Handbook of hygiene control in the food industry /:
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of cont...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam :
Woodhead Publishing is an imprint of Elsevier,
[2016]
|
| Ausgabe: | Second edition. |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition.
|
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance. |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references. |
| ISBN: | 9780081001974 0081001975 1787850218 9781787850217 |
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| 245 | 0 | 0 | |a Handbook of hygiene control in the food industry / |c edited by Huub Lelieveld, John Holah and Domagoj Gabrić |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Amsterdam : |b Woodhead Publishing is an imprint of Elsevier, |c [2016] | |
| 264 | 4 | |c ©2016 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
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| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed July 20, 2016). | |
| 505 | 0 | |a Front Cover; Handbook of Hygiene Control in the Food Industry; Copyright Page; Contents; List of Contributors; Foreword; Preface to the Second Edition; Preface to the First Edition; 1 The Starting Point: What Is Food Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3 Historical Developments; 1.4 Concept of Food Safety and Its Definition; 1.5 Management of Food Safety and Hygiene: A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry; 1.5.3 Consumers and the Informal Sector; 1.5.4 Academia; 1.6 Food Hygiene Today and Outlook; References; I. Management of Hazards and Risks. | |
| 505 | 8 | |a 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP. | |
| 505 | 8 | |a 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points. | |
| 505 | 8 | |a 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement. | |
| 505 | 8 | |a 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination. | |
| 520 | |a Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance. | ||
| 650 | 0 | |a Food industry and trade |x Sanitation |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food industry and trade |x Health aspects |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food industry and trade |x Risk management |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food industry and trade |x Equipment and supplies |x Design |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food processing plants |x Design |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Manufacturing processes |x Design |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food contamination |x Prevention |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Surface contamination |x Prevention |v Handbooks, manuals, etc. | |
| 650 | 1 | 2 | |a Food Contamination |x prevention & control |
| 650 | 2 | 2 | |a Facility Regulation and Control |x standards |0 https://id.nlm.nih.gov/mesh/D005161Q000592 |
| 650 | 2 | 2 | |a Food-Processing Industry |x standards |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Salubrité |v Guides, manuels, etc. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food contamination |x Prevention |2 fast | |
| 650 | 7 | |a Food industry and trade |x Health aspects |2 fast | |
| 650 | 7 | |a Food industry and trade |x Sanitation |2 fast | |
| 650 | 7 | |a Manufacturing processes |x Design |2 fast | |
| 655 | 2 | |a Handbook |0 https://id.nlm.nih.gov/mesh/D020479 | |
| 655 | 7 | |a handbooks. |2 aat | |
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| 700 | 1 | |a Lelieveld, H. L. M., |e editor. |0 http://id.loc.gov/authorities/names/n84106444 | |
| 700 | 1 | |a Holah, J. T., |e editor. |0 http://id.loc.gov/authorities/names/nb2004306646 | |
| 700 | 1 | |a Gabrić, Domagoj, |e editor. | |
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Datensatz im Suchindex
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| _version_ | 1816882355217891328 |
| adam_text | |
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| author2 | Lelieveld, H. L. M. Holah, J. T. Gabrić, Domagoj |
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| author_GND | http://id.loc.gov/authorities/names/n84106444 http://id.loc.gov/authorities/names/nb2004306646 |
| author_facet | Lelieveld, H. L. M. Holah, J. T. Gabrić, Domagoj |
| building | Verbundindex |
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| callnumber-first | T - Technology |
| callnumber-label | TP373 |
| callnumber-raw | TP373.6 .H36 2016eb |
| callnumber-search | TP373.6 .H36 2016eb |
