Page Tools:

Food Safety: Theory and Practice

Author(s): Paul L Knechtges, PhD, Visiting Assistant Professor, East Carolina University
Details:
  • ISBN-13: 9780763785567
  • Paperback    460 pages      © 2012
Price: $120.95 US List
Add to Cart

Written from a “farm-to-fork” perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students 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.

The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals.

Topics Covered
• Risk and hazard analysis of goods
• The prevention of foodborne illnesses and diseases
• Safety management of the food supply
• Food safety laws, regulations, enforcement, and responsibilities
• The pivotal role of food sanitation/safety inspectors

Instructor Resources

PowerPoint Presentations, Test Bank, and an Instructor’s Manual, are available as free downloads.

Features & Benefits

  • Explains the scientific basis and public health rationale for food safety standards
  • Addresses the vulnerability of the food supply to terrorism and food imports
  • Features selected case studies of foodborne illness outbreaks
  • Includes complete coverage of etiologic agents of foodborne diseases
  • Provides a solid introduction to the basic principles of food safety
  • Addresses food safety engineering and laboratory analysis technology
  • Includes an introduction to risk analysis (risk assessment, risk management, risk communication) and Hazard Analysis and Critical Control Point (HACCP) systems
Chapter  1  Introduction
Chapter  2  Foodborne Infectious and Microbial Agents
Chapter  3  Foodborne Toxic and Physical Agents
Chapter  4  Food Safety: Principals of Prevention
Chapter  5  Food Safety: Engineering Controls and Technology
Chapter  6  Risk and Hazard Analysis of Foods
Chapter  7  Laboratory Methods for Food Safety
Chapter  8  Safety Management of the Food Supply

Paul L Knechtges, PhD-Visiting Assistant Professor, East Carolina University

Dr. Knechtges is an environmental health specialist/biologist, and a retired Naval Officer and former federal employee. He has over 30 years of combined experience directing research and development (R&D) programs, managing public health and hazard control programs within the U.S. and overseas, and teaching graduate and undergraduate level courses. Dr. Knechtges currently has academic appointments at East Carolina University, where he is responsible for developing and teaching courses in food safety, biological safety, system safety, fundamentals of environmental health, and other subjects. He is a registered environmental health specialist (R.E.H.S.) and has been a member of the National Environmental Health Association for over 30 years. His publication history and writing experience include journal articles, technical reports, strategic plans, and intelligence documents.

The following instructor resources are available to qualified instructors for download

ISBN-13: 9780763785567

Additional Resources for Instructors
Instructor Manual
Slides in PowerPoint Format
Test Bank