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Making the most of HACCP : learning from others' experience /
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of t...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9781855735040 | ||
| 020 | |a 1855736519 |q (electronic bk.) | ||
| 020 | |a 9781855736511 |q (electronic bk.) | ||
| 020 | |a 0849312183 | ||
| 020 | |a 9780849312182 | ||
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| 050 | 4 | |a TX537 |b .M39 2001eb | |
| 070 | |a TX537 |b .M39 2001 | ||
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| 082 | 0 | 4 | |a 363.19/2 |2 22 |
| 245 | 0 | 0 | |a Making the most of HACCP : |b learning from others' experience / |c edited by Tony Mayes and Sara Mortimore. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2001. | ||
| 300 | |a 1 online resource (xviii, 286 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preliminaries; Index; Contents; Preface and acknowledgements; 1 Introduction; 2 HACCP and SMEs problems and opportunities; 3 HACCP and SMEs a case study; 5 HACCP implementation in the United States; 6 HACCP implementation the Indian experience; 7 Implementing HACCP systems in Europe Kerry Ingredients; 8 Implementing HACCP systems in Europe Heinz; 9 HACCP enforcement in New Zealand; 10 Enforcing safety and quality Canada; 11 HACCP implementation in the Thai fisheries industry; 12 Implementation and enforcement in the United Kingdom; 13 Effective HACCP training; 14 Conclusions. | |
| 506 | |a Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |5 PPiU | ||
| 520 | |a The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively. | ||
| 650 | 0 | |a Hazard Analysis and Critical Control Point (Food safety system) | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 0 | |a Food handling. | |
| 650 | 2 | |a Food Contamination |x prevention & control |0 (DNLM)D005506Q000517 | |
| 650 | 2 | |a Food Handling |x standards |0 (DNLM)D005511Q000592 | |
| 650 | 6 | |a HACCP. |0 (CaQQLa)201-0339919 | |
| 650 | 6 | |a Aliments |x S�ecurit�e |x Mesures. |0 (CaQQLa)201-0362668 | |
| 650 | 7 | |a HEALTH & FITNESS |x Safety. |2 bisacsh | |
| 650 | 7 | |a Food handling |2 fast |0 (OCoLC)fst00930824 | |
| 650 | 7 | |a Food |x Safety measures |2 fast |0 (OCoLC)fst00930602 | |
| 650 | 7 | |a Hazard Analysis and Critical Control Point (Food safety system) |2 fast |0 (OCoLC)fst00952177 | |
| 700 | 1 | |a Mayes, Tony. | |
| 700 | 1 | |a Mortimore, Sara. | |
| 776 | 0 | 8 | |i Print version: |t Making the most of HACCP. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 |z 1855735040 |z 0849312183 |w (DLC) 2001047234 |w (OCoLC)47767167 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855735040 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855735040 |z Texto completo |