Product Description

Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.

The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.

Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace.

This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.

Product Description
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession.Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues ... Read more

Product Description
This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish!Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations. For food service industry managers. Serves as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Can be used to prepare for any one of the national certification exams or as a teaching tool for training on the basics of food safety. ... Read more

Customer Reviews (1)

right on the money
The book was exactly what I wanted. It was in excellent condition as stated by the previous owner. ... Read more

Product Description

 Provides readers with a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Offers readers recipes, maps, and photographs from such regions of the world as the British Isles, Scandinavia, Italy, Greece, Turkey, India, Southeast Asia, China, South America, and the Caribbean. For clinical dieticians and administrative dieticians in hospitals.

Customer Reviews (2)

Food around the world...
The 'Around the World' book that I purchased was in excellent shape and it arrived way before I expected it. I would definately buy again

FOOD AROUND THE WORLD
I like this book very much. It contains many interesting recipes of many different cuisines. ... Read more

Product Description
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.A CD-Rom is supplied with the book, which contains spreadsheet solutions of problems that require the use of a computer, such as transient heat and mass transfer problems, simulation of 2 and 4-effect evaporators, freezing of a 2-D solid, drying and others. Aus den Rezensionen:"… Das Buch ist mit Sicherheit eine Bereicherung für alle, die mit dem Vermitteln von Verständnis für lebensmitteltechnische Berechnungen in ihrer ganzen Bandbreite befasst sind. Auf der dem Buch beiliegenden CD sind einige komplexere Beispiele in Microsoft Excel zu finden - wenn auch mit etwas gewöhnungsbedürftiger Farbgestaltung ..." (Prof. Dr. Harald Rohm, in: Lebensmitteltechnik, 2008, Vol. 40, Issue 6, S. 65) ... Read more

Product Description
Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace.Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations.

Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods.It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures.

Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area.

Key Features:
*Overview of nutraceutical and functional food regulations around the world
*Discusses the important of GRAS status and DSHEA regulations
*Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques
*Includes salient features on overcoming regulatory hurdles
*Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance
*Highlights anti-terrorism safety assurance through traceability
*Explores the significance of intellectual property, trademark and branding on marketing ... Read more

Product Description
This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher, as well as to the office of the dietician, nutritionist, and physician. Topics examined include factors affecting and methods for evaluating antioxidant status in humans; effect of diet and physiological stage (infancy, aging, exercise, alcoholism, HIV infection, etc.) on antioxidant status; and the role of antioxidant status in nutrition, health, and disease. ... Read more

Customer Reviews (2)

Excellent and comprehensive review of antioxidant research
The book is an excellent reference for anyone interested in the role of antioxidants in both food and biological systems. The contributors are leaders in their respective fields of research with many years ofexperience and outstanding credentials. I found the book to be a mostvaluable resource for personal enlightnment and for guidance in my questfor new and improved nutritional supplements for the industry.

Science and clinical knowledge about antioxidant supplements
This book is an example of a multidimensional book.It succeeded well inintegrating topics of wide and current interest dealing with antioxidantstatus, nutrition, health and disease.The result is a book that is veryreadable and can benefit a broad spectrum of audiences.In addition tonutritionists, dietitians and health professionals, specialists from otherdisciplines such as chemistry, biochemistry, medicinal chemistry, pharmacy,and pharmaceutical sciences can benefit from this book.

Of particularinterest is the extensive discussion of the role of diet and nutritionalsupplements in health and disease. These topics have attracted wide publicinterest and have been making national headlines in recent years. Worldclass experts from academia, government and industry discuss these topicsapplying the same rules of scientific and clinical evidence used in thediscovery and evaluation of new drugs. The high caliber of this discussionis representative of the overall quality of this book. ... Read more

Product Description
For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular Internet course, the Guide to Food Laws and Regulations informs students on the significance, range, and background of food laws and gives tools for finding current regulations.

This compact resource outlines major U.S. food laws, factors that led to their passage, and explains the role of key agencies like the FDA and FSIS in regulation and enforcement. Students are directed to internet sites as well as to indexes and resources available from the Federal government. Other topics include religious dietary law, Occupational Safety and Health Administration regulations, environmental regulations, HACCP and GMPs, laws governing health claims, and the regulation of biotechnology.The Guide to Food Laws and Regulations is an ideal sourcebook for students and professionals in food science and technology, chemistry, biosystems engineering, food animal production and medicine, agribusiness, and other closely related fields. ... Read more

Customer Reviews (2)

An essential introduction to food laws and regulations covering state, federal and local laws
Students involved in food science as well as working professions need a copy of Guide To Food Laws And Regulations: it's an essential introduction to food laws and regulations covering state, federal and local laws on everything from food labeling and OSHA regulations to biotech and health issues. Chapters probe legal and health issues as they review both the letter of the law and how the laws affect how food is processed, handled, packaged and stored.

An essential introduction to food laws and regulations covering state, federal and local laws
Students involved in food science as well as working professions need a copy of Guide To Food Laws And Regulations: it's an essential introduction to food laws and regulations covering state, federal and local laws on everything from food labeling and OSHA regulations to biotech and health issues. Chapters probe legal and health issues as they review both the letter of the law and how the laws affect how food is processed, handled, packaged and stored.
... Read more

Product Description

Satisfy Your Appetite for Success
Choose from 55 of today's hottest food-related businesses-all under $5,000!

Leading you all the way, the experts at Entrepreneur take you into the flourishing food industry and present you with just the right ingredients for success. Choose from a menu of fresh, low-cost business opportunities, learn essential business basics, grasp industry need-to-knows and so much more!

• Choose from a diverse list of 55 surefire food-related businesses
• Quickly and efficiently get your business up and running for less than $5,000
• Master industry mandated standards including food safety, packaging and licensing
• Build a marketing plan that captures new and repeat customers
• Access top industry resources to stay on the cutting-edge
• Plan for expansion
• And more

You're on target for success-let us help you build your five-star future! ... Read more

Product Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information. ... Read more

Product Description

For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. It then reviews deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine.

Product Description
This indispensable, single-source reference offers comprehensive coverage of the latest information on preharvest and postharvest handling and production of fruits grown in tropic, subtropic, and temperate regions throughout the world. ... Read more

Product Description
Health professionals are recognizing the role of nutraceuticals in health enhancement, however, there is much confusion and misinformation about these products and the science behind them. Dictionary of Nutraceuticals and Functional Foods is the first reference of its kind for this rapidly developing field. It provides clearly written, concise, science-based information on approximately 150 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. Chemical structures are provided for more than 100 compounds, and numerous tables present additional data. ... Read more

Product Description
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation.
In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply.Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and performance standards, and prevention of the use of food as a weapon of terrorism ... Read more

Product Description
Teaming With Microbes enlightens readers in two important ways. First, in clear, straightforward language, it describes the activities of the organisms that make up the soil food web, from the simplest of single-cell organisms to more familiar multicellular animals such as insects, worms, and mammals. Second, the book explains how to foster and cultivate the life of the soil through the use of compost, mulches, and compost teas. By eschewing jargon, the authors make the text accessible to a wide audience, from devotees of organic gardening techniques to weekend gardeners who simply want to grow healthy, vigorous plants without resorting to chemicals. ... Read more

Customer Reviews (71)

No one ever fertilized an old growth forest.Here's why!
This books hits the right tone with providing some very beneficial scientific explanation in a readable manner.

My personal list of recommended improvements:
It can get a tad repititive.
I would personally have appreciated more information on insects and critters in compost and how that relates to the composition of the compost.
I think the no-till argument is revolutionary to some and the book might benefit from a deeper discussion of how it is seemingly effective, but actually destructive.
Provide a visceral example of highly worked and fertilized soil that is very destroyed.

new perspective on dirt
Teaming with Microbes is exceptionally well organized and detailed, yet clear enough for novice gardeners to learn what they need to know to start an organic garden. The writing style is relaxed and engaging.

The first half of the book describes the chemistry and biology of soil--especially highlighting mutually beneficial relationships among plant roots, bacteria, fungi, subterranean insects, and worms. The second half of the book addresses practical matters for gardeners and includes several organic ways to enrich soil.

I found the book particularly enlightening in its contrast between bacteria-dominated and fungi-dominated soils (and the kinds of plants to grow in each) and in its description of the damaging impact on soil ecology of chemical fertilizers, chemical pesticides, and rototilling. If nothing else, the book will deepen a reader's respect for the potential and complexity of life in what we often disparage as "dirt."

