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Regulatory Foundations for the Food Protection Professional
Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protect...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2015.
|
| Edición: | 1st ed. 2015. |
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4939-0650-5 | ||
| 003 | DE-He213 | ||
| 005 | 20220116201834.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 150713s2015 xxu| s |||| 0|eng d | ||
| 020 | |a 9781493906505 |9 978-1-4939-0650-5 | ||
| 024 | 7 | |a 10.1007/978-1-4939-0650-5 |2 doi | |
| 050 | 4 | |a QR115-129 | |
| 072 | 7 | |a PSG |2 bicssc | |
| 072 | 7 | |a TDCT |2 bicssc | |
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| 072 | 7 | |a PSG |2 thema | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 664.001579 |2 23 |
| 245 | 1 | 0 | |a Regulatory Foundations for the Food Protection Professional |h [electronic resource] / |c edited by Julia Bradsher, Gerald Wojtala, Craig Kaml, Christopher Weiss, David Read. |
| 250 | |a 1st ed. 2015. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2015. | |
| 300 | |a VIII, 367 p. 69 illus., 67 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a 1.Introduction -- 2. Regulatory Program Foundations -- 3. Prevailing Statutes, Regulations, & Ordinances -- 4. Integrated Food Safety System Orientation -- 5. Regulatory Program Foundations: Program Standards -- 6. Microbiology -- 7. Public Health Principles -- 8. Epidemiology -- 9. Environmental Health and Safety -- 10. Jurisdiction -- 11. Hazard Analysis and Critical Control Points (HACCP) -- 12. Inspections, Compliance, & Enforcement -- 13. Sampling -- 14. Labeling -- 15. Allergens -- 16. Employee Safety -- 17. Communication Skills -- 18. Unprocessed Foundations -- 19. Manufactured Foundations -- 20. Retail Foundations -- 21. Food Defense Awareness -- 22. International Food Regulation Foundations -- 23. Conclusion. | |
| 520 | |a Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protection. Additionally, as the Food Safety Modernization Act (FSMA) is implemented, this book will provide valuable information for countries wishing to export foods and food ingredients to the U.S. and comply with U.S. food safety regulations. The book is based on the Entry-Level component of the National Curriculum Framework for regulators, created by the International Food Protection Training Institute (IFPTI) located in Battle Creek, Michigan. The Entry-Level component of the National Curriculum Framework contains more than twenty content areas, including Epidemiology, Microbiology, Labeling, Food Defense Awareness, Program Standards, Environmental Health and Safety, Sampling, and Allergens. Each chapter is divided into specific learning objectives aimed at equipping the entry-level FPP with the knowledge and skills necessary to successfully perform his or her job, whether in the public or private sector and whether in food safety or food defense. Established in 2009, IFPTI is improving public hea lth by building competency-based training and certification systems, and cultivating leadership for the food protection community worldwide. Our mission is to en hance public health by improving the protection of the world's food supply through training, certification, thought leadership, and technology. See more at www.ifpti.org. | ||
| 650 | 0 | |a Food-Microbiology. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Public health. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Public Health. |
| 700 | 1 | |a Bradsher, Julia. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Wojtala, Gerald. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Kaml, Craig. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Weiss, Christopher. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Read, David. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781493906499 |
| 776 | 0 | 8 | |i Printed edition: |z 9781493906512 |
| 776 | 0 | 8 | |i Printed edition: |z 9781493948765 |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4939-0650-5 |z Texto Completo |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||