HACCP and [洋書]

HACCP and Food
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商品	説明	価格
Food Safety for the 21st Century Managing HACCP and Food Safety Throughout the Global Supply Chain【電子書籍】[ Carol A. Wallace ] 楽天Kobo電子書籍ストア	＜p＞Revised to reflect the most recent developments in food safety, the second edition of ＜em＞Food Safety for the 21st Century＜/em＞ offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors ー noted experts in the field ー reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains.＜/p＞＜p＞The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide:＜/p＞＜p＞? Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system＜br /＞ ? Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain＜br /＞ ? Assists new and existing business to meet their food safety goals and responsibilities＜br /＞ ? Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices＜/p＞＜p＞Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	18,697円
A Complete Course in Canning and Related Processes Volume 2: Microbiology, Packaging, HACCP and Ingredients【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜em＞A Complete Course in Canning＜/em＞ is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	23,233円
HACCP & Sanitation in Restaurants and Food Service Operations A Practical Guide Based on the USDA Food Code【電子書籍】[ Lora Arduser ] 楽天Kobo電子書籍ストア	＜p＞This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation, from purchasing and receiving food, to properly washing the dishes. They will learn time and temperature abuses.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,200円
HACCP Principles and Applications【電子書籍】[ Merle D. Pierson ] 楽天Kobo電子書籍ストア	＜p＞The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	6,076円
HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code【電子書籍】[ Lora Arduser ] 楽天Kobo電子書籍ストア	＜p＞This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points).＜/p＞＜p＞Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com.＜/p＞＜p＞Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.＜/p＞＜p＞This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 552 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	8,540円
Temperaturgef?hrte Logistik - Rechtliche Aspekte, HACCP-Konzept und das ATP-Abkommen, Stand 2007【電子書籍】[ Stefan K?stner ] 楽天Kobo電子書籍ストア	＜p＞Studienarbeit aus dem Jahr 2007 im Fachbereich BWL - Beschaffung, Produktion, Logistik, Note: keine, Fachhochschule Gie?en-Friedberg; Standort Friedberg, Sprache: Deutsch, Abstract: Diese Arbeit soll ein ersten Einblick in die rechtlichen Apekte bei temperatur gef?hrten Lebensmittel geben. Hierzu wird auch das HACCP- Konzept sowie das ATP- Abkommen beleuchtet. Die vielen eigen Darstellung der Thematik geben einen schnellen und recht leicht verst?ndlichen ersten ?berblick.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,716円