This book is a milestone
This book is a milestone that every horticulturist should have in their library. I do not give all 5 stars easily. The author has tackled a tedious subject and made it interesting. His writing style is superb, clear, to the point, and he has a very elegant way of simplifying complex ideas.
Bravo Jeff!Compost Tea Making: For Organic Healthier Vegetables, Flowers, Orchards, Vineyards, Lawns (Volume 1)

Teaming with Information!
I have been doing what I thought was organic gardening for years but this book has opened my eyes to many new things. Their simple explanations about the life cycle of different organisms helped me form a whole new approach to gardening. I highly recommend this book to anyone who wants to do REAL organic gardening.

gardening at its best
very informative.Couldn't do without it.I find gardening much more meaningful now.It gives gardening a whole ,new meaning. ... Read more

Product Description
Each Sam's Science book explores an aspect of science through a conversation between young Sam and his mum. In this book, Sam and his mum delve into the soupy gloopy realm of digestion. ... Read more

Customer Reviews (1)

A great series...
I have a 4-year-old and we love the Sam's Science books. It is simple enough for preschoolers while still providing great vocabulary. My daughter knows what blood is made up of (from "I Know How We Fight Germs") and can describe the basics of digestion (including why we burp) with all the correct terminology. I would recommend the whole series for preschoolers through 2nd grade. ... Read more

Product Description
Environmental and consumer activists have for a long time blamed pesticides, fertilizers and other aspects of intensive farming for causing environmental degradation and human disease. Yet, as the authors in this book show, intensive farming has enabled growth in food production at a rate greater than population growth, thereby ensuring that people are better fed than ever before, whilst simultaneously limiting the effect of farming on the environment.



The authors debunk numerous pervasive myths, including:

Myth: Pesticides are bad for the environment and bad for human health
Fact: Synthetic pesticides enable the production of large quantities of fresh fruit and vegetables, which means that people are better protected against cancer. In addition, the synthetic pesticides themselves are often less toxic than natural pesticides. Overall, synthetic pesticides present a net gain in health terms.

Myth: Antibiotic resistance in animals is spreading to humans.
Fact: The use of antibiotics in young animals keeps meat prices low and does not materially contribute to antibiotic resistance in humans.

Myth: Nitrate fertilizers are a threat to human health.
Fact: Nitrate fertilizers are probably beneficial to human health.

Myth: Genetically modified organisms (GMOs) are bad for the environment and bad for our health.
Fact: Many environmental problems associated with agriculture can be reduced by using GMOs, which have the potential to improve yields and quality which simultaneously reducing associated inputs, such as fertilizers, herbicides and pesticides. Commercially produced GM foodcrops have no known impacts on human health and future GM foodcrops are likely to have health benefits (enabling such things as low-fat chips/french fries and non-allergenic peanuts).

Myth: Instances of food poisoning would be reduced if we had more regulations.
Fact: Instances of food poisoning in the UK may have been exacerbated by over-cautious government regulation.

Myth: Subsidies are needed to order to ensure that food and fish are produced in environmentally sound ways.
Fact: Subsidies to fisheries and farming have caused widespread environmental degradation.

Myth: Packaging and transporting food is environmentally unfriendly.
Fact: Packaging enhances the shelf life of products and reduces wastage during transport. Transporting food allows society to take advantage of different environmental and socio-economic conditions that exist in different places.

... Read more

Product Description
If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: *Management of food safety and sanitation *Hazards to food safety *Factors affecting foodborne illness *Food flow *Seven steps of HACCP *Choosing tools and equipment *Cleaning and sanitizing *Accident prevention and crisis management *Training and education for line employees and management *Food safety regulations Remember, there's never been a case of foodborne illness that could not have been prevented! ... Read more

Customer Reviews (5)

Great Product
The purchaser shipped my item on time and it was in pristine condition. I would definitely recommend or order from this purchaser again.

Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.

Your book has made my job so easy and so much fun!Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years.In the past, they have just challenged the test every three years, because they thought the class was too boring. (and theyknew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W.

Also recommended for the Food Safety Trainer: "Keyword Index: 1999 FDA Model Food Code"

An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information.

Study Guide Available to accompany Essentials Textbook
I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation.There are a growing number of states in America that require retail food managers intheir state to be certified in food safety. In many instances,certification is based on the ability to pass a nationally recognized foodprotection manager certification examination.Many people who are seekingcertification desire to have some training in food safety before sittingfor the certification exam.However, these people do not always live inareas where such training is readily available.This is why the authors ofEssentials of Food Safety and Sanitation developed the Study Guide toaccompany the book.The Study Guide is published by Prentice Hall, and itsISBN is 0-13-532144-1. ... Read more

Product Description
Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food.

With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nation’s consumers now buy these upscale foods, compared to 64 percent just one year ago.

