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Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara Mortimore
Hoboken, NJ, USA : Wiley, 2018
xxx, 461 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 363.19
Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors - noted experts in the field - reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: - Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system- Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain- Assists new and existing business to meet their food safety goals and responsibilities- Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.
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Sensory analysis for food and beverage quality control : a practical guide / David Kilcast
United Kingdom : Woodhead Publishing, 2010
xxv, 373 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.
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