Food safety management : a practical guide for the food industry / / edited by Yasmine Motarjemi, Nyon, Switzerland, Huub Lelieveld, Global Harmonization Initiative, Bilthoven, The Netherlands

• Pubblicazione: London : , : Academic Press, , 2014
• Descrizione fisica: 1 online resource (xxv, 1166 pages) : illustrations (some color), color map
• Disciplina: 363.192068
• Soggetto topico: Food industry and trade - Safety measures; Food - Safety measures; Food contamination - Prevention
• Persona (resp. second.): MotarjemiYasmine; LelieveldHuub
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: History and overview of food safety -- Foodborne infectious and microbial agents -- Foodborne toxic agents -- Food safety: principles of prevention -- Food safety: engineering controls and technology -- Risk assessment and hazard analysis of foods -- Laboratory methods for food safety -- Safety management of the food supply.
• Sommario/riassunto: Food Safety Management: A Practical Guide for the Food Industry is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoid
• Titolo autorizzato: Food safety management
• ISBN: 0-12-381505-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910790886003321
• Lo trovi qui: Univ. Federico II