Ingeniería, autocontrol y auditoría de la higiene en la industria alimentaria
Author | : Jorge Puig-Durán Fresco |
Publisher | : Mundi-Prensa Libros |
Total Pages | : 183 |
Release | : 1999-01 |
Genre | : Education |
ISBN | : 9788471148049 |
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Author | : Jorge Puig-Durán Fresco |
Publisher | : Mundi-Prensa Libros |
Total Pages | : 183 |
Release | : 1999-01 |
Genre | : Education |
ISBN | : 9788471148049 |
Author | : Jorge Puig-Durán Fresco |
Publisher | : |
Total Pages | : 183 |
Release | : 1999 |
Genre | : Food handling |
ISBN | : 9788489922204 |
Author | : Norman G. Marriott |
Publisher | : Springer Science & Business Media |
Total Pages | : 432 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 1475762631 |
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author | : World Bank |
Publisher | : World Bank Publications |
Total Pages | : 468 |
Release | : 1996 |
Genre | : Business & Economics |
ISBN | : |
This edition of the World Bank has been revised and expanded by the Terminology Unit in the Languages Services Division of the World Bank in collaboration with the English, Spanish, and French Translation Sections. The Glossary is intended to assist the Bank's translators and interpreters, other Bank staff using French and Spanish in their work, and free-lance translator's and interpreters employed by the Bank. For this reason, the Glossary contains not only financial and economic terminology and terms relating to the Bank's procedures and practices, but also terms that frequently occur in Bank documents, and others for which the Bank has a preferred equivalent. Although many of these terms, relating to such fields as agriculture, education, energy, housing, law, technology, and transportation, could be found in other sources, they have been assembled here for ease of reference. A list of acronyms occurring frequently in Bank texts (the terms to which they refer being found in the Glossary) and a list of international, regional, and national organizations will be found at the end of the Glossary.
Author | : Don Hellriegel |
Publisher | : |
Total Pages | : 0 |
Release | : 2001 |
Genre | : Beslutningstagning-ledelse |
ISBN | : 9780324069563 |
Organizational Behavior is designed to help students, professionals, and managers develop the competencies and skills that are needed to effectively contribute to an organization. This proven text's strengths lie in its classic research, coverage of contemporary and emerging OB topics, and excellent case selection. Throughout the text, seven core competencies-Managing Self, Managing Diversity, Managing Ethics, Managing Across Cultures, Managing Teams, Managing Communications, and Managing Change-are emphasized and illustrated for the student.
Author | : United States. Bureau of Labor Statistics |
Publisher | : |
Total Pages | : 126 |
Release | : 1947 |
Genre | : Labor supply |
ISBN | : |
Author | : V. Kasturi Rangan |
Publisher | : Jossey-Bass |
Total Pages | : 464 |
Release | : 2007 |
Genre | : Business & Economics |
ISBN | : |
References: p.403-415.
Author | : Daniel Cosío Villegas |
Publisher | : |
Total Pages | : 172 |
Release | : 1975 |
Genre | : Mexico |
ISBN | : |
Author | : Luís Couto Lorenzo |
Publisher | : Ediciones Díaz de Santos |
Total Pages | : 382 |
Release | : 2019-12-19 |
Genre | : Technology & Engineering |
ISBN | : 8490522731 |
El sistema APPCC (Análisis de Peligros y Puntos de Control Crítico) es el instrumento más valioso con el que cuentan los operadores alimentarios para garantizar la inocuidad de los productos alimenticios. Además, en los países de la Unión Europea y en otros muchos distribuidos por los cinco continentes, el sistema APPCC es un requisito legal. Una vez que se ha desarrollado el plan APPCC, aplicando los principios del Codex, y se ha procedido a su implantación en la industria alimentaria, es necesario realizar verificaciones periódicas del sistema con objeto de comprobar si se está aplicando correctamente y si es ef caz. Está ampliamente contrastado que la mejor herramienta de gestión que disponen tanto las empresas como lo organismos encargados del control oficial de alimentos para llevar a cabo esta tarea son las auditorías. Este libro pretende servir de introducción a los principios básicos y a la metodología utilizada en las auditorías de sistemas de gestión de la inocuidad alimentaria, tomando como referencia la Norma ISO 19011:2011, que en virtud de su carácter flexible y orientativo, contiene directrices perfectamente aplicables a las auditorías del sistema APPCC