Making safe food: a management guide for microbiological quality
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Academic Press
©1991
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| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Includes bibliographical references (pages 161-168) and index Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide |
| Beschreibung: | 1 Online-Ressource (viii, 178 pages) |
| ISBN: | 008098407X 0123260450 9780080984070 |
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| 245 | 1 | 0 | |a Making safe food |b a management guide for microbiological quality |c W.F. Harrigan and R.W.A. Park |
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| 500 | |a Includes bibliographical references (pages 161-168) and index | ||
| 500 | |a Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide | ||
| 650 | 4 | |a Food / Processing | |
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Datensatz im Suchindex
| _version_ | 1804152880025829376 |
|---|---|
| any_adam_object | |
| author | Harrigan, W. F. |
| author_facet | Harrigan, W. F. |
| author_role | aut |
| author_sort | Harrigan, W. F. |
| author_variant | w f h wf wfh |
| building | Verbundindex |
| bvnumber | BV042301374 |
| collection | ZDB-33-ESD |
| ctrlnum | (OCoLC)694118291 (DE-599)BVBBV042301374 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| isbn | 008098407X 0123260450 9780080984070 |
| language | English |
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| spelling | Harrigan, W. F. Verfasser aut Making safe food a management guide for microbiological quality W.F. Harrigan and R.W.A. Park London Academic Press ©1991 1 Online-Ressource (viii, 178 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references (pages 161-168) and index Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide Food / Processing Aliments / Microbiologie TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Food / Microbiology fast Einführung swd Lebensmittelhygiene swd Lebensmittelindustrie swd Food Microbiology Food industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf 1\p (DE-588)4151278-9 Einführung gnd-content Lebensmittelindustrie (DE-588)4034889-1 s Lebensmittelhygiene (DE-588)4034887-8 s 2\p DE-604 Park, R. W. A. Sonstige oth Erscheint auch als Druck-Ausgabe, Paperback 978-0-12-326045-1 http://www.sciencedirect.com/science/book/9780123260451 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Harrigan, W. F. Making safe food a management guide for microbiological quality Food / Processing Aliments / Microbiologie TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Food / Microbiology fast Einführung swd Lebensmittelhygiene swd Lebensmittelindustrie swd Food Microbiology Food industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| subject_GND | (DE-588)4034887-8 (DE-588)4034889-1 (DE-588)4151278-9 |
| title | Making safe food a management guide for microbiological quality |
| title_auth | Making safe food a management guide for microbiological quality |
| title_exact_search | Making safe food a management guide for microbiological quality |
| title_full | Making safe food a management guide for microbiological quality W.F. Harrigan and R.W.A. Park |
| title_fullStr | Making safe food a management guide for microbiological quality W.F. Harrigan and R.W.A. Park |
| title_full_unstemmed | Making safe food a management guide for microbiological quality W.F. Harrigan and R.W.A. Park |
| title_short | Making safe food |
| title_sort | making safe food a management guide for microbiological quality |
| title_sub | a management guide for microbiological quality |
| topic | Food / Processing Aliments / Microbiologie TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade fast Food / Microbiology fast Einführung swd Lebensmittelhygiene swd Lebensmittelindustrie swd Food Microbiology Food industry and trade Lebensmittelhygiene (DE-588)4034887-8 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd |
| topic_facet | Food / Processing Aliments / Microbiologie TECHNOLOGY & ENGINEERING / Food Science Food industry and trade Food / Microbiology Einführung Lebensmittelhygiene Lebensmittelindustrie Food Microbiology |
| url | http://www.sciencedirect.com/science/book/9780123260451 |
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