LEADER 01957nam 2200397Ia 450 001 996387700403316 005 20200824132846.0 035 $a(CKB)4940000000086608 035 $a(EEBO)2240883539 035 $a(OCoLC)ocm47682800e 035 $a(OCoLC)47682800 035 $a(EXLCZ)994940000000086608 100 $a20010731d1682 uy 0 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe new a-la-mode secretarie: or, Practical pen-man$b[electronic resource]$ea new copy-book. Wherein the bastard Italians, commonly called the new-a-la-mode, round hands, mixt running hands, and mixt secretary's, are so mod[el'd] and composed, as to dispatch business with facility and neatness. Written with much variety, and performed according to the nature, freedom, and tendency of the pen. /$fBy John Ayres .. 210 $a[London]$cSold by Hen. Hatley ... Sam. Crouch ... and Ben. Alsop ...$d[1682] 215 $a[6] p., [25] leaves of plates $cill 300 $aDate of publication from Wing (2nd ed.). 300 $aFirst published (1680) under title: A la mode secretarie or Practical pen-man. 300 $aAdded title-page, engraved, has title "The Ala mode secretarie or Practical pen-man". 300 $aPlates engraved by John Sturt. 300 $aCf. Heal, Ambrose. The English writing-masters and their copy-books, 1570-1800. London, 1931, p. 150, no. 1. 300 $aImperfect: cropped, with loss of print from t.p. 300 $aReproduction of original in: William Andrews Clark Memorial Library, University of California, Los Angeles. 330 $aeebo-0189 606 $aPenmanship$vCopy-books$vEarly works to 1800 615 0$aPenmanship 700 $aAyres$b John$ffl. 1680-1700.$0793382 702 $aSturt$b John$f1658-1730, 801 0$bEAE 801 1$bEAE 906 $aBOOK 912 $a996387700403316 996 $aThe new a-la-mode secretarie: or, Practical pen-man$92414253 997 $aUNISA LEADER 04560nam 22006495 450 001 9910946884503321 005 20250806172900.0 024 7 $a10.1007/978-1-4614-5028-3 035 $a(CKB)2670000000326461 035 $a(EBL)1030814 035 $a(OCoLC)827474282 035 $a(SSID)ssj0000879006 035 $a(PQKBManifestationID)11463753 035 $a(PQKBTitleCode)TC0000879006 035 $a(PQKBWorkID)10836515 035 $a(PQKB)11705998 035 $a(DE-He213)978-1-4614-5028-3 035 $a(MiAaPQ)EBC1030814 035 $a(PPN)168301830 035 $a(EXLCZ)992670000000326461 100 $a20130125d2013 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHACCP $eA Practical Approach /$fby Sara Mortimore, Carol Wallace 205 $a3rd ed. 2013. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d2013. 215 $a1 online resource (500 p.) 300 $aDescription based upon print version of record. 311 08$a9781461450276 320 $aIncludes bibliographical references and index. 327 $aForeword -- Acknowledgements -- About the Authors -- Disclaimer -- About this Book -- Prologue -- 1. An Introduction to HACCP and its role in food safety control -- 2. Preparation and planning to achieve effective food safety management -- 3. Hazards, their significance and control -- 4. Prerequisites for food safety ? PRPs and Operational PRPs -- 5. Designing food safety -- 6. How to do a HACCP Study -- 7. Implementation, Verification and Maintenance for Ongoing Risk Management -- 8. Considerations for HACCP application in different supply chain sectors -- Epilogue -- References, further reading and resource materials -- Appendices -- Index. 330 $aHACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety risk reduction. Introductory chapters set the scene and update the reader on  HACCP developments over the last 15 years. The preliminary stages of HACCP, including preparation, planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition, reflecting its development as a key support system for HACCP. The HACCP plan development, verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the book discusses the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O?Lakes, Inc., USA. Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK. 606 $aFood science 606 $aSecurity systems 606 $aPublic health 606 $aFood Science 606 $aSecurity Science and Technology 606 $aPublic Health 615 0$aFood science. 615 0$aSecurity systems. 615 0$aPublic health. 615 14$aFood Science. 615 24$aSecurity Science and Technology. 615 24$aPublic Health. 676 $a363.1926 700 $aMortimore$b Sara$0283815 701 $aWallace$b Carol$0283816 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910946884503321 996 $aHACCP$9670723 997 $aUNINA