Overview
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
Full Product Details
Author: Madeleine Smith
Publisher: Taylor & Francis Inc
Imprint: Routledge
Weight: 0.290kg
ISBN: 9780815353539
ISBN 10: 0815353537
Pages: 96
Publication Date: 31 July 2018
Audience:
Professional and scholarly
,
Adult education
,
Professional & Vocational
,
Further / Higher Education
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
`A practical and user friendly guide that will be appeal to both practitioners and students' - Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University
`A practical and user friendly guide that will appeal to both practitioners and students' - Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University 'From food parasites to food fraud, this book is an unrivelled source of scientific and peer reviewed information on food safety and authenticity. Essential reading for anyone wanting a comprehensive understanding of the current risks and controls' - John Barnes, Former Head of Local Delivery, Food Standards Agency
Author Information
Madeleine Smith retrained as an Environmental Health Officer in 1993, being awarded the Ronald Williams silver medal before working as an inspector with Birmingham City Council. In 2000 she joined the University of Birmingham, UK, where she developed the food safety provision and now heads the Food Safety Group.
