MARC details
| 000 -CABECERA |
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| Longitud fija campo de control |
15492ntdaa2200301 ab4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| Identificador del número de control |
UnInEc |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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| Fecha y hora de la última transacción |
20180813112238.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA - CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| Códigos de información de longitud fija - Características del material adicional |
a||||g ||i| 00| 0 |
| 008 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA |
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| Códigos de información de longitud fija |
140501s9999 mx ||||f |||| 00| 0 spa d |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Número Internacional Normalizado para Libros (ISBN) |
9781466577695 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
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| Centro catalogador de origen |
CIBESPAM MFL |
| 041 ## - CÓDIGO DE LENGUA |
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| Código de lengua del texto;banda sonora o título independiente |
Eng |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
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| Número de clasificación |
664 |
| Cutter |
H899 |
| Dato adicional |
2015 |
| 100 ## - PUNTO DE ACCESO PRINCIPAL-NOMBRE DE PERSONA |
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| Nombre de persona |
Hui, Y.H. |
| 245 ## - MENCIÓN DE TÍTULO |
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| Título |
Plants sanitation for food processing and food service. |
| 250 ## - MENCIÓN DE EDICIÓN |
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| Mención de edición |
Second Edition |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Lugar de publicación, distribución, etc. |
Boca Raton |
| Nombre del editor, distribuidor, etc. |
Taylor & Francis |
| Fecha de publicación, distribución, etc. |
2015 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
Ivii, 1327 páginas; |
| Otras características físicas |
Ilustraciones; |
| Dimensiones |
27 cm; |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC |
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| Nota de bibliografía, etc. |
Incluye bibliografía |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
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| Nota de contenido con formato |
BACKGROUND, LAWS, AND REGULATIONS<br/>Using This Book<br/>Introduction<br/>Food Industry Classifications<br/>Food Plant Sanitation: An Overview<br/>Laws, Regulations, and Enforcement<br/>Sanitation and Safety: Principles and Applications<br/>Food Commodities Manufacturing<br/>Premises<br/>Language Format<br/>Terms and Jargons<br/>Prerequisites<br/>Author’s Perspectives<br/><br/>U.S. Food Laws and Regulations: An Overview<br/>Introduction<br/>Food and Drug Administration<br/>U.S. Department of Agriculture<br/>National Marine Fishery Service<br/>Environmental Protection Agency<br/>Centers for Disease Control and Prevention<br/>Tax and Trade Bureau<br/>State and Local Governments<br/><br/>Enforcement and Food Plant Sanitation<br/>Background<br/>Data on Insanitary Practices<br/>Recalls<br/>Warning Letters<br/>Enforcement Examples<br/><br/>FOOD HAZARDS, DEFECTS, CONTAMINANTS, SECURITY, AND IRRADIATION<br/>Primer on Food Hazards and Foodborne Diseases<br/>Introduction<br/>Hazards: An Overview<br/>Foodborne Illness: An Overview<br/>Foodborne Disease Classified by Symptoms<br/><br/>Biological Hazards in Food<br/>Food Microbiology<br/>Foodborne Pathogens<br/>Biological Agents, Foodborne Diseases, and Clinical Profile<br/><br/>Chemical Hazards in Food<br/>Introduction<br/>Added