Food Safety Management Systems
Author :
Publisher :
Page : 33 pages
File Size : 13,99 MB
Release : 2014
Category : Food industry and trade
ISBN :
Author :
Publisher :
Page : 33 pages
File Size : 13,99 MB
Release : 2014
Category : Food industry and trade
ISBN :
Author : British Standards Institute Staff
Publisher :
Page : 46 pages
File Size : 37,31 MB
Release : 1914-09-30
Category :
ISBN : 9780580807275
Food industry, Management, Food products, Safety measures, Food manufacturing processes, Physical distribution management, Retailing, Catering, Agriculture, Packaging, Commerce, Food control, Consumer-supplier relations, Quality management, Quality auditing
Author :
Publisher :
Page : 14 pages
File Size : 45,34 MB
Release : 2006
Category : Food industry and trade
ISBN : 9780733774744
Author : International Organization for Standardization
Publisher :
Page : 13 pages
File Size : 11,3 MB
Release : 2005
Category : Food industry and trade
ISBN :
Author : Bizmanualz
Publisher :
Page : 392 pages
File Size : 38,9 MB
Release : 2008
Category : Food
ISBN : 9781931591430
Collection of guidelines, forms, and legal documents designed to assist companies in the food industry to gain ISO certification.
Author : Standards South Africa
Publisher :
Page : 13 pages
File Size : 27,13 MB
Release : 2006
Category : Hazard Analysis and Critical Control Point (Food safety system)
ISBN : 9780626178925
Author :
Publisher :
Page : pages
File Size : 26,68 MB
Release : 1978
Category :
ISBN :
Author : International Finance Corporation
Publisher : World Bank Publications
Page : 487 pages
File Size : 49,95 MB
Release : 2020-07-06
Category : Technology & Engineering
ISBN : 1464815496
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Author : Herfried Kohl
Publisher : Springer Nature
Page : 819 pages
File Size : 42,65 MB
Release : 2020-02-19
Category : Business & Economics
ISBN : 3030358321
This book guides readers through the broad field of generic and industry-specific management system standards, as well as through the arsenal of tools that are needed to effectively implement them. It covers a wide spectrum, from the classic standard ISO 9001 for quality management to standards for environmental safety, information security, energy efficiency, business continuity, laboratory management, etc. A dedicated chapter addresses international management standards for compliance, anti-bribery and social responsibility management. In turn, a major portion of the book focuses on relevant tools that students and practitioners need to be familiar with: 8D reports, acceptance sampling, failure tree analysis, FMEA, control charts, correlation analysis, designing experiments, estimating parameters and confidence intervals, event tree analysis, HAZOP, Ishikawa diagrams, Monte Carlo simulation, regression analysis, reliability theory, data sampling and surveys, testing hypotheses, and much more. An overview of the necessary mathematical concepts is also provided to help readers understand the technicalities of the tools discussed. A down-to-earth yet thorough approach is employed throughout the book to help practitioners and management students alike easily grasp the various topics.
Author : Ioannis S. Arvanitoyannis
Publisher : John Wiley & Sons
Page : 560 pages
File Size : 16,80 MB
Release : 2009-11-09
Category : Technology & Engineering
ISBN : 9781444320930
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.