The food safety hazard guidebook

Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on...

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Bibliographic Details
Main Author: Lawley, Richard.
Other Authors: Curtis, Laurie., Davis, Judy.
Format: eBook
Language: English
Published: Cambridge, U.K. : RSC Publishing, 2012.
Edition: 2nd ed.
Subjects:
Food > Microbiology > Handbooks, manuals, etc.
Food handling > Handbooks, manuals, etc.
Food poisoning > Handbooks, manuals, etc.
Food contamination.
Food > Toxicology.
Allergens.
elektronické knihy
electronic books
ISBN: 9781849734813
184973481X
9781621981428
1621981428
9781849733816
1849733813
Physical Description: 1 online resource (ix, 533 pages)

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Table of contents

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001 kn-ocn789150266
003 OCoLC
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006 m o d
007 cr cn|||||||||
008 120425s2012 enk obf 001 0 eng d
040 |a UKRSC  |b eng  |e pn  |c UKRSC  |d COO  |d MYG  |d KNOVL  |d OCLCQ  |d DEBSZ  |d ZCU  |d YDXCP  |d KNOVL  |d OCLCQ  |d IUL  |d HS0  |d E7B  |d N$T  |d OCLCF  |d KNOVL  |d OCL  |d OCLCQ  |d CCO  |d OCLCQ  |d CNSPO  |d CUS  |d AGLDB  |d VNS  |d OCLCQ  |d VTS  |d RRP  |d NLE  |d LND  |d STF  |d OCLCQ  |d WYU  |d DKC  |d OCLCQ  |d UKAHL  |d OL$  |d OCLCQ  |d OCLCO  |d OCLCQ  |d UIU  |d OCLCO  |d OCLCQ  |d OCLCL 
020 |a 9781849734813  |q (electronic bk.) 
020 |a 184973481X  |q (electronic bk.) 
020 |a 9781621981428  |q (electronic bk.) 
020 |a 1621981428  |q (electronic bk.) 
020 |z 9781849733816 
020 |z 1849733813 
024 7 |a 10.1039/9781849734813  |2 doi 
035 |a (OCoLC)789150266  |z (OCoLC)785730760  |z (OCoLC)811598385  |z (OCoLC)872670666  |z (OCoLC)1043064181  |z (OCoLC)1053886980 
100 1 |a Lawley, Richard. 
245 1 4 |a The food safety hazard guidebook /  |c Richard Lawley, Laurie Curtis and Judy Davis. 
250 |a 2nd ed. 
260 |a Cambridge, U.K. :  |b RSC Publishing,  |c 2012. 
300 |a 1 online resource (ix, 533 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Previous edition: 2008. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supplied for every hazard. The book can, therefore, be used as a first port of call for locating information on almost all known food safety hazards. The new Second Edition retains the format and structure of the original and continues to provide a concise, accessible and affordable source of reference. The information on each hazard has been reviewed and up-dated to reflect recent changes. Additional information on approximately 15 potential and emerging food safety hazards, not covered in the first edition, has been added. An entirely new section, covering the basic principles and practice of Hazard Analysis Critical Control Point (HACCP) and food safety management systems, has been introduced. The section on food-borne bacterial pathogens has been thoroughly up-dated and the section on fish toxins has been revised in line with the current classification of marine biotoxins. This highly usable working companion for food industry professionals, is an indispensable resource for food scientists worldwide. 
505 0 |a Section 1. Biological hazards -- section 2. Chemical hazards -- section 3. Allergens -- section 4. HACCP and food safety management systems -- section 5. Food safety legislation -- section 6. Sources of further information. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Microbiology  |v Handbooks, manuals, etc. 
650 0 |a Food handling  |v Handbooks, manuals, etc. 
650 0 |a Food poisoning  |v Handbooks, manuals, etc. 
650 0 |a Food contamination. 
650 0 |a Food  |x Toxicology. 
650 0 |a Allergens. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Curtis, Laurie. 
700 1 |a Davis, Judy. 
776 0 8 |i Print version:  |a Lawley, Richard.  |t Food safety hazard guidebook.  |b 2nd ed.  |d Cambridge, UK : RSC Pub., ©2012  |z 9781849733816  |w (DLC) 2012427883  |w (OCoLC)800355252 
776 0 8 |i Print version:  |a Lawley, Richard.  |t Food safety hazard guidebook.  |b 2nd ed.  |d Cambridge : Royal Society of Chemistry, 2012  |z 9781849733816  |w (OCoLC)772973621 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFSHGE005/food-safety-hazard?kpromoter=marc  |y Full text 

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