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| food safety training resources: Finding a Path to Safety in Food Allergy National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, Food and Nutrition Board, Committee on Food Allergies: Global Burden, Causes, Treatment, Prevention, and Public Policy, 2017-05-27 Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health. |
| food safety training resources: Food Quality and Safety Systems Food and Agriculture Organization of the United Nations, 1998 One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programmes. Such programmes should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonise the approach to training in the HACCP system based on the already harmonised texts and guidelines of the Codex Alimentarius Commission. The manual is structured to provide essential information in a standardised, logical and systematic manner while adhering to effective teaching and learning strategies. Each section is made up of specific training modules which can be combined and customised to meet the specific needs of the students. 1998 (first edition), 2009 (this reprint). Also published in French, Russian and Spanish. |
| food safety training resources: Food Safety Handbook International Finance Corporation, 2020-07-06 The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one. |
| food safety training resources: Food Safety in Serving the Public , 1981 |
| food safety training resources: Food Safety Management Hal King, 2013-01-08 The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brand Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities |
| food safety training resources: Ensuring Safe Food Institute of Medicine and National Research Council, Board on Agriculture, Institute of Medicine, Committee to Ensure Safe Food from Production to Consumption, 1998-08-19 How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers. |
| food safety training resources: Employee Food Safety Handbook , 2004 |
| food safety training resources: Food Safety Fundamentals David Zachary McSwane, 2015 |
| food safety training resources: Food Safety Culture Frank Yiannas, 2008-12-10 Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety. |
| food safety training resources: Enhancing Food Safety National Research Council, Institute of Medicine, Board on Agriculture and Natural Resources, Food and Nutrition Board, Committee on the Review of the Food and Drug Administration's Role in Ensuring Safe Food, 2010-11-04 Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world. |
| food safety training resources: Guidebook for the Preparation of HACCP Plans , 1997 |
| food safety training resources: Food Safety Steven Ricke, Janet R Donaldson, Carol A Phillips, 2015-07-08 Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. - Examines effective control measures and molecular techniques for understanding specific pathogens - Presents GFSI implementation concepts and issues to aid in implementation - Demonstrates how operation processes can achieve a specific level of microbial reduction in food - Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods |
| food safety training resources: Improving Food Safety Through a One Health Approach Institute of Medicine, Board on Global Health, Forum on Microbial Threats, 2012-09-10 Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a One Health approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops. |
| food safety training resources: Kitchen Companion , 2008 |
| food safety training resources: Food Safety = Behavior Frank Yiannas, 2015-03-28 This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. |
| food safety training resources: Food Safety Handbook Ronald H. Schmidt, Gary E. Rodrick, 2005-03-11 As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field. |
| food safety training resources: Food Safety Management Huub L. M. Lelieveld, Yasmine Motarjemi, 2013-11-01 Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply |
| food safety training resources: Food Safety for the 21st Century Carol A. Wallace, William H. Sperber, Sara E. Mortimore, 2011-06-09 The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology. |
| food safety training resources: Forests and Wildlife United States. Forest Service, 1967 |
| food safety training resources: Food Safety Management Programs Debby Newslow, 2013-12-20 The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. Although this text focuses on food safety management systems (FSMS), it also includes references to ISO 9001, along with the quality requirements of some of the food safety management standards. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system. |
| food safety training resources: Professional Food Handler National Environmental Health Association, 2023-11-06 NEHA’s Professional Food Handler provides culinary and hospitality professionals and students the knowledge they need to ensure food safety in the workplace. Based on the 2022 FDA Food Code, this book provides the latest information about food safety and microbiology, along with the best practices to prevent foodborne illness. This book: • meets state and local requirements for food handler employee training • is an accredited ANAB Certificate Training Program • prepares employees to pass their Food Handler Certificate Exam |
