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Food fraud prevention : introduction, implementation, and management / / John W. Spink
| Food fraud prevention : introduction, implementation, and management / / John W. Spink |
| Autore | Spink John W |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York, , 2019 |
| Descrizione fisica | 1 online resource (xIix, 627 pages) : ill |
| Disciplina | 363.1926 |
| Collana | Food microbiology and food safety |
| Soggetto topico |
Microbiology
Food—Biotechnology Criminal law Medicine Food Microbiology Food Science Criminal Law and Criminal Procedure Law Medicine/Public Health, general food safety public health food fraud food standard |
| ISBN |
1-4939-9621-5
9781493996216 |
| Classificazione | 56.24.24 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope -- Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts -- Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics -- Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach -- Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation -- Chapter 6: Business Decision Making and ERM/COSO -- Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts -- Chapter 8: Criminology Theory (Part 2 of 2): Application Review -- Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals.-Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention -- Chapter 11:Standards & Certifications (Part 1 of 2): The Role of the Public Private Partnership -- Chapter 12: Standards & Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI) -- Chapter 13: International Public and Private Response -- Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence -- Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals -- Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud -- Chapter 17: Risk Analysis (Part 3 of 3): Implementation -- Chapter 18: Conclusion -- Back Matter. |
| Record Nr. | UNINA-9910349271403321 |
Spink John W
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| New York, NY : , : Springer New York, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Safety Economics : incentives for a safer food supply / / Tanya Roberts, editor
| Food Safety Economics : incentives for a safer food supply / / Tanya Roberts, editor |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing, , 2018 |
| Descrizione fisica | 1 online resource (ix, 411 pages) |
| Disciplina | 664.00289 |
| Collana | Food microbiology and food safety |
| Soggetto topico |
Agriculture - Economic aspects
Food—Biotechnology Microeconomics Public health Medical economics Microbiology Agricultural Economics Food Science Public Health Health Economics Food Microbiology food safety public health case study agricultural economics biotechnology |
| ISBN |
3-319-92138-X
9783319921389 |
| Classificazione | 56.24.24 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part 1 -- Food Safety Applied Economics: Economic Incentives in Regulations and in the Private Sector -- Overview of Food Safety Economics -- Information Is the Basic Problem for Economic Incentives -- Supply Chain Control, Principal-Agent Theory, and International Challenges HACCP Implementation, Economic Incentives, and Benefit/Cost Analysis: U.S. Meat and Poultry -- Economic Impact of Posting Restaurant Ratings: UK and US Experience -- Part II. Economics of Foodborne Illness Metrics: When to Use What -- Overview of Estimates and Use by Private Companies and Public Policy Analysis - Robert Scharff, Arie Havelaa -- Burden of Disease for Cost Effectiveness Analysis -- Cost of Illness and DALY Methods and Applications -- Identification of Acute Foodborne Illnesses and Their Long Term Health Outcomes -- Part III Case Studies in Applied Food Safety Economics -- Economic Incentives of Product Testing: U.S. Beef -- Surveillance of Campylobacter in New Zealand -- Outbreak Consequences: Sweden’s Salmonella Testing from Farm to Fork -- Economics of Antibiotic Use in Swine and Poultry Production -- The Role of Surveillance in Regulations and in Promoting Economics Incentives -- Economic Incentives for Capacity Building in Food Safet -- Pathogen Information and Supply Chain Performance: Costs and Benefits -- Legal Liabilty Changes for Food Safety in the United States and Selected Countries -- The Challenges and Promise of GFSI in International Markets -- Part IV.The Future of International Food Safety: Economic Incentives, Risks, GFSI, WTO, and Country Regulations. |
| Record Nr. | UNINA-9910303435803321 |
| Cham : , : Springer International Publishing, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Genetic technology and food safety / / Roland Norer, editor
| Genetic technology and food safety / / Roland Norer, editor |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing, , 2016 |
