This is a FULL-size (8.5" x 11") current edition of The North American Industry Classification System (NAICS) which represents a continuing cooperative effort among Statistics Canada, Mexico's Instituto Nacional de Estadística y Geografía (INEGI), and the Economic Classification Policy Committee (ECPC) of the United States, acting on behalf of the Office of Management and Budget, to create and maintain a common industry classification system. This jointly updated the system of classification of economic activities that makes the industrial statistics produced in the three countries comparable. The North American Industry Classification System (NAICS) revision for 2022 went into effect for reference year 2022 in Canada and the United States, and 2023 in Mexico. NAICS was originally developed to provide a consistent framework for the collection, analysis, and dissemination of industrial statistics used by government policy analysts, by academics and researchers, by the business community, and by the public. Revisions for 2022 were made to account for our rapidly changing economies. Classifications serve as a lens through which to view the data they classify. NAICS was developed in accordance with a single principle of aggregation, the principle that producing units that use similar production processes should be grouped together. Though NAICS differs from other industry classification systems, the three countries continue to strive to create industries that do not cross two digit Division boundaries of the United Nations' International Standard Industrial Classification of All Economic Activities (ISIC). The actual classification reveals only the tip of the work carried out by dedicated staff from INEGI, Statistics Canada, and U.S. statistical agencies. It is through their efforts, painstaking analysis, and spirit of accommodation that NAICS serves as a harmonized international classification of economic activities in North America.

Many business researchers, from novice to expert, have been amazed to find that the answers to their questions could be found in the Economic Censuses provided by the U.S. government. Until now, there have been no comprehensive guides to this valuable resource. Industry Research Using the Economic Census explains Census concepts, methods, terminology, and data sources in an understandable manner, and assists Census users in locating needed Census data. Designed as a working handbook, it does not duplicate the data from the census, but introduces users to the features, uses, and formats of the data. This guidebook also discusses the important changes that the 1997 and 2002 Economic Censuses introduced from previous versions. Librarians, businesspeople, researchers, faculty, and students will find this guide valuable for mining the riches found in the Economic Censuses.

Published every five years, the NAICS is an indispensable volume of official industry codes used by businesses, libraries, and other establishments and individuals to complete tax returns, grant requests, and fill out other forms and to improve analyses and comparisons of different industries.

Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.