versus Natural Toxic Substances<br/>Use of Toxic or Poisonous Substances in Food Establishments<br/>Diseases and Symptoms<br/>Unintentional Chemical Contaminants in Food<br/>Intentional Chemical Contaminants in Food<br/>Natural Toxicants<br/><br/>Physical Hazards in Food<br/>Foreign Objects: Classification<br/>Hazardous Foreign Objects<br/>Nonhazardous Foreign Objects<br/>Food Tampering with a Foreign Object<br/>Regulatory Guidance<br/>Metal Fragments<br/>Control of Metal Inclusion<br/>Determine the Significance of Potential Hazard from Metal Inclusion<br/>Identify Critical Control Points<br/>Develop a Control Strategy for Metal Fragments<br/>Control Strategy Example 1<br/>Control Strategy Example 2<br/>Glass Fragments in Juice<br/>Foreign Physical Materials in Meat and Poultry<br/><br/>Food Hazards: Food Filth and Extraneous Matter, Deleterious Contaminants, and Food Security<br/>Introduction<br/>Food Filth and Extraneous Matter<br/>Food Defects<br/>Deleterious or Poisonous Contaminants in Human Food and Feed<br/>Food Security<br/>Example: Defects in Fresh Produce<br/><br/>Sanitation and Regulatory System<br/>Food Irradiation: Regulatory Requirements<br/>Food and Drug Administration Regulations<br/>Radiation and Radiation Sources<br/>Packaging Materials for Irradiated Foods<br/>Food Safety and Inspection Service<br/><br/>GMP and Food Plant Sanitation<br/>Introduction<br/>FDA Sanitation Requirements<br/>Food Safety Problems and Definitions<br/>Tables<br/><br/>Sanitation: Establishment Grounds and Facilities<br/>FDA versus FSIS<br/>Grounds and Pest Management<br/>Establishment Construction<br/>Pest Control<br/><br/>Personnel and Equipment Sanitation<br/>Personnel<br/>Cleanliness<br/>Clothing<br/>Disease Control<br/>Supervision, Education, and Training<br/>Equipment and Utensils<br/>Equipment and Utensils: Food Preparation and Food Service<br/><br/>Sanitation Operations, Facilities, and Controls<br/>Introduction<br/>Part A: Sanitary Operations<br/>Part B: Sanitary Facilities and Controls<br/><br/>Processes, Storage, and Transport in a Food Establishment<br/>Introduction<br/>Raw Materials and Other Ingredients<br/>Manufacturing Operations<br/>Establishment’s Responsibilities<br/>Compliance Verification<br/>FDA Guidance<br/>FSIS Scenarios<br/>Storage, Warehousing, and Transports<br/>Violations<br/><br/>Sanitation Standard Operating Procedures<br/>Introduction<br/>Objectives<br/>Sanitation Controls and SSOP<br/>Development of SSOPS<br/>Monitoring of SSOP<br/>Maintenance of SSOP<br/>SSOP Corrective Actions<br/>SSOP Recordkeeping<br/><br/>HACCP Systems<br/>Background Information<br/>Principles and Applications<br/>Pathogen Reduction<br/>FSIS HACCP Plan for Beef Slaughter Process<br/><br/>Cleaning, Sanitizing, and Pest Management<br/>Cleaning and Sanitizing a Food Plant<br/>Introduction<br/>General Considerations in Sanitation and Cleaning<br/>Fundamentals of Cleaning<br/>Cleaning Methods<br/>Sanitizing<br/>Seven Steps of Dry Cleaning of Food Equipment<br/>Seven Steps of Wet Cleaning Food Equipment<br/><br/>Pests Control in a Food Plant<br/>Introduction<br/>Insect Control<br/>Rodent Control<br/>Safety in Handling Pesticides<br/><br/>Food Processing Establishments<br/>FDA Food Establishment Inspection<br/>Introduction<br/>Food Establishment Files<br/>Preparation, References, and Records<br/>Personnel<br/>Plants and Grounds<br/>Raw Materials<br/>Equipment and Utensils<br/>Manufacturing Process<br/>Sanitation<br/>Distribution<br/>Federal, State, and Local Inspection<br/>Food Standards<br/>Pesticides<br/><br/>Sanitation of Food Processing Equipment<br/>General Considerations<br/>Materials for Construction and Repair<br/>Design and Construction<br/>Cleanability<br/>Water Usage<br/>Specialized Equipment<br/>Equipment Location and Installation<br/>Maintenance