| food safety training resources: Retail Food Safety Jeffrey Farber, Jackie Crichton, O. Peter Snyder, Jr., 2014-10-07 Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA risk assessment has pointed out that issues occurring at USA retail appear to be critical in terms of contamination of deli-meat. As well, a large listeriosis outbreak in Quebec pointed to retail cross-contamination as a key issue. In terms of sanitation, a number of advances have been made, but these have not all been synthesized together in one chapter, with a focus on retail. In addition, the whole area of private standards and the Global Food Safety Initiative (GFSI) have come to the forefront of late and these as well will be explored in great detail. Other aspects related to the safety of important food commodities such as seafood, meat, produce and dairy will also be discussed and salient areas addressed. |
| food safety training resources: The Lean Farm Ben Hartman, 2015 A practical, systems-based approach for a more sustainable farming operation To many people today, using the words factory and farm in the same sentence is nothing short of sacrilege. In many cases, though, the same sound business practices apply whether you are producing cars or carrots. Author Ben Hartman and other young farmers are increasingly finding that incorporating the best new ideas from business into their farming can drastically cut their wastes and increase their profits, making their farms more environmentally and economically sustainable. By explaining the lean system for identifying and eliminating waste and introducing efficiency in every aspect of the farm operation, The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that start-up farmers often encounter in the face of long, hard, backbreaking labor. Lean principles grew out of the Japanese automotive industry, but they are now being followed on progressive farms around the world. Using examples from his own family's one-acre community-supported farm in Indiana, Hartman clearly instructs other small farmers in how to incorporate lean practices in each step of their production chain, from starting a farm and harvesting crops to training employees and selling goods. While the intended audience for this book is small-scale farmers who are part of the growing local food movement, Hartman's prescriptions for high-value, low-cost production apply to farms and businesses of almost any size or scale that hope to harness the power of lean in their production processes. |
| food safety training resources: Foundations for Community Health Workers Tim Berthold, Alma Avila, Jennifer Miller, 2009-08-13 Foundations for Community Health Workers Foundations for Community Health Workers is a training resource for client- and community-centered public health practitioners, with an emphasis on promoting health equality. Based on City College of San Francisco's CHW Certificate Program, it begins with an overview of the historic and political context informing the practice of community health workers. The second section of the book addresses core competencies for working with individual clients, such as behavior change counseling and case management, and practitioner development topics such as ethics, stress management, and conflict resolution. The book's final section covers skills for practice at the group and community levels, such as conducting health outreach and facilitating community organizing and advocacy. Praise for Foundations for Community Health Workers This book is the first of its kind: a manual of core competencies and curricula for training community health workers. Covering topics from health inequalities to patient-centered counseling, this book is a tremendous resource for both scholars of and practitioners in the field of community-based medicine. It also marks a great step forward in any setting, rich or poor, in which it is imperative to reduce health disparities and promote genuine health and well-being. Paul E. Farmer, MD., PhD, Maude and Lillian Presley Professor of Social Medicine in the Department of Global Health and Social Medicine at Harvard Medical School; founding director, Partners In Health. This book is based on the contributions of experienced CHWs and advocates of the field. I am confident that it will serve as an inspiration for many CHW training programs. Yvonne Lacey, CHW, former coordinator, Black Infant Health Program, City of Berkeley Health Department; former chair, CHW Special Interest Group for the APHA. This book masterfully integrates the knowledge, skills, and abilities required of a CHW through storytelling and real life case examples. This simple and elegant approach brings to life the intricacies of the work and espouses the spirit of the role that is so critical to eliminating disparities a true model educational approach to emulate. Gayle Tang, MSN, RN., director, National Linguistic and Cultural Programs, National Diversity, Kaiser Permanente Finally, we have a competency-based textbook for community health worker education well informed by seasoned CHWs themselves as well as expert contributors. Donald E. Proulx, CHW National Education Collaborative, University of Arizona |
