LEADER 01767nam0 2200337 i 450 001 SUN0055634 005 20180509091928.789 010 $a978-05-213-1839-6$d0.00 100 $a20061109d1993 |0engc50 ba 101 $aeng 102 $aGB 105 $a|||| ||||| 200 1 $aIntroduction to combinators and [the lambda]-calculus$fJ. Roger Hindley, Jonathan P. Seldin 210 $aCambridge$cCambridge university$d1993 215 $a360 p.$cill.$d24 cm. 410 1$1001SUN0024217$12001 $aLondon Mathematical Society student texts$v1$1210 $aCambridge$cCambridge university. 606 $a03-XX$xMathematical logic and foundations [MSC 2020]$2MF$3SUNC019750 606 $a03B40$xCombinatory logic and lambda-calculus [MSC 2020]$2MF$3SUNC024414 620 $dCambridge$3SUNL000024 700 1$aHindley$b, James R.$3SUNV044116$0725896 701 1$aSeldin$b, Jonathan Paul$3SUNV044117$054730 712 $aCambridge university$3SUNV000097$4650 790 1$aHindley, James Roger$zHindley, James R.$3SUNV064008 790 1$aHindley, J. R.$zHindley, James R.$3SUNV064010 801 $aIT$bSOL$c20200720$gRICA 856 4 $uhttps://books.google.it/books?id=0DA4AAAAIAAJ&printsec=frontcover&dq=editions:HPsjt9oI3XwC&hl=it&sa=X&ved=0ahUKEwjg9cafi_jaAhVBnxQKHfCZC_cQuwUILTAA#v=onepage&q&f=false 912 $aSUN0055634 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA$d08PREST 03-XX 1894 $e08 1998 I b 20061109 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA$d08PREST 03-XX 1894 $e08 1201 I a 20061109 996 $aIntroduction to combinators and -calculus$91424757 997 $aUNICAMPANIA LEADER 04560nam 22006975 450 001 9910416110603321 005 20250609110819.0 010 $a9783030447359 010 $a3030447359 024 7 $a10.1007/978-3-030-44735-9 035 $a(CKB)4100000011325621 035 $a(DE-He213)978-3-030-44735-9 035 $a(MiAaPQ)EBC6245736 035 $a(PPN)25830412X 035 $a(Perlego)4900997 035 $a(MiAaPQ)EBC6243909 035 $a(EXLCZ)994100000011325621 100 $a20200701d2020 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Safety Management Systems $eAchieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business /$fby Hal King 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (XXIV, 182 p. 27 illus., 1 illus. in color.) 225 1 $aPractical Approaches,$x2626-7578 311 08$a9783030447342 311 08$a3030447340 327 $aForward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index. 330 $aThis foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations. 410 0$aPractical Approaches,$x2626-7578 606 $aFood?Biotechnology 606 $aPublic health 606 $aManagement 606 $aFood Science$3https://scigraph.springerna9ture.com/ontologies/product-market-codes/C15001 606 $aPublic Health$3https://scigraph.springernature.com/ontologies/product-market-codes/H27002 606 $aManagement$3https://scigraph.springernature.com/ontologies/product-market-codes/515000 606 $aSeguretat alimentària$2thub 606 $aSalut pública$2thub 606 $aIndústria alimentària$2thub 608 $aLlibres electrònics$2thub 615 0$aFood?Biotechnology. 615 0$aPublic health. 615 0$aManagement. 615 14$aFood Science. 615 24$aPublic Health. 615 24$aManagement. 615 7$aSeguretat alimentària 615 7$aSalut pública. 615 7$aIndústria alimentària 676 $a363.1926 700 $aKing$b Hal$4aut$4http://id.loc.gov/vocabulary/relators/aut$0878258 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910416110603321 996 $aFood Safety Management Systems$92522606 997 $aUNINA