and Operation<br/>Cleaning of Equipment and Utensils<br/>Sanitization of Equipment and Utensils<br/>Some Suggestions for Difficult-to-Clean Equipment<br/>Seven Steps of Dry Cleaning and Seven Steps of Wet Cleaning<br/>Protection of Clean Items<br/>Example: Sanitation and Commercial Deli Slicers<br/>Conclusion<br/><br/>Food Allergens<br/>Introduction<br/>Allergens and Food Labeling<br/>Compliance Policy Guide<br/>Guidance on Inspections of Firms Producing Food Products Susceptible to Contamination with Allergenic Ingredients<br/>FSIS: Allergens, Meat, and Poultry<br/>Allergens Risks Management System<br/>Allergens Hazard and Processing Fish and Fishery Products<br/>Nut Allergy, Anaphylaxis, and Deaths<br/><br/>Bakery Products: Sanitation and Safety<br/>Sanitation System<br/>Standards for Bakery Products in the United States<br/>Biological Hazards: Time–Temperature Control<br/>Bakery Establishment and Sanitation<br/>Establishment Inspections for Bakery Products, Doughs, and Bakery Mixes<br/>Custard and Cream Fillings for Pastry<br/><br/>Sanitation and Safety of Manufacturing: Soft Drinks, Bottled Water, and Ice<br/>Introduction<br/>Food Sanitation System<br/>HACCP<br/>Bottled Water<br/>Soda Beverages<br/>FDA Inspection for Soft Drinks Establishments<br/>FDA Inspection for Bottled Water Establishments<br/>Ice Manufacturing<br/>FDA Inspection Form<br/><br/>Regulatory Requirements for the Production of Distilled Spirits in the United States<br/>Introduction<br/>Laws and Regulations<br/>Coloring/Flavoring/Blending Materials<br/>What a Distilled Spirits Label Tells You<br/><br/>Cheese Processing Plants: Safety and Inspection<br/>Introduction<br/>Sanitation System<br/>Establishment Processing Cheese<br/>Establishment Processing Pasteurized Process Cheese and Related Products<br/>FDA Inspection<br/><br/>Sanitation and Safety in the Manufacture of Confectionery<br/>Background Introduction<br/>HACCP<br/>Operations and Preventive Practices<br/>FDA Standards of Identities<br/>Candy without Chocolate, Candy Specialties, and Chewing Gum: Establishment Inspection<br/>Chocolate and Cocoa Products Establishment Inspection<br/>Alcohol<br/>Lead<br/>FDA Compliance Policies for Some Confectionery or Related Products<br/><br/>Sanitation and Safety in the Manufacture of Condiments<br/>Product Descriptions<br/>Sanitation System<br/>HACCP<br/>Identity and Definitions<br/>FDA Regulatory Action Guidance for Selected Condiments<br/>FDA Analytical Methods<br/>Establishment Inspection<br/><br/>Guide to Inspections of Dairy Product Plants<br/>Sanitation System<br/>Dairy Processing Plants<br/>Establishment Inspection<br/><br/>Sanitation and Safety of Eggs and Egg Products<br/>Introduction<br/>Food Safety Rule<br/>FDA Refrigeration and Retail Shell Eggs Distribution<br/>FDA Eggs Processing Establishment Inspection<br/>FDA CPG: Eggs and Egg Products Frozen Adulteration Involving Decomposition<br/>SE Outbreak in Shell Eggs<br/>FDA 483 Inspection<br/><br/>Sanitation Requirements for Frozen Food Establishments<br/>Introduction<br/>Food Sanitation System<br/>Temperatures<br/>General Plant Requirements<br/>Plant Layout<br/>Plant Construction<br/>Lighting; Ventilation<br/>Frozen Food Processing Equipment Categories<br/>Frozen Food Processing Equipment For Manufacture<br/>Operating Practices<br/>Transportation<br/>Warehousing<br/>Retail<br/>Packaged Ice<br/>Preordered Frozen Foods<br/>Precooked Foods and Establishment Inspection<br/>Glossary<br/>Inspection Checklist for Frozen Food Lockers<br/><br/>Sanitation and Safety in the Manufacture of Frozen Desserts<br/>FDA Product Standards<br/>Sanitation System<br/>Frozen Dessert Processing Plants<br/>Incoming Materials<br/>Operational Considerations<br/>Plant Systems<br/>Risks Analysis for Selected Special Operations<br/>Criteria in an