LEADER 03436nam 2200601 a 450 001 9910461534203321 005 20200520144314.0 010 $a1-56549-410-5 035 $a(CKB)2670000000161104 035 $a(OCoLC)781635683 035 $a(CaPaEBR)ebrary10545760 035 $a(SSID)ssj0000654224 035 $a(PQKBManifestationID)12238020 035 $a(PQKBTitleCode)TC0000654224 035 $a(PQKBWorkID)10661046 035 $a(PQKB)10760120 035 $a(MiAaPQ)EBC3328930 035 $a(MiAaPQ)EBC911934 035 $a(Au-PeEL)EBL3328930 035 $a(CaPaEBR)ebr10545760 035 $a(OCoLC)929119799 035 $a(Au-PeEL)EBL911934 035 $a(EXLCZ)992670000000161104 100 $a20110127d2011 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAdvancing nonprofit stewardship through self-regulation$b[electronic resource] $etranslating principles into practice /$fChristopher Corbett 210 $aSterling, Va. $cKumarian Press$d2011 215 $a1 online resource (122 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-56549-408-3 320 $aIncludes bibliographical references and index. 327 $apt. 1. Thirty-three principles for good governance and ethical practice from the panel on the nonprofit sector convened by independent sector -- pt. 2. Putting principles into action. 330 $aIn 2004, Senators Grassley and Baucus requested that Independent Sector, the major trade organization for nonprofits in the US, convene a panel to recommend actions to strengthen nonprofit governance and ethical standards. They expressed concern that current laws and guidelines failed to hold tax-exempt organizations accountable. After embarking upon an industry collaborative, Independent Sector's advisory panel issued a report in October 2007, highlighting 33 principles it recommended nonprofits adopt. The report was overwhelmingly welcomed by the nonprofit sector, but the daunting challenge of implementing these principles remains. Advancing Nonprofit Stewardship Through Self-Regulation points the way forward for nonprofits by identifying specific strategies for implementing Independent Sector's principles. It also urges other researchers and practitioners to create competing strategies of implementation to give nonprofits choice. This lucid and brief guidebook shows how organizations can navigate demands for increased accountability and transparency through constructing and executing improved bylaws while creating a setting of integrity and trust. It is essential reading not only for all US nonprofits but for NGOs facing similar challenges around the world. 606 $aNonprofit organizations$xMoral and ethical aspects$zUnited States 606 $aNonprofit organizations$zUnited States$xFinance 606 $aNonprofit organizations$zUnited States 608 $aElectronic books. 615 0$aNonprofit organizations$xMoral and ethical aspects 615 0$aNonprofit organizations$xFinance. 615 0$aNonprofit organizations 676 $a658/.048 700 $aCorbett$b Christopher$f1951-$01026093 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910461534203321 996 $aAdvancing nonprofit stewardship through self-regulation$92440805 997 $aUNINA LEADER 01177nam0 22003013i 450 001 VAN00127523 005 20240806100824.245 010 $a978-30-301-2164-8 017 70$2N$a9783030121655 100 $a20200316d2019 |0itac50 ba 101 $aeng 102 $aCH 105 $a|||| ||||| 200 1 $aFixed Orthodontic Appliances$eA Practical Guide$fPadhraig Fleming, Jadbinder Seehra 210 $aCham$cSpringer$d2019 215 $aviii, 160 p.$d24 cm 620 $aCH$dCham$3VANL001889 700 1$aFleming$bPadhraig$3VANV099025$0782209 701 1$aSeehra$bJadbinder$3VANV099026$0782210 712 $aSpringer $3VANV108073$4650 801 $aIT$bSOL$c20240906$gRICA 856 4 $uhttps://link.springer.com/book/10.1007/978-3-030-12165-5$zE-book ? Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth 899 $aBIBLIOTECA CENTRO DI SERVIZIO SBA$2VAN15 912 $fN 912 $aVAN00127523 950 $aBIBLIOTECA CENTRO DI SERVIZIO SBA$d15CONS SBA EBOOK 5208 $e15EB 5208 20200316 996 $aFixed Orthodontic Appliances$91734896 997 $aUNICAMPANIA LEADER 08255nam 22005773 450 001 9910880800603321 005 20241129123443.0 010 $a9781394254750 010 $a139425475X 010 $a9781394254736 010 $a1394254733 010 $a9781394254743 010 $a1394254741 035 $a(CKB)33734415000041 035 $a(MiAaPQ)EBC31585615 035 $a(Au-PeEL)EBL31585615 035 $a(Exl-AI)31585615 035 $a(Perlego)4514611 035 $a(EXLCZ)9933734415000041 100 $a20240809d2024 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHACCP System Auditing for Food Safety $ePrinciples and Techniques 205 $a1st ed. 210 1$aNewark :$cJohn Wiley & Sons, Incorporated,$d2024. 210 4$dİ2024. 215 $a1 online resource (397 pages) 311 0 $a9781394254729 311 0 $a1394254725 327 $aCover -- Title Page -- Copyright -- Contents -- Preface -- Acknowledgement -- Chapter 1 A Necessary Evolution -- References -- Chapter 2 The HACCP System -- 2.1 Characteristics of the HACCP System -- 2.2 The Limitations of Final Product Analyses -- 2.3 Reasons to Implement HACCP -- 2.4 Legal Basis of HACCP -- 2.5 HACCP Pillars -- 2.6 HACCP Barriers -- 2.7 HACCP Principles and Methodology -- 2.7.1 The HACCP Document of the Codex -- 2.7.1 Definitions -- 2.7.2 Principles of the HACCP System -- 2.8 The Four Stages for the Implementation of HACCP -- 2.9 Preparation and Planning -- 2.9.1 Establish the Terms of Reference and Scope of the HACCP Study -- 2.9.2 Gap Analysis -- 2.9.3 Timeframe -- 2.10 The 12 Steps of HACCP -- 2.11 Assemble the HACCP Team -- 2.12 Describe the Product -- 2.13 Determining Intended Use -- 2.14 Construct a Flow Diagram -- 2.15 On?site Flow Diagram Verification -- References -- Chapter 3 The Seven Principles of HACCP -- 3.1 Principle 1 -- 3.1.1 Brainstorming -- 3.1.2 Hazard Identification -- 3.1.3 Establish Control Measures -- 3.2 Principle 2 -- 3.2.1 Operational Prerequisites -- 3.3 Principle 3 -- 3.3.1 Operational Limits -- 3.4 Principle 4 -- 3.5 Principle 5 -- 3.6 Principle 6 -- 3.6.1 Interrelationships among Validation, Monitoring, and Verification -- 3.6.2 Validation Methods -- 3.6.2.1 Tasks Prior to Validation Include: -- 3.6.2.2 Approaches for Validating Control Measures -- 3.6.3 Verification Methods -- 3.6.4 HACCP Revision -- 3.7 Microbiological Analyses in the HACCP System -- 3.7.1 Types of Sampling Plans -- 3.8 EU Regulation 2073/2005 and HACCP -- 3.9 Principle 7 -- References -- Chapter 4 The Prerequisites of the HACCP System -- 4.1 Type of Prerequisites -- 4.2 Flexibility in HACCP -- 4.2.1 Background -- 4.2.2 Flexibility in the Implementation of GHP -- 4.2.3 Flexibility in the Implementation of HACCP?based Procedures. 327 $a4.3 Development and Implementation of Hygiene Prerequisites -- 4.4 Water Control -- 4.5 Cleaning and Disinfection Plan -- 4.6 Pest Control Plan -- 4.6.1 Diagnosis of the Situation -- 4.6.2 Preventive Measures -- 4.7 Training Plan -- 4.8 Supplier Control -- 4.9 Traceability Plan -- 4.9.1 Documentation and Recordkeeping -- 4.10 Maintenance Plan -- 4.10.1 Documentation and Recordkeeping -- 4.11 Good handling Practices -- 4.11.1 Documentation and Recordkeeping -- 4.12 Good Manufacturing Practices -- 4.12.1 Documentation and Recordkeeping -- 4.13 Waste Control Plan -- 4.13.1 Documentation and Recordkeeping -- References -- Chapter 5 HACCP as a Management System -- 5.1 From Words to Work -- 5.2 What is Required to Implement HACCP? -- 5.3 Building a Food Safety Culture -- 5.4 Management System Concept -- 5.5 The Concept of a Food Safety Management System -- 5.6 System Documentation -- 5.6.1 Document Hierarchy -- 5.6.2 Document Control -- 5.6.3 Control of Records -- 5.7 Food Safety Standards -- 5.7.1 Safe Quality Food (SQF) -- 5.7.2 Dutch HACCP Code -- 5.7.3 The Danish Standard DS 3027 -- 5.7.4 Brand Reputation Compliance Global Standards (BRCGS) -- 5.7.5 International Featured Standards (IFS) -- 5.7.6 ISO 22000 -- 5.7.6.1 FSSC 22000 -- 5.7.7 Global Food Safety Initiative -- References -- Chapter 6 Audit: Concept, Types, and Personnel -- 6.1 Audit Concept -- 6.2 Why Audit? -- 6.3 Persons Involved in an Audit -- 6.3.1 Client -- 6.3.2 Audit Team -- 6.3.2.1 Lead Auditor -- 6.3.2.2 Auditor -- 6.3.2.3 Trainee Auditors -- 6.3.2.4 Technical Expert -- 6.3.3 Guide -- 6.3.4 Observer -- 6.3.5 Consultant -- 6.4 Types of Audit -- 6.4.1 Product Audit -- 6.4.2 Process Audit -- 6.4.3 System Audit -- 6.4.4 Research Audit -- 6.4.5 Follow?up Audit -- References -- Chapter 7 The Food Safety Auditor -- 7.1 Competence of the Auditor -- 7.2 Achieving the Auditor's Competence. 