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Food fraud / / Dr. John M. Ryan
| Food fraud / / Dr. John M. Ryan |
| Autore | Ryan John M. |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (106 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food adulteration and inspection - United States
Food adulteration and inspection - Law and legislation - United States Food industry and trade - United States |
| ISBN | 0-12-803398-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Fraud; Copyright Page; Contents; Introduction; 1 Background; 1.1 Risk; 1.2 Prevention Versus Corrective Action; 2 Some Food Fraud Laws; 2.1 Defining Food Fraud in the European Union; 2.2 Defining Food Fraud in the United States; 2.3 Executive Responsibilities and Prosecution: The Park Doctrine; 2.4 FDA Ties with Customs and Border Protection and Homeland Security; 2.5 Introduction of an Adulterated Food into Interstate Commerce; 2.6 The Potential for Terrorism; 3 Food Fraud Through the Supply Chain; 3.1 Labeling; 3.2 Blends: Walking on the Edge
3.3 Label Sell By, Best Used By, Expiration, and Use By Dates3.3.1 Packaging Controls: Sanitation and Construction; 3.4 Supply Chain Food Fraud Examples; 3.4.1 Melamine; 3.4.2 Horsemeat Sold as Beef; 3.4.3 Stabilizers, Emulsions, Hydrocolloids, Flavor Enhancers, and Pink Slime; 3.4.4 Food Label Expiration Issues; 3.4.5 Label "Use By," "Best Used By," "Better if Used By," "Best if Used By," "Use Or Freeze By," "Do Not Use After," "Expi...; 3.4.6 Modified Atmosphere Packaging (MAP); 3.4.7 Weight Fraud; 3.4.8 Not COOL; 3.4.9 Organic Produce; 3.4.10 Bottled Water: Creation of Fear and Confusion 3.4.11 Vitamins and Herbal Supplements3.4.12 Food is Cash: Theft and Resale; 3.4.13 Transshipment Fraud; 4 Unprotected Customers; 4.1 Detection Testing and the Authentication Dilemma; 4.2 Whistle Blowers; 4.3 What are Consumers Being Told?; 5 Traceability and Temperature Monitoring: Building Chain of Custody Systems; 5.1 Item Level Traceability; 5.2 Barcode: Case Level Traceability; 5.3 Pallet Level Traceability and Temperature Monitoring; 5.4 Pallet and Container Level Traceability and Temperature Monitoring; 5.5 Container Level Traceability and Temperature Control 5.6 Recall and the Chain of Custody6 Recommendations; 6.1 Establish Chain of Custody as a Standardized Food Supply Chain Traceability Requirement; 6.2 Take Responsibility; 6.3 Get Training and Get Involved; 6.4 Establish Preventive Purchasing Practices; 6.5 Know Your Supply Chain; 6.6 Establish a System of Distributed Authority; 6.7 Invest in Prevention by Establishing a System of Continuous Improvement; 6.8 Hire Honest People; 6.9 Proactively Cooperate with the Competition; 6.10 Help Prosecute and Publicize; 7 Available Resources; 7.1 Some International Experts 7.2 Better Seafood Board (BSB)7.3 FDA DNA Seafood Labeling Training; 7.4 FDA Fish Substitutes; 7.5 The University of Michigan Food Fraud Initiative; 7.6 The US Pharmacopeial Food Fraud Database; 7.7 Food Fraudster; 7.8 UK Food Standards Agency "Reporting food fraud"; 7.9 European Commission Official Controls and Enforcement; 7.10 National Center for Food Protection and Defense: Food Fraud Resources; 7.11 National Science Foundation (NSF); 7.12 Rapid Alert System for Food and Feed (RASFF); 8 Summary: Confusion Reigns; References; Back Cover |
| Record Nr. | UNINA-9910797781403321 |
Ryan John M.
