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
by
Brookes, Maureen.
Call Number
664.00685
Publication Date
2011
Summary
This ebook addresses the complexities of internationalisation within the hospitality industry across a range of countries and the implications of this for hospitality management education. A number of the papers were selected from the 4th International Conference on Services Management hosted by Oxford Brookes University in the May of 2009, demonstrating the relevance of hospitality research to the broader service sector.
Format:
Electronic Resources
Relevance:
0.8662
View Other Search Results
by
Multon, J.L.
Call Number
ARC 664.07 DOC
Publication Date
1996
Format:
Books
Relevance:
0.0707
by
Sahu, Jatindra Kumar.
Call Number
664.02
Publication Date
2014
Summary
Section I: Advances in Food Process EngineeringMicrowave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and ApplicationsDeepak Kumar , Ganti S. Murthy, and Gopal TiwariEmerging Drying Technologies for Agricultural ProductsChung Lim Law, Wan Ramli Wang Daud, and Arun S. MujumdarOsmo-Concentration of FoodsSujata Jena and H. DasMembrane Processing of Food MaterialsSatyanarayan Dev, Abid Hussain, and Vijaya RaghavanHigh Hydrostatic Pressure Processing of Food Materials
Format:
Electronic Resources
Relevance:
0.0566
by
Smulders, Frans.
Call Number
664.07
Publication Date
2013
Summary
Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be addressed. Similarly, veterinary education in food hygiene mainly focusses on bacterial agents transferred by domestic animal species via meat and milk and the products manufactured therefrom. Additionally, training rarely includes the dangers associated with other (non-animal based) food ingredients as processed in ready-to-eat meals. It thus appears that food safety professionals - employed by industry or serving as governmental officials commissioned to inspect and audit food manufacturing enterprises - would benefit from being updated on the public health risks associated with foodborne viruses and prions. This book, the sixth in the series Food Safety Assurance and Veterinary Public Health, provides this update.This volume - authored by recognised experts - is targeted at animal and food scientists, students in (veterinary) public health, public health officials and risk managers active in the food industry.
Format:
Electronic Resources
Relevance:
0.0319
Limit Search Results
Narrowed by: