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020 9780081001974|q(electronic book)
020 0081001975|q(electronic book)
020 |z9780081001554|q(print)
020 |z008100155X|q(print)
020 1787850218
020 9781787850217
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049 RIDW
050 4 TP373.6|b.H36 2016eb
072 7 TEC|x012000|2bisacsh
082 04 664|223
090 TP373.6|b.H36 2016eb
245 00 Handbook of hygiene control in the food industry /|cedited
by Huub Lelieveld, John Holah and Domagoj Gabrić.
250 Second edition.
264 1 Amsterdam :|bWoodhead Publishing is an imprint of Elsevier,
|c[2016]
264 4 |c©2016
300 1 online resource.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rda
490 1 Woodhead Publishing in food science, technology and
nutrition
504 Includes bibliographical references.
505 0 Front Cover; Handbook of Hygiene Control in the Food
Industry; Copyright Page; Contents; List of Contributors;
Foreword; Preface to the Second Edition; Preface to the
First Edition; 1 The Starting Point: What Is Food
Hygiene?; 1.1 Introduction; 1.2 What Is Food Hygiene?; 1.3
Historical Developments; 1.4 Concept of Food Safety and
Its Definition; 1.5 Management of Food Safety and Hygiene:
A Shared Responsibility; 1.5.1 Government; 1.5.2 Industry;
1.5.3 Consumers and the Informal Sector; 1.5.4 Academia;
1.6 Food Hygiene Today and Outlook; References; I.
Management of Hazards and Risks.
505 8 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.
505 8 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.
505 8 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.
505 8 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.
520 Handbook of Hygiene Control in the Food Industry, Second
Edition, continues to be an authoritative reference for
anyone who needs hands-on practical information to improve
best practices in food safety and quality. The book is
written by leaders in the field who understand the complex
issues of control surrounding food industry design,
operations, and processes, contamination management
methods, route analysis processing, allergenic residues,
pest management, and more. Professionals and students will
find a comprehensive account of risk analysis and
management solutions they can use to minimize risks and
hazards plus tactics and best practices for creating a
safe food supply, farm to fork. Presents the latest
research and development in the field of hygiene, offering
a broad range of the microbiological risks associated with
food processing Provides practical hygiene related
solutions in food facilities to minimize foodborne
pathogens and decrease the occurrence of foodborne disease
Includes the latest information on biofilm formation and
detection for prevention and control of pathogens as well
as pathogen resistance.
588 0 Online resource; title from PDF title page (ScienceDirect,
viewed July 20, 2016).
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food industry and trade|xSanitation|0https://id.loc.gov/
authorities/subjects/sh85050296|vHandbooks, manuals, etc.
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650 0 Food industry and trade|0https://id.loc.gov/authorities/
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650 0 Food industry and trade|0https://id.loc.gov/authorities/
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650 0 Food industry and trade|xEquipment and supplies|0https://
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650 0 Food contamination|0https://id.loc.gov/authorities/
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650 7 Food industry and trade|xSanitation.|2fast|0https://
id.worldcat.org/fast/930927
650 7 Food industry and trade|xHealth aspects.|2fast|0https://
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650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
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650 7 Risk management.|2fast|0https://id.worldcat.org/fast/
1098164
650 7 Food industry and trade|xEquipment and supplies.|2fast
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650 7 Manufacturing processes|xDesign.|2fast|0https://
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650 7 Manufacturing processes.|2fast|0https://id.worldcat.org/
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650 7 Food contamination.|2fast|0https://id.worldcat.org/fast/
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650 7 Food processing plants.|2fast|0https://id.worldcat.org/
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650 7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh
655 0 Electronic books.
655 4 Electronic books.
655 7 Handbooks and manuals.|2fast|0https://id.worldcat.org/fast
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655 7 Handbooks and manuals.|2lcgft|0https://id.loc.gov/
authorities/genreForms/gf2014026109
700 1 Lelieveld, H. L. M.,|0https://id.loc.gov/authorities/names
/n84106444|eeditor.
700 1 Holah, J. T.,|0https://id.loc.gov/authorities/names/
nb2004306646|eeditor.
700 1 Gabrić, Domagoj,|eeditor.
776 08 |iPrint version:|tHandbook of hygiene control in the food
industry.|bSecond edition.|dAmsterdam : Woodhead
Publishing is an imprint of Elsevier, 2016|z9780081001554
|w(OCoLC)959892242
830 0 Woodhead Publishing in food science, technology, and
nutrition.|0https://id.loc.gov/authorities/names/
no2006063295
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1151296|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20211213|cEBSCO|tEBSCOebooksacademic NEW Oct-Nov 5018
|lridw
994 92|bRID