|
||
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food fraud / / Dr. John M. Ryan
| Food fraud / / Dr. John M. Ryan |
| Autore | Ryan John M. |
| Pubbl/distr/stampa | Amsterdam, Netherlands : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (106 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food adulteration and inspection - United States
Food adulteration and inspection - Law and legislation - United States Food industry and trade - United States |
| ISBN | 0-12-803398-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Fraud; Copyright Page; Contents; Introduction; 1 Background; 1.1 Risk; 1.2 Prevention Versus Corrective Action; 2 Some Food Fraud Laws; 2.1 Defining Food Fraud in the European Union; 2.2 Defining Food Fraud in the United States; 2.3 Executive Responsibilities and Prosecution: The Park Doctrine; 2.4 FDA Ties with Customs and Border Protection and Homeland Security; 2.5 Introduction of an Adulterated Food into Interstate Commerce; 2.6 The Potential for Terrorism; 3 Food Fraud Through the Supply Chain; 3.1 Labeling; 3.2 Blends: Walking on the Edge
3.3 Label Sell By, Best Used By, Expiration, and Use By Dates3.3.1 Packaging Controls: Sanitation and Construction; 3.4 Supply Chain Food Fraud Examples; 3.4.1 Melamine; 3.4.2 Horsemeat Sold as Beef; 3.4.3 Stabilizers, Emulsions, Hydrocolloids, Flavor Enhancers, and Pink Slime; 3.4.4 Food Label Expiration Issues; 3.4.5 Label "Use By," "Best Used By," "Better if Used By," "Best if Used By," "Use Or Freeze By," "Do Not Use After," "Expi...; 3.4.6 Modified Atmosphere Packaging (MAP); 3.4.7 Weight Fraud; 3.4.8 Not COOL; 3.4.9 Organic Produce; 3.4.10 Bottled Water: Creation of Fear and Confusion 3.4.11 Vitamins and Herbal Supplements3.4.12 Food is Cash: Theft and Resale; 3.4.13 Transshipment Fraud; 4 Unprotected Customers; 4.1 Detection Testing and the Authentication Dilemma; 4.2 Whistle Blowers; 4.3 What are Consumers Being Told?; 5 Traceability and Temperature Monitoring: Building Chain of Custody Systems; 5.1 Item Level Traceability; 5.2 Barcode: Case Level Traceability; 5.3 Pallet Level Traceability and Temperature Monitoring; 5.4 Pallet and Container Level Traceability and Temperature Monitoring; 5.5 Container Level Traceability and Temperature Control 5.6 Recall and the Chain of Custody6 Recommendations; 6.1 Establish Chain of Custody as a Standardized Food Supply Chain Traceability Requirement; 6.2 Take Responsibility; 6.3 Get Training and Get Involved; 6.4 Establish Preventive Purchasing Practices; 6.5 Know Your Supply Chain; 6.6 Establish a System of Distributed Authority; 6.7 Invest in Prevention by Establishing a System of Continuous Improvement; 6.8 Hire Honest People; 6.9 Proactively Cooperate with the Competition; 6.10 Help Prosecute and Publicize; 7 Available Resources; 7.1 Some International Experts 7.2 Better Seafood Board (BSB)7.3 FDA DNA Seafood Labeling Training; 7.4 FDA Fish Substitutes; 7.5 The University of Michigan Food Fraud Initiative; 7.6 The US Pharmacopeial Food Fraud Database; 7.7 Food Fraudster; 7.8 UK Food Standards Agency "Reporting food fraud"; 7.9 European Commission Official Controls and Enforcement; 7.10 National Center for Food Protection and Defense: Food Fraud Resources; 7.11 National Science Foundation (NSF); 7.12 Rapid Alert System for Food and Feed (RASFF); 8 Summary: Confusion Reigns; References; Back Cover |
| Record Nr. | UNINA-9910809219703321 |
|
Ryan John M.
|
||
| Amsterdam, Netherlands : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety assessment of pesticide residues / / editors, Árpád Ambrus, Denis Hamilton
| Food safety assessment of pesticide residues / / editors, Árpád Ambrus, Denis Hamilton |
| Autore | Ambrus Á (Árpád) |
| Pubbl/distr/stampa | New Jersey : , : World Scientific, , 2017 |
| Descrizione fisica | 1 online resource (568 pages) : illustrations, tables |
| Disciplina | 363.19/2 |
| Soggetto topico |
Pesticide residues in food
Food - Safety measures food security pesticide residue pollution from agricultural sources |
| ISBN | 1-78634-169-7 |
| Classificazione | 56.04.20.08 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910163866303321 |
|
Ambrus Á (Árpád)
|
||
| New Jersey : , : World Scientific, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors
| Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors |
| Pubbl/distr/stampa | New York, : Nova Biomedical Books, c2009 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) |
De CostaPaul
BezerraPeter |
| Soggetto topico |
Fungicides - Toxicology
Fungicides - Environmental aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-61209-731-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910465695103321 |
| New York, : Nova Biomedical Books, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors
| Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors |
| Pubbl/distr/stampa | New York, : Nova Biomedical Books, c2009 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) |
De CostaPaul
BezerraPeter |
| Soggetto topico |
Fungicides - Toxicology
Fungicides - Environmental aspects |
