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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 |
|
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. | UNISA-996218285403316 |
|
Mortimore Sara
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Handling food safely on the road
| Handling food safely on the road |
| Edizione | [Revised December 2010.] |
| Descrizione fisica | 1 online resource (2 unnumbered pages) : color illustrations |
| Soggetto topico |
Food handling - Safety measures
Food - Transportation - Safety measures Vacations - Health aspects |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food safety information |
| Record Nr. | UNINA-9910704507903321 |
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
|
Hazard analysis and risk based preventive controls : building a (better) food safety plan / / Patricia A. Wester
| Hazard analysis and risk based preventive controls : building a (better) food safety plan / / Patricia A. Wester |
| Autore | Wester Patricia A. |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (265 pages) : illustrations (some color), graphs |
| Disciplina | 363.192 |
| Soggetto topico |
Food handling - Safety measures
Hazard Analysis and Critical Control Point (Food safety system) |
| ISBN |
0-12-810501-1
0-12-811188-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583338303321 |
|
Wester Patricia A.
|
||
| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Heather Whitestone McCallum, Miss America 1995 [[electronic resource]]
| Heather Whitestone McCallum, Miss America 1995 [[electronic resource]] |
| Pubbl/distr/stampa | [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [between 2000 and 2009] |
| Descrizione fisica | 1 streaming video file (35 sec.) : digital, WMV file (273 Kbps), sound, color |
| Altri autori (Persone) | Whitestone-McCallumHeather |
| Soggetto topico |
Food handling - Safety measures
Food contamination - Prevention Foodborne diseases - Prevention Families - Health and hygiene |
| Soggetto genere / forma | Public service announcements (Motion pictures) |
| Formato | Videoregistrazioni  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | FSIS - Heather Whitestone |
| Record Nr. | UNINA-9910700937203321 |
| [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [between 2000 and 2009] | ||
| Videoregistrazioni | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hotline answers "panic button" food safety questions
| Hotline answers "panic button" food safety questions |
| Edizione | [Revised December 2010.] |
| Pubbl/distr/stampa | [Washington, DC] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 2010 |
| Descrizione fisica | 1 online resource (2 unnumbered pages) : color illustrations |
| Soggetto topico |
Food handling - Safety measures
Holiday cooking - Safety measures |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910699782603321 |
| [Washington, DC] : , : United States Department of Agriculture, Food Safety and Inspection Service, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
How to safely handle refrigerated ready-to-eat foods and avoid listeria [[electronic resource]]
| How to safely handle refrigerated ready-to-eat foods and avoid listeria [[electronic resource]] |
| Edizione | [Updated Oct. 2003.] |
| Pubbl/distr/stampa | [College Park, Md.] : , : Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, , [2003] |
| Descrizione fisica | 1 electronic text : HTML file |
| Soggetto topico |
Refrigerated foods - Safety measures
Food handling - Safety measures Listeriosis - Prevention |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Consumer advisory |
| Record Nr. | UNINA-9910698131303321 |
| [College Park, Md.] : , : Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, , [2003] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
