Food Safety: Grain Based Foods

Describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.

This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia.

Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

- Provides guidance for hazard analysis and establishment of food safety control systems

- Serves as an information source for evaluating risks associated with cereal based products

- Contains suggestions to support the establishment of food safety systems in a global market