Hazard analysis critical control point evaluations : (Record no. 2933)

000 -LEADER
fixed length control field 03176nam a22002777a 4500
001 - CONTROL NUMBER
control field D0001B000580
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210217161341.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210217b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9241544333
040 ## - CATALOGING SOURCE
Description conventions rda
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Bryan, Frank L.
245 00 - TITLE STATEMENT
Title Hazard analysis critical control point evaluations :
Remainder of title a guide to identifying hazards and assessing risks associated with food preparation and storage /
Statement of responsibility, etc. Frank L. Bryan
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Geneva :
Name of publisher, distributor, etc. WHO,
Date of publication, distribution, etc. 1992.
300 ## - PHYSICAL DESCRIPTION
Extent 72 pages.
336 ## - CONTENT TYPE
Source rdacontent
Content type text
337 ## - MEