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Judy Davis

The Food Safety Hazard Guidebook

Ebook (EPUB Format)

The Food Safety Hazard Guidebook is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. The Food Safety Hazard Guidebook covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allerg… Mehr

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Produktdetails


Weitere Autoren: Lawley, Richard / Curtis, Laurie
  • ISBN: 978-1-78262-562-9
  • EAN: 9781782625629
  • Produktnummer: 20513100
  • Verlag: Royal Society Of Chemistry
  • Sprache: Englisch
  • Erscheinungsjahr: 2015
  • Plattform: EPUB
  • Masse: 0 KB
  • Auflage: 2. Aufl.

Über den Autor


Richard Lawley is a food microbiologist and information specialist with over 25 years experience. He has worked in the food manufacturing industry, as a University Lecturer, and as a Senior Scientific Adviser at Leatherhead Food International. He now writes on food safety and technology issues and runs an independent information consultancy, Food Safety Info, and a related web site www.foodsafetywatch.com. Laurie Curtis has over 20 years experience as a microbiologist. She worked at Leatherhead Food International for over ten years, initially as a Senior Research Scientist and then as a Senior Scientific Adviser within the Information Division, specialising in food safety and microbiology. She now works as a part time freelance technical writer and information specialist. Trained as a biochemist, Judy Davis worked for some years in the pharmaceutical industry before joining Leatherhead Food International in 1993. As a Senior Scientific Adviser, she authored many technical reports covering research in food science, ingredients, health trends and food patents. She now works as a part time freelance technical writer and information specialist.

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