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Aspects de la contamination radioactive normale et accidentelle dans le cadre de l'agriculture et de la santé publique / FAO
| Aspects de la contamination radioactive normale et accidentelle dans le cadre de l'agriculture et de la santé publique / FAO |
| Pubbl/distr/stampa | Roma : FAO, 1964 |
| Descrizione fisica | VIII, 463 p. ; 24 cm |
| Disciplina | 664.07 |
| Collana | FAO Collection |
| Soggetto non controllato | Alimenti - Contaminazione |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990001733440403321 |
| Roma : FAO, 1964 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Atlante delle impurità solide negli alimenti : manuale per il riconoscimento dei materiali estranei : RAISA, Sottoprogetto 4, monografia RAISA n. 6 / a cura di G. Domenichini
| Atlante delle impurità solide negli alimenti : manuale per il riconoscimento dei materiali estranei : RAISA, Sottoprogetto 4, monografia RAISA n. 6 / a cura di G. Domenichini |
| Pubbl/distr/stampa | Pinerolo : Chiriotti, c1997 |
| Descrizione fisica | XVI, 390 p. : ill. ; 29 cm. |
| Disciplina | 664.07 |
| Soggetto topico |
Insetti nocivi ai generi alimentari
Generi alimentari - Controllo sanitario Entomologia |
| ISBN | 88-85022-59-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000009001 |
| Pinerolo : Chiriotti, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Atlante delle impurità solide negli alimenti : manuale per il riconoscimento dei materiali estranei / a cura di Giorgio Domenichini
| Atlante delle impurità solide negli alimenti : manuale per il riconoscimento dei materiali estranei / a cura di Giorgio Domenichini |
| Pubbl/distr/stampa | Pinerolo : Chiriotti, c1997 |
| Descrizione fisica | XVI, 390 p. : ill. (col.) ; 29 cm |
| Disciplina | 664.07 |
| Soggetto non controllato |
Entomologia merceologica
Alimenti Generi alimentari - controllo sanitario Insetti nocivia i generi alimentari Tecnologie alimentari - prove, analisi, controllo della qualità |
| ISBN | 88-85022-59-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001804730403321 |
| Pinerolo : Chiriotti, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Auditoría del sistema APPCC : cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP / / Luis Couto Lorenzo
| Auditoría del sistema APPCC : cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP / / Luis Couto Lorenzo |
| Autore | Couto Lorenzo Luis |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] |
| Descrizione fisica | 1 recurso en línea (xviii, 200 páginas) : ilustraciones |
| Disciplina | 664.07 |
| Soggetto topico |
Anàlisi de perills i punts de control crític
Food - Analysis Food industry and trade - Quality control |
| Soggetto genere / forma | Llibres electrònics $2 thub |
| ISBN | 84-9052-273-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910794136303321 |
Couto Lorenzo Luis
|
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| Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Auditoría del sistema APPCC : cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP / / Luis Couto Lorenzo
| Auditoría del sistema APPCC : cómo verificar los sistemas de gestión de inocuidad alimentaria HACCP / / Luis Couto Lorenzo |
| Autore | Couto Lorenzo Luis |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] |
| Descrizione fisica | 1 recurso en línea (xviii, 200 páginas) : ilustraciones |
| Disciplina | 664.07 |
| Soggetto topico |
Anàlisi de perills i punts de control crític
Food - Analysis Food industry and trade - Quality control |
| Soggetto genere / forma | Llibres electrònics $2 thub |
| ISBN | 84-9052-273-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910825827703321 |
|
Couto Lorenzo Luis
|
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| Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] | ||
| 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 |
| 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 | ||
| ||
Berichte zur lebensmittelsicherheit 2013 : Nationale Berichterstattung an die EU, Nationaler Ruckstandskontrollplan (NRKP), Einfuhruberwachungsplan (EUP)
| Berichte zur lebensmittelsicherheit 2013 : Nationale Berichterstattung an die EU, Nationaler Ruckstandskontrollplan (NRKP), Einfuhruberwachungsplan (EUP) |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Berlin, [Germany] : , : Bundesamt fur Verbraucherschutz und Lebensmittelsicherheit, , 2016 |
| Descrizione fisica | 1 online resource (91 p.) |
| Disciplina | 664.07 |
| Collana | BVL-Report |
| Soggetto topico |
Food - Analysis
Nutrition |
| ISBN | 3-319-20858-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Inhaltsverzeichnis; 1 Nationale Berichterstattung an die EU; 1.1 Übersicht; 1.2 Bericht über die Veterinärkontrollen von aus Drittländern eingeführten Erzeugnissen an den Grenzkontrollstellen der Gemeinschaft; 1.3 Bericht über die verstärkten amtlichen Kontrollen bei der Einfuhr bestimmter Futter- und Lebensmittel nicht tierischen Ursprungs; 1.4 Bericht über die verstärkten amtlichen Kontrollen bei der Einfuhr bestimmter Futter- und Lebensmittel nicht tierischen Ursprungs: Erdnüsse, Okra, Curryblätter und Wassermelonenkerne
1.5 Bericht über die Überprüfung von Fischereierzeugnissen aus Albanien1.6 Bericht über Sofortmaßnahmen für aus Indien eingeführte Sendungen mit zum menschlichen Verzehr bestimmten Aquakulturerzeugnissen; 1.7 Bericht zur Qualität von Guarkernmehl in importierten Futter- und Lebensmitteln aus Indien; 1.8 Bericht zur Überprüfung von Fleisch- und Fleischerzeugnissen von Equiden aus Mexiko; 1.9 Bericht über Melaminrückstände in eingeführter Milch bzw. Milcherzeugnissen aus China; 1.10 Bericht über das Vorkommen von Aflatoxinen in bestimmten Lebensmitteln aus Drittländern 1.11 Bericht über das Vorkommen von Ochratoxin A in ausgewählten Lebensmitteln1.12 Bericht über das Vorkommen von Fusarientoxinen in bestimmten Lebensmitteln; 1.13 Bericht über den Gehalt an Nitrat in Spinat, Salat, Rucola und anderen Salaten; 1.14 Bericht über die Überprüfung des Ethylcarbamatgehalts in Steinobstbränden und Steinobsttrestern; 1.15 Bericht über Furan-Monitoring in Lebensmitteln; 1.16 Bericht über die Ergebnisse der Lebensmittelkontrollen gemäß Bestrahlungsverordnung 1.17 Bericht über die Kontrolle von Lebensmitteln aus Drittländern nach dem Unfall im Kernkraftwerk Tschernobyl1.18 Bericht über die Kontrolle der Einfuhr von Polyamid- und Melamin-Kunststoffküchenartikeln, deren Ursprung oder Herkunft die Volksrepublik China bzw. die Sonderverwaltungsregion Hongkong (China) ist; 2 Nationaler Rückstandskontrollplan (NRKP) und Einfuhrüberwachungsplan (EÜP); 2.1 Ziele, rechtliche Grundlagen und Organisation; 2.2 Ergebnisse des NRKP 2013; 2.3 Ergebnisse des EÜP 2013 2.4 Bewertungsbericht des Bundesinstituts für Risikobewertung zu den Ergebnissen des NRKP und EÜP 20132.5 Zuständige Ministerien und oberste Landesveterinärbehörden; 2.6 Zuständige Untersuchungsämter und akkreditierte Labore; 2.7 Erläuterung der Fachbegriffe; Literatur |
| Record Nr. | UNINA-9910483519903321 |
| Berlin, [Germany] : , : Bundesamt fur Verbraucherschutz und Lebensmittelsicherheit, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
