Verfügbarkeit: HACCP :: THWS Bibkatalog

HACCP: a practical approach

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Bibliographische Detailangaben
Hauptverfasser:	Mortimore, Sara (VerfasserIn), Wallace, Carol (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Boston, MA Springer 2013
Ausgabe:	3. ed., revisited with a view of food safety risk reduction
Schlagworte:	Chemie Chemistry Food science Public health System safety Lebensmittelchemie HACCP Sicherheit Reduktion Lebensmittelverarbeitung
Online-Zugang:	UBT01 Volltext Inhaltsverzeichnis Abstract
Beschreibung:	1 Online-Ressource
ISBN:	9781461450276 9781461450283
DOI:	10.1007/978-1-4614-5028-3

Internformat

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Datensatz im Suchindex

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adam_text	HACCP / MORTIMORE, SARA : 2013 TABLE OF CONTENTS / INHALTSVERZEICHNIS FOREWORD ACKNOWLEDGEMENTS ABOUT THE AUTHORS DISCLAIMER ABOUT THIS BOOK PROLOGUE 1. AN INTRODUCTION TO HACCP AND ITS ROLE IN FOOD SAFETY CONTROL 2. PREPARATION AND PLANNING TO ACHIEVE EFFECTIVE FOOD SAFETY MANAGEMENT 3. HAZARDS, THEIR SIGNIFICANCE AND CONTROL 4. PREREQUISITES FOR FOOD SAFETY – PRPS AND OPERATIONAL PRPS 5. DESIGNING FOOD SAFETY 6. HOW TO DO A HACCP STUDY 7. IMPLEMENTATION, VERIFICATION AND MAINTENANCE FOR ONGOING RISK MANAGEMENT 8. CONSIDERATIONS FOR HACCP APPLICATION IN DIFFERENT SUPPLY CHAIN SECTORS EPILOGUE REFERENCES, FURTHER READING AND RESOURCE MATERIALS APPENDICES INDEX DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. HACCP / MORTIMORE, SARA : 2013 ABSTRACT / INHALTSTEXT HACCP: A PRACTICAL APPROACH, 3RD EDITION HAS BEEN UPDATED TO INCLUDE THE CURRENT BEST PRACTICE AND NEW DEVELOPMENTS IN HACCP APPLICATION SINCE THE LAST EDITION WAS PUBLISHED IN 1998. THIS BOOK IS INTENDED TO BE A COMPENDIUM OF UP-TO-DATE THINKING AND BEST PRACTICE APPROACHES TO THE DEVELOPMENT, IMPLEMENTATION, AND MAINTENANCE OF HACCP PROGRAMS FOR FOOD SAFETY RISK REDUCTION. INTRODUCTORY CHAPTERS SET THE SCENE AND UPDATE THE READER ON HACCP DEVELOPMENTSOVER THE LAST 15 YEARS. THE PRELIMINARY STAGES OF HACCP, INCLUDING PREPARATION, PLANNING AND SYSTEM DESIGN, ARE COVERED FIRST, FOLLOWED BY A CONSIDERATION OF FOOD SAFETY HAZARDS AND THEIR CONTROL. PREREQUISITE PROGRAM COVERAGE HAS BEEN SIGNIFICANTLY EXPANDED IN THIS NEW EDITION, REFLECTING ITS DEVELOPMENT AS A KEY SUPPORT SYSTEM FOR HACCP.THE HACCP PLAN DEVELOPMENT, VERIFICATION AND MAINTENANCE CHAPTERS HAVE ALSO BEEN SUBSTANTIALLY UPDATED TO REFLECT CURRENT PRACTICE AND A NEW CHAPTER ON APPLICATION WITHIN THE FOOD SUPPLY CHAIN HAS BEEN ADDED. APPENDICES PROVIDE A NEW SET OF CASE STUDIES OF PRACTICAL HACCP APPLICATION PLUS TWO NEW CASE STUDIES LOOKING AT LESSONS LEARNED THROUGH FOOD SAFETY INCIDENT INVESTIGATION. PATHOGEN PROFILES HAVE ALSO BEEN UPDATED BY EXPERTS TO PROVIDE AN UP-TO-DATE SUMMARY OF PATHOGEN GROWTH AND SURVIVAL CHARACTERISTICS THAT WILL BE USEFUL TO HACCP TEAMS. THE BOOK IS WRITTEN BOTH FOR THOSE WHO ARE DEVELOPING HACCP SYSTEMS FOR THE FIRST TIME AND FOR THOSE WHO NEED TO UPDATE, REFRESH AND STRENGTHEN THEIR EXISTING SYSTEMS. NEW MATERIALS AND NEW TOOLS TO ASSIST THE HACCP TEAM HAVE BEEN PROVIDED ANDTHE BOOK DISCUSSES THE CURRENTSITUATION ON ISSUES THAT ARE STILL UNDERGOING INTERNATIONAL DEBATE, SUCH AS OPERATIONAL PREREQUISITE PROGRAMS.SARA MORTIMORE IS THE VICE PRESIDENT OF PRODUCT SAFETY, QUALITY ASSURANCE, AND REGULATORY AFFAIRS AT LAND O’LAKES, INC., USA. CAROL WALLACE IS PRINCIPAL LECTURER, FOOD SAFETY MANAGEMENT AND CO-DIRECTOR OF THE INTERNATIONAL INSTITUTE OF NUTRITIONAL SCIENCES AND APPLIED FOOD SAFETY STUDIES AT THE UNIVERSITY OF CENTRAL LANCASHIRE, UK. DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
