MARC record from Internet Archive

LEADER: 03554cam 2200745Ii 4500
001 ocn813948763
003 OCoLC
005 20220527151119.0
008 121021t20132013nyua b 001 0 eng d
010 $a 2012954794
040 $aBTCTA$beng$erda$cBTCTA$dUKMGB$dYDXCP$dCDX$dVMC$dGSU$dCLE$dCNNAI$dOCLCF$dOCLCO$dDLC$dGBVCP$dOCLCO$dMYUKM$dOCLCO$dOCLCA$dCSB$dCNCLB$dOCLCO
015 $aGBB2A9768$2bnb
016 7 $a016199757$2Uk
019 $a1112796885
020 $a9781461462040
020 $a1461462045
020 $a9781493901999$q(paperback)
020 $a1493901990$q(paperback)
020 $z9781461462057 (ebk.)
020 $a1461462053$q(electronic bk.)
020 $a9781461462057
035 $a(OCoLC)813948763$z(OCoLC)1112796885
050 4 $aTX911.3.S24$bK56 2013
082 4 $a647.95 S128 Kin 2013
084 $aTS201.6$2clc
100 1 $aKing, Hal,$eauthor.
245 10 $aFood safety management :$bimplementing a food safety program in a food retail business /$cHal King.
264 1 $aNew York :$bSpringer,$c[2013]
264 4 $c©2013
300 $axiii, 130 pages :$billustrations ;$c25 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aFood Microbiology and Food Safety
505 00 $tIntroduction --$tThe food safety management team --$tThe food safety management program --$tSystems --$tEducation and training --$tFacilities and capabilities --$tExecution and verification --$tGap analysis --$tInfluence and resources --$tPartnerships with public health officials.
520 $aThe goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program.
504 $aIncludes bibliographical references and index.
650 0 $aFood service$xSafety measures.
650 0 $aFood contamination$xPrevention.
650 0 $aFood handling.
650 0 $aFood adulteration and inspection.
650 2 $aFood Handling
650 2 $aFood Inspection
650 6 $aServices alimentaires$xSécurité$xMesures.
650 6 $aAliments$xManipulation.
650 6 $aAliments$xInspection.
650 7 $aFood contamination$xPrevention.$2fast$0(OCoLC)fst00930755
650 7 $aFood service$xSafety measures.$2fast$0(OCoLC)fst00931120
650 7 $aLebensmittelhandel$2gnd
650 7 $aLebensmittelqualität$2gnd
830 0 $aFood microbiology and food safety series.
856 41 $3OhioLINK$uhttp://rave.ohiolink.edu/ebooks/ebc/9781461462057$zConnect to resource
856 41 $3SpringerLink$uhttps://doi.org/10.1007/978-1-4614-6205-7$zConnect to resource
938 $aBaker and Taylor$bBTCP$nBK0012370231
938 $aYBP Library Services$bYANK$n9854770
938 $aCoutts Information Services$bCOUT$n24088194
029 1 $aAU@$b000050607372
029 1 $aAU@$b000050680019
029 1 $aAU@$b000056774413
029 1 $aGBVCP$b736591281
029 1 $aAU@$b000060887563
029 1 $aUKMGB$b016199757
029 1 $aAU@$b000068769183
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 70 OTHER HOLDINGS