02445oam 2200469 450 991081487130332120170523091546.00-12-381505-3(OCoLC)862369770(MiFhGG)GVRL8CVL(EXLCZ)99255000000115744220140604d2014 uy 0engurun|---uuuuatxtccrFood safety management a practical guide for the food industry /edited by Yasmine Motarjemi, Nyon, Switzerland, Huub Lelieveld, Global Harmonization Initiative, Bilthoven, The NetherlandsLondon :Academic Press,2014.1 online resource (xxv, 1166 pages) illustrations (some color), color mapGale eBooksDescription based upon print version of record.0-12-381504-5 1-306-09237-X Includes bibliographical references and index.History and overview of food safety -- Foodborne infectious and microbial agents -- Foodborne toxic agents -- Food safety: principles of prevention -- Food safety: engineering controls and technology -- Risk assessment and hazard analysis of foods -- Laboratory methods for food safety -- Safety management of the food supply.Food Safety Management: A Practical Guide for the Food Industry is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoidFood industry and tradeSafety measuresFoodSafety measuresFood contaminationPreventionFood industry and tradeSafety measures.FoodSafety measures.Food contaminationPrevention.363.192068Motarjemi YasmineLelieveld HuubMiFhGGMiFhGGBOOK9910814871303321Food safety management3980736UNINA