327 $a7.3 Audit Principles -- 7.4 Personal Attributes of Auditors -- 7.5 Management Skills -- References -- Chapter 8 Audit in Official Control -- 8.1 Audit vs Inspection -- References -- Chapter 9 The Audit Process -- 9.1 Stages of the Audit Process -- 9.2 Initiating Audit -- 9.3 Selection of Auditors -- 9.4 Team Size -- 9.5 Establishing Contact with Auditee -- 9.6 Determining the Feasibility of the Audit -- 9.7 Preparation of Audit Activities -- 9.7.1 Initial document review -- 9.7.2 Preparation of the Audit Plan -- 9.7.3 Allocation of Tasks to the Audit Team -- 9.8 Opening Meeting -- 9.9 The Audit Tour -- 9.10 Document Review During the Audit -- 9.11 Conducting On?site Audit Activities -- 9.12 Sources of Information -- 9.12.1 Observation of Activities -- 9.12.2 Physical Examination -- 9.12.3 Review of Documents and Records -- 9.12.4 Interviews -- 9.12.4.1 Types of Questions -- 9.12.5 Analytical -- 9.13 Sampling in Auditing -- 9.13.1 Judgment?based Sampling -- 9.13.2 Statistical Sampling -- 9.13.3 Sampling Techniques -- 9.13.3.1 Vertical Audit vs Horizontal Audit -- 9.14 Tools to Guide the Audit -- 9.14.1 Audit Strategies -- 9.14.2 Checklists -- 9.14.2.1 Types of Questions in Checklists -- 9.15 Counter?auditing Techniques -- 9.16 Generating audit findings -- 9.17 Classification of Findings -- 9.18 Elements of a Finding -- 9.19 Classification of Nonconformities -- 9.20 Drafting of Nonconformities -- 9.21 Preparing Audit Conclusions -- 9.22 Closing Meeting -- 9.23 Audit Report -- 9.24 Completing Audit -- 9.25 Audit Follow?up Activities -- 9.26 Managing an Audit Program -- References -- Case Study 1 Slaughterhouse for Rabbits, with an Adjoining Cutting Plant -- 1 HACCP Team -- 2 Scope -- 3 Description of Product -- 3.1 Raw Material: Rabbit Meat -- 3.1.1 General -- 3.1.2 Origin -- 3.1.3 Characteristics or Requirements to be Met by the Product. 327 $a3.2 Description of the Intended Use -- 4 Flow Diagram -- 4 Hazard Control Chart -- 5 CCP Control Chart -- 6 OPRP Control Chart -- Case Study 2 HACCP System of the Mass Catering Establishment Culinaria -- 1 HACCP Team -- 2 Scope and References -- 3 Product Description or Types -- 4 Identification of Intended Use -- 5 Flow Diagram -- 5 Hazard Analysis and Assessment -- 6 CCP Control Chart -- Index -- EULA. 330 $aThis book provides a comprehensive guide to auditing the HACCP (Hazard Analysis and Critical Control Point) system for food safety. It covers the principles and techniques necessary for effective auditing and management of food safety systems. The book discusses the evolution of HACCP, its implementation in the food industry, and its role in ensuring food safety through systematic hazard analysis. It is intended for professionals in the food industry, including auditors, consultants, and official control agents. The author emphasizes the importance of management system auditing techniques to verify the performance of HACCP systems and ensure compliance with international standards.$7Generated by AI. 606 $afood standard$9eng$2eurovoc 606 $afood safety$9eng$2eurovoc 606 $aaudit$9eng$2eurovoc 615 7$afood standard. 615 7$afood safety. 615 7$aaudit. 700 $aCouto Lorenzo$b Luis$01680562 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910880800603321 996 $aHACCP System Auditing for Food Safety$94207135 997 $aUNINA