1.
by
Newslow, Debby.
Call Number
664.00289
Publication Date
2013
Summary
Introduction to Food SafetyGeneral RequirementsManagement ResponsibilityCorrective Action/Preventive Action (CAPA)Internal AuditDocument ControlRecord ControlTraining, Awareness, and CompetencyControl of Nonconforming Materials and ProductsPrerequisite Programs (PRPs)CalibrationPest ControlPurchasing, Outsourcing, and Supplier ManagementCrisis Management/Emergency PreparednessPrerequisite Programs (PRP)Food Safety Program (HACCP): Getting Started (The Five Presteps)
Format:
Electronic Resources
Relevance:
57340.5430
2.
by
Murphy, James.
Call Number
TX901
Publication Date
2013
Summary
A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.
Format:
Electronic Resources
Relevance:
52747.1367
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by
Traitler, Helmut.
Call Number
664.00684
Publication Date
2015
Summary
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. The Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies' commercial and financial resources. The book focuses on the impa
Format:
Electronic Resources
Relevance:
0.7809
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