Chapter8. Allergen Cleaning Best Practices.- Chapter9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry.- Chapter10. Allergen Management in Food Service.- Chapter11. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & Orchestration.- Chapter12. Managing Food Allergens in Retail Quick-Service Restaurants.- Chapter13. FoodAllergen Online Training: An Example of Extension's Educational Role.- Chapter14. Allergen Control at Home.- Chapter15. Allergen Control for College and University Dining Service.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