any_adam_object	1
author	Mortimore, Sara Wallace, Carol
author_facet	Mortimore, Sara Wallace, Carol
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dewey-full	641.3 664
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink 664 - Food technology
dewey-raw	641.3 664
dewey-search	641.3 664
dewey-sort	3641.3
dewey-tens	640 - Home and family management 660 - Chemical engineering
discipline	Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-1-4614-5028-3
edition	3. ed., revisited with a view of food safety risk reduction
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spelling	Mortimore, Sara Verfasser aut HACCP a practical approach Sara Mortimore ; Carol Wallace 3. ed., revisited with a view of food safety risk reduction Boston, MA Springer 2013 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Chemie Chemistry Food science Public health System safety Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Reduktion (DE-588)4177306-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s Sicherheit (DE-588)4054790-5 s Reduktion (DE-588)4177306-8 s DE-604 HACCP (DE-588)4206910-5 s Lebensmittelverarbeitung (DE-588)4167045-0 s 1\p DE-604 Wallace, Carol Verfasser aut https://doi.org/10.1007/978-1-4614-5028-3 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025707249&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025707249&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Mortimore, Sara Wallace, Carol HACCP a practical approach Chemie Chemistry Food science Public health System safety Lebensmittelchemie (DE-588)4034873-8 gnd HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Reduktion (DE-588)4177306-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd
subject_GND	(DE-588)4034873-8 (DE-588)4206910-5 (DE-588)4054790-5 (DE-588)4177306-8 (DE-588)4167045-0
title	HACCP a practical approach
title_auth	HACCP a practical approach
title_exact_search	HACCP a practical approach
title_full	HACCP a practical approach Sara Mortimore ; Carol Wallace
title_fullStr	HACCP a practical approach Sara Mortimore ; Carol Wallace
title_full_unstemmed	HACCP a practical approach Sara Mortimore ; Carol Wallace
title_short	HACCP
title_sort	haccp a practical approach
title_sub	a practical approach
topic	Chemie Chemistry Food science Public health System safety Lebensmittelchemie (DE-588)4034873-8 gnd HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Reduktion (DE-588)4177306-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd
topic_facet	Chemie Chemistry Food science Public health System safety Lebensmittelchemie HACCP Sicherheit Reduktion Lebensmittelverarbeitung
url	https://doi.org/10.1007/978-1-4614-5028-3 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025707249&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025707249&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT mortimoresara haccpapracticalapproach AT wallacecarol haccpapracticalapproach

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