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Food safety management programsappli...

Newslow, Debby L.

Food safety management programsapplications, best practices, and compliance /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food safety management programsDebby Newslow.
其他題名:	applications, best practices, and compliance /
作者:	Newslow, Debby L.
出版者:	Boca Raton :CRC Press, Taylor & Francis Group,2014.
面頁冊數:	1 online resource (363 p.) :ill.
標題:	Food industry and tradeQuality control.
電子資源:	http://www.crcnetbase.com/isbn/9781439826805
ISBN:	9781439826805 (electronic bk.)

Food safety management programsapplications, best practices, and compliance /
Newslow, Debby L.

Food safety management programsapplications, best practices, and compliance /[electronic resource] :Debby Newslow. - Boca Raton :CRC Press, Taylor & Francis Group,2014. - 1 online resource (363 p.) :ill. - Food science and technology.

Includes bibliographical references (p. 351-353) and index.

"The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations. The author also compares ISO and HACCP programs as well as includes case studies from professionals"--

ISBN: 9781439826805 (electronic bk.)

LCCN: 2013045574Subjects--Topical Terms:

287543
Food industry and trade
--Quality control.

LC Class. No.: TP372.5 / .N478 2014

Dewey Class. No.: 363.19/26

Food safety management programsapplications, best practices, and compliance /
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050 0 0 $a TP372.5 $b .N478 2014
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100 1 $a Newslow, Debby L. $3 743481
245 1 0 $a Food safety management programs $h [electronic resource] : $b applications, best practices, and compliance / $c Debby Newslow.
260 $a Boca Raton : $b CRC Press, Taylor & Francis Group, $c 2014.
300 $a 1 online resource (363 p.) : $b ill.
490 0 $a Food science and technology
504 $a Includes bibliographical references (p. 351-353) and index.
520 $a "The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations. The author also compares ISO and HACCP programs as well as includes case studies from professionals"-- $c Provided by publisher.
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.
588 $a Description based on print version record.
650 0 $a Food industry and trade $x Quality control. $3 287543
650 0 $a Food industry and trade $x Management. $3 475085
650 0 $a Food $x Safety measures. $3 291051
856 4 0 $u http://www.crcnetbase.com/isbn/9781439826805