Inspection Form<br/><br/>Grains and Grain Products Processing: Sanitation and Inspection<br/>Introduction<br/>Sanitation System<br/>USDA Federal Grain Inspection Service<br/>Grain Processing<br/>Elevators<br/>Flour Milling<br/>Cereal Flours and Products<br/>Pasta<br/><br/>Establishment Inspection and Safety Control Measures for Processing Nuts<br/>Introduction<br/>Sanitation System<br/>FDA: Standards, Guidance Documents, and CPG<br/>FDA Establishment Inspections for Tree Nuts<br/>Peanuts and Peanut Butter<br/>Peanuts: Establishment Inspection<br/>FDA CPG Affecting Nuts and Related Matters<br/>FDA Recommendation: Salmonella and Products with Peanut- or Pistachio-Derived Ingredients<br/>Peanut Butter Disease Outbreaks: A Case Study<br/><br/>HACCP for Seafood Processing<br/>Background Information<br/>FDA HACCP for Seafood<br/>NOAA Voluntary Inspection Programs<br/>Sanitation of Individual Seafood<br/><br/>Sanitation and Safety for the Manufacture of Preserves, Syrup, Honey, and Related Products<br/>Sanitation System<br/>FDA Preserves and Related Products<br/>Honey<br/>Syrup<br/>USDA Standards and Grades<br/><br/>Fresh Produce and Processed Fruits and Vegetables<br/>Produce Sanitation and Safety<br/>Background Information<br/>FDA Guidance for Fresh Produce<br/>Fresh-Cut Produce<br/>Guide to Produce Farm Investigations<br/>Guide to Traceback of Fresh Fruits and Vegetables Implicated in Epidemiological Investigations<br/>Tomatoes: Safety Practices for Vegetable Commodities<br/>Tomatoes: Open-Field Production<br/><br/>Sanitation and Safety of Processing Fruits and Fruit Juices<br/>Introduction<br/>Product Standards and Grades<br/>Time/Temperature Factors<br/>FDA’s Fruit Juice HACCP<br/>FDA Establishment Inspections<br/><br/>Sanitation and Safety in the Manufacture of Pickles and Sauerkraut<br/>Sanitation Premises<br/>Acidified Foods<br/>Pickles Manufacture<br/>Pickles and Relish: FDA Analytical Methods<br/>Pickles: FDA Establishment Inspection<br/>Canned Sauerkraut<br/>USDA: Sauerkraut Inspection<br/>Warning Letter<br/><br/>Sanitation and Safety of Processing Vegetables<br/>Food Sanitation System<br/>HACCP<br/>Product Standards and Grades<br/>Time–Temperature Factors<br/>Tomatoes and Tomato Products<br/>Olives<br/>Food Defect Action Levels for Vegetables and Vegetable Products<br/><br/>Meat and Poultry Sanitation<br/>Regulatory Requirements in the Processing of Meat and Poultry in the United States<br/>Introduction<br/>Current Laws, Regulations, and Jurisdiction<br/>Sanitation Standards<br/>HACCP Systems<br/>Hazards<br/>Slaughter<br/>Raw Product, Not Ground<br/>Mechanically Separated Product<br/>Raw Product: Ground<br/>Heat Treated but Not Fully Cooked: Not Shelf Stable<br/>Fully Cooked: Not Shelf Stable<br/>Product with Secondary Inhibitors: Not Shelf Stable<br/>Not Heat Treated: Shelf Stable<br/>Heat Treated: Shelf Stable<br/>Thermally Processed: Commercially Sterile<br/>Application<br/><br/>HACCP Model for Processing Ground Meat<br/>Hazard Analysis of the Raw Ground Process<br/>Intervention Treatments for Meat Parts and Comminuted Meat<br/>Guidance for Minimizing Impact associated with Food Safety Hazard in Raw Ground Meat<br/><br/>HACCP Model for Processing Raw Poultry<br/>Introduction<br/>Generic Model for Poultry Slaughter<br/>Generic HACCP Model for Irradiated, Raw Meat and Poultry Products<br/><br/>Food Transportation and Warehousing<br/>Food Transportation: Sanitation, Safety, and Security<br/>Background Information<br/>Problems and Preventive Controls<br/>Food Safety and Security Concerns<br/>Guidance for Food Safety Measures<br/>Guidance for Food Security Measures<br/>Guidance for Specific Modes of Transportation<br/>Establishment, Maintenance, and Availability of Records<br/><br/>Warehousing Sanitation and Safety<br/>Introduction<br/>Basic