Food safety and inspection: an introduction (1st)

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods.

Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment.

Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk.

This book focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk.

It is a practical textbook designed to support the role of food inspection in a modern food industry.

There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.