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This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.

Food—Biotechnology. --- Industrial engineering. --- Production engineering. --- Chemistry. --- Nutrition   . --- Food Science. --- Industrial and Production Engineering. --- Safety in Chemistry, Dangerous Goods. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Physical sciences --- Manufacturing engineering --- Process engineering --- Industrial engineering --- Mechanical engineering --- Management engineering --- Simplification in industry --- Engineering --- Value analysis (Cost control) --- Health aspects --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition

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Methodology of economics --- Chemistry --- Nutritionary hygiene. Diet --- Production management --- Business management --- Business economics --- Food science and technology --- financieel management --- voedingstechnologie --- chemie --- voedingsleer --- productie