Steven R. Winkel

Steven P. Juroszek

David S. Collins

An easy-to-use illustrated guide to building codes for residential structures As the construction industry moves to a single set of international building codes, architects and construction professionals need an interpretive guide to understand how the building code affects the early design of specific projects. This newest addition to Wiley’s series of focused guides familiarizes code users with the 2009 International Residential Code® (IRC) as it applies to residential buildings. The book provides architects, engineers, and other related building professionals with an understanding of how the International Residential Code was developed, and how it is likely to be interpreted when applied to the design and construction of residential buildings. • User-friendly visual format that makes finding the information you need quick and easy • The book’s organization follows the 2009 International Residential Code itself • Nearly 900 illustrations, by architectural illustrator Steven Juroszek in the style of noted illustrator and author Frank Ching, visualize and explain the codes • Text written by experienced experts who have been instrumental in gaining acceptance for the new unified building code This book is an essential companion to the IRC for both emerging practitioners and experienced practitioners needing to understand the new IRC.

A Guide to Understanding the 2009 International Residential Code

Residential Building Codes Illustrated

Robert J. Huey

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.

David S. Collins

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