| ISBN | 1-61209-731-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Behavior of aerial applied 4, 5, 6, 7-tetrachlorophthalide in air, water and soil / Kuniaki Kawata -- Antifungal activities of glycolypids secreted by the yeast / Tatyana V. Kulakovskaya, Ekaterina V. Kulakovskaya, and Wladyslav I. Golubev -- Metablic and interaction properties of selected fungicides / Khaled Abass, Petri Reponen and Olavi Pelkonen -- Analytical methodology for ultra-trace detection and quantification of fungicides and other priority substances concerned by European regulations in environmental parts / Jean-Baptiste Baugros ... [et al.] -- Antimicrobial compounds produced by plant endophytic fungi / Ligang Zhou ... [et al.] -- Health and environmental risks of the fungicide and biocide dichlofluanid (a review) / N. Kovalkovičová ... [et al.] -- Effect of tolylfluanid on micronuceus induction in sheep peripheral blood lymphocytes in vitro / I. Šutiaková ... [et al.] -- Antimicrobial treatments of indoor mold and bacteria / Marc Y. Menetrez -- Determination of fungicide residues in environmental samples / Graciela M. Escandar -- Global adaptive response and resistance to agricultural fungicides : lessons from yeast and phytopathogenic fungi / Tânia R. Cabrito, Miguel C. Teixeira, and Isabel Sá-Correia -- Fungicide residue analysis in environmental, biological and food samples : a review / Lidia M. Ravelo-Pérez, Javier Hernández-Borges, and Miguel Ángel Rodríguez-Delgado -- Determination of benzimidazole compounds in food and environmental samples : a review / C. Cacho and C. Perez-Conde -- Disappearance of fungicides in fresh and processed agricultural products : influence of the elaboration techniques / Paula Payá, José Oliva and Alberto Barba -- Apple scab and powdery mildew demethylation inhibitor (DMI) fungicide resistance in apple, cherry, and rose / Peter L. Sholberg and Julie Boulé -- Occurrence, problems, analysis, and removal of filamentous fungi in drinking water / R. Russell M. Paterson ... [et al.]. |
| Record Nr. | UNINA-9910791821403321 |
| New York, : Nova Biomedical Books, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors
| Fungicides [[electronic resource] ] : chemistry, environmental impact, and health effects / / Paul de Costa and Peter Bezerra, editors |
| Pubbl/distr/stampa | New York, : Nova Biomedical Books, c2009 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) |
De CostaPaul
BezerraPeter |
| Soggetto topico |
Fungicides - Toxicology
Fungicides - Environmental aspects |
| ISBN | 1-61209-731-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Behavior of aerial applied 4, 5, 6, 7-tetrachlorophthalide in air, water and soil / Kuniaki Kawata -- Antifungal activities of glycolypids secreted by the yeast / Tatyana V. Kulakovskaya, Ekaterina V. Kulakovskaya, and Wladyslav I. Golubev -- Metablic and interaction properties of selected fungicides / Khaled Abass, Petri Reponen and Olavi Pelkonen -- Analytical methodology for ultra-trace detection and quantification of fungicides and other priority substances concerned by European regulations in environmental parts / Jean-Baptiste Baugros ... [et al.] -- Antimicrobial compounds produced by plant endophytic fungi / Ligang Zhou ... [et al.] -- Health and environmental risks of the fungicide and biocide dichlofluanid (a review) / N. Kovalkovičová ... [et al.] -- Effect of tolylfluanid on micronuceus induction in sheep peripheral blood lymphocytes in vitro / I. Šutiaková ... [et al.] -- Antimicrobial treatments of indoor mold and bacteria / Marc Y. Menetrez -- Determination of fungicide residues in environmental samples / Graciela M. Escandar -- Global adaptive response and resistance to agricultural fungicides : lessons from yeast and phytopathogenic fungi / Tânia R. Cabrito, Miguel C. Teixeira, and Isabel Sá-Correia -- Fungicide residue analysis in environmental, biological and food samples : a review / Lidia M. Ravelo-Pérez, Javier Hernández-Borges, and Miguel Ángel Rodríguez-Delgado -- Determination of benzimidazole compounds in food and environmental samples : a review / C. Cacho and C. Perez-Conde -- Disappearance of fungicides in fresh and processed agricultural products : influence of the elaboration techniques / Paula Payá, José Oliva and Alberto Barba -- Apple scab and powdery mildew demethylation inhibitor (DMI) fungicide resistance in apple, cherry, and rose / Peter L. Sholberg and Julie Boulé -- Occurrence, problems, analysis, and removal of filamentous fungi in drinking water / R. Russell M. Paterson ... [et al.]. |
| Record Nr. | UNINA-9910823554403321 |
| New York, : Nova Biomedical Books, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace
| HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace |
| Autore | Mortimore Sara |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (186 p.) |
| Disciplina | 363.19/2 |
| Collana | A food industry briefing |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-118-42720-3
1-118-42721-1 1-118-42722-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Title Page""; ""Copyright Page""; ""Contents""; ""Disclaimer""; ""Preface""; ""Section 1 Introduction to HACCP""; ""Frequently asked questions""; ""1.1 What is HACCP?""; ""1.2 Where did it come from?""; ""1.3 How does it work?""; ""1.4 What are the seven HACCP principles?""; ""1.5 Is it difficult to use?""; ""1.6 Why use it?""; ""1.7 What type of company would use HACCP?""; ""1.8 Are there any common misconceptions?""; ""1.9 How do we know HACCP works?""; ""1.10 What actually gets implemented in the workplace?""; ""1.11 How does a HACCP plan get written?""
