rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Make it safe
    sub title: a guide to food safety
  name:
    name part: CSIRO (Australia)
    name part: Division of Food and Nutritional Sciences.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: vra
    place:
      place term: Collingwood, Vic
    publisher: CSIRO Publishing
    date issued: ©2010
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xi, 283 pages) : illustrations (chiefly color)
  abstract: Publisher's description: All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the 'start-up' phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards - microbial, chemical and physical - which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.
  table of contents: Cover; Important notice concerning the information in this book; Preface; Contents; Chapter 1 Why is food safety your concern?; Chapter 2 Food safety hazards -- under the spotlight; Chapter 3Controlling food safety hazards -- premises and people; Chapter 4Controlling food safety hazards -- your product recipes; Chapter 5Controlling food safety hazards -- your ingredients; Chapter 6Controlling food safety hazards -- preparing, cooking and cooling saf; Chapter 7Controlling food safety hazards -- packaging, shelf-life and labelling; Chapter 8What if something goes wrong?
  table of contents: Chapter 9Food microbiology: further factsSources of information; Useful contacts; Glossary
  note: "CSIRO Food and Nutritional Sciences."
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references.
  subject:
    geographic code: u-at---
  subject:
    topic: Food handling
    topic: Safety measures
    genre: Handbooks, manuals, etc
  subject:
    topic: Food industry and trade
    geographic: Australia
    topic: Quality control
  subject:
    topic: Food industry and trade
    geographic: Australia
    topic: Safety measures
  subject:
    topic: Food industry and trade
    topic: Sanitation
    geographic: Australia
  related item:
    title info:
      title: Make it safe
    origin info:
      publisher: Collingwood, Vic. : CSIRO Publishing, ©2010
    identifier: (DLC) 2010537018
  identifier: 0643100237
  identifier: 9780643100237
  identifier: 9781523108534
  identifier: 1523108533
  identifier: 9780643095687
  identifier: 0643095683
  identifier: 1283156334
  identifier: 9781283156332
  identifier: 9786613156334
  identifier: 6613156337
  identifier: 0643101950
  identifier: 9780643101951
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: AU@
    record creation date: 100204
    record change date: 20240717213016.0
    record identifier: kn-ocn828741139
    language of cataloging:
      language term: eng