Requirements for Sanitation in a Food Processing Plant<br/>Procedures and Controls<br/>Personnel<br/>Implementation Plan<br/>Check Points and Additional Guides<br/>Case Study: Inspecting Incoming Food Materials and RawIngredients<br/>FDA CPG: Food Storage and Warehousing-Adulteration-Filth<br/>FSIS-USDA: Food Security in a Warehouse<br/>FDA Warning Letters for Deficiencies in Food Storage Warehouses<br/>An FDA Inspection Report Form<br/><br/>Food Service<br/>Primer on Sanitation and Safety in the Food Service Industries<br/>Retail and Food Service Industries<br/>Guides to Regulators and Operators<br/>Retail and Food Service Industries: HACCP<br/>Food Safety Plan and HACCP<br/>Hazard Analysis<br/>Determining Risk Factors in Process Flows<br/>Developing a Food Safety System<br/>Procedural Step 1: Develop Prerequisite Programs<br/>Procedural Step 2: Group Your Menu Items/Products<br/>Procedural Step 3: Conduct a Hazard Analysis<br/>Procedural Step 4: Implement Control Measures in Prerequisite Programsor at CCPS in Your HACCP Plans and Establish Critical Limits<br/>Common Operational Steps Used in Retail and Food Service<br/>Procedural Step 5: Establish Monitoring Procedures<br/>Procedural Step 6: Develop Corrective Actions<br/>Procedural Step 7: Conduct Ongoing Verification<br/>Procedural Step 8: Keep Records<br/>Procedural Step 9: Conduct Periodic Validation<br/>Conclusion<br/>Sample HACCP Tables<br/><br/>Sanitation and Safety Requirements for Restaurants<br/>Introduction<br/>Food Care<br/>Food Service Personnel<br/>Equipment and Utensils<br/>Cleaning, Sanitization, and Storage of Equipment, Utensils,and Cleaning Gear<br/>Sanitary Facilities and Controls<br/>Construction and Maintenance of Physical Facilities<br/>Special Food Service Sanitation<br/><br/>Sanitation and Safety Requirements for Retail Food Service Industries<br/>Introduction<br/>Food Management<br/>Personnel<br/>Equipment and Utensils<br/>Equipment and Utensils: Cleaning, Sanitization, and Storage<br/>Sanitary Facilities and Controls<br/>Physical Facilities: Construction and Maintenance<br/>Reminder<br/><br/>Sanitation and Food Safety for Public Conveyances (Land, Air, Sea) in theUnited States<br/>FDA Regulations and Conveyance Sanitation<br/>CDC and Food Safety in Cruise Ship<br/>Personnel<br/>Food<br/>Equipment and Utensils<br/>Warewashing<br/>Poisonous and Toxic Materials<br/>Facilities<br/><br/>Food Workers Safety<br/>Food Establishment Classification and Occupational Hazards<br/>Introduction<br/>Food Establishment Classification<br/>Manufacturing Plants and Workers’ Hazard Analysis<br/><br/>eTool for the Safety of Workers in Processing Poultry<br/>Introduction<br/>Contents of eTool for Poultry Processing Industry<br/>Example of Processing: Cutting and Deboning<br/>Description for Processing: Cutting and Deboning<br/>Index |
| 520 ## - NOTA DE SUMARIO |
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| Sumario, etc, |
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments. |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
|---|
| Término de materia o nombre geográfico como elemento inicial |
Plant Sanitation |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Food |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Processing |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Service |
| 913 ## - ÁREA Y CARRERA |
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| Área de Conocimiento |
Área Agropecuaria |
| Carrera |
Carrera de Agroindustria |
| Líneas de Investigación Institucionales |
Generación de tecnología para la soberanía alimentaria |
| 942 ## - ENTRADA DE ELEMENTOS AGREGADOS (KOHA) |
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| Fuente de clasificaión o esquema |
Dewey Decimal Classification |
| Koha [por defecto] tipo de item |
Libros |