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  • 1
    Online Resource
    Online Resource
    The food safety hazard guidebook (2008)
    Cambridge : Royal Society of Chemistry
    Details
    UID:
    b3kat_BV037195486
    Format: 1 Online-Ressource (432 p.) , ill., unstratediagrams contains numerous data
    ISBN: 1847558399 , 9781847558398
    Note: This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical, Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual ++ , information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership
    Language: English
    Keywords: Electronic books
    URL: Volltext
    URL: Volltext  (Deutschlandweit zugänglich)
    URL: Volltext
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Online Access
    HWR Berlin
    UB Potsdam
    TH Wildau
    BTU Cottbus
    BHT
  • 2
    Online Resource
    Online Resource
    The food safety hazard guidebook / (2008)
    Cambridge, UK :RSC Pub.,
    Details
    UID:
    almahu_9947358093002882
    Format: 1 online resource (433 p.)
    Edition: 1st ed.
    ISBN: 1-84755-839-9
    Content: Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating
    Note: Description based upon print version of record. , 9780854044603_publicity; i_iv; v_vi; vii_x; 001_006; 007_106; 107_135; 136_171; 172_176; 177_287; 288_346; 347_352; 353_387; 388_390; 391_394; 395_402; 403_413; 414_422 , English
    Additional Edition: ISBN 0-85404-460-4
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    HU Berlin
    FU Berlin
    Charité
  • 3
    Online Resource
    Online Resource
    The food safety hazard guidebook (2008)
    Cambridge : Royal Society of Chemistry
    Details
    UID:
    gbv_1685428371
    Format: 432 p , Online-Ressource , ill., unstratediagrams contains numerous data
    Edition: RSC eBook Collection 1968-2009
    Content: This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical, Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership
    Note: Ebook , Section 1: Chapter 1: Biological Hazards-- Chapter 2: Bacteria-- Chapter 3: Viruses-- Chapter 4: Parasites-- Chapter 5: Protozoa-- Chapter 6: Nematodes-- Chapter 7: Other parasites-- Chapter 8: Prions-- Section 2: Chapter 9: Chemical Hazards-- Chapter 10: Biological toxins-- Chapter 11: Fungal toxins-- Chapter 12: Plant toxins-- Chapter 13: Fish toxins-- Chapter 14: Biogenic amines-- Chapter 15: Non-biological chemical contaminants-- Chapter 16: Contaminants produced during processing-- Chapter 17: Contaminants from food contact materials-- Chapter 18: Environmental contaminants-- Chapter 19: Veterinary residues-- Section 3: Chapter 20: Allergens-- Chapter 21: Food allergy-- Chapter 22: Specific allergens-- Chapter 23: Allergen control options-- Chapter 24: Allergen legislation-- Chapter 25: Food Safety Legislation-- Chapter 26: Sources of further information.
    Additional Edition: ISBN 1847558399
    Additional Edition: ISBN 9781847558398
    Language: English
    URL: Volltext  (Deutschlandweit zugänglich)
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Online Access
    Stabi Berlin
    UB Potsdam
  • 4
    Book
    Book
    Micro-facts / (2003)
    Leatherhead, Surrey :Leatherhead Publ.,
    Details
    UID:
    almafu_BV019353871
    Format: XII, 279 S.
    Edition: 5. ed.
    ISBN: 1-904007-54-6
    Language: English
    Keywords: Lebensmittelmikrobiologie ; Pathogener Mikroorganismus
    URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012817855&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
    Library Location Call Number Volume/Issue/Year Availability
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    Book
    FU Berlin get availability status
  • 5
    Online Resource
    Online Resource
    The food safety hazard guidebook / (2012)
    Cambridge [England] :RSC Pub.,
    Details
    UID:
    almahu_9949737382402882
    Format: 1 online resource (547 p.)
    Edition: 2nd ed.
    ISBN: 1-78262-562-3 , 1-62198-142-8 , 1-84973-481-X , 9781849734813 (electronic bk.) , 184973481X (electronic bk.) , 9781621981428 (electronic bk.) , 1621981428 (electronic bk.)
    Content: 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 supp
    Note: Description based upon print version of record. , 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. , English
    Additional Edition: ISBN 1-84973-381-3
    Additional Edition: Print version: Lawley, Richard. Food safety hazard guidebook. Cambridge, UK : RSC Pub., c2012 ISBN 9781849733816
    Additional Edition: Print version: Lawley, Richard. Food safety hazard guidebook. Cambridge : Royal Society of Chemistry, 2012 ISBN 9781849733816
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    HU Berlin
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