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| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | Front Cover; Handbook of Hygiene Control in the Food Industry; Copyright Page; Contents; List of Contributors; Foreword; Preface to the Second Edition; Preface to the First Edition; 1 The Starting Point: What Is Food Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3 Historical Developments; 1.4 Concept of Food Safety and Its Definition; 1.5 Management of Food Safety and Hygiene: A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry; 1.5.3 Consumers and the Informal Sector; 1.5.4 Academia; 1.6 Food Hygiene Today and Outlook; References; I. Management of Hazards and Risks. 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP. 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points. 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement. 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination. |
| ctrlnum | (OCoLC)953801279 |
| 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 |
| edition | Second edition. |
| format | Electronic eBook |
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| genre | Handbook https://id.nlm.nih.gov/mesh/D020479 handbooks. aat Handbooks and manuals fast Handbooks and manuals. lcgft http://id.loc.gov/authorities/genreForms/gf2014026109 Guides et manuels. rvmgf |
| genre_facet | Handbook handbooks. Handbooks and manuals Handbooks and manuals. Guides et manuels. |
| id | ZDB-4-EBA-ocn953801279 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:27:18Z |
| institution | BVB |
| isbn | 9780081001974 0081001975 1787850218 9781787850217 |
| language | English |
| oclc_num | 953801279 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource |
| psigel | ZDB-4-EBA |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Woodhead Publishing is an imprint of Elsevier, |
| record_format | marc |
| series | Woodhead Publishing in food science, technology, and nutrition. |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah and Domagoj Gabrić Second edition. Amsterdam : Woodhead Publishing is an imprint of Elsevier, [2016] ©2016 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier text file Woodhead Publishing in food science, technology and nutrition Includes bibliographical references. Online resource; title from PDF title page (ScienceDirect, viewed July 20, 2016). Front Cover; Handbook of Hygiene Control in the Food Industry; Copyright Page; Contents; List of Contributors; Foreword; Preface to the Second Edition; Preface to the First Edition; 1 The Starting Point: What Is Food Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3 Historical Developments; 1.4 Concept of Food Safety and Its Definition; 1.5 Management of Food Safety and Hygiene: A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry; 1.5.3 Consumers and the Informal Sector; 1.5.4 Academia; 1.6 Food Hygiene Today and Outlook; References; I. Management of Hazards and Risks. 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP. 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points. 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement. 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination. Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance. Food industry and trade Sanitation Handbooks, manuals, etc. Food industry and trade Health aspects Handbooks, manuals, etc. Food industry and trade Risk management Handbooks, manuals, etc. Food industry and trade Equipment and supplies Design Handbooks, manuals, etc. Food processing plants Design Handbooks, manuals, etc. Manufacturing processes Design Handbooks, manuals, etc. Food contamination Prevention Handbooks, manuals, etc. Surface contamination Prevention Handbooks, manuals, etc. Food Contamination prevention & control Facility Regulation and Control standards https://id.nlm.nih.gov/mesh/D005161Q000592 Food-Processing Industry standards Aliments Industrie et commerce Salubrité Guides, manuels, etc. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food contamination Prevention fast Food industry and trade Health aspects fast Food industry and trade Sanitation fast Manufacturing processes Design fast Handbook https://id.nlm.nih.gov/mesh/D020479 handbooks. aat Handbooks and manuals fast Handbooks and manuals. lcgft http://id.loc.gov/authorities/genreForms/gf2014026109 Guides et manuels. rvmgf Lelieveld, H. L. M., editor. http://id.loc.gov/authorities/names/n84106444 Holah, J. T., editor. http://id.loc.gov/authorities/names/nb2004306646 Gabrić, Domagoj, editor. Print version: Handbook of hygiene control in the food industry. Second edition. Amsterdam : Woodhead Publishing is an imprint of Elsevier, 2016 9780081001554 (OCoLC)959892242 Woodhead Publishing in food science, technology, and nutrition. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1151296 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780081001554 Volltext |
