01576nam 2200385I 450 991070619650332120170816161702.0(CKB)5470000002454458(OCoLC)1001282400(EXLCZ)99547000000245445820170816d2017 ua 0engurmn|||||||||rdacontentrdamediardacarrierUtility cost estimation model development and decisions for the 2015 American Housing Survey and beyond /George R. Carter III, Brian Shaffer[Washington, D.C.] :U.S. Department of Housing and Urban Development, Office of Policy Development and Research,2017.1 online resource (52 pages) color illustrations2015 AHS redesign paper ;5"August 2017."Includes bibliographical references (page 12).Electric utilitiesUnited StatesCostsMathematical modelsHousingCostsMathematical modelsElectric utilitiesCostsMathematical models.HousingCostsMathematical models.Carter George R.III,235809Shaffer BrianUnited States.Department of Housing and Urban Development.Office of Policy Development and Research,GPOGPOBOOK9910706196503321Utility cost estimation model development and decisions for the 2015 American Housing Survey and beyond3532349UNINA01105nam0 22002531i 450 UON0038165720231205104530.57595-19-50748-520100521d1979 |0itac50 baengCHIFI|||| 1||||ˆAn ‰outline of the historical phonology of the dialect of Chengguan, in Linxian, Henanby Olli SalmiHelsinki[The Finnish Oriental Society]197918 p.25 cm.001UON001010672001 Studia OrientaliaSocietas Orientalis Fennica205 Vol. 1 (1925)- 207 Helsinki : Helsingforsiae : [poi] Societas Orientalis Fennica, 1925- 210 v.26 cm215 Periodicità irregolarev.51,1981Lingua cineseDialettiUONC055931FIFIHelsinkiUONL000062SALMIOlliUONV197017826381Societas Orientalis FennicaUONV248045650ITSOL20250516RICAUON00381657Outline of the historical phonology of the dialect of Chengguan, in Linxian, Henan1852028UNIOR05047oam 22005413 450 991100484330332120231106220821.01-280-37220-697866103722011-59124-072-71-85573-644-6(CKB)111056552541792(EBL)1639947(MiAaPQ)EBC1639947(NjHacI)99111056552541792(EXLCZ)9911105655254179220140303d2000|||| uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierHACCP in the meat industry /edited by M.H. BrownBurlington Elsevier Science20001 online resource (xiv, 329 pages) illustrationsWoodhead Publishing Series in Food Science, Technology and Nutrition1-85573-448-6 Front Cover; HACCP in the Meat Industry; Copyright Page; Table of Contents; Preface; Contributors; Part 1: General issues; Chapter 1. Introduction; 1.1 E. coli O157; 1.2 HACCP and food safety; 1.3 The successful implementation of HACCP; 1.4 References; Chapter 2. The regulatory context in the EU; 2.1 Introduction: the international context; 2.2 EU food policy and HACCP; 2.3 EU meat hygiene legislation and HACCP; 2.4 Fishery products; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Chapter 3. HACCP in the United States: regulation and implementation3.1 Introduction: the regulatory background; 3.2 Development of HACCP in the United States; 3.3 HACCP implementation in practice; 3.4 Beyond HACCP; 3.5 Bibliography; Part 2: HACCP on the farm and in primary processing; Chapter 4. HACCP and farm production; 4.1 Introduction; 4.2 Hazard analysis in animal rearing; 4.3 Setting up the HACCP system; 4.4 HACCP plans for cattle; 4.5 HACCP plans for sheep and goats; 4.6 HACCP plans for a poultry unit; 4.7 HACCP plans for a pig unit; 4.8 Summary: the effectiveness of HACCP on the farm; 4.9 References; Chapter 5. HACCP in primary processing: red meat5.1 Introduction; 5.2 Microbiological data: collection and analysis; 5.3 HACCP implementation: the general approach; 5.4 Stock reception; 5.5 Slaughter and predressing; 5.6 Carcass dressing; 5.7 Collection and cooling of offals; 5.8 Carcass cooling; 5.9 Carcass breaking; equipment cleaning; 5.10 Smaller plants; 5.11 Microbiological criteria; 5.12 References; Chapter 6. HACCP in primary processing: poultry; 6.1 Introduction; 6.2 Hazard analysis in the slaughter process; 6.3 Establishing CCPs; 6.4 Other processing operations; 6.5 Future trends; 6.6 Decontamination of carcasses6.7 Sources of further information and advice; 6.8 References; Part 3: HACCP tools; Chapter 7. Microbiological hazard identification in the meat industry; 7.1 Introduction; 7.2 The main hazards; 7.3 Analytical methods; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; Chapter 8. Implementing HACCP in a meat plant; 8.1 Introduction; 8.2 The elements requiring implementation; 8.3 The implementation process; 8.4 The differences between large and small businesses; 8.5 Where to start with implementation; 8.6 Explanation of the reasons for HACCP8.7 Review of food safety issues; 8.8 Planning for implementation; 8.9 Allocation of resources; 8.10 Selecting teams and activities; 8.11 Training; 8.12 Transferring ownership to production personnel; 8.13 Tackling barriers; 8.14 Measuring performance of the plan; 8.15 Auditing and review; 8.16 Conclusions; 8.17 References; Chapter 9. Monitoring CCPs in HACCP systems; 9.1 Introduction; 9.2 Establishing criteria; 9.3 Determination of critical limits; 9.4 Setting up monitoring systems; 9.5 Verification of HACCP systems; 9.6 Validation of the HACCP plan; 9.7 Identifying problem areas; 9.8 Feedback and improvementHACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.Woodhead Publishing Series in Food Science, Technology and NutritionWoodhead Publishing Series in Food Science, Technology and NutritionFood contaminationEuropean Union countriesMeat industry and tradeEuropean Union countriesFood contaminationMeat industry and trade363.1926Brown M. H(Martyn H.)1821831AU-PeELAU-PeELAU-PeELBOOK9911004843303321HACCP in the meat industry4387742UNINA