Books on the topic 'Food Handling Health Status'

Stretch, J. Audrey. Food hygiene, health and safety. London: Pitman, 1991.

Chesworth, N. Food Hygiene Auditing. Boston, MA: Springer US, 1996.

H, Grimme L., Dumontet S, and European Communities Biologists Association, eds. Food quality, nutrition, and health. Berlin: Springer, 2000.

Zamiska, Lara. Food insecurity, health status and health care utilization in Ontario. Sudbury, Ont: Laurentian University, 2004.

Medical aspects of food handling: Medical subject research analysis with bibliography. Washington, D.C: ABBE Publishers Association, 1986.

Lader, Deborah. Food safety in the home, 1998: A report on research using the ONS Omnibus Survey produced on behalf of the Department of Health. London: Office for National Statistics, 1999.

Hazard analysis critical control point evaluations: A guide to identifying hazards and assessing risks associated with food preparation and storage. Geneva: World Heatlh Organization, 1992.

Food consumption and nutritional status in the PRC. Boulder: Westview Press, 1986.

World Health Organization. Food Safety Programme. and Food and Agriculture Organization of the United Nations., eds. Health implications of acrylamide in food: Report of a joint FAO/WHO consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002. Geneva, Switzerland: Food Safety Programme, World Health Organization, 2002.

Czarniecka-Skubina, Ewa Barbara. Ocena ryzyka zdrowotnego w zakładach gastronomicznych na wybranych przykładach: Health risk assessment in catering establishments based on the selected examples. Warszawa: Wydawnictwo SGGW, 2013.

Educational Foundation (National Restaurant Association). ServSafe essentials. 5th ed. Chicago, IL: National Restaurant Association Educational Foundation, 2008.

Bio-farms for nutraceuticals: Functional food and safety control by biosensors. Austin, Tex: Landes Bioscience, 2010.

Association), Educational Foundation (National Restaurant. Serving safe food: Certification coursebook. Chicago, Ill: Educational Foundation, National Restaurant Association, 1995.

Mendel, Friedman, American Institute of Nutrition, and Federation of American Societies for Experimental Biology., eds. Nutritional and toxicological consequences of food processing. New York: Plenum Press, 1991.

Educational Foundation (National Restaurant Association). ServSafe coursebook. 5th ed. Chicago, IL: National Restaurant Association, Educational Foundation, 2008.

ServSafe coursebook. 4th ed. Chicago: National Restaurant Association, Educational Foundation, 2006.

Educational Foundation (National Restaurant Association). ServSafe essentials. Chicago, IL: National Restaurant Association Educational Foundation, 1999.

National Restaurant Association (U.S.). ServSafe coursebook. 5th ed. Chicago, IL: National Restaurant Association Solutions, 2008.

S, Meillon Ross, and Reading Chris M, eds. Trace your genes to health. 2nd ed. Ridgefield, CT: Vital Health Pub., 2002.

Caution in the kitchen!: Germs, allergies, and other health concerns. Minneapolis, MN: Lerner Publishing Group, 2016.

Hoffman, Emily Willmore. Take control: A hands-on approach to: choosing safe foods, shopping, handling, preparing & storing food for persons living with HIV/AIDS. [Pullman, Wash.]: Washington State University Extension, 2003.

McIntosh, Elaine N. The Lewis and Clark expedition: Food, nutrition, and health. Sioux Falls, SD: The Center for Western Studies, Augustana College, 2003.

Institute of Medicine (U.S.). Board on Population Health and Public Health Practice, National Research Council (U.S.). Food and Nutrition Board, and National Research Council (U.S.). Board on Agriculture and Natural Resources, eds. The public health effects of food deserts: Workshop summary. Washington, D.C: National Academies Press, 2009.

Christiaensen, Luc J. Validating operational food insecurity indicators against a dynamic benchmark: Evidence from Mali. Washington, DC: World Bank, Africa Region, Poverty Reduction and Social Development Unit, 2000.

Food security, nutrition security, and poverty in Central Flores, Indonesia: Situation after four years implementation of an Integrated Food Security Project (IFSP). Munster: Lit, 1997.

Resources, North Carolina Dept of Human. Rules governing the sanitation of handling, packing, and shipping of crustacea meat, section .0700 of the North Carolina Administrative Code, Title 10, Department of Human Resources, chapter 10, Health Services, Environmental Health, subchapter 10B, shellfish sanitation. [Raleigh, N.C.]: North Carolina Dept. of Human Resources, Division of Health Services, Environmental Health Section, 1985.

Robbins, Sandra T. Infant feedings: Guidelines for preparation of human milk and formula in health care facilities. Edited by American Dietetic Association. Pediatric Nutrition Practice Group. 2nd ed. Chicago, Ill: American Dietetic Association, 2011.

From famine to fast food: Nutrition, diet, and concepts of health around the world. Santa Barbara, California: Greenwood, 2014.

), Illinois State Board of Education (1973. NET: Illinois Nutrition Education & Training Program : promoting child achievement through improved nutritional status and health! Springfield, Ill.]: Illinois NET Program, 2001.

Cerexhe, Peter. Risky foods, safer choices: Avoiding food poisoning / Peter Cerexhe & John Ashton. Sydney, Australia: University of New South Wales Press, 2000.

Sprenger, Richard A. Hygiene for management: A text for food hygiene courses. 3rd ed. Wakefield: Highfield, 1988.

Hygiene for management: A text for food safety courses. Doncaster: Highfield, 2003.

Sprenger, Richard A. Hygiene for management: A text for food hygiene courses. 2nd ed. Rotherham: Highfield Publications, 1985.

Hygiene for management: A textfor food hygiene courses. 6th ed. Doncaster: Highfield Publications, 1993.

Carol, Wallace, ed. HACCP: A practical approach. 2nd ed. Gaithersburg, Md: Aspen Publishers, 1998.

Food Handlers Manual. Instructor. Organización Panamericana de la Salud, 2017. http://dx.doi.org/10.37774/9789275119020.

Food safety: Agencies' handling of a dioxin incident caused hardships for some producers and processors : report to congressional requesters. Washington, D.C: The Office, 1998.

Stretch, J. Audrey. Food hygiene, health and safety. Longman, 1999.

Chesworth, N. Food Hygiene Auditing. Springer, 2014.

Chesworth, N. Food Hygiene Auditing. Springer, 2011.

Food Safety: Barbara J. Patten (Food for Good Health). Rourke Pub Group, 1997.

(Editor), L. H. Grimme, and S. Dumontet (Editor), eds. Food Quality, Nutrition and Health. Springer-Verlag Telos, 2000.

Organization, World Health, ed. Foodborne disease: A focus for health education. Geneva: World Health Organization, 2000.

Organization, World Health, ed. Health surveillance and management procedures for food-handling personnel: Report of a WHO consultation. Geneva: World Health Organization, 1989.

FAO, JOINT, and WHO CONSULTATION ON HEALTH IMP. Health Implications of Acrylamide in Food. World Health Organization, 2002.

Dr, Zhao Yanyun, ed. Berry fruit: Value-added products for health promotion. Boca Raton: Taylor & Francis, 2007.

(Illustrator), Christopher Turral, ed. Essential Food Hygiene. 2nd ed. Royal Society of Health, 1997.

(Illustrator), Chris Woffenden, ed. Essential Food Hygiene. 3rd ed. Royal Society of Health, 2006.

Food Safety (Rookie Read-About Health). Children's Press (CT), 2001.

Gordon, Sharon. Food Safety (Rookie Read-About Health). Children's Press (CT), 2002.