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Food Laws & Regulations Books

You are currently browsing 41–50 of 54 new and published books in the subject of Food Laws & Regulations — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books – Page 5

  1. Bioterrorism and Food Safety

    By Barbara A. Rasco, Gleyn E. Bledsoe

    Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies and plans. It integrates food safety issues, technological developments in traceability, and legal analysis of...

    Published December 27th 2004 by CRC Press

  2. Quality Assurance for the Food Industry

    A Practical Approach

    By J. Andres Vasconcellos

    Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the...

    Published December 28th 2003 by CRC Press

  3. The CRC Master Keyword Guide for Food

    21 CFR Regulations of the Food and Drug Administration

    By Sue Ghazala

    Although easily available and searchable on-line, the CFR 21 is a vast document covering a wide range of subjects but contains no index. And sifting through the results of a simple search does not always provide the information you need in the context you need it. After years of frustration you may...

    Published November 24th 2003 by CRC Press

  4. Food Quality Assurance

    Principles and Practices

    By Inteaz Alli

    The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students...

    Published August 26th 2003 by CRC Press

  5. Food Plant Sanitation

    Edited by Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca

    Series: Food Science and Technology

    Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments...

    Published September 12th 2002 by CRC Press

  6. Irradiation for Food Safety and Quality

    By Paisan Loaharanu, Paul Thomas

    Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new...

    Published February 14th 2001 by CRC Press

  7. International Food Safety Handbook

    Science, International Regulation, and Control

    By Vanderheijden

    Series: Food Science and Technology

    "Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."...

    Published July 15th 1999 by CRC Press

  8. Choosing a Quality Control System

    By Merton R. Hubbard

    There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and techniques; there are well over 200 courses, seminars,...

    Published December 8th 1998 by CRC Press

  9. FDA and USDA Nutrition Labeling Guide

    Decision Diagrams, Check

    By Tracy A. Altman

    A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous, ever-changing requirements. Items such as meat and poultry products, food packages, and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often...

    Published June 4th 1998 by CRC Press

  10. Food Additives

    Toxicology, Regulation, and Properties

    By Fergus M. Clydesdale

    In the U.S., before any additive is added to a food product the manufacturer must submit it to the FDA for approval and prove that its use has a reasonable certainty of not causing harm. The Priority-Based Assessment of Food Additives (PAFA) Database, compiled and maintained by the U.S. FDA/CFSAN (...

    Published December 22nd 1996 by CRC Press