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Canned Foods

2015-06-01
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Release : 2015-06-01
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Kind : eBook
Book Rating : 236/5 ( reviews)

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Book Synopsis Canned Foods by : GMA Science and Education Foundation

Download or read book Canned Foods written by GMA Science and Education Foundation. This book was released on 2015-06-01. Available in PDF, EPUB and Kindle. Book excerpt: An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools. Covers GMP regulations for thermally processed low-acid and acidified canned foods. This comprehensive guide also includes food container handling, food plant sanitation, recordkeeping, aseptic processing, and container closure evaluation.

Canned Foods

2021-03
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Release : 2021-03
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Kind : eBook
Book Rating : 274/5 ( reviews)

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Book Synopsis Canned Foods by : David Anderson

Download or read book Canned Foods written by David Anderson. This book was released on 2021-03. Available in PDF, EPUB and Kindle. Book excerpt: This book is the textbook used for Better Process Control Schools, a food safety training required by federal regulators for manufacturers of low-acid and acidified foods.

Canned

2018-03-06 Cooking
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Release : 2018-03-06
Genre : Cooking
Kind : eBook
Book Rating : 756/5 ( reviews)

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Book Synopsis Canned by : Anna Zeide

Download or read book Canned written by Anna Zeide. This book was released on 2018-03-06. Available in PDF, EPUB and Kindle. Book excerpt: 2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Food in Jars

2012-05-22 Cooking
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Release : 2012-05-22
Genre : Cooking
Kind : eBook
Book Rating : 437/5 ( reviews)

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Book Synopsis Food in Jars by : Marisa McClellan

Download or read book Food in Jars written by Marisa McClellan. This book was released on 2012-05-22. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

A Complete Course in Canning and Related Processes

2015-02-07 Technology & Engineering
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Release : 2015-02-07
Genre : Technology & Engineering
Kind : eBook
Book Rating : 850/5 ( reviews)

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Book Synopsis A Complete Course in Canning and Related Processes by : Susan Featherstone

Download or read book A Complete Course in Canning and Related Processes written by Susan Featherstone. This book was released on 2015-02-07. Available in PDF, EPUB and Kindle. Book excerpt: A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. Continues the tradition of the series that has educated professionals and students for over 100 years Covers all aspects of the canning process, including planning, processing, storage, and control Analyzes worldwide food regulations, standards, and food labeling Incorporates processing operations, plant location, and sanitation

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