Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 0
Book Description
UNE-EN ISO 22000
Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 0
Book Description
Publisher:
ISBN:
Category :
Languages : es
Pages : 0
Book Description
UNE-EN ISO 22000 Sistemas de gestión de la inocuidad de los alimentos. Cuestionario de análisis y situación para pymes
Author: Organización Internacional de Normalización
Publisher:
ISBN: 9788481435351
Category : Business & Economics
Languages : es
Pages : 180
Book Description
Esta publicación consta de un amplio abanico de preguntas que ayudará a las empresas a establecer, implementar y certificar su sistema de gestión de la inocuidad de los alimentos, con el objetivo final de prever los peligros y adoptar las medidas de control necesarias. La respuesta detallada a cada pregunta permite valorar la situación actual de la empresa respecto a los requisitos de la Norma UNE-EN ISO 22000, así como identificar las áreas que requieren una mejora. Cada capítulo del cuestionario realiza una breve descripción de los requisitos de la norma y propone unas directrices claras para incorporarlo al sistema de gestión de la inocuidad de los alimentos de la empresa. CONTENIDO: - Seguridad alimentaria - Campo de aplicación del sistema de gestión de la inocuidad de los alimentos - Requisitos de la documentación - Responsabilidad de la dirección y del líder del equipo de la inocuidad de los alimentos - Comunicación - Preparación ante emergencias - Revisión por la dirección - Gestión de los recursos - Uso de combinaciones de medidas de control desarrollados externamente - Planificación y realización de productos inocuos - Control de no conformidades - Validación, verificación y mejora del sistema de gestión de la inocuidad de los alimentos - Enlaces con la UNE-EN ISO 9001:2000
Publisher:
ISBN: 9788481435351
Category : Business & Economics
Languages : es
Pages : 180
Book Description
Esta publicación consta de un amplio abanico de preguntas que ayudará a las empresas a establecer, implementar y certificar su sistema de gestión de la inocuidad de los alimentos, con el objetivo final de prever los peligros y adoptar las medidas de control necesarias. La respuesta detallada a cada pregunta permite valorar la situación actual de la empresa respecto a los requisitos de la Norma UNE-EN ISO 22000, así como identificar las áreas que requieren una mejora. Cada capítulo del cuestionario realiza una breve descripción de los requisitos de la norma y propone unas directrices claras para incorporarlo al sistema de gestión de la inocuidad de los alimentos de la empresa. CONTENIDO: - Seguridad alimentaria - Campo de aplicación del sistema de gestión de la inocuidad de los alimentos - Requisitos de la documentación - Responsabilidad de la dirección y del líder del equipo de la inocuidad de los alimentos - Comunicación - Preparación ante emergencias - Revisión por la dirección - Gestión de los recursos - Uso de combinaciones de medidas de control desarrollados externamente - Planificación y realización de productos inocuos - Control de no conformidades - Validación, verificación y mejora del sistema de gestión de la inocuidad de los alimentos - Enlaces con la UNE-EN ISO 9001:2000
Norma española UNE-EN ISO 22000
Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 0
Book Description
Publisher:
ISBN:
Category :
Languages : es
Pages : 0
Book Description
Author:
Publisher: Editions Bréal
ISBN: 2749521017
Category :
Languages : en
Pages : 395
Book Description
Publisher: Editions Bréal
ISBN: 2749521017
Category :
Languages : en
Pages : 395
Book Description
Norma española UNE-EN ISO 22000
Author: Asociación Española de Normalización y Certificación
Publisher:
ISBN:
Category :
Languages : es
Pages : 44
Book Description
Publisher:
ISBN:
Category :
Languages : es
Pages : 44
Book Description
UNE-EN ISO 22000
Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 44
Book Description
Publisher:
ISBN:
Category :
Languages : es
Pages : 44
Book Description
Chemistry and Biochemistry of Food
Author: Jose Pérez-Castiñeira
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111113302
Category : Science
Languages : en
Pages : 674
Book Description
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111113302
Category : Science
Languages : en
Pages : 674
Book Description
Corporate Entrepreneurship and Innovation in Tourism and Hospitality
Author: Teresa Aguiar-Quintana
Publisher: Taylor & Francis
ISBN: 1040003990
Category : Business & Economics
Languages : en
Pages : 349
Book Description
The dynamic characteristic of the tourism and hospitality industry under the influence of micro and macro environment factors requires future professionals to be equipped with appropriate skills and competencies to deal with such factors in real life practices. In this book, scholars and industry experts analyse case studies related to real-world scenarios to expand the body of knowledge, inspiring future research and developing the field. The Editors have compiled a compelling set of case studies covering topics centred around corporate entrepreneurship, including innovation, marketing and digital marketing, crisis management, quality development, product development and sustainability with a particular emphasis on post-Covid-19 recovery. The case studies included cover five regions, Europe, Africa, the Americas, Australia and Asia, offering enriching and diverse perspectives. This unique collection will be a valuable resource for scholars and upper-level students across corporate entrepreneurship and innovation, as well as those researching and studying n the tourism and hospitality fields.
Publisher: Taylor & Francis
ISBN: 1040003990
Category : Business & Economics
Languages : en
Pages : 349
Book Description
The dynamic characteristic of the tourism and hospitality industry under the influence of micro and macro environment factors requires future professionals to be equipped with appropriate skills and competencies to deal with such factors in real life practices. In this book, scholars and industry experts analyse case studies related to real-world scenarios to expand the body of knowledge, inspiring future research and developing the field. The Editors have compiled a compelling set of case studies covering topics centred around corporate entrepreneurship, including innovation, marketing and digital marketing, crisis management, quality development, product development and sustainability with a particular emphasis on post-Covid-19 recovery. The case studies included cover five regions, Europe, Africa, the Americas, Australia and Asia, offering enriching and diverse perspectives. This unique collection will be a valuable resource for scholars and upper-level students across corporate entrepreneurship and innovation, as well as those researching and studying n the tourism and hospitality fields.
HACCP and ISO 22000
Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
ISO 22000 Standard Procedures for a Food Safety Management System
Author: Bizmanualz
Publisher:
ISBN: 9781931591430
Category : Food
Languages : en
Pages : 392
Book Description
Collection of guidelines, forms, and legal documents designed to assist companies in the food industry to gain ISO certification.
Publisher:
ISBN: 9781931591430
Category : Food
Languages : en
Pages : 392
Book Description
Collection of guidelines, forms, and legal documents designed to assist companies in the food industry to gain ISO certification.