Coverart for item
The Resource Handbook of hygiene control in the food industry, edited by Huub Lelieveld, John Holah and Domagoj Gabrić

Handbook of hygiene control in the food industry, edited by Huub Lelieveld, John Holah and Domagoj Gabrić

Label
Handbook of hygiene control in the food industry
Title
Handbook of hygiene control in the food industry
Statement of responsibility
edited by Huub Lelieveld, John Holah and Domagoj Gabrić
Contributor
Editor
Subject
Language
eng
Member of
Cataloging source
OPELS
Dewey number
664
Index
no index present
LC call number
TP373.6
LC item number
.H36 2016eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • handbooks
http://library.link/vocab/relatedWorkOrContributorName
  • Lelieveld, H. L. M.
  • Holah, J. T.
  • Gabrić, Domagoj
Series statement
Woodhead Publishing in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Food Contamination
  • Facility Regulation and Control
  • Food-Processing Industry
Label
Handbook of hygiene control in the food industry, edited by Huub Lelieveld, John Holah and Domagoj Gabrić
Instantiates
Publication
Copyright
Antecedent source
unknown
Color
multicolored
Contents
  • 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP
  • 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points
  • 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement
  • 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination
Control code
ocn953801279
Dimensions
unknown
Edition
Second edition.
File format
unknown
Form of item
online
Isbn
9780081001974
Level of compression
unknown
http://library.link/vocab/ext/overdrive/overdriveId
7513572727811092924
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)953801279
Label
Handbook of hygiene control in the food industry, edited by Huub Lelieveld, John Holah and Domagoj Gabrić
Publication
Copyright
Antecedent source
unknown
Color
multicolored
Contents
  • 2 Consumer Perceptions of Risks From Food2.1 Introduction; 2.2 Risk Perceptions of Consumers Are Not the Same as Technical Risk Assessments; 2.2.1 Optimistic Bias; 2.3 Risk Perception and Barriers to Effective Risk Communication; 2.4 Developing an Effective Risk Communication Strategy; 2.4.1 Seeking and Processing Risk Information; 2.4.2 Tailored Information Campaigns; 2.5 Application of Combined Consumer Behavior: Food Safety Studies; 2.6 The Need for More Intensive Cooperation Between Natural and Social Scientists; 2.6.1 Implications Beyond Consumers; 2.7 Conclusions; References; 3 HACCP
  • 3.1 Introduction3.2 HACCP and FSMS; 3.2.1 Prerequisite Programs; 3.2.2 Hazard Analysis and Critical Control Point; 3.2.3 Organizational Culture; 3.3 HACCP in Practice: Development, Implementation, and Maintenance; 3.3.1 Assemble the HACCP Team; 3.3.2 Describe Product/Process; 3.3.3 Identify Intended Use; 3.3.4 Construct Process Flow Diagrams; 3.3.5 Confirm Accuracy of Process Flow Diagrams; 3.3.6 Conduct a Hazard Analysis; 3.3.6.1 Hazard Identification; 3.3.6.2 Determination of Hazard Significance; 3.3.6.3 Identification of Control Measures; 3.3.7 Determine Critical Control Points
  • 3.3.8 Establish Critical Limits for Each CCP3.3.9 Establish a Monitoring System for Each CCP; 3.3.10 Establish Corrective Actions; 3.3.11 Establish Verification Procedures; 3.3.12 Establish Documentation and Record-Keeping; 3.3.13 Implementing a HACCP Plan; 3.3.14 Maintaining HACCP (and Food Safety Management) Systems; 3.4 HACCP and the Law: Meeting Legal Requirements and Responsibilities; 3.5 Benefits and Opportunities: Using HACCP Techniques for Improvement; 3.5.1 HACCP Benefits; 3.5.2 HACCP Opportunities; 3.5.2.1 Real Continuous Improvement
  • 3.5.2.2 Reducing Variability in HACCP Understanding Among Assessors3.5.2.3 The Role of People in Food Safety: Education, Training, Commitment, and Culture; 3.6 Conclusions; References; 4 The Range of Microbial Risks in Food Processing; 4.1 Introduction: The Risk of Microbial Foodborne Disease; 4.2 Microorganisms Responsible for Foodborne Diseases; 4.3 Related Products; 4.4 The Control of Food Safety; 4.5 Using Food Safety Objectives to Manage Microbial Risks; 4.6 Cooperation in the Supply Chain to Achieve Food Safety Objectives; 4.7 Quantitative Methods; 4.8 Quantification of Recontamination
Control code
ocn953801279
Dimensions
unknown
Edition
Second edition.
File format
unknown
Form of item
online
Isbn
9780081001974
Level of compression
unknown
http://library.link/vocab/ext/overdrive/overdriveId
7513572727811092924
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)953801279

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