LEADER 02127nam a2200253 i 4500 001 991000148339707536 005 20250507095753.0 008 220404s1565 it 000 0 ita d 035 $ab14434684-39ule_inst 040 $aBibl. Dip.le Aggr. Scienze Giuridiche - Sez. Studi Giuridici$bita 100 1 $aSansovino, Francesco$0390651 245 12$aL'historia di casa Orsina di Francesco Sansouino nella quale oltre all'origine sua si contengono molte nobili imprese fatte da loro in diuerse prouincie fino ai tempi nostri: con quattro libri de gli huomini illustri della famiglia, ne' quali dopo le vite de cardinali e de generali Orsini, son posti i ritratti di molti de predetti, .. 260 $aIn Venetia :$bappresso Bernardino, & Filippo Stagnini, fratelli,$c1565$e(In Venetia :$fappresso Nicolo Bevilacqua,$g1565) 300 $a2 pt. :$bill. ;$c2° 500 $aImpronta: to-- mas. onhe sama (7) 1565 (R) (Pt. 1.) 500 $aImpronta: dio-aln-resi ceco (3) 1565 (R) (Pt. 2.) 500 $aMarca: Mano sostiene una fiaccola che si accende alla fiamma di un'altra. Deus adiuvat volentes (Z552 ) - In fine di entrambe le parti 505 0 $tDe gli Hvomini illvstri della casa Orsina di M. Francesco Sansovino Libri qvattro. Col Privilegio dell'Illustrissimo Senato Venetiano, & d'altri Signori, per anni XX. - In Venetia : appresso Bernardino, & Filippo Stagnini, fratelli, 1565 (Stampata in Venetia : per Domenico Nicolini, ad instanza di Filippo & Bernardino Stagnini, fratelli, 1565) 907 $a.b14434684$b05-04-22$c04-04-22 912 $a991000148339707536 945 $aLE027 Fondo Grassi SA 002$g1$i2027000378487$lle027$og$pE0.00$q-$rn$so$t0$u0$v0$w0$x0$y.i16005594$z04-04-22 996 $aHistoria di casa Orsina di Francesco Sansouino nella quale oltre all'origine sua si contengono molte nobili imprese fatte da loro in diuerse prouincie fino ai tempi nostri: con quattro libri de gli huomini illustri della famiglia, ne' quali dopo le vite de cardinali e de generali Orsini, son posti i ritratti di molti de predetti, .$92806944 997 $aUNISALENTO 998 $ale027$b04-04-22$cm$da$e-$fita$git$h0$i0 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