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Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910143290103321 |
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNISA-996214598403316 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910830696403321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910840703003321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||