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Auditing in the Food Industry : From Safety and Quality to Environmental and Other Audits
| Auditing in the Food Industry : From Safety and Quality to Environmental and Other Audits |
| Autore | Dillon M |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (228 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | GriffithC |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food industry and trade - Standards - Great Britain
Food industry and trade - Production control - Auditing - Great Britain Food industry and trade - Quality control - Auditing - Great Britain Health & Biological Sciences Chemical & Materials Engineering Engineering & Applied Sciences Diet & Clinical Nutrition Chemical Engineering |
| ISBN |
1-280-37221-4
9786610372218 1-59124-342-4 1-85573-617-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Auditing in the Food Industry: From Safety and Quality to Environmental and other Audits; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I: The auditing process; Chapter 2. Food standards and auditing; 2.1 Introduction: why have standards become so important?; 2.2 What are standards?; 2.3 Standards and specifications; 2.4 Increasing importance of HACCP based Codex standards (GATT); 2.5 European Union standards; 2.6 UK Food Safety Act; 2.7 The need for audit; 2.8 List of useful websites; 2.9 References; Appendix: Example taken from GMP Manual
Chapter 3. What auditors look for3.1 Introduction; 3.2 Routine auditing: new suppliers; 3.3 Routine auditing: existing suppliers; 3.4 Non-routine auditing; 3.5 Summary; Chapter 4. Regulatory verification of safety and quality control systems in the food industry; 4.1 Introduction: the role of safety and quality control systems in the food industry; 4.2 The principles of an effective food safety and quality control system; 4.3 The role of government and industry in achieving food safety and quality; 4.4 Regulatory verification versus audit 4.5 Regulatory verification of industry food safety and quality control systems4.6 The Canadian approach; Part II: Safety and quality; Chapter 5. Assessing supplier HACCP systems; 5.1 Introduction; 5.2 Retailers and the development of supplier HACCP systems; 5.3 Assessing supplier HACCP systems: routine audits; 5.4 Non-routine audits: the use of customer complaint data analysis; 5.5 Common weaknesses in HACCP systems; 5.6 The future development of HACCP; 5.7 Conclusions; Chapter 6. TQM systems; 6.1 Introduction; 6.2 The scope of a quality system; 6.3 Developing a quality system 6.4 Implementation6.5 Performance measuring and auditing; 6.6 Benefits; 6.7 Future trends; 6.8 References; Chapter 7. Auditing HACCP-based quality systems; 7.1 Introduction; 7.2 HACCP and quality systems; 7.3 Establishing benchmarks for auditing; 7.4 What the auditor should look for; 7.5 Future trends; 7.6 References; Chapter 8. Laboratories and analytical methods; 8.1 Introduction; 8.2 Legislative requirements; 8.3 FSA surveillance requirements; 8.4 Laboratory accreditation and quality control; 8.5 Proficiency testing; 8.6 Analytical methods 8.7 Standardised methods of analysis for contaminants8.8 Conclusion and future trends; 8.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Part III: Other types of audit; Chapter 9. Benchmarking; 9.1 Introduction; 9.2 Basic principles of benchmarking; 9.3 Understanding your organisation and its processes; 9.4 Identifying potential benchmarking partners; 9.5 Preparing for a benchmarking visit; 9.6 Analysis and improvement; 9.7 Review; 9.8 Managing the benchmarking process 9.9 Sources of further information and advice |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004844603321 |
Dillon M
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Le Café en Méditerranée : histoire, anthropologie, économie XVIIIe-XXe siècle
| Le Café en Méditerranée : histoire, anthropologie, économie XVIIIe-XXe siècle |
| Pubbl/distr/stampa | Institut de recherches et d’études sur les mondes arabes et musulmans, 1980 |
| Descrizione fisica | 1 online resource (194 pages) |
| Collana | Documents sur l'aire méditerranéenne |
| Soggetto topico |
Health & Biological Sciences
Diet & Clinical Nutrition |
| Soggetto non controllato |
économie du café
Marseille café |
| ISBN | 2-8218-3011-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910133358403321 |
| Institut de recherches et d’études sur les mondes arabes et musulmans, 1980 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Codex alimentarius
| Codex alimentarius |
