000			03754nam a22003137a 4500
003			OSt
005			20220711103640.0
008			220222b |||||||| |||| 00| 0 eng d
010			_a2017933143
020			_a9781680945782 (hardback)
040			_cCvSU Main Campus Library _erda
041			_aeng
050			_aTP373.5 _bF73 2017
245			_aFood safety and quality practices / _cedited by Lary Nel B. Abao.
260			_aNew York, NY : 2017. _bArcler Press LLC, _cc2017
300			_a264 pages : _billustrations ; _c26 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
505			_aFood safety -- Foodborne illness -- Hazard analysis and critical control points -- Critical factors in food industry -- Bacterial food infections -- Viral food pathogens -- Parasitic food pathogens -- Pinworm infection -- Food preservation.
520			_a"Food plays as one of the indispensable part of people’s life. Food is an essential prerequisite for life and as such the primary foal of eating and drinking is to enable the body to function normally. Access to good quality food has been man’s endeavor from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. “Food safety” implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhea, meningitis, etc. These diseases can make people very sick or even be life threatening. When people are sick, they are weak and would have difficulty working or concentrating at school. Some of these infections also make it difficult for our bodies to absorb the nutrients they need to get healthy. Unsafe or stale foods also deteriorate and be of poor quality, which means they lose nutrients and so we do not get enough of what we need for a heathy diet. So unsafe food can also lead to poor nutrition. Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country’s food safety system. This system spans from growing the food on the farm through processing, packaging, distribution, transportation, and storage, to preparing it to be eaten. Clean and safe food are very important to prevent germs from getting into foods and water. Such germs not only cause diseases, but they also destroy valuable nutrients in the food."--Back cover
541			_aFund 164 _bCD Books International. Inc. _cPurchased _d11/18/2020 _e78170 _fpnr _hPHP 5,100.00 _p2020-10-371A _q2020-1-0324
650		0	_9696 _aFood industry and trade _xSafety measures
650		0	_92404 _aFood _xSafety measures
650		0	_94466 _aHazard Analysis and Critical Control Point (Food safety system)
700			_918975 _aAbao, Lary Nel B. _eeditor
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f12a4e1a90d776a57cc11e45f3097461 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c37290 _d37290