| food safety training resources: The Organic Farmer's Business Handbook Richard Wiswall, 2009-10-09 Contrary to popular belief, a good living can be made on an organic farm. What’s required is farming smarter, not harder. In The Organic Farmer’s Business Handbook, Richard Wiswall shares advice on how to make your vegetable production more efficient, better manage your employees and finances, and turn a profit. From his twenty-seven years of experience at Cate Farm in Vermont, Wiswall knows firsthand the joys of starting and operating an organic farm—as well as the challenges of making a living from one. Farming offers fundamental satisfaction from producing food, working outdoors, being one’s own boss, and working intimately with nature. But, unfortunately, many farmers avoid learning about the business end of farming; because of this, they often work harder than they need to, or quit farming altogether because of frustrating—and often avoidable—losses. In this comprehensive business kit, Wiswall covers: Step-by-step procedures to make your crop production more efficient Advice on managing employees, farm operations, and office systems Novel marketing strategies What to do with your profits: business spending, investing, and planning for retirement A companion toolkit, available for download upon purchase of the book, offers valuable business tools, including easy-to-use spreadsheets for projecting cash flow, a payroll calculator, comprehensive crop budgets for forty different crops, and tax planners. |
| food safety training resources: Scientific Criteria to Ensure Safe Food National Research Council, Institute of Medicine, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Food and Nutrition Board, Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, 2003-09-29 Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices. |
| food safety training resources: The Pig Book Citizens Against Government Waste, 2013-09-17 The federal government wastes your tax dollars worse than a drunken sailor on shore leave. The 1984 Grace Commission uncovered that the Department of Defense spent $640 for a toilet seat and $436 for a hammer. Twenty years later things weren't much better. In 2004, Congress spent a record-breaking $22.9 billion dollars of your money on 10,656 of their pork-barrel projects. The war on terror has a lot to do with the record $413 billion in deficit spending, but it's also the result of pork over the last 18 years the likes of: - $50 million for an indoor rain forest in Iowa - $102 million to study screwworms which were long ago eradicated from American soil - $273,000 to combat goth culture in Missouri - $2.2 million to renovate the North Pole (Lucky for Santa!) - $50,000 for a tattoo removal program in California - $1 million for ornamental fish research Funny in some instances and jaw-droppingly stupid and wasteful in others, The Pig Book proves one thing about Capitol Hill: pork is king! |
| food safety training resources: RISK COMMUNICATION APPLIED TO FOOD SAFETY Food and Agriculture Organization of the United Nations, World Health Organization, 2018-06-14 This FAO/WHO handbook on risk communication was developed to support national food safety authorities and food chain stakeholders in establishing or enhancing risk communication practice and capacity on food safety. It further targets agriculture/agrifood and public health institutions, which frequently share governmental responsibility for food safety at the country and/or regional level. This handbook focuses on practical principles and best practices of risk communication to support risk management of adverse food safety events associated with biological, chemical or physical hazards. It addresses the use of risk communication in the process of risk analysis to manage both food safety emergencies as well as recurring food safety issues such as health promotion campaigns. Many aspects are applicable to effective risk communication in support of feed safety, animal health and zoonotic disease management. |
| food safety training resources: CookSafe Food Standards Agency, Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group, 2007-03 This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles. |
| food safety training resources: Principles and Practice of Clinical Research John I. Gallin, Frederick P Ognibene, 2011-04-28 The second edition of this innovative work again provides a unique perspective on the clinical discovery process by providing input from experts within the NIH on the principles and practice of clinical research. Molecular medicine, genomics, and proteomics have opened vast opportunities for translation of basic science observations to the bedside through clinical research. As an introductory reference it gives clinical investigators in all fields an awareness of the tools required to ensure research protocols are well designed and comply with the rigorous regulatory requirements necessary to maximize the safety of research subjects. Complete with sections on the history of clinical research and ethics, copious figures and charts, and sample documents it serves as an excellent companion text for any course on clinical research and as a must-have reference for seasoned researchers.*Incorporates new chapters on Managing Conflicts of Interest in Human Subjects Research, Clinical Research from the Patient's Perspective, The Clinical Researcher and the Media, Data Management in Clinical Research, Evaluation of a Protocol Budget, Clinical Research from the Industry Perspective, and Genetics in Clinical Research *Addresses the vast opportunities for translation of basic science observations to the bedside through clinical research*Delves into data management and addresses how to collect data and use it for discovery*Contains valuable, up-to-date information on how to obtain funding from the federal government |
| food safety training resources: Practical Food Safety Rajeev Bhat, Vicente M. Gómez-López, 2014-03-31 The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities. |
| food safety training resources: Swimming and Water Safety Canadian Red Cross Society, 1995 Discusses the history and techniques of swimming and diving, safety rescue techniques, and skills for a variety of aquatic activities. |
