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008			171025s2017 sz ob 001 0 eng d
020			_a3319666878
020			_a3319666894 _q(electronic bk.)
020			_a9783319666877
020			_a9783319666891 _q(electronic bk.)
020			_z9783319666877
040			_aN$T _beng _erda _epn _cN$T _dN$T _dGW5XE _dUAB _dAZU _dUPM _dIOG _dCOO _dOCLCQ _dVT2 _dES-MaUEC _bspa
050		4	_aTP373.5 _b2017 EB
245	0	0	_aFood safety for farmers markets : _ba guide to enhancing safety of local foods _cJudy A. Harrison, editor
264		1	_aCham, Switzerland, Switzerland _bSpringer International Publishing _c2017
300			_a1 recurso en línea (170 páginas)
336			_aTexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_atext file _bPDF
490	0		_aFood microbiology and food safety
504			_aIncluye referencias bibliográficas e índice
505	0		_aChapter 1: An Introduction to Microorganisms That Can Impact Products Sold at Farmers' Markets -- Chapter 2: Food Safety Hazards Identified on Small Farms -- Chapter 3: Potential Food Safety Hazards in Farmers' Markets -- Chapter 4: Food Safety Considerations for Fruit and Vegetable Vendors -- Chapter 5: Food Safety Considerations for Meat and Poultry Vendors -- Chapter 6: Food Safety Considerations for All Other Foods Sold At Farmers' Markets -- Chapter 7: An Overview of Farmers' Markets in Canada -- Chapter 8: An Overview of Farmers' Markets in Australia -- Chapter 9: Identifying Hazards and Food Safety Risks in Farmers' Markets -- Chapter 10: Establishing a Food Safe Market: Considerations for Vendors at the Farmers' Market.
520	3		_aThis book describes practices used on farms and in farmers markets selling foods directly to consumers in U.S. and international markets. It identifies hazards associated with those practices that could put consumers at increased risk for foodborne illness. It also provides tools for identifying hazards on farms and in markets and guidance for establishing food-safe markets. The local food movement, inspired by initiatives such as the USDA's "Know Your Farmer, Know Your Food"; "Farm to School"; "Farm to Pre-school"; and "The People's Garden", is sweeping the country. Nowhere is this interest more evident than at farmers markets. The number of farmers markets has increased almost 400% since the early 1990s, with over 8,600 farmers markets listed in the USDA's market directory in 2016. Many of the customers for local markets are senior adults, people who may have health concerns, and mothers with young children shopping for foods they perceive to be healthier and safer than those available in grocery stores. This means that many of the customers may be in population groups that are most at risk for foodborne illness and the serious complications that can result. In surveys, however, farmers selling directly to consumers self-reported practices that could increase risk for foodborne illnesses. These included use of raw manure as fertilizer without appropriate waiting periods between application and harvest, as outlined in the National Organic Program, a lack of sanitation training for farm workers handling produce, a lack of proper cleaning and sanitizing of surfaces that come in contact with produce, and use of untested surface water for rinsing produce before taking it to market. Surveys of market managers found that many had limited experience and most had no food safety plans for their markets. Observational studies in markets have corroborated self-reported practices that could increase foodborne illness risks, including lack of handwashing, lack of access to well-maintained toilet and handwashing facilities, use of materials that cannot be cleaned and sanitized appropriately, and lack of temperature control for foods that must have time and temperature controlled for safety. These potential food safety risks are not only seen in U.S. farmers markets, but also have been identified in international markets. This book is unique in that it provides evidence-based information about food safety hazards and potential risks associated with farmers markets. It presents an overview of farm and market practices and offers guidance for enhancing food safety on farms and in markets for educators, farmers, producers, vendors and market managers. Dr. Judy A. Harrison is a Professor in the Department of Foods and Nutrition at the University of Georgia (UGA) where she has been named a Walter Bernard Hill Fellow for distinguished achievement in public service and outreach. Serving as a food safety specialist for UGA Cooperative Extension, she has provided 25 years of food safety education for a variety of audiences across the food system.
588	0		_aOnline resource; title from PDF title page (EBSCO, viewed October 26, 2017)
988			_aEBOOK, EBSPRINGER_2017
650		7	_2embne _9405020 _aIndustria alimentaria _xMedidas de seguridad
700	1		_aHarrison, Judy A., _eeditor literario
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-66689-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b02/2018 _dz _e- _zSI