Coverart for item
The Resource Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks, edited by Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale, (electronic resource)

Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks, edited by Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale, (electronic resource)

Label
Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
Title
Food Allergens
Title remainder
Best Practices for Assessing, Managing and Communicating the Risks
Statement of responsibility
edited by Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale
Contributor
Editor
Provider
Subject
Language
eng
Summary
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain
Member of
Image bit depth
0
LC call number
Z5185.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Fu, Tong-Jen.
  • Jackson, Lauren S.
  • Krishnamurthy, Kathiravan.
  • Bedale, Wendy.
  • SpringerLink
Series statement
Food Microbiology and Food Safety
http://library.link/vocab/subjectName
  • Life sciences
  • Food
  • Public health
  • Microbiology
  • Life Sciences
  • Food Microbiology
  • Food Science
  • Public Health
Label
Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks, edited by Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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. Food Allergen Online Training: An Example of Extension’s Educational Role -- Chapter14. Allergen Control at Home -- Chapter15. Allergen Control for College and University Dining Service
Dimensions
unknown
Extent
X, 255 p. 43 illus., 34 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319665863
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-66586-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-66586-3
Label
Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks, edited by Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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. Food Allergen Online Training: An Example of Extension’s Educational Role -- Chapter14. Allergen Control at Home -- Chapter15. Allergen Control for College and University Dining Service
Dimensions
unknown
Extent
X, 255 p. 43 illus., 34 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319665863
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-66586-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-66586-3

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