Food Safety and Quality Assurance: Foods of Animal Origin
by William T. Hubbert, Harry V. Hagstad, Elizabeth Spangler, Michael H. Hinton, Keith L. Hughes
Food Safety and Quality Assurance: Foods of Animal Origin is a key resource for professionals in veterinary and food sciences. It delves into the principles and practices for ensuring the safety and quality of animal-derived products, covering risk management, regulatory compliance, and contamination prevention in the food production process.
About This Book
Food Safety and Quality Assurance: Foods of Animal Origin addresses critical aspects of maintaining safety and quality in animal-derived products. The book focuses on systematic approaches to prevent contamination and ensure compliance with standards throughout the production chain.
Authored by experts in the field, it covers foundational concepts relevant to meat, dairy, and other animal-based foods. Readers gain insights into risk assessment and control measures essential for industry practices.
The content emphasizes practical applications for professionals involved in food handling and inspection. It serves as a valuable resource for understanding regulatory frameworks and best practices in animal food safety.
With contributions from multiple specialists, the book offers a multidisciplinary perspective on quality assurance processes. It highlights the importance of vigilance in protecting public health through effective safety protocols.
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