Food safety management programs : applications, best practices, and compliance

"For more than 20 years, we have heard talk about International Standardization Organization (ISO)-based standards and whether or not there is a place for these standards in the food industry. The majority of the food industry felt we had all the regulations and requirements necessary to produc...

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Bibliographic Details
Main Author: Newslow, Debby L., (Author)
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2014]
Subjects:
Food industry and trade > Quality control.
Food industry and trade > Management.
Food > Safety measures.
elektronické knihy
electronic books
ISBN: 9781439826805
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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999 |c 75738  |d 75738 
020 |a 9781439826805  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
100 1 |a Newslow, Debby L.,  |e author. 
245 1 0 |a Food safety management programs :  |b applications, best practices, and compliance /  |c Debby Newslow. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a chapter 1. Introduction to food safety -- chapter 2. General requirements -- chapter 3. Management responsibility -- chapter 4. Corrective Action/Preventive Action (CAPA) : continuous improvement -- chapter 5. Internal audit -- chapter 6. Document control -- chapter 7. Record control -- chapter 8. Training, awareness, and competency -- chapter 9. Control of nonconforming materials and products -- chapter 10. Prerequisite Programs (PRPs) : part one -- chapter 11. Calibration -- chapter 12. Pest control -- chapter 13. Purchasing, outsourcing, and supplier management -- chapter 14. Crisis management/emergency preparedness -- chapter 15. Prerequisite Programs (PRP) : part two -- chapter 16. Food safety program (HACCP) : getting started (the five presteps) -- chapter 17. Food safety program (HACCP) : the principles -- chapter 18. Verification and validation -- chapter 19. A case for integrating your management systems / contributed by Dennis Sasseville -- chapter 20. Example of integrating ISO 22000 requirements into a compliant quality management system / contributed by Erasmo Salazar -- chapter 21. Summary, conclusions, and next steps. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "For more than 20 years, we have heard talk about International Standardization Organization (ISO)-based standards and whether or not there is a place for these standards in the food industry. The majority of the food industry felt we had all the regulations and requirements necessary to produce safe products of the highest quality. Is this really true? ISO compliance was only required if the product was shipped overseas. ISO required too much documentation. It cost too much. It just wasn't needed. It was difficult to understand the internal advantages of having a structured system. Over the years, some companies who decided to try the ISO-based standards system have seen many advantages; others still wonder if it was worthwhile. It is hard to put a dollar savings on something like a recall that didn't happen! So now, in today's world, we ask again, "Is there a place in the food industry for structured management systems?" There is no doubt that a structured, effective management system can enhance an organization. It is also evident that an inadequate, poorly designed system can be a true detriment to an organization. This statement is based on many years of experience and first-hand exposure to many different food sectors, ranging from growing and producing the raw products and materials to manufacturing sites, restaurants, and grocery stores that have direct contact with the consumer. The value of an effective, well-defined, implemented, and maintained food management system is priceless. This type of system focuses on food safety, continuous improvement, and meeting customer requirements"--  |c Provided by publisher. 
650 0 |a Food industry and trade  |x Quality control. 
650 0 |a Food industry and trade  |x Management. 
650 0 |a Food  |x Safety measures. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |z 9781439826799 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b16231  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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