Food Safety Management: A Practical Guide for the Food Industry (Academic Press)

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9780123815040: Food Safety Management: A Practical Guide for the Food Industry (Academic Press)
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"Recognizing that food safety is a multi-disciplinary responsibility and that not all food safety professionals have the same scientific and technical background, this book presents essentials of managing food safety that food safety professionals from any discipline should know. It provides an overview and integrated perspective, including risk and control measures for various categories of food, the elements of food safety assurance systems used in the food industry,."--ProtoView.com, February 2014

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Food Safety Management: A Practical Guide for the Food Industry-with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers-is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. * Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers* Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study* Provides practical guidance on the implementation of elements of the food safety assurance system* Explains the role of different stakeholders of the food supply

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Descripción Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Estado de conservación: New. 231 x 198 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Nº de ref. de la librería EOD9780123815040

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Descripción Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Estado de conservación: New. 231 x 198 mm. Language: English . Brand New Book. Food Safety Management: A Practical Guide for the Food Industry-with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers-is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. * Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers* Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study* Provides practical guidance on the implementation of elements of the food safety assurance system* Explains the role of different stakeholders of the food supply. Nº de ref. de la librería AAZ9780123815040

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