In Sell Your Specialty Food, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to:

• Identify a winning product and its most appropriate markets.
• Get your product ready to market.
• Advertise, promote, and sell your product.
• Create your own success niche. Professionalize your business.
• Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.

Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success. ... Read more

Customer Reviews (6)

must have for all small business entrepreneurs
Stephen Hall's most recent update to his previous "From Food To Market" guidebook is required reading for the big picture as well as the details of making a success in a challenging specialty food market.Do not do business without it!

Most of what I needed to get started, and plenty motivation to make it happen!
This book was awesome! Easy to ready and understand, this book has really given me focus and direction to launch my product and achieve my dreams...

The best advice on this topic available to the general public.
I'd give this seven stars if so many were available!

Mr. Hall has done a remarkable job to take a complex subject and break down into easily understood advcie without getting bogged down into cliches or pie-in-the-sky hyperbole.

I have searched far and wide and have found three terrific volumes, but this one is the best of the three and is the only one available on Kindle. Note that I once had a bakery in which one of my signature products was franchised in Oregon using the moniker Billy Bob's Pot Pies. Although the franchise effort was ill-fated, as vice president of the corporation, I learned a good deal along the way.

I also learned why, these days, beginning franchises is all but dead unless you have really deep pockets. I also learned why trying to breaking into supermarkets is even deader than franchising.

Thus, Sell Your Specialty Food is my pick for food producers hoping to break into wholesale food marketing in any format, but readers and researchers also should read Selling My Food To supermarkets; Kitchen To Market; Gourmet To Go - C. William Anderson, aka Travis C. Ward.

Sell Your Specialty Food Review
This book provides very good basic information and resources that are really focused on the specialty food market, unlike other books that are titled to be industry-specific but turn out to be just general business books.

Good Info!
Since I am just trying to break into the specialty food market, I found this book to be very helpful and loaded with useful information.I'm sure I will return to the book again and again as an excellent resource. ... Read more

Product Description
Lightweight and portable, this streamlined, easy-to-use guide presents the Regulatory Chapters 1-8 of the 2001 FDA Model Food Code. It provides practical, science-based guidance and manageable, enforceable provisions for mitigating risk factors known to cause foodborne illness.Reflecting the latest version of The Code (updated December 2001), this book covers management and personnel; food; equipment, utensils, and linens; water, plumbing, and waste; physical facilities; and poisonous or toxic materials.For working Food Safety professionals and use in food service establishments, retail food stores, nursing homes, and childcare centers. ... Read more

Customer Reviews (1)

Author Comments and Corrections
Publisher Prentice-Hall did a big disservice to my text by insisting on almost identical titles for two separate books dealing with the 2001 FDA Model Food Code.The smaller version "Quick Reference to the 2001 FDA Model Food Code" is an abridged version of the Code that contains the Regulatory chapters only.I wanted "Pocket Edition of the 2001 FDA Model Food Code" as the working title. One still has to look through the Code to find references and this slim volume is not "quick."

The larger text, which contains my work with the Code, was titled "Keyword Index and Quick Reference Guide to the 2001 FDA Model Food Code."This is the desktop reference and there is nothing 'lightweight or portable' about this detailed index and cross-reference to the Code. It is a "quick reference."
[...]
Here's the real deal description of the "Keyword Index and Quick Reference Guide to the 2001 FDA Model Food Code."

This is the ultimate reference text to navigate the 2001 FDA Model Food Code. The text combines an expanded alphabetical keyword and keyphrase index of over 25,000+ entries with the Regulatory Code Chapters 1 to 8. By looking up a keyword or phrase one is directed to the page and citation number in the included copy of the Code. The 'By the Numbers' Chapter lists the numerical values found within the Code. The comphrensive index assures complete coverage and location within the Code of all the main concepts. No more wasted time and frustration trying to locate a Code citation and language. This is the perfect source for Regulators, Quality Assurance Managers, Food Safety Trainers, Food Establishment operators, Design Architects, Dieticians, and anyone needing a quick and comphrensive navigation tool to the 2001 FDA Model Food Code. Also available is the 'Quick Reference to the 2001 FDA Model Food Code,' a portable format of Regulatory Chapters 1 to 8.

And, once again, please note that the 'Keyword Index and Quick Reference Guide to the 2001 FDA Model Food Code' is the large desktop volume whereas the 'Quick Reference to the 2001 FDA Model Food Code' is the smaller, lightweight, streamlined version of the Regulatory Chapters 1 to 8.
[...] ... Read more