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20200519.0 |
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170529s2017 enk eng |
| 020 |
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|a 9780128109946
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TP373.5
|b .R93 2017
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| 090 |
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|a TP373.5
|b .R93 2017
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|a Ryan, John M. ,
|e author
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|a Validating preventive food safety and quality controls :
|b an organizational approach to system design and implementation
|c John M. Ryan
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| 264 |
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|a London :
|b Elsevier
|c c2017
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| 300 |
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|a xvii, 332 pages :
|b illustration ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a .1. Background: understanding common and assignable causes, laws, and costs -- 2. Teams and teamwork for validating preventive food safety and quality control -- 3. Environmental monitoring and sampling -- 4. Developing a preventive controls plan: Food safety and quality -- 5. Preventive system data analysis strategies for common and assignable causes -- 6. Preventing cross-contamination through the supply chain -- 7. Supplier preventive controls and solutions -- 8. Cycle time analysis in preventive food safety and quality control practices -- 9. Other critical preventive control issues, concepts and validation concerns -- 10. Step-by-step implementation of your valid food safety and quality preventive control system -- 11. Case study Chipotle: Common cause failures
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| 650 |
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|a Food industry and trade
|x Quality control
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| 650 |
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|a Food industry and trade
|x Safety measures
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|a 1000169920
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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