""1.12 Who carries out the HACCP study?""""1.13 What is the regulatory position of HACCP?""; ""1.14 Are there other driving forces for the use of HACCP?""; ""1.15 What does it cost?""; ""1.16 What is third-party certification?""; ""1.17 Is there anything more that I should know?""; ""Section 2 The HACCP system explained""; ""2.1 HACCP system overview � How does it all fit together?""; ""2.2 HACCP in the context of other management systems � What is HACCP and what is not?""; ""2.2.1 Business management practices""; ""2.2.2 Prerequisite programmes"" ""2.2.3 Quality management systems for effective operation and process control""""2.3 How do you get started with HACCP The preparation and planning stage""; ""2.3.1 Management commitment, personnel and training""; ""2.3.2 Baseline audit""; ""2.3.3 Planning the HACCP project""; ""Section 3 HACCP in practice""; ""3.1 Preparation for the HACCP plan development""; ""3.1.1 Terms of reference""; ""3.1.2 Describe the product and intended use""; ""3.1.3 Construction and validation of a process flow diagram""; ""3.2 Applying the principles"" ""3.2.1 Principle 1: Conduct a hazard analysis What can go wrong?""""3.2.2 Principle 2: Determine the Critical Control Points (CCPs) At what stage in the process is control essential?""; ""3.2.3 Principle 3: Establish critical limit(s) What criteria must be met to ensure product safety?""; ""3.2.4 Principle 4: Establish a system to monitor control of the CCP What checks will indicate that something is going wrong?"" ""3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control If something does go wrong what action needs to be taken?""""3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively How can you make sure that the system is working in practice?""; ""3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to those principles and their application How can you demonstrate (if challenged) that the system works?"" ""3.3 Implementation of the HACCP plan"" |
| Record Nr. | UNINA-9910131322103321 |
|
Mortimore Sara
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace
| HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace |
| Autore | Mortimore Sara |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (186 p.) |
| Disciplina | 363.19/2 |
| Collana | A food industry briefing |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-118-42720-3
1-118-42721-1 1-118-42722-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Title Page""; ""Copyright Page""; ""Contents""; ""Disclaimer""; ""Preface""; ""Section 1 Introduction to HACCP""; ""Frequently asked questions""; ""1.1 What is HACCP?""; ""1.2 Where did it come from?""; ""1.3 How does it work?""; ""1.4 What are the seven HACCP principles?""; ""1.5 Is it difficult to use?""; ""1.6 Why use it?""; ""1.7 What type of company would use HACCP?""; ""1.8 Are there any common misconceptions?""; ""1.9 How do we know HACCP works?""; ""1.10 What actually gets implemented in the workplace?""; ""1.11 How does a HACCP plan get written?""
