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Food safety management programs : (Record no. 30057)

000 -LEADER
fixed length control field 03754cam a2200385 i 4500
001 - CONTROL NUMBER
control field 17939718
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190517151910.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 131113t20142014flua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2013045574
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781439826799 (hardback : acidfree paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 143982679X (hardback : acidfree paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781439826805 (PDF ebook)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Description conventions rda
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP372.5
Item number .N478 2014
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 363.19/26
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number TEC012000
Source of number bisacsh
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Newslow, Debby L.,
Relator term author.
245 10 - TITLE STATEMENT
Title Food safety management programs :
Remainder of title applications, best practices, and compliance /
Statement of responsibility, etc Debby Newslow.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc London :
Name of publisher, distributor, etc CRC Press
Date of publication, distribution, etc ©2014.
300 ## - PHYSICAL DESCRIPTION
Extent 363 pages :
Other physical details illustrations ;
Dimensions 25 cm.
490 0# - SERIES STATEMENT
Series statement Food science and technology
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (pages 351-353) and index.
520 ## - SUMMARY, ETC.
Summary, etc "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"--
520 ## - SUMMARY, ETC.
Summary, etc "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"--
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Quality control.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food industry and trade
General subdivision Management.
9 (RLIN) 20164
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision Safety measures.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element TECHNOLOGY & ENGINEERING / Food Science.
Source of heading or term bisacsh
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Cover image
Uniform Resource Identifier http://images.tandf.co.uk/common/jackets/websmall/978143982/9781439826799.jpg
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c orignew
d 1
e ecip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type General Collection
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Shelving location Date acquired Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type
          Fisheries Library Fisheries Library General Stacks 2019-05-08 FS 363.1926 NEW 45831 2019-05-08 1323.00 2019-05-08 General Collection
          Fisheries Library Fisheries Library General Stacks 2019-05-08 FS 363.1926 NEW 45848 2019-05-08 1323.00 2019-05-08 General Collection