000 05886cam a2200697Mi 4500
001 1012881302
003 PTSN
003 OCoLC
005 20240619150553.0
006 m o d
007 cr cnu---unuuu
008 211115t2018 sz a b 001 0 eng d
008 171125s2018 sz o 000 0 eng d
019 _a1012787915
020 _a9783319665856
_q(hbk.)
020 _z9783319665856
_qhardcover
020 _z3319665855
035 _a(OCoLC)1012881302
_z(OCoLC)1012787915
040 _beng
_erda
_dSFPAGOH
040 _aEBLCP
_beng
_erda
_epn
_cEBLCP
_dN$T
_dGW5XE
_dOCLCQ
_dOCLCF
_dUAB
_dMERER
_dOCLCQ
_dU3W
_dYDX
_dSNK
_dJG0
_dOCLCQ
_dOH1
050 4 _aRC596
_b.F66 2018
072 7 _aHEA
_x039000
_2bisacsh
072 7 _aMED
_x014000
_2bisacsh
072 7 _aMED
_x022000
_2bisacsh
072 7 _aMED
_x112000
_2bisacsh
072 7 _aMED
_x045000
_2bisacsh
245 0 0 _aFood allergens :
_bbest practices for assessing, managing and communicating the risks /
_cTong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy, Wendy Bedale, editors
264 1 _aCham, Switzerland :
_bSpringer,
_c[2018]
300 _a1 online resource (x, 255 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
340 _gpolychrome
_2rdacc
_0http://rdaregistry.info/termList/RDAColourContent/1003
490 1 _aFood microbiology and food safety
504 _aincludes bibliographical references and index
505 1 _aBest Practices for Assessing, Managing, and Communicating Food Allergen Risks: An Introduction / Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy -- A Review of the Distribution and Costs of Food Allergy / Ruchi S. Gupta, Alexander M. Mitts, Madeline M. Walkner, Alana Otto -- Current U.S. State Legislation Related to Food Allergen Management / Wendy Bedale -- Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability / Jennifer Jobrack -- Food Allergen Recalls: The Past as Prologue / Steven M. Gendel -- Allergen Management: Ensuring What Is in the Product Is on the Package / Susan Estes -- Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product / Timothy Adams -- Allergen Cleaning: Best Practices / Lauren S. Jackson -- Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry / David Crownover -- Allergen Management in Food Service / Miriam Eisenberg, Nicole Delaney -- Managing Food Allergens in Retail Quick-Service Restaurants / Hal King, Wendy Bedale -- Food Allergen Online Training: An Example of Extension's Educational Role / Suzanne Driessen, Katherine Brandt -- Allergen Control at Home / Binaifer Bedford -- Allergen Control for College and University Dining Service / Kathryn Whiteside, Lindsay Haas, Marissa Mafteiu
506 _aAvailable to OhioLINK libraries
520 _aThis 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
650 0 _aFood allergy.
_0http://id.loc.gov/authorities/subjects/sh85050258
650 1 2 _aFood Hypersensitivity
_xprevention & control.
_0https://id.nlm.nih.gov/mesh/D005512Q000517
650 2 2 _aRisk Management
_xmethods.
_0https://id.nlm.nih.gov/mesh/D012308Q000379
650 2 2 _aFood Industry
_xstandards.
_0https://id.nlm.nih.gov/mesh/D019649Q000592
650 2 2 _aFood
_xadverse effects.
_0https://id.nlm.nih.gov/mesh/D005502Q000009
650 2 2 _aHealth Communication
_xmethods.
_0https://id.nlm.nih.gov/mesh/D058015Q000379
655 4 _aElectronic books
700 1 _aFu, Tong-Jen,
_0http://id.loc.gov/authorities/names/n99002020
_eeditor
700 1 _aJackson, Lauren S.,
_0http://id.loc.gov/authorities/names/n95110803
_eeditor
700 1 _aKrishnamurthy, Kathiravan,
_0http://id.loc.gov/authorities/names/n2018183916
_eeditor
700 1 _aBedale, Wendy,
_0http://id.loc.gov/authorities/names/no2018030329
_eeditor
710 2 _aOhio Library and Information Network.
_0http://id.loc.gov/authorities/names/no95058981
776 0 8 _iPrint version:
_aFu, Tong-Jen.
_tFood Allergens : Best Practices for Assessing, Managing and Communicating the Risks.
_dCham : Springer International Publishing, ©2017
_z9783319665856
_w(OCoLC)994761701
830 0 _aFood microbiology and food safety series.
_0http://id.loc.gov/authorities/names/no2006030554
907 _a.b10564044
_b15-11-21
_c23-02-21
998 _am
_b15-11-21
_ca
_da
_e-
_feng
_gsz
_h0
999 _c47737
_d47737