Emotional Well Being For Animal Welfare Professionals

Emotional Well Being For Animal Welfare Professionals

Professional Veterinary E-Book - Instant PDF Download

Comprehensive veterinary reference covering emotional well being for animal welfare professionals. This digital edition provides in-depth coverage suitable for veterinarians, veterinary students, technicians, and animal health professionals.

Key Features:

• Instant digital download after purchase
• High-quality PDF format - works on all devices
• Fully searchable text for quick clinical reference
• Printable pages for study and practice use

Category: Animal Welfare

Published by Global Vet and Co Ltd.

Table of Contents

• Contents (p.6)
• Preface (p.20)
• 1 Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century (p.28)
• References (p.46)
• 2 Management of Safety in the Feed Chain (p.50)
• References (p.70)
• 3 Naturally Occurring Toxicants of Plant Origin (p.72)
• References (p.83)
• 4 Allergens (p.86)
• References (p.108)
• 5 Milk and Dairy Products (p.110)
• References (p.142)
• 6 Meat and Meat Products (p.146)
• References (p.185)
• 7 Poultry and Eggs (p.190)
• References (p.213)
• 8 Seafood (p.216)
• References (p.237)
• 9 Fruits and Vegetables (including Herbs) (p.240)
• References (p.275)
• 10 Coffee, Cocoa and Derived Products (e.g. Chocolate) (p.278)
• References (p.307)
• 11 Honey, Confectionery and Bakery Products (p.310)
• References (p.325)
• 12 Edible Nuts, Oilseeds and Legumes (p.328)
• References (p.349)
• 13 Oils and Fats (p.352)
• References (p.372)
• 14 Bottled and Drinking Water (p.374)
• References (p.403)
• 15 Pet Food (p.406)
• References (p.420)
• 16 Food Contact Materials (p.424)
• References (p.445)
• 17 Thermal Treatment (p.450)
• References (p.468)
• 18 Non-thermal Processing Technologies (p.470)
• References (p.490)
• 19 Acids and Fermentation (p.494)
• References (p.505)
• 20 Chilling and Freezing (p.508)
• References (p.535)
• 21 Detection of Physical Hazards (p.538)
• 22 Principles and Systems for Quality and Food Safety Management (p.564)
• 6 Sigma (p.567)
• 23 Hygiene in Primary Production (p.586)
• References (p.645)
• 24 Hygiene in Food Processing and Manufacturing (p.650)
• References (p.684)
• 25 Site Selection, Site Layout, Building Design (p.688)
• References (p.699)
• 26 Hygienic Design and Maintenance of Equipment (p.700)
• References (p.765)
• 27 Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities (p.768)
• References (p.794)
• 28 Personal Hygiene and Health (p.796)
• References (p.823)
• 29 Pest Management (p.826)
• References (p.845)
• 30 Safe Handling of Food in Homes and Food Services (p.848)
• References (p.869)
• 31 Hazard Analysis and Critical Control Point System (HACCP) (p.872)
• References (p.898)
• 32 HACCP Misconceptions (p.900)
• References (p.914)
• 33 Management of Microbiological Hazards: Role of Testing as Verification (p.916)
• References (p.942)
• 34 Management of Chemical Contaminants (p.946)
• 35 Food Defense (p.964)
• References (p.984)
• 36 Effective Leadership (p.986)
• References (p.1000)
• 37 Human Factors in Food Safety Management (p.1002)
• References (p.1013)
• 38 Assessment of Food Safety Management Systems (p.1014)
• 39 Consumer Information and Labeling (p.1032)
• References (p.1042)
• 40 Incident Management and Root Cause Analysis (p.1044)
• References (p.1063)
• 41 Crisis Management (p.1064)
• References (p.1089)
• 42 The Role of International, Regional and National Organizations (p.1092)
• 43 Sustainability and Food Production (p.1112)
• References (p.1123)
• 44 Climatic Changes (p.1126)
• 45 Nutritional Trends and Health Claims (p.1130)
• References (p.1140)
• 46 Ethics in Food Safety Management (p.1142)
• References (p.1151)
• 47 Training and Education (p.1154)
• Index (p.1158)
• ... and 1 more chapters

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