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Food Safety Management (Record no. 27550)

000 -LEADER
fixed length control field 03753nam a22004575i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140310153327.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130109s2013 xxu| s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461462057
978-1-4614-6205-7
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP248.65.F66
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3
Edition number 23
Classification number 664
Edition number 23
264 #1 -
-- New York, NY :
-- Springer New York :
-- Imprint: Springer,
-- 2013.
912 ## -
-- ZDB-2-CMS
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name King, Hal.
Relator term author.
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE
Title Food Safety Management
Medium [electronic resource] :
Remainder of title Implementing a Food Safety Program in a Food Retail Business /
Statement of responsibility, etc by Hal King.
300 ## - PHYSICAL DESCRIPTION
Extent XIII, 130 p. 37 illus.
Other physical details online resource.
440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Microbiology and Food Safety
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Introduction.- The Food Safety Management Team.- The Food Safety Management Program -- Systems -- Education and Training -- Facilities and Capabilities -- Execution and Verification -- Gap Analysis -- Influence and Resources -- Partnerships with Public Health Officials -- Index.
520 ## - SUMMARY, ETC.
Summary, etc Food Safety Management is intended for retail food safety professionals and business leaders tasked to build and manage food safety programs, as well as regulatory professionals, academic researchers, including students of food science, and other food industry professionals who work to ensure the safety of food along the supply chain. This book will help the reader to: Develop and lead a food safety management program/department using a national brand perspective Properly organize to manage the work necessary to ensure that food safety is a priority within all business functions in the organization (from supplier to retail units) Provide the systems, broad specifications, expected training/education, and facility design needs to manage food safety risk in each business function Demonstrate examples that can be used for continuous improvement in sustaining and building upon the food safety benefits achieved by the food safety management program Gain influence and obtain resources to support food safety responsibilities within the business Develop important relationships with public health officials based on new science and current regulatory compliance to ensure cost effective business management About the Author Dr. Hal King is a public health professional who has worked in the government, academia, and industry sectors to innovate public health intervention strategies for the prevention of infectious diseases.  He is currently the Director of Food and Product Safety at Chick-fil-A Inc.  The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food science.
Topical term or geographic name as entry element Public health.
Topical term or geographic name as entry element Medicine.
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food Science.
Topical term or geographic name as entry element Public Health.
Topical term or geographic name as entry element Health Promotion and Disease Prevention.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781461462040
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://dx.doi.org/10.1007/978-1-4614-6205-7
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type E-Book
Copies
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Damaged status Lost status Withdrawn status Current location Full call number
2014-04-14AUM Main Library2014-04-14 2014-04-14 E-Book   AUM Main Library641.3

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