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010   $a3-030-22553-4
024 7 $a10.1007/978-3-030-22553-7
035   $a(CKB)4100000008402993
035   $a(MiAaPQ)EBC5785383
035   $a(DE-He213)978-3-030-22553-7
035   $a(PPN)26496179X
035   $a(EXLCZ)994100000008402993
100   $a20190605d2019      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aQuality Systems in the Food Industry /$fby Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason, Arpan Bhagat
205   $a1st ed. 2019.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019.
215   $a1 online resource (59 pages)
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-030-22552-6 
327   $aImpact of Food-related Quality System Certifications for Chemical Food Additives -- Chemical Aspects of Intentional Food Adulteration and Quality Management Systems -- Quality Audits in Food Companies and the Examination of Technical Data Sheets -- Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.
330   $aThis book explains the role of food-oriented (or ?food-centric?) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the ?Hazard Analysis and Critical Control Points? approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence ? which is not always easy an easy task). Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aQuality control
606   $aReliability
606   $aIndustrial safety
606   $aNutrition
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
615  0$aFood?Biotechnology.
615  0$aQuality control.
615  0$aReliability.
615  0$aIndustrial safety.
615  0$aNutrition.
615 14$aFood Science.
615 24$aQuality Control, Reliability, Safety and Risk.
615 24$aNutrition.
676   $a664
676   $a664
700   $aFiorino$b Marco$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060817
702   $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aMason$b Marco$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aBhagat$b Arpan$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910337927603321
996   $aQuality Systems in the Food Industry$92515858
997   $aUNINA