| Descrizione fisica | 1 online resource (xiii, 437 p.) |
| Disciplina | 363.1929 |
| Collana | Ius comparatum - global studies in comparative law |
| Soggetto topico |
Environmental law, International
Environmental law Environmental policy food safety genetically modified organism comparative analysis environmental policy Germany Belgium Finland Italy Norway Ireland Switzerland America Canada Mexico Taiwan Macao International Environmental Law Environmental Law/Policy/Ecojustice |
| ISBN |
3-319-23995-3
9783319239958 |
| Classificazione | 56.24.08 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I. Introduction -- II. Table of Contents -- III. Contributors -- IV. Questionnaire -- V. General Report -- Genetic Technology in the light of food security and food safety; Roland Norer and Christa Preisig -- VI. National Reports -- 1. EU -- Genetic technology and food security – Country Report: Germany; Hans-Georg Dederer -- Policies and regulations in Belgium with regard to genetic technology and food security – Country Report: Belgium; Luc Lavrysen, Frank Maes, Pieter van der Meer -- Genetic technology and food safety – Country Report: Finland; Erkki Hollo -- Regulating Genetically Modified Organisms in Ireland – Laissez faire approach? Country Report: Ireland; Mary Dobbs -- Genetic technology and food security – Country Report: Italy; Alberto Germanò, Eva Rook Basile -- 2. EFTA -- Genetic Technology and Food Security – Country Report: Norway; Hans Morten Haugen -- Genetic Technology and Food Safety – Country Report: Switzerland; Christoph Errass -- 3. America -- Genetic Technology and Food Security: A View from the United States – Country Report: USA; Margaret Rosso Grossman -- Genetic technology and food security – Country Report: Canada; Marie-Eve Arbour in collaboration with Steven Hoeung -- Policies and regulations in Mexico with regard to genetic technology and food security – Country Report: Mexico; Claudia Colmenarez Ortiz, Sol Ortiz García -- 4. Asia -- Genetic technology and food safety in Taiwan – Country Report: Taiwan; Anton Ming-Zhi Gao, Katherine Yuhh-Chihh Juang -- Genetic Technology and Food Security – Country Report: The Macau S.A.R. (China); Rostam J. Neuwirth. . |
| Record Nr. | UNINA-9910255196203321 |
| Cham : , : Springer International Publishing, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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HACCP System Auditing for Food Safety : Principles and Techniques
| HACCP System Auditing for Food Safety : Principles and Techniques |
| Autore | Couto Lorenzo Luis |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2024 |
| Descrizione fisica | 1 online resource (397 pages) |
| Soggetto topico |
food standard
food safety audit |
| ISBN |
1-394-25475-X
1-394-25473-3 1-394-25474-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright -- Contents -- Preface -- Acknowledgement -- Chapter 1 A Necessary Evolution -- References -- Chapter 2 The HACCP System -- 2.1 Characteristics of the HACCP System -- 2.2 The Limitations of Final Product Analyses -- 2.3 Reasons to Implement HACCP -- 2.4 Legal Basis of HACCP -- 2.5 HACCP Pillars -- 2.6 HACCP Barriers -- 2.7 HACCP Principles and Methodology -- 2.7.1 The HACCP Document of the Codex -- 2.7.1 Definitions -- 2.7.2 Principles of the HACCP System -- 2.8 The Four Stages for the Implementation of HACCP -- 2.9 Preparation and Planning -- 2.9.1 Establish the Terms of Reference and Scope of the HACCP Study -- 2.9.2 Gap Analysis -- 2.9.3 Timeframe -- 2.10 The 12 Steps of HACCP -- 2.11 Assemble the HACCP Team -- 2.12 Describe the Product -- 2.13 Determining Intended Use -- 2.14 Construct a Flow Diagram -- 2.15 On‐site Flow Diagram Verification -- References -- Chapter 3 The Seven Principles of HACCP -- 3.1 Principle 1 -- 3.1.1 Brainstorming -- 3.1.2 Hazard Identification -- 3.1.3 Establish Control Measures -- 3.2 Principle 2 -- 3.2.1 Operational Prerequisites -- 3.3 Principle 3 -- 3.3.1 Operational Limits -- 3.4 Principle 4 -- 3.5 Principle 5 -- 3.6 Principle 6 -- 3.6.1 Interrelationships among Validation, Monitoring, and Verification -- 3.6.2 Validation Methods -- 3.6.2.1 Tasks Prior to Validation Include: -- 3.6.2.2 Approaches for Validating Control Measures -- 3.6.3 Verification Methods -- 3.6.4 HACCP Revision -- 3.7 Microbiological Analyses in the HACCP System -- 3.7.1 Types of Sampling Plans -- 3.8 EU Regulation 2073/2005 and HACCP -- 3.9 Principle 7 -- References -- Chapter 4 The Prerequisites of the HACCP System -- 4.1 Type of Prerequisites -- 4.2 Flexibility in HACCP -- 4.2.1 Background -- 4.2.2 Flexibility in the Implementation of GHP -- 4.2.3 Flexibility in the Implementation of HACCP‐based Procedures.
