The food safety hazard guidebook:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, U.K.
RSC Publishing
2012
|
| Ausgabe: | 2nd ed |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Previous edition: 2008 Includes bibliographical references and index Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supplied for every hazard. The book can, therefore, be used as a first port of call for locating information on almost all known food safety hazards. The new Second Edition retains the format and structure of the original and continues to provide a concise, accessible and affordable source of reference. The information on each hazard has been reviewed and up-dated to reflect recent changes. Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. This highly usable working companion for food industry professionals, is an indispensable resource for food scientists worldwide |
| Beschreibung: | 1 Online-Ressource (ix, 533 pages) |
| ISBN: | 1621981428 1849733813 184973481X 9781621981428 9781849733816 9781849734813 |
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| 100 | 1 | |a Lawley, Richard |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The food safety hazard guidebook |c Richard Lawley, Laurie Curtis and Judy Davis |
| 250 | |a 2nd ed | ||
| 264 | 1 | |a Cambridge, U.K. |b RSC Publishing |c 2012 | |
| 300 | |a 1 Online-Ressource (ix, 533 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Previous edition: 2008 | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supplied for every hazard. The book can, therefore, be used as a first port of call for locating information on almost all known food safety hazards. The new Second Edition retains the format and structure of the original and continues to provide a concise, accessible and affordable source of reference. The information on each hazard has been reviewed and up-dated to reflect recent changes. Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. This highly usable working companion for food industry professionals, is an indispensable resource for food scientists worldwide | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Allergens |2 fast | |
| 650 | 7 | |a Food contamination |2 fast | |
| 650 | 7 | |a Food / Microbiology |2 fast | |
| 650 | 7 | |a Food / Toxicology |2 fast | |
| 650 | 4 | |a Food |x Microbiology |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food handling |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food poisoning |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food contamination | |
| 650 | 4 | |a Food |x Toxicology | |
| 650 | 4 | |a Allergens | |
| 700 | 1 | |a Curtis, Laurie |e Sonstige |4 oth | |
| 700 | 1 | |a Davis, Judy |e Sonstige |4 oth | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Lawley, Richard |
| author_facet | Lawley, Richard |
| author_role | aut |
| author_sort | Lawley, Richard |
| author_variant | r l rl |
| building | Verbundindex |
| bvnumber | BV043080438 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)789150266 (DE-599)BVBBV043080438 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. 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| id | DE-604.BV043080438 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:16:50Z |
| institution | BVB |
| isbn | 1621981428 1849733813 184973481X 9781621981428 9781849733816 9781849734813 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028504630 |
| oclc_num | 789150266 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (ix, 533 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | RSC Publishing |
| record_format | marc |
| spelling | Lawley, Richard Verfasser aut The food safety hazard guidebook Richard Lawley, Laurie Curtis and Judy Davis 2nd ed Cambridge, U.K. RSC Publishing 2012 1 Online-Ressource (ix, 533 pages) txt rdacontent c rdamedia cr rdacarrier Previous edition: 2008 Includes bibliographical references and index Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supplied for every hazard. The book can, therefore, be used as a first port of call for locating information on almost all known food safety hazards. The new Second Edition retains the format and structure of the original and continues to provide a concise, accessible and affordable source of reference. The information on each hazard has been reviewed and up-dated to reflect recent changes. Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. This highly usable working companion for food industry professionals, is an indispensable resource for food scientists worldwide TECHNOLOGY & ENGINEERING / Food Science bisacsh Allergens fast Food contamination fast Food / Microbiology fast Food / Toxicology fast Food Microbiology Handbooks, manuals, etc Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food contamination Food Toxicology Allergens Curtis, Laurie Sonstige oth Davis, Judy Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519520 Aggregator Volltext |
| spellingShingle | Lawley, Richard The food safety hazard guidebook TECHNOLOGY & ENGINEERING / Food Science bisacsh Allergens fast Food contamination fast Food / Microbiology fast Food / Toxicology fast Food Microbiology Handbooks, manuals, etc Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food contamination Food Toxicology Allergens |
| title | The food safety hazard guidebook |
| title_auth | The food safety hazard guidebook |
| title_exact_search | The food safety hazard guidebook |
| title_full | The food safety hazard guidebook Richard Lawley, Laurie Curtis and Judy Davis |
| title_fullStr | The food safety hazard guidebook Richard Lawley, Laurie Curtis and Judy Davis |
| title_full_unstemmed | The food safety hazard guidebook Richard Lawley, Laurie Curtis and Judy Davis |
| title_short | The food safety hazard guidebook |
| title_sort | the food safety hazard guidebook |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Allergens fast Food contamination fast Food / Microbiology fast Food / Toxicology fast Food Microbiology Handbooks, manuals, etc Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food contamination Food Toxicology Allergens |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Allergens Food contamination Food / Microbiology Food / Toxicology Food Microbiology Handbooks, manuals, etc Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food Toxicology |
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