William H Sperber (40 results)

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Hardback. Condition: New. 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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Condition: New. 2nd Edition NO-PA16APR2015-KAP.

Condition: New. In English.

Condition: New. In English.

Taschenbuch. Condition: Neu. Compendium of the Microbiological Spoilage of Foods and Beverages | William H. Sperber (u. a.) | Taschenbuch | Food Microbiology and Food Safety | xii | Englisch | 2012 | Humana | EAN 9781461424611 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condition: New. pp. 380.

Condition: New. pp. 380.

Hardback. Condition: New. 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.…

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.…

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.…

Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condition: new. Questo è un articolo print on demand.

Condition: new. Questo è un articolo print on demand.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Edited by two leaders in the fieldA comprehensive course for spoilage information not currently documentedEdited by two leaders in the fieldA comprehensive course for spoilage information not currently documentedIncludes s.…