4.3 Development and Implementation of Hygiene Prerequisites -- 4.4 Water Control -- 4.5 Cleaning and Disinfection Plan -- 4.6 Pest Control Plan -- 4.6.1 Diagnosis of the Situation -- 4.6.2 Preventive Measures -- 4.7 Training Plan -- 4.8 Supplier Control -- 4.9 Traceability Plan -- 4.9.1 Documentation and Recordkeeping -- 4.10 Maintenance Plan -- 4.10.1 Documentation and Recordkeeping -- 4.11 Good handling Practices -- 4.11.1 Documentation and Recordkeeping -- 4.12 Good Manufacturing Practices -- 4.12.1 Documentation and Recordkeeping -- 4.13 Waste Control Plan -- 4.13.1 Documentation and Recordkeeping -- References -- Chapter 5 HACCP as a Management System -- 5.1 From Words to Work -- 5.2 What is Required to Implement HACCP? -- 5.3 Building a Food Safety Culture -- 5.4 Management System Concept -- 5.5 The Concept of a Food Safety Management System -- 5.6 System Documentation -- 5.6.1 Document Hierarchy -- 5.6.2 Document Control -- 5.6.3 Control of Records -- 5.7 Food Safety Standards -- 5.7.1 Safe Quality Food (SQF) -- 5.7.2 Dutch HACCP Code -- 5.7.3 The Danish Standard DS 3027 -- 5.7.4 Brand Reputation Compliance Global Standards (BRCGS) -- 5.7.5 International Featured Standards (IFS) -- 5.7.6 ISO 22000 -- 5.7.6.1 FSSC 22000 -- 5.7.7 Global Food Safety Initiative -- References -- Chapter 6 Audit: Concept, Types, and Personnel -- 6.1 Audit Concept -- 6.2 Why Audit? -- 6.3 Persons Involved in an Audit -- 6.3.1 Client -- 6.3.2 Audit Team -- 6.3.2.1 Lead Auditor -- 6.3.2.2 Auditor -- 6.3.2.3 Trainee Auditors -- 6.3.2.4 Technical Expert -- 6.3.3 Guide -- 6.3.4 Observer -- 6.3.5 Consultant -- 6.4 Types of Audit -- 6.4.1 Product Audit -- 6.4.2 Process Audit -- 6.4.3 System Audit -- 6.4.4 Research Audit -- 6.4.5 Follow‐up Audit -- References -- Chapter 7 The Food Safety Auditor -- 7.1 Competence of the Auditor -- 7.2 Achieving the Auditor's Competence. 7.3 Audit Principles -- 7.4 Personal Attributes of Auditors -- 7.5 Management Skills -- References -- Chapter 8 Audit in Official Control -- 8.1 Audit vs Inspection -- References -- Chapter 9 The Audit Process -- 9.1 Stages of the Audit Process -- 9.2 Initiating Audit -- 9.3 Selection of Auditors -- 9.4 Team Size -- 9.5 Establishing Contact with Auditee -- 9.6 Determining the Feasibility of the Audit -- 9.7 Preparation of Audit Activities -- 9.7.1 Initial document review -- 9.7.2 Preparation of the Audit Plan -- 9.7.3 Allocation of Tasks to the Audit Team -- 9.8 Opening Meeting -- 9.9 The Audit Tour -- 9.10 Document Review During the Audit -- 9.11 Conducting On‐site Audit Activities -- 9.12 Sources of Information -- 9.12.1 Observation of Activities -- 9.12.2 Physical Examination -- 9.12.3 Review of Documents and Records -- 9.12.4 Interviews -- 9.12.4.1 Types of Questions -- 9.12.5 Analytical -- 9.13 Sampling in Auditing -- 9.13.1 Judgment‐based Sampling -- 9.13.2 Statistical Sampling -- 9.13.3 Sampling Techniques -- 9.13.3.1 Vertical Audit vs Horizontal Audit -- 9.14 Tools to Guide the Audit -- 9.14.1 Audit Strategies -- 9.14.2 Checklists -- 9.14.2.1 Types of Questions in Checklists -- 9.15 Counter‐auditing Techniques -- 9.16 Generating audit findings -- 9.17 Classification of Findings -- 9.18 Elements of a Finding -- 9.19 Classification of Nonconformities -- 9.20 Drafting of Nonconformities -- 9.21 Preparing Audit Conclusions -- 9.22 Closing Meeting -- 9.23 Audit Report -- 9.24 Completing Audit -- 9.25 Audit Follow‐up Activities -- 9.26 Managing an Audit Program -- References -- Case Study 1 Slaughterhouse for Rabbits, with an Adjoining Cutting Plant -- 1 HACCP Team -- 2 Scope -- 3 Description of Product -- 3.1 Raw Material: Rabbit Meat -- 3.1.1 General -- 3.1.2 Origin -- 3.1.3 Characteristics or Requirements to be Met by the Product. 3.2 Description of the Intended Use -- 4 Flow Diagram -- 4 Hazard Control Chart -- 5 CCP Control Chart -- 6 OPRP Control Chart -- Case Study 2 HACCP System of the Mass Catering Establishment Culinaria -- 1 HACCP Team -- 2 Scope and References -- 3 Product Description or Types -- 4 Identification of Intended Use -- 5 Flow Diagram -- 5 Hazard Analysis and Assessment -- 6 CCP Control Chart -- Index -- EULA. |
| Record Nr. | UNINA-9910880800603321 |
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Couto Lorenzo Luis
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| Newark : , : John Wiley & Sons, Incorporated, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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World agricultural resources and food security : international food security / / edited by Andrew Schmitz, University of Florida, Gainesville, FL, USA, P. Lynn Kennedy, Louisiana State University, Baton Rouge, LA, UA, Troy G. Schmitz, Arizona State University, Mesa, AZ, USA
| World agricultural resources and food security : international food security / / edited by Andrew Schmitz, University of Florida, Gainesville, FL, USA, P. Lynn Kennedy, Louisiana State University, Baton Rouge, LA, UA, Troy G. Schmitz, Arizona State University, Mesa, AZ, USA |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Bingley : , : Emerald Publishing, , 2017 |
| Descrizione fisica | 1 online resource (325 pages) : illustrations |
| Disciplina | 337 |
| Collana | Frontiers of economics and globalization |
| Soggetto topico |
Food security
Food supply Agriculture food security food safety agricultural production policy |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-78714-957-9
1-78714-515-8 |
| Classificazione | 56.24.24 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910467449503321 |
| Bingley : , : Emerald Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
food safety
(5)
- Food Microbiology (2)
- Food Science (2)
- Food—Biotechnology (2)
- Microbiology (2)