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Food safety management : implementing a food safety program in a food retail business / / Hal King
| Food safety management : implementing a food safety program in a food retail business / / Hal King |
| Autore | King Hal |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, c2013 |
| Descrizione fisica | 1 online resource (xiii, 130 pages) : illustrations (some color) |
| Disciplina | 363.192068 |
| Collana | Food microbiology and food safety |
| Soggetto topico |
Food contamination - Prevention
Food service - Safety measures |
| ISBN |
1-299-19740-X
1-4614-6205-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction.- The Food Safety Management Team.- The Food Safety Management Program -- Systems -- Education and Training -- Facilities and Capabilities -- Execution and Verification -- Gap Analysis -- Influence and Resources -- Partnerships with Public Health Officials -- Index. |
| Record Nr. | UNINA-9910733730903321 |
King Hal
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| New York, : Springer, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business / / by Hal King
| Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business / / by Hal King |
| Autore | King Hal |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XXIV, 182 p. 27 illus., 1 illus. in color.) |
| Disciplina | 363.1926 |
| Collana | Practical Approaches |
| Soggetto topico |
Food—Biotechnology
Public health Management Food Science Public Health Seguretat alimentària Salut pública Indústria alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-44735-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index. |
| Record Nr. | UNINA-9910416110603321 |
|
King Hal
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Hazard analysis and risk-based preventive controls : implementing active managerial control of food safety risk in human food manufacturing / / Hal King, Wendy Bedale
| Hazard analysis and risk-based preventive controls : implementing active managerial control of food safety risk in human food manufacturing / / Hal King, Wendy Bedale |
| Autore | King Hal |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (250 pages) : illustrations (some color) |
| Disciplina | 353.00722 |
| Soggetto topico |
Food industry and trade - Safety regulations - United States
Food industry and trade - Standards - United States |
| ISBN |
0-12-809649-7
0-12-809475-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583325003321 |
|
King Hal
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| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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