| food safety training resources: National Safety Tractor and Machinery Operation Program Student Manual Ohio State University, Pennsylvania State University, National Safety Council, 2006-06-30 The need for current and better quality training materials was cited by both certification program instructors and coordinators. In recognition of these shortcomings, the U. S. Department of Agriculture (USDA) funded a major project with Penn State University, The Ohio State University, and the National Safety Council to develop a National Safe Tractor and Machinery Operation Program (NSTMOP). The result is the NSTMOP Student Manual. This manual, including the task sheets, is the primary curriculum resource developed and designed to be used in a variety of instructional settings. The task sheets are divided into 6 sections: introduction; safety basics; agricultural hazards; the tractor; connecting and using implements with the tractor; and material handling (skid steers, ATV, and utility vehicles). There are a total of 77 task sheets, 48 are identified as core topics. Also included are a skills and driving test layout map and evaluation forms. |
| food safety training resources: Guidance for Industry , 2008 |
| food safety training resources: Cooking for Groups , 2011 |
| food safety training resources: Use Hygienic Practices for Food Safety Futura Group, 2013 |
| food safety training resources: Oversight of Food Safety Activities , 2005 GAO has documented many problems resulting from the fragmented nature of the federal food safety system and recommended fundamental restructuring to ensure the effective use of scarce government resources. In this report, GAO (1) identified overlaps in food safety activities at USDA, FDA, EPA, and NMFS; (2) analyzed the extent to which the agencies use interagency agreements to leverage resources; and (3) obtained the views of stakeholders. Several statutes give responsibility for different segments of the food supply to different agencies to ensure that the food supply is safe. The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) within the Department of Health and Human Services (HHS) have the primary responsibility for regulating food safety, with the Environmental Protection Agency (EPA) and the National Marine Fisheries Service (NMFS) also involved. In carrying out their responsibilities, with respect to both domestic and imported food, these agencies spend resources on a number of overlapping activities, such as inspection/enforcement, training, research, or rulemaking. For example, both USDA and FDA conduct similar inspections at 1,451 dual jurisdiction establishments--facilities that produce foods regulated by both agencies. Under authority granted by the Bioterrorism Act of 2002, FDA could authorize USDA inspectors to inspect these facilities, but it has not done so. Furthermore, USDA and FDA maintain separate training programs on similar topics for their inspectors that could be shared. Ultimately, inspection and training resources could be used more efficiently. GAO identified 71 interagency agreements that the agencies entered into to better protect public health and to coordinate their food safety activities. However, the agencies have weak mechanisms for tracking these agreements that, in some cases, lead to ineffective implementation. Specifically, USDA and FDA are not fully implementing an agreement to facilitate the exchange of information about dual jurisdiction establishments, which both agencies inspect. In addition, FDA and NMFS are not implementing an agreement designed to enable each agency to discharge its seafood responsibilities effectively. GAO spoke with selected industry associations, food companies, consumer groups, and academic experts, and they disagree on the extent of overlap and on how best to improve the food safety system. Most of these stakeholders agreed that laws and regulations should be modernized to more effectively and efficiently control food safety hazards, but they differed about whether to consolidate food safety functions into a single agency. |
| food safety training resources: FSMA and Food Safety Systems Jeffrey T. Barach, 2016-10-25 The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology. |
| food safety training resources: The Internet and Instruction Ann E. Barron, Karen S. Ivers, 1998-06-15 Students can explore a variety of subjects with these cross-curricular Internet activities. Designed for educators and students, this guide to telecommunications and the Internet demystifies the technology and provides relevant, feasible, and easy-to-implement ideas and activities for the classroom. Expanded coverage of Web resources and cross-curricular activities are available in this new edition. Projects (arranged by subject area), encourage students to explore the Internet and help them learn in a variety of areas. All activities are presented in reproducible format and are readily integrated into the curriculum. The authors also give a basic overview of Internet access and navigation. A glossary, index, Internet resource list, and illustrations complete the work. |
| food safety training resources: 2016 Catalog of Federal Domestic Assistance United States. Congress. Senate. Office of Management and Budget. Executive Office of the President, 2016 Identifies and describes specific government assistance opportunities such as loans, grants, counseling, and procurement contracts available under many agencies and programs. |
Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos
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