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書籍詳目資料
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| 最後更新時間 |
20160909075919 |
| ISBN |
1118897986(pbk.):NT$2782 |
| ISBN |
9781118897980(pbk.) |
| 作品語文 |
英語 |
| 出版國別 |
gb |
| 題名著者 |
Food safety for the 21st century:managing HACCP and food safety throughout the global supply chain/Carol A. Wallace, William H. Sperber, Sara E. Mortimore |
| 出版項 |
Oxford:Wiley-Blackwell,2011. |
| 稽核項 |
xxiii, 328 p.:ill.,25 cm. |
| 一般注 |
Includes bibliographical references and index |
| 內容注 |
Part One: Food Safety Challenges In The 21st Century -- 1.Origin and evolution of the modern system of food safety management: HACCP and prerequisite programmes -- 2. Lessons learned from food safety successes and failures --3. Food safety challenges in the global supply chain -- 4.The future of food safety and HACCP in a changing world --Part Two: Foodborne Hazards And Their Control -- 5. Recognising food safety hazards -- 6. Designing safety into a food product -- 7. Designing a safe food process --Part Three: Systematic Food Safety Management -- 8. Overview of a world-class food safety programme -- 9. Building the foundations of a world-class food safety management programme: essential steps and practices -- 10.Formalised prerequisite programmes in practice -- 11. Conducting a product safety assessment -- 12. Developing aHACCP plan -- 13. Implementing a HACCP system -- 14 Maintaining a food safety programme -- Part Four: Appendices -- Appendix 1: HACCP case studies -- Appendix 2: Global food safety resources |
| 其它題名 |
Food safety for the twenty-first century |
| 主題標題 |
Food industry and trade--Quality control |
| 主題標題 |
Food--Safety measures |
| 主題標題 |
Hazard Analysis and Critical Control Point (Food safety system) |
| DDC |
363.192 |
| 美國會分類 |
TX531.F663 2014 |
| 主要著者 |
Wallace,Carol |
| 其他著者 |
Mortimore,Sara |
| 其他著者 |
Sperber,William H. |
| 出處 |
台灣 |
| 館藏記錄 |
99/TX531/W187 |