|
|
|
|
| LEADER |
00000cam a2200000Mu 4500 |
| 001 |
EBOOKCENTRAL_on1356007772 |
| 003 |
OCoLC |
| 005 |
20240329122006.0 |
| 006 |
m o d |
| 007 |
cr ||||||||||| |
| 008 |
230107s2021 xx o ||| 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|c EBLCP
|d REDDC
|d OCLCF
|d OCLCQ
|d OCLCO
|
| 020 |
|
|
|a 9781951058197
|
| 020 |
|
|
|a 1951058194
|
| 035 |
|
|
|a (OCoLC)1356007772
|
| 050 |
|
4 |
|a TX531.A87 2021
|
| 082 |
0 |
4 |
|a 363.19/2--dc23
|
| 049 |
|
|
|a UAMI
|
| 100 |
1 |
|
|a Wilson, Steven.
|
| 245 |
1 |
4 |
|a The ASQ Certified Food Safety and Quality Auditor Handbook
|h [electronic resource].
|
| 250 |
|
|
|a 4th ed.
|
| 260 |
|
|
|a La Vergne :
|b ASQ Quality Press,
|c 2021.
|
| 300 |
|
|
|a 1 online resource (313 p.)
|
| 500 |
|
|
|a Description based upon print version of record.
|
| 505 |
0 |
|
|a Cover -- Title page -- CIP data -- Table of Contents -- List of Figures and Tables -- Foreword -- Acknowledgments -- Part I_An Introduction to HACCP -- Chapter 1_History and Overview of HACCP -- HACCP Predecessors -- HACCP and the Space Program -- Application of HACCP to Other Industries -- Moving to a Comprehensive Food Safety and Management System -- Chapter 2_Prerequisite Programs -- Evolution of Prerequisite Programs -- Types of Prerequisite Programs -- Chemical Control -- Microbiological Control -- Chapter 3_Other Food Systems Support Programs -- Product Traceability and Recall
|
| 505 |
8 |
|
|a Crisis Management -- Food Defense and Facility Design -- Environmental Control and Monitoring -- Chapter 4_Tasks for HACCP Plan Development -- Assessing the Need for a HACCP Plan -- Preliminary Tasks for HACCP Plan Development -- Establishing the Prerequisite Program -- Part II_Principles of HACCP -- Chapter 5_Principle #1-Conduct Hazard Analysis -- Purpose of Hazard Analysis -- Types of Hazard -- Conducting a Hazard Analysis -- Documentation and Ongoing Efforts -- Chapter 6_Principle #2-Determine Critical Control Points -- Distinguishing Between Critical Control Points and Control Points
|
| 505 |
8 |
|
|a Common Sources of Critical Control Points -- Identifying Critical Control Points -- Documenting Critical Control Points -- Chapter 7_Principle #3-Establish Critical Limits -- What are Critical Limits? -- Establishing Critical Limits -- Establishing Operational Limits -- Chapter 8_Principle #4-Establish Monitoring Procedures -- What is Monitoring? -- Collecting Data -- Recording Data -- Continuous Versus Intermittent Monitoring -- Determining Monitoring Points -- Qualifications of the Person Collecting the Data -- Chapter 9_Principle #5-Establish Corrective Action Procedures
|
| 505 |
8 |
|
|a What is Corrective Action? -- Goals of Corrective Action -- Corrective Action Plans -- Chapter 10_Principle #6-Establish Verification Procedures -- Objectives of the Verification Process -- Types of Verification -- External Review -- Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures -- Importance of Record Keeping -- Types of Records -- Designing a Record-Keeping/Documentation System -- Preventing Documentation Errors -- Part III_Implementing HACCP -- Chapter 12_HACCP Plan Implementation and Maintenance -- Supporting Structures for HACCP Implementation
|
| 505 |
8 |
|
|a HACCP Team Formation and Training -- Pilot Projects/Operational Qualification of HACCP Plans -- Company-Wide HACCP Deployment -- HACCP Plan Maintenance -- Extending the HACCP System to the Supply Chain -- Part IV_Auditing the Food Safety System -- Chapter 13_Auditing Fundamentals -- HACCP Auditing as a Product Safety Auditing System -- Audit Format -- Audit Preparation -- Conducting the Audit -- Closure -- Chapter 14_Auditing Process and Auditor Competencies -- Auditor Competencies -- Ethics -- Liability -- Illegal or Unsafe Activities -- International Regulations and Third-Party Auditing Schemes
|
| 500 |
|
|
|a Chapter 15_Quality Tools and Techniques
|
| 590 |
|
|
|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 590 |
|
|
|a Knovel
|b ACADEMIC - Industrial Engineering & Operations Management
|
| 650 |
|
0 |
|a Food security.
|
| 650 |
|
0 |
|a Food
|x Safety measures.
|
| 650 |
|
6 |
|a Sécurité alimentaire.
|
| 650 |
|
6 |
|a Aliments
|x Sécurité
|x Mesures.
|
| 650 |
|
7 |
|a Food
|x Safety measures
|2 fast
|
| 650 |
|
7 |
|a Food security
|2 fast
|
| 776 |
0 |
8 |
|i Print version:
|a Wilson, Steven
|t The ASQ Certified Food Safety and Quality Auditor Handbook
|d La Vergne : ASQ Quality Press,c2021
|z 9781951058180
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=7158735
|z Texto completo
|
| 938 |
|
|
|a ProQuest Ebook Central
|b EBLB
|n EBL7158735
|
| 994 |
|
|
|a 92
|b IZTAP
|