| Pubbl/distr/stampa | [Place of publication not identified], : Food and Agriculture Organization of the United Nations, 2010 |
| Descrizione fisica | 1 online resource (3428 p.) |
| Soggetto topico |
Health & Biological Sciences
Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911006622303321 |
| [Place of publication not identified], : Food and Agriculture Organization of the United Nations, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Eating Anxiety [[electronic resource] ] : The Perils of Food Politics
| Eating Anxiety [[electronic resource] ] : The Perils of Food Politics |
| Autore | Lavin Chad |
| Pubbl/distr/stampa | Minneapolis, : University of Minnesota Press, 2013 |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina |
338.1
338.1/9 |
| Soggetto topico |
Diet -- Political aspects -- United States
Food industry and trade -- Political aspects -- United States Diet - Political aspects - United States Food industry and trade - Political aspects - United States Health & Biological Sciences Diet & Clinical Nutrition |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-4529-3927-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | EATING ANXIETY: The Perils of Food Politics; CONTENTS; ACKNOWLEDGMENTS; INTRODUCTION: Food Politics in the Twilight of Sovereignty; CHAPTER 1: DIET AND AMERICAN IDEOLOGY; CHAPTER 2: EATING ALONE; CHAPTER 3: THE DIGESTIVE TURN IN POLITICAL THOUGHT; CHAPTER 4: RESPONSIBILITY AND DISEASE IN OBESITY POLITICS; CHAPTER 5: THE YEAR OF EATING POLITICALLY; CHAPTER 6: THE MEAT WE DON'T EAT; CONCLUSION: Democracy and Disgust; NOTES; INDEX; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; R; S; T; U; V; W; Y |
| Record Nr. | UNINA-9910463078303321 |
|
Lavin Chad
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| Minneapolis, : University of Minnesota Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Eating anxiety : the perils of food politics / / Chad Lavin
| Eating anxiety : the perils of food politics / / Chad Lavin |
| Autore | Lavin Chad <1972-> |
| Pubbl/distr/stampa | Minneapolis, : University of Minnesota Press, 2013 |
| Descrizione fisica | 1 online resource (xxxiv, 212 pages) |
| Disciplina |
338.1
338.1/9 |
| Soggetto topico |
Diet - Political aspects - United States
Food industry and trade - Political aspects - United States Buddhism and politics Health & Biological Sciences Diet & Clinical Nutrition |
| ISBN | 1-4529-3927-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction : Food politics in the twilight of sovereignty Diet and American ideology Eating alone The digestive turn in political thought Responsibility and disease in obesity politics The year of eating politi callyThe meat we don ' eatConclusion : Democracy and disgust |
| Record Nr. | UNINA-9910786985503321 |
|
Lavin Chad <1972->
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| Minneapolis, : University of Minnesota Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food [[electronic resource]]
| Food [[electronic resource]] |
| Autore | Coultate Tom |
| Edizione | [5th ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2008 |
| Descrizione fisica | 1 online resource (522 p.) |
| Disciplina | 664.07 |
| Collana | RSC paperbacks Food |
| Soggetto topico |
Food -- Analysis
Food -- Chemical constituents & properties Food -- Composition Food - Composition Food - Analysis Health & Biological Sciences Diet & Clinical Nutrition |
| ISBN |
1-84973-740-1
1-62198-201-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food The Chemistry of its Componets Ed 5_PRINT; i_iv; v_vi; vii_x; xi_xvi; xvii; xviii_xx; 001_005; 006_048; 049_096; 097_158; 159_213; 214_264; 265_311; 312_358; 359_380; 381_438; 439_454; 455_474; 475_479; 480_501 |
| Altri titoli varianti |
Food
Food - The Chemistry of its Components |
| Record Nr. | UNINA-9911004706203321 |
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Coultate Tom
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| Cambridge, : Royal Society of Chemistry, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Chemical Safety : Additives
| Food Chemical Safety : Additives |
| Autore | Watson David |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2002 |
| Descrizione fisica | 1 online resource (317 p.) |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Health & Biological Sciences
Diet & Clinical Nutrition |
| ISBN |
1-280-37258-3
