Détail de l'auteur
Auteur Sara E. Mortimore
Commentaire :
Directeur assurance qualité du groupe alimentaire britannique Grand métropolitain (en 1996)
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Documents disponibles écrits par cet auteur
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesFood safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace (2011)
Titre : Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain Type de document : texte imprimé Auteurs : Carol A. Wallace ; William H. Sperber ; Sara E. Mortimore Editeur : Chichester : Wiley-Blackwell Année de publication : 2011 Importance : 1 vol. (XXIII-328 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-118-89798-0 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
6.2 (CONTROLE DE QUALITE-TECHNIQUES D'ANALYSE-SECURITE DES ALIMENTS) [Classement Massy]
Thésaurus Agro-alimentaire
SECURITE ; PRODUIT ALIMENTAIRE ; HACCP ; APPROVISIONNEMENT ; RISQUE ; MALADIE ; ASSURANCE QUALITERésumé : This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme.
Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world.
Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems.
Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations.Type de document : Livre Table des matières : 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
1.1 Historical perspectives
1.2 Origin and evolution of HACCP
1.3 The necessity of prerequisite programmes
1.4 The future of HACCP
2 Lessons learned from food safety successes and failures
2.1 Introduction
2.2 Benefits of using HACCP – lessons learned from successful implementation
2.3 Misconceptions or 'failure to understand HACCP'
2.4 Barriers to effective HACCP use
2.5 Reasons for failure
2.6 Difficulties with applying HACCP through the entire food supply chain
2.7 Roles and responsibilities – lessons learned
2.8 Conclusions
3 Food safety challenges in the global supply chain
3.1 Introduction
3.2 Increased complexity of the global supply chain
3.3 Food safety issues in global trade
3.4 Strategic-level responses
3.5 Tactical level responses
3.6 Conclusions
4 The future of food safety and HACCP in a changing world
4.1 Introduction
4.2 Food safety issues
4.3 Technology advancements
4.4 Food safety management
4.5 Changes in thinking/policy making
4.6 Conclusions
PART TWO FOODBORNE HAZARDS AND THEIR CONTROL
5 Recognising food safety hazards
5.1 Introduction
5.2 Biological hazards
5.3 Chemical hazards
5.4 Physical hazards
5.5 Conclusions
6 Designing safety into a food product
6.1 Introduction
6.2 Formulation intrinsic control factors
6.3 Use of experimental design and analysis
6.4 Ingredient considerations
6.5 Conclusions
7 Designing a safe food process
7.1 Introduction
7.2 Process control of microbiological hazards
7.3 Process control of chemical hazards
7.4 Process control of physical hazards
7.5 Conclusion
PART THREE SYSTEMATIC FOOD SAFETY MANAGEMENT
8 Overview of a world-class food safety programme
8.1 Introduction
8.2 Preliminary concepts and definitions
8.3 World-class food safety programmes in the global food supply chain
8.4 Continuous improvement of the world-class food safety programme
8.5 Conclusions
9 Building the foundations of a world-class food safety management programme: essential steps and practices
9.1 Introduction
9.2 Essential management practices
9.3 Preparation activities for food safety programmes
9.4 Prioritisation of corrective actions
9.5 Conclusions
10 Formalised prerequisite programmes in practice
10.1 Introduction
10.2 Prerequisite definitions and standards
10.3 Prerequisite programmes – the essentials
10.4 Prerequisite programmes and operational prerequisites
10.5 Validation and verification of prerequisite programmes
10.6 Conclusions
11 Conducting a product safety assessment
11.1 Introduction
11.2 Training for research and development personnel
11.3 Example of a product safety assessment
11.4 Conclusions
12 Developing a HACCP plan
12.1 Introduction
12.2 Preliminary concepts
12.3 Applying the codex logic sequence to develop a HACCP plan
12.4 Conclusions
13 Implementing a HACCP system
13.1 Introduction
13.2 Activities for implementation of a HACCP plan
13.3 Considerations for implementing updates and changes to an existing HACCP system
13.4 Conclusions
14 Maintaining a food safety programme
14.1 Introduction
14.2 What is food safety programme maintenance?
14.3 Responsibility for food safety programme maintenance
14.4 Maintenance of prerequisite programme elements
14.5 Maintenance of HACCP system elements
14.6 Use of audit for successful food safety system maintenance
14.8 Conclusions
PART FOUR APPENDICES
Appendix 1 HACCP case studies
Introduction
Case study 1: Shell eggs – food safety case study
Case study 2: Manufacturing – prepared meals
Case study 3: Food service – Lapland UK food service operation
Case study 4: Food safety in the home: a review and case study
Appendix 2 Global food safety resourcesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169436 Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain [texte imprimé] / Carol A. Wallace ; William H. Sperber ; Sara E. Mortimore . - Chichester : Wiley-Blackwell, 2011 . - 1 vol. (XXIII-328 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-1-118-89798-0
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
6.2 (CONTROLE DE QUALITE-TECHNIQUES D'ANALYSE-SECURITE DES ALIMENTS) [Classement Massy]
Thésaurus Agro-alimentaire
SECURITE ; PRODUIT ALIMENTAIRE ; HACCP ; APPROVISIONNEMENT ; RISQUE ; MALADIE ; ASSURANCE QUALITERésumé : This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme.
Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world.
Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems.
Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations.Type de document : Livre Table des matières : 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
1.1 Historical perspectives
1.2 Origin and evolution of HACCP
1.3 The necessity of prerequisite programmes
1.4 The future of HACCP
2 Lessons learned from food safety successes and failures
2.1 Introduction
2.2 Benefits of using HACCP – lessons learned from successful implementation
2.3 Misconceptions or 'failure to understand HACCP'
2.4 Barriers to effective HACCP use
2.5 Reasons for failure
2.6 Difficulties with applying HACCP through the entire food supply chain
2.7 Roles and responsibilities – lessons learned
2.8 Conclusions
3 Food safety challenges in the global supply chain
3.1 Introduction
3.2 Increased complexity of the global supply chain
3.3 Food safety issues in global trade
3.4 Strategic-level responses
3.5 Tactical level responses
3.6 Conclusions
4 The future of food safety and HACCP in a changing world
4.1 Introduction
4.2 Food safety issues
4.3 Technology advancements
4.4 Food safety management
4.5 Changes in thinking/policy making
4.6 Conclusions
PART TWO FOODBORNE HAZARDS AND THEIR CONTROL
5 Recognising food safety hazards
5.1 Introduction
5.2 Biological hazards
5.3 Chemical hazards
5.4 Physical hazards
5.5 Conclusions
6 Designing safety into a food product
6.1 Introduction
6.2 Formulation intrinsic control factors
6.3 Use of experimental design and analysis
6.4 Ingredient considerations
6.5 Conclusions
7 Designing a safe food process
7.1 Introduction
7.2 Process control of microbiological hazards
7.3 Process control of chemical hazards
7.4 Process control of physical hazards
7.5 Conclusion
PART THREE SYSTEMATIC FOOD SAFETY MANAGEMENT
8 Overview of a world-class food safety programme
8.1 Introduction
8.2 Preliminary concepts and definitions
8.3 World-class food safety programmes in the global food supply chain
8.4 Continuous improvement of the world-class food safety programme
8.5 Conclusions
9 Building the foundations of a world-class food safety management programme: essential steps and practices
9.1 Introduction
9.2 Essential management practices
9.3 Preparation activities for food safety programmes
9.4 Prioritisation of corrective actions
9.5 Conclusions
10 Formalised prerequisite programmes in practice
10.1 Introduction
10.2 Prerequisite definitions and standards
10.3 Prerequisite programmes – the essentials
10.4 Prerequisite programmes and operational prerequisites
10.5 Validation and verification of prerequisite programmes
10.6 Conclusions
11 Conducting a product safety assessment
11.1 Introduction
11.2 Training for research and development personnel
11.3 Example of a product safety assessment
11.4 Conclusions
12 Developing a HACCP plan
12.1 Introduction
12.2 Preliminary concepts
12.3 Applying the codex logic sequence to develop a HACCP plan
12.4 Conclusions
13 Implementing a HACCP system
13.1 Introduction
13.2 Activities for implementation of a HACCP plan
13.3 Considerations for implementing updates and changes to an existing HACCP system
13.4 Conclusions
14 Maintaining a food safety programme
14.1 Introduction
14.2 What is food safety programme maintenance?
14.3 Responsibility for food safety programme maintenance
14.4 Maintenance of prerequisite programme elements
14.5 Maintenance of HACCP system elements
14.6 Use of audit for successful food safety system maintenance
14.8 Conclusions
PART FOUR APPENDICES
Appendix 1 HACCP case studies
Introduction
Case study 1: Shell eggs – food safety case study
Case study 2: Manufacturing – prepared meals
Case study 3: Food service – Lapland UK food service operation
Case study 4: Food safety in the home: a review and case study
Appendix 2 Global food safety resourcesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169436 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque QUALITE WAL 6.2 Papier 33004001021859 Empruntable
Titre : HACCP : guide pratique Type de document : texte imprimé Auteurs : Sara E. Mortimore, Auteur ; Carol A. Wallace, Auteur ; ENSIA junior étude, Traducteur Editeur : Paris : Polytechnica Année de publication : 1996 Importance : XIV-288 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-2-84054-033-5 Prix : 385 F Note générale : HACCP = Hazard analysis critical control point
Bibliogr. p. 286-288Langues : Français (fre) Langues originales : Anglais (eng) Catégories : RAMEAU
Industries agro-alimentaires -- Qualité -- Contrôle ; Aliments -- Microbiologie -- Qualité -- ContrôleNote de contenu : Est une traduction de : HACCP : a practical approach Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=32258 HACCP : guide pratique [texte imprimé] / Sara E. Mortimore, Auteur ; Carol A. Wallace, Auteur ; ENSIA junior étude, Traducteur . - Paris : Polytechnica, 1996 . - XIV-288 p. : ill. ; 24 cm.
ISBN : 978-2-84054-033-5 : 385 F
HACCP = Hazard analysis critical control point
Bibliogr. p. 286-288
Langues : Français (fre)
Langues originales : Anglais (eng)
Catégories : RAMEAU
Industries agro-alimentaires -- Qualité -- Contrôle ; Aliments -- Microbiologie -- Qualité -- ContrôleNote de contenu : Est une traduction de : HACCP : a practical approach Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=32258 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Grignon IAA (Blanc) G97/544 Papier 33004000177991 Empruntable Paris Claude Bernard Bibliothèque IAA (Blanc) P96/642 Papier 33004000026545 Empruntable Paris Maine Bibliothèque Agriculture, Économie agricole et alimentaire 538.1 MOR Papier 33004000691314 Empruntable
