Publisher's Synopsis
This book provides much needed ideas on how to protect food and how to prevent food borne illness in homes and public eating places. Hazardous Analysis and Critical Control Point (HACCP) as a process is recognised as an essential method to promote the safety and suitability of foods. The author recommends that the government and industry work together to lay grounds to establish this important principle as a major goal for ensuring safe food for everyone. In the United States alone, health benefits associated with the use of irradiation on food are estimated to prevent 350 deaths, 6, 000 illnesses that may end with deaths, and 900, 000 infections each year.