9786610372584 1-59124-347-5 1-85573-633-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Additives; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Background; 1.2 Controls on additives; 1.3 Future work on additives; 1.4 Acknowledgement and dedication; 1.5 References; Chapter 2.The regulation of additives in the EU; 2.1 Introduction; 2.2 The key directives; 2.3 Future developments; 2.4 Sources of further information and advice; 2.5 References; Appendix: List of E numbers of permitted additives; Chapter 3.The regulation of additives in the USA; 3.1 Introduction; 3.2 Food additive laws and amendments
3.3 Federal agencies responsible for enforcement3.4 Generally recognized as safe (GRAS) substances; 3.5 Prior sanctioned substances; 3.6 Color additives; 3.7 Pesticide residues; 3.8 Setting tolerance levels; 3.9 The approval process; 3.10 References; Chapter 4.Risk analysis of food additives; 4.1 Introduction; 4.2 Hazard identification in the food chain; 4.3 Dose-response characterisation; 4.4 Exposure analysis; 4.5 Risk evaluation; 4.6 Methods for risk management; 4.7 Risk communication; 4.8 Future trends; 4.9 Conclusion; 4.10 Sources of further information and advice; 4.11 References Chapter 5. Analytical methods: quality control and selection5.1 Introduction; 5.2 Legislative requirements; 5.3 FSA surveillance requirements; 5.4 Laboratory accreditation and quality control; 5.5 Proficiency testing; 5.6 Analytical methods; 5.7 Standardised methods of analysis for additives; 5.8 The future direction for methods of analysis; 5.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Chapter 6.New methods in detecting food additives; 6.1 Introduction 6.2 Reference or research methods6.3 Rapid or alternative methods; 6.4 Future trends; 6.5 Sources of further information and advice; 6.6 References; Chapter 7.Adverse reactions to food additives; 7.1 Introduction; 7.2 Consumer attitudes about food additives; 7.3 Reporting adverse reactions; 7.4 Controversial food additives; 7.5 Summary and conclusions; 7.6 Future trends and directions; 7.7 Sources of further information and advice; 7.8 References; Chapter 8.Colorants; 8.1 Introduction; 8.2 Food, drug and cosmetic colorants; 8.3 Carotenoid extracts; 8.4 Lycopene; 8.5 Lutein 8.6 Annatto and saffron8.7 Paprika; 8.8 Synthetic carotenoids; 8.9 Anthocyanins; 8.10 Betalains; 8.11 Chlorophylls; 8.12 Turmeric; 8.13 Cochineal and carmine; 8.14 Monascus; 8.15 Iridoids; 8.16 Phycobilins; 8.17 Caramel; 8.18 Brown polyphenols; 8.19 Titanium dioxide; 8.20 Carbon black; 8.21 Miscellaneous colorants; 8.22 Outlook; 8.23 References; Chapter 9.Safety assessment of flavor ingredients; 9.1 Introduction: definition and use of flavoring substances; 9.2 The range and sources of flavoring ingredients; 9.3 Basic principles of safety evaluation; 9.4 Regulatory groups; 9.5 References Chapter 10.Sweeteners |
| Altri titoli varianti |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Food Chemical Safety Woodhead Publishing Series in Food Science, Technology and Nutrition, Volume 2 |
| Record Nr. | UNINA-9911004830603321 |
|
Watson David
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| Burlington, : Elsevier Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food, Morals and Meaning : The Pleasure and Anxiety of Eating
| Food, Morals and Meaning : The Pleasure and Anxiety of Eating |
| Autore | Coveney John |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Hoboken, : Taylor and Francis, 2006 |
| Descrizione fisica | 1 online resource (208 p.) |
| Disciplina | 178 |
| Soggetto topico |
Food
Food habits Nutrition - Moral and ethical aspects Food - Moral and ethical aspects Nutrition - Social aspects Food - Social aspects Gastronomy - Moral and ethical aspects Food preferences Feeding Behavior Investigative Techniques Overnutrition Psychology, Social Behavior Nutrition Disorders Behavior and Behavior Mechanisms Nutritional and Metabolic Diseases Disease Food Preferences Morals Diet Obesity Health & Biological Sciences Diet & Clinical Nutrition |
| ISBN |
1-000-93897-2
1-134-18449-2 1-280-54930-0 9786610549306 0-415-37621-1 0-203-96735-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Book Cover; Half-Title; Title; Copyright; Dedication; Contents; Tables; Preface; Introduction; 1 Foucault, discourse, power and the subject; 2 The governmentality of modern nutrition; 3 The Greeks to the Christians: From ethics to guilt; 4 Religion and reason: The emergence of a discourse on nutrition; 5 Paupers, prisoners and moral panics: Refining the meaning of nutrition; 6 The nutritional policing of families; 7 Nutrition landscapes in late modernity; 8 Nutrition homescapes in late modernity; 9 An ethnography of family food: Subjects of food choice; 10 The governmentality of girth
11 ConclusionsAppendix; Notes; References; Index |
| Record Nr. | UNINA-9910143679703321 |