""1.12 Who carries out the HACCP study?""""1.13 What is the regulatory position of HACCP?""; ""1.14 Are there other driving forces for the use of HACCP?""; ""1.15 What does it cost?""; ""1.16 What is third-party certification?""; ""1.17 Is there anything more that I should know?""; ""Section 2 The HACCP system explained""; ""2.1 HACCP system overview � How does it all fit together?""; ""2.2 HACCP in the context of other management systems � What is HACCP and what is not?""; ""2.2.1 Business management practices""; ""2.2.2 Prerequisite programmes"" ""2.2.3 Quality management systems for effective operation and process control""""2.3 How do you get started with HACCP The preparation and planning stage""; ""2.3.1 Management commitment, personnel and training""; ""2.3.2 Baseline audit""; ""2.3.3 Planning the HACCP project""; ""Section 3 HACCP in practice""; ""3.1 Preparation for the HACCP plan development""; ""3.1.1 Terms of reference""; ""3.1.2 Describe the product and intended use""; ""3.1.3 Construction and validation of a process flow diagram""; ""3.2 Applying the principles"" ""3.2.1 Principle 1: Conduct a hazard analysis What can go wrong?""""3.2.2 Principle 2: Determine the Critical Control Points (CCPs) At what stage in the process is control essential?""; ""3.2.3 Principle 3: Establish critical limit(s) What criteria must be met to ensure product safety?""; ""3.2.4 Principle 4: Establish a system to monitor control of the CCP What checks will indicate that something is going wrong?"" ""3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control If something does go wrong what action needs to be taken?""""3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively How can you make sure that the system is working in practice?""; ""3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to those principles and their application How can you demonstrate (if challenged) that the system works?"" ""3.3 Implementation of the HACCP plan"" |
| Record Nr. | UNINA-9910828784803321 |
|
Mortimore Sara
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD INDUSTRY BRIEFING SERISE: HACCP; Contents; Disclaimer; Preface; Section 1 Introduction to HACCP; Frequently asked questions; 1.1 What is HACCP?; 1.2 Where did it come from?; 1.3 How does it work?; 1.4 What are the seven HACCP principles?; 1.5 Is it difficult to use?; 1.6 Why use it?; 1.7 What type of company would use HACCP?; 1.8 Are there any common misconceptions?; 1.9 How do we know HACCP works?; 1.10 What actually gets implemented in the workplace?; 1.11 How does a HACCP plan get written?; 1.12 Who carries out the HACCP study?; 1.13 What is the regulatory position of HACCP?
1.14 Are there other driving forces for the use of HACCP?1.15 What does it cost?; 1.16 Is there anything more that I should know?; Section 2 The HACCP System Explained; 2.1 HACCP system overview - How does it all fit together?; 2.2 HACCP in the context of other management systems - What is HACCP and what is it not?; 2.2.1 Normal management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 What is involved in getting started - The preparation and planning stage; Section 3 HACCP in Practice 3.1 Preparation for the HACCP plan development 3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construct and validate a process flow diagram; 3.2 Applying the principles; 3.2.1 Principle 1: Conduct a hazard analysis - What can go wrong?; 3.2.2 Principle 2: Determine the critical control points (CCPs) - At what stage in the process is control essential?; 3.2.3 Principle 3: Establish critical limit(s) - What criteria must be met to ensure product safety? 3.2.4 Principle 4: Establish a system to monitor control of the CCP - What checks will indicate that something is going wrong?3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control - If something does go wrong what action needs to be taken?; 3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively - How can you make sure that the system is working in practice? 3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to the HACCP principles and their application - How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Conclusion; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index |
| Record Nr. | UNINA-9910145307003321 |
|
Mortimore Sara
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD INDUSTRY BRIEFING SERISE: HACCP; Contents; Disclaimer; Preface; Section 1 Introduction to HACCP; Frequently asked questions; 1.1 What is HACCP?; 1.2 Where did it come from?; 1.3 How does it work?; 1.4 What are the seven HACCP principles?; 1.5 Is it difficult to use?; 1.6 Why use it?; 1.7 What type of company would use HACCP?; 1.8 Are there any common misconceptions?; 1.9 How do we know HACCP works?; 1.10 What actually gets implemented in the workplace?; 1.11 How does a HACCP plan get written?; 1.12 Who carries out the HACCP study?; 1.13 What is the regulatory position of HACCP?
1.14 Are there other driving forces for the use of HACCP?1.15 What does it cost?; 1.16 Is there anything more that I should know?; Section 2 The HACCP System Explained; 2.1 HACCP system overview - How does it all fit together?; 2.2 HACCP in the context of other management systems - What is HACCP and what is it not?; 2.2.1 Normal management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 What is involved in getting started - The preparation and planning stage; Section 3 HACCP in Practice 3.1 Preparation for the HACCP plan development 3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construct and validate a process flow diagram; 3.2 Applying the principles; 3.2.1 Principle 1: Conduct a hazard analysis - What can go wrong?; 3.2.2 Principle 2: Determine the critical control points (CCPs) - At what stage in the process is control essential?; 3.2.3 Principle 3: Establish critical limit(s) - What criteria must be met to ensure product safety? 3.2.4 Principle 4: Establish a system to monitor control of the CCP - What checks will indicate that something is going wrong?3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control - If something does go wrong what action needs to be taken?; 3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively - How can you make sure that the system is working in practice? 3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to the HACCP principles and their application - How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Conclusion; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index |
| Record Nr. | UNINA-9910818199003321 |
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Mortimore Sara
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| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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