LEADER 00985nam a2200265 i 4500 001 991004350732607536 005 20241119165853.0 008 241119s1969 fr er 001 0 fre d 040 $aBibl. Dip.le Aggr. Studi Umanistici - Sez. Filosofia$bita$cSocioculturale Scs 041 1 $afre$hger 082 04$a193$223 100 1 $aHeidegger, Martin$010351 240 10$aVorträge und Aufsätze$923949 245 10$aEssais et conférences /$cpar Martin Heidegger ; traduit de l'allemand par André Préau ; et préface par Jean Beaufret 260 $aParis :$bGallimard,$cstampa 1969 300 $aXV, 349 p. ;$c20 cm 490 1 $aLes essais ;$v90 500 $aLa numerazione della collana sul frontespizio e sulla copertina è erroneamente indicato con LXC 650 4$aFilosofia tedesca$ySec. 20. 700 1 $aBeaufret, Jean 700 1 $aPréau, André 830 4$aLes essais ;$v90 912 $a991004350732607536 996 $aVorträge und Aufsatze$923949 997 $aUNISALENTO LEADER 05742nam 22007213u 450 001 9911004854503321 005 20230120003821.0 010 $a1-59124-340-8 010 $a1-85573-651-9 035 $a(CKB)111056552541824 035 $a(EBL)1639950 035 $a(SSID)ssj0000072449 035 $a(PQKBManifestationID)11109801 035 $a(PQKBTitleCode)TC0000072449 035 $a(PQKBWorkID)10093789 035 $a(PQKB)10150115 035 $a(MiAaPQ)EBC269264 035 $a(MiAaPQ)EBC1639950 035 $a(Au-PeEL)EBL269264 035 $a(OCoLC)475996194 035 $a(EXLCZ)99111056552541824 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMaking the Most of Haccp $eLearning from Others' Experience 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (296 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-504-0 327 $aFront Cover; Making the Most of HACCP: Learning from others' Experience; Copyright Page; Table of Contents; Preface and acknowledgements; Contributors; Acronyms and abbreviations; Chapter1. Introduction; 1.1 The development of HACCP; 1.2 HACCP in practice; 1.3 Key themes; 1.4 References; Part I: Small and medium-sized enterprises (SMEs), retailers and HACCP systems; Chapter2. HACCP and SMEs; 2.1 HACCP and SMEs; 2.2 Setting up the HACCP system; 2.3 Operating the HACCP system; 2.4 Conclusions; 2.5 References; Chapter3. HACCP and SMEs; 3.1 Why bother with HACCP?; 3.2 The company 327 $a3.3 Scope and resources3.4 HACCP planning and implementation; 3.5 HACCP and supplier operations; 3.6 Keeping up to date with HACCP; 3.7 Summary; Chapter4. Supplier HACCP systems; 4.1 Introduction; 4.2 Retailers and the development of supplier HACCP systems; 4.3 Assessing the effectiveness of supplier HACCP systems; 4.4 Gauging the success of HACCP systems: customer complaint data analysis; 4.5 Common weaknesses in HACCP systems; 4.6 The future development of HACCP; 4.7 Conclusions; Part II: Larger manufacturers and HACCPsystems; Chapter5. HACCP implementation in the United States 327 $a5.1 Introduction5.2 Setting up the HACCP system; 5.3 Implementation challenges and solutions; 5.4 Surprises in HACCP implementation; 5.5 Operating the HACCP system; 5.6 HACCP management challenges and solutions; 5.7 The benefits of a HACCP system; 5.8 The future evolution of HACCP systems; 5.9 Conclusion; Chapter6. HACCP implementation; 6.1 Introduction; 6.2 The food industry in India; 6.3 Food safety in India; 6.4 The development of HACCP systems in India; 6.5 HACCP implementation: the Unilever approach in India; 6.6 HACCP implementation in practice: the marine products model 327 $a6.7 Maintaining HACCP systems6.8 The benefits of HACCP implementation; 6.9 Difficulties in HACCP implementation; 6.10 The future of HACCP implementation in India; 6.11 Bibliography; 6.12 Acknowledgements; Chapter7. Implementing HACCP systems in Europe; 7.1 Introduction; 7.2 HACCP and business strategy; 7.3 How big is the job?; 7.4 Prioritisation in the project plan; 7.5 The Polish experience; 7.6 Expansion of the Polish operation; 7.7 Kerry Ingredients, Portbury, UK; 7.8 The benefit of hindsight; 7.9 References; Chapter8. Implementing HACCP systems in Europe; 8.1 Introduction 327 $a8.2 The manufacturing background8.3 The main hazards; 8.4 Introducing the HACCP programme at Kitt Green; 8.5 Scope, approach and timing; 8.6 Setting up and managing HACCP teams; 8.7 Prerequisites; 8.8 Hazards and CCPs; 8.9 Implementation and verification; 8.10 Keeping up to date; 8.11 Benefits and drawbacks of HACCP implementation; 8.12 References; Part III: Regulation and training; Chapter9. HACCP enforcement in New Zealand; 9.1 Introduction; 9.2 Developing HACCP assessment; 9.3 Assessment of the HACCP system; 9.4 Conclusion; 9.5 References; Chapter10. Enforcing safety and quality 327 $a10.1 Introduction 330 $aThe Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aMAKING THE MOST OF HACCP 606 $aHazard Analysis and Critical Control Point (Food safety system)$xSafety measures 606 $aFood 606 $aFood handling 606 $aHealth & Biological Sciences$2HILCC 606 $aDiet & Clinical Nutrition$2HILCC 615 0$aHazard Analysis and Critical Control Point (Food safety system)$xSafety measures. 615 0$aFood. 615 0$aFood handling. 615 7$aHealth & Biological Sciences 615 7$aDiet & Clinical Nutrition 676 $a363.19/2 700 $aMayes$b T$01825159 701 $aMortimore$b S$01825160 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004854503321 996 $aMaking the Most of Haccp$94392675 997 $aUNINA