{"title":"Practical Approaches","description":"\u003cp\u003eUnlock expertise with the 'Practical Approaches' series. From mastering business skills to navigating personal finance, find accessible guides brimming with actionable advice and real-world strategies to enhance your life.\u003c\/p\u003e","products":[{"product_id":"food-safety-behavior-book-frank-yiannas-9781493924882","title":"Food Safety = Behavior","description":"Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge.","brand":"WoB","offers":[{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49567299567889,"sku":"GOR013729297","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50424331370769,"sku":"GOR011083190","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50890191929617,"sku":"CIN1493924885G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51030090285329,"sku":"NIN9781493924882","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52126776197393,"sku":"NLS9781493924882","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53123530293521,"sku":"CIN1493924885VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493924885.jpg?v=1750860182"},{"product_id":"microbiological-safety-of-low-water-activity-foods-and-spices-book-joshua-b-gurtler-9781493920617","title":"The Microbiological Safety of Low Water Activity Foods and Spices","description":"Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli.  In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key.     This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens.  Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.  Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.  A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment.  Readers are guided throughdry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation.  Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods.  The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens.  Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50052923228433,"sku":"CIN1493920618G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51142450479377,"sku":"NIN9781493920617","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52432591978769,"sku":"NLS9781493920617","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493920618.jpg?v=1751021240"},{"product_id":"food-safety-behavior-book-frank-yiannas-9781493943951","title":"Food Safety = Behavior","description":"This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time\/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. The ability to influence human behavior is well documented in the behavioral and social sciences.  However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the socialnorm in any organization.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50385660018961,"sku":"CIN1493943952G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51029979726097,"sku":"NIN9781493943951","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52405052277009,"sku":"NLS9781493943951","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53123397517585,"sku":"CIN1493943952VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493943952.jpg?v=1750957349"},{"product_id":"food-safety-economics-book-tanya-roberts-9783319921372","title":"Food Safety Economics","description":"This book examines the economic incentives for food safety in the private marketplace and how public actions have helped shape those incentives. Noted contributors analyze alternative public health protection efforts and the benefits and costs associated with these actions to understand:  why an excess of foodborne illness occurs  what policies have worked best  how regulations have evolved  what the path forward to better control of pathogens in the U.S. and the international food supply chain might look like    While the first third of the book builds an economic framework, the remaining chapters apply economics to specific food safety issues. Numerous chapters explore economic decision making within individual companies, revealing the trade-offs of the costs of food safety systems to comply with regulations vs. non-compliance which carries costs of possible penalties, reputation damage, legal liability suits, and sales reduction. Pathogen control costs are examined in both the short run and long run.   The book's unique application of economic theory to food safety decision making in both the public and private sectors makes it a key resource for food safety professionals in academia, government, industry, and consumer groups around the world.  In addition to Benefit\/Cost Analysis and economic incentives, other economic concepts are applied to food safety supply chains, such as, principal-agent theory and the economics of information.  Authors provide real world examples, from Farm-to-Fork, to showcase these economic concepts throughout the book.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50397286596881,"sku":"CIN3319921371G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319921371.jpg?v=1750837872"},{"product_id":"food-fraud-prevention-book-john-w-spink-9781493996193","title":"Food Fraud Prevention","description":"This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail).     There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, \u0026amp; SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products.    The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management\/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50756658856209,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50756659282193,"sku":"GOR014060554","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52130939666705,"sku":"NLS9781493996193","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493996193.jpg?v=1751405475"},{"product_id":"food-safety-management-systems-book-hal-king-9783030447342","title":"Food Safety Management Systems","description":"This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. 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It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51061431370001,"sku":"NIN9783030447342","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52678963101969,"sku":"NLS9783030447342","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030447340.jpg?v=1751063479"},{"product_id":"microbiological-safety-of-low-water-activity-foods-and-spices-book-joshua-b-gurtler-9781493952717","title":"The Microbiological Safety of Low Water Activity Foods and Spices","description":"Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli.  In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. 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As a result, the development and use of decontamination treatments is key.     This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens.  Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.  Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.  A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment.  Readers are guided throughdry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation.  Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods.  The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens.  Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51222211494161,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51222212477201,"sku":"NIN9781493952717","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52478795448593,"sku":"NLS9781493952717","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493952714.jpg?v=1751179472"},{"product_id":"food-traceability-book-jennifer-mcentire-9783030109004","title":"Food Traceability","description":"This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and states of the industry in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52589231866129,"sku":"NLS9783030109004","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783030109004.jpg?v=1761059646"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/practical-approaches-book-series.oembed","provider":"World of Books ","version":"1.0","type":"link"}