FOOD SAFETY EQUIPMENT. LIGHTING PHOTOGRAPHY EQUIPMENT. MELBOURNE CATERING EQUIPMENT.
Food Safety Equipment
- Our customers' safety is paramount. All our equipment is maintained to the highest standard. However, appropriate safety equipment must be used by experienced and inexperienced operators alike.
- Protects the employee and includes such items as head covers, gloves, goggles, prescription safety glasses, safety shoes, handguns, batons, and handcuffs.
- Safety equipment for making soap includes eye protection, a face shield, rubber gloves, and clothing to cover any bare skin that may be exposed to lye, including arms, legs, and feet. Ventilation equipment may be required when making large quantities of lye-water solution.
- any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
- Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth
- any substance that can be metabolized by an animal to give energy and build tissue
- anything that provides mental stimulus for thinking
Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples.
In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.
This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects. Information and comment is provided on:- groups of microorganisms of importance in food microbiology:
factors affecting the growth, survival and death of microorganisms in foods
food spoilage, food-borne illness and food preservation
applications of microbiology in the food industry
laboratory design, equipment, operation and practice
laboratory accreditation, performance monitoring and systems for documentation
use of laboratory equipment, basic techniques and obtaining samples
conventional methods for microbiological examination
confirmation tests and how they work, and
an introduction to 'alternative' microbiological methods
Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.
Provides a fully up-to-date working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects.
Focuses on laboratory methodology and how to get good results.
Student reporters and some of the equipment they use to report on food safety in the News21 newsroom
University of Nebraska News21 Fellow, Kyle Bruggeman with the CANON photo equipment that student reporters use to make photos and create multimedia to support the leading in-depth stories on food safety and food supply reporting.
Photo: Aleksandra Dukovska
Two-Pound Packaging Machine
A number of years ago, we decided to invest in packaging equipment. There are a number of reasons for this including the fact that we do not manually handle the coffee. The coffee is moved directly from the stainless steel bins into the two pound bag.
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