|
Coveney John
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| Hoboken, : Taylor and Francis, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Le livre des aliments / / Ibn Halsun
| Le livre des aliments / / Ibn Halsun |
| Autore | Halsun Ibn |
| Pubbl/distr/stampa | Presses de l’Ifpo, 1996 |
| Descrizione fisica | 1 online resource (139 pages) : digital, PDF file(s) |
| Collana | Études arabes, médiévales et modernes |
| Soggetto topico |
Health & Biological Sciences
Diet & Clinical Nutrition |
| Soggetto non controllato |
diététique
Histoire de la médecine nutirtion médecine arabe aliments Ibn Khalsun |
| ISBN | 2-35159-476-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Altri titoli varianti | Kitāb al-aġdiya |
| Record Nr. | UNINA-9910131304503321 |
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Halsun Ibn
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| Presses de l’Ifpo, 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Making the Most of Haccp : Learning from Others' Experience
| Making the Most of Haccp : Learning from Others' Experience |
| Autore | Mayes T |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (296 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | MortimoreS |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system) - Safety measures
Food Food handling Health & Biological Sciences Diet & Clinical Nutrition |
| ISBN |
1-59124-340-8
1-85573-651-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Making the Most of HACCP: Learning from others' Experience; Copyright Page; Table of Contents; Preface and acknowledgements; Contributors; Acronyms and abbreviations; Chapter1. Introduction; 1.1 The development of HACCP; 1.2 HACCP in practice; 1.3 Key themes; 1.4 References; Part I: Small and medium-sized enterprises (SMEs), retailers and HACCP systems; Chapter2. HACCP and SMEs; 2.1 HACCP and SMEs; 2.2 Setting up the HACCP system; 2.3 Operating the HACCP system; 2.4 Conclusions; 2.5 References; Chapter3. HACCP and SMEs; 3.1 Why bother with HACCP?; 3.2 The company
3.3 Scope and resources3.4 HACCP planning and implementation; 3.5 HACCP and supplier operations; 3.6 Keeping up to date with HACCP; 3.7 Summary; Chapter4. Supplier HACCP systems; 4.1 Introduction; 4.2 Retailers and the development of supplier HACCP systems; 4.3 Assessing the effectiveness of supplier HACCP systems; 4.4 Gauging the success of HACCP systems: customer complaint data analysis; 4.5 Common weaknesses in HACCP systems; 4.6 The future development of HACCP; 4.7 Conclusions; Part II: Larger manufacturers and HACCPsystems; Chapter5. HACCP implementation in the United States 5.1 Introduction5.2 Setting up the HACCP system; 5.3 Implementation challenges and solutions; 5.4 Surprises in HACCP implementation; 5.5 Operating the HACCP system; 5.6 HACCP management challenges and solutions; 5.7 The benefits of a HACCP system; 5.8 The future evolution of HACCP systems; 5.9 Conclusion; Chapter6. HACCP implementation; 6.1 Introduction; 6.2 The food industry in India; 6.3 Food safety in India; 6.4 The development of HACCP systems in India; 6.5 HACCP implementation: the Unilever approach in India; 6.6 HACCP implementation in practice: the marine products model 6.7 Maintaining HACCP systems6.8 The benefits of HACCP implementation; 6.9 Difficulties in HACCP implementation; 6.10 The future of HACCP implementation in India; 6.11 Bibliography; 6.12 Acknowledgements; Chapter7. Implementing HACCP systems in Europe; 7.1 Introduction; 7.2 HACCP and business strategy; 7.3 How big is the job?; 7.4 Prioritisation in the project plan; 7.5 The Polish experience; 7.6 Expansion of the Polish operation; 7.7 Kerry Ingredients, Portbury, UK; 7.8 The benefit of hindsight; 7.9 References; Chapter8. Implementing HACCP systems in Europe; 8.1 Introduction 8.2 The manufacturing background8.3 The main hazards; 8.4 Introducing the HACCP programme at Kitt Green; 8.5 Scope, approach and timing; 8.6 Setting up and managing HACCP teams; 8.7 Prerequisites; 8.8 Hazards and CCPs; 8.9 Implementation and verification; 8.10 Keeping up to date; 8.11 Benefits and drawbacks of HACCP implementation; 8.12 References; Part III: Regulation and training; Chapter9. HACCP enforcement in New Zealand; 9.1 Introduction; 9.2 Developing HACCP assessment; 9.3 Assessment of the HACCP system; 9.4 Conclusion; 9.5 References; Chapter10. Enforcing safety and quality 10.1 Introduction |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004854503321 |
|
Mayes T
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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