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20240329122006.0 |
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161112s2016 xx o 000 0 eng d |
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|a EBLCP
|b eng
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|c EBLCP
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|d IDB
|d YDX
|d MERUC
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|d OCLCO
|d OCLCQ
|d OCLCO
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|a 961828818
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|a 9781119258087
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|a 1119258081
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|z 1119258073
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|z 9781119258070
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|a (OCoLC)961456195
|z (OCoLC)961828818
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|a TX537
|b .B284 2016eb
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|a 363.19/26
|2 23
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Barach, Jeffrey T.
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| 245 |
1 |
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|a FSMA and Food Safety Systems :
|b Understanding and Implementing the Rules.
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| 260 |
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|a Somerset :
|b Wiley,
|c 2016.
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| 300 |
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|a 1 online resource (237 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 588 |
0 |
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|a Print version record.
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0 |
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|a Title Page ; Copyright Page; Contents; Preface; About theÄuthor; Chapter 1 What is Modern Food Safety, andḦow is that Different fromḦACCP?; 1.1 Introduction ; 1.2 FSMA Sanitation and cGMPs ; 1.3 FSMA Preventive Controls ; 1.4 Process Controls ; 1.5 Sanitation Controls ; 1.6 Supplier Controls ; References; Chapter 2 Why Is aÈFood Safety System theÈBest Path to FoodÈSafety?; 2.1 What are Biological Hazards andÈTheir Controls?; 2.2 What are Chemical Hazards, Including Allergens andÈRadioactivity, andÈTheir Controls?; 2.3 What are Physical Hazards andÈTheir Controls?; References.
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| 505 |
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|a Chapter 3 What are the Essential Elements of a Food Safety System?3.1 What are Prerequisite Programs, and What Do They Do?; 3.2 What is a Hazard Analysis, and Why is it Performed?; 3.3 What are Risk-Based Preventive Controls, and How are they Assigned? ; 3.3.1 What Controls are Used to Control Allergen-Related Hazards? ; 3.3.2 What Controls are Used to Control Sanitation-Related Hazards? ; 3.3.3 What Controls are Used to Control Process Hazards?; 3.3.4 What Controls are Used to Control Supplier-Related Hazards? ; 3.4 What is a Food Safety Plan, and Who Develops It?
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| 505 |
8 |
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|a Chapter 4 How is a Food Safety System Managed?4.1 What is the Role of Management and Plant Operations in a Food Safety System?; 4.2 How are SOPs Developed and Managed?; 4.3 How are Preventive Controls Managed?; 4.3.1 What are Performance Criteria for Controls, Including Critical Limits?; 4.3.2 How are Preventive Controls Monitored?; 4.3.3 If Preventive Controls Fail, What Corrective Actions are Needed?; 4.3.4 How is the System and its Parts Verified as Being Compliant?; 4.3.5 How are Process Preventive Controls Validated?; 4.4 How are Records Established and Maintained?
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|a 4.5 Why and How is a Recall Plan Developed and Managed?References; Supplemental References for Recalls; Chapter 5 How is a Food Safety System Developed and Implemented?; 5.1 Developing a Food Safety Plan; 5.2 Assemble the Food Safety Team; 5.3 Describe the Food and its Distribution; 5.4 Describe the Intended Use and Consumers of the Food; 5.5 Develop a Flow Diagram that Describes the Process; 5.6 Verify the Flow Diagram; 5.7 Conduct a Hazard Analysis; 5.8 Essential Elements of the Food Safety Plan; Chapter 6 What Triggers a Reanalysis of the Food Safety Plan?
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| 505 |
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|a Chapter 7 Resources forÈPreparing Food Safety Preventive Controls Plans7.1 Examples ofÈPrerequisite Programs; 7.2 Examples ofÄllergen Preventive Controls; 7.3 Examples ofÈSanitation Preventive Controls; 7.4 Examples ofÈProcess Preventive Controls; 7.5 Examples ofÈSupplier Controls; 7.6 Useful Forms; 7.7 FSMA Training andẗheÈFood Safety Preventive Controls Alliance; Chapter 8 Example Food Safety Plans; Barbeque SauceÈ-Ëxample Food Safety Plan; Company Overview; Process Narrative; Chocolate Chip Walnut CookiesÈ-Ëxample Food Safety Plan; Company Overview; Process Narrative.
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| 500 |
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|a Deli Potato SaladÈ-Ëxample Food Safety Plan.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Food
|x Safety measures
|x Government policy.
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| 650 |
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0 |
|a Food
|x Safety regulations.
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| 650 |
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6 |
|a Aliments
|x SĐecuritĐe
|x Mesures
|x Politique gouvernementale.
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| 650 |
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6 |
|a Aliments
|x SĐecuritĐe
|x RÆeglements.
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| 650 |
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7 |
|a Food
|x Safety regulations
|2 fast
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| 776 |
0 |
8 |
|i Print version:
|a Barach, Jeffrey T.
|t FSMA and Food Safety Systems : Understanding and Implementing the Rules.
|d Somerset : Wiley, Ã2016
|z 9781119258070
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| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4729309
|z Texto completo
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| 938 |
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|a EBL - Ebook Library
|b EBLB
|n EBL4729309
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| 938 |
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|a YBP Library Services
|b YANK
|n 13236947
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| 938 |
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|a YBP Library Services
|b YANK
|n 13257812
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| 994 |
|
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|a 92
|b IZTAP
|