| spellingShingle | Handbook of hygiene control in the food industry / Woodhead Publishing in food science, technology, and nutrition. Front Cover; Handbook of Hygiene Control in the Food Industry; Copyright Page; Contents; List of Contributors; Foreword; Preface to the Second Edition; Preface to the First Edition; 1 The Starting Point: What Is Food Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3 Historical Developments; 1.4 Concept of Food Safety and Its Definition; 1.5 Management of Food Safety and Hygiene: A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry; 1.5.3 Consumers and the Informal Sector; 1.5.4 Academia; 1.6 Food Hygiene Today and Outlook; References; I. Management of Hazards and Risks. 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP. 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points. 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement. 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination. Food industry and trade Sanitation Handbooks, manuals, etc. Food industry and trade Health aspects Handbooks, manuals, etc. Food industry and trade Risk management Handbooks, manuals, etc. Food industry and trade Equipment and supplies Design Handbooks, manuals, etc. Food processing plants Design Handbooks, manuals, etc. Manufacturing processes Design Handbooks, manuals, etc. Food contamination Prevention Handbooks, manuals, etc. Surface contamination Prevention Handbooks, manuals, etc. Food Contamination prevention & control Facility Regulation and Control standards https://id.nlm.nih.gov/mesh/D005161Q000592 Food-Processing Industry standards Aliments Industrie et commerce Salubrité Guides, manuels, etc. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food contamination Prevention fast Food industry and trade Health aspects fast Food industry and trade Sanitation fast Manufacturing processes Design fast |
| subject_GND | https://id.nlm.nih.gov/mesh/D005161Q000592 https://id.nlm.nih.gov/mesh/D020479 http://id.loc.gov/authorities/genreForms/gf2014026109 |
| title | Handbook of hygiene control in the food industry / |
| title_auth | Handbook of hygiene control in the food industry / |
| title_exact_search | Handbook of hygiene control in the food industry / |
| title_full | Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah and Domagoj Gabrić |
| title_fullStr | Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah and Domagoj Gabrić |
| title_full_unstemmed | Handbook of hygiene control in the food industry / edited by Huub Lelieveld, John Holah and Domagoj Gabrić |
| title_short | Handbook of hygiene control in the food industry / |
| title_sort | handbook of hygiene control in the food industry |
| topic | Food industry and trade Sanitation Handbooks, manuals, etc. Food industry and trade Health aspects Handbooks, manuals, etc. Food industry and trade Risk management Handbooks, manuals, etc. Food industry and trade Equipment and supplies Design Handbooks, manuals, etc. Food processing plants Design Handbooks, manuals, etc. Manufacturing processes Design Handbooks, manuals, etc. Food contamination Prevention Handbooks, manuals, etc. Surface contamination Prevention Handbooks, manuals, etc. Food Contamination prevention & control Facility Regulation and Control standards https://id.nlm.nih.gov/mesh/D005161Q000592 Food-Processing Industry standards Aliments Industrie et commerce Salubrité Guides, manuels, etc. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food contamination Prevention fast Food industry and trade Health aspects fast Food industry and trade Sanitation fast Manufacturing processes Design fast |
| topic_facet | Food industry and trade Sanitation Handbooks, manuals, etc. Food industry and trade Health aspects Handbooks, manuals, etc. Food industry and trade Risk management Handbooks, manuals, etc. Food industry and trade Equipment and supplies Design Handbooks, manuals, etc. Food processing plants Design Handbooks, manuals, etc. Manufacturing processes Design Handbooks, manuals, etc. Food contamination Prevention Handbooks, manuals, etc. Surface contamination Prevention Handbooks, manuals, etc. Food Contamination prevention & control Facility Regulation and Control standards Food-Processing Industry standards Aliments Industrie et commerce Salubrité Guides, manuels, etc. TECHNOLOGY & ENGINEERING Food Science. Food contamination Prevention Food industry and trade Health aspects Food industry and trade Sanitation Manufacturing processes Design Handbook handbooks. Handbooks and manuals Handbooks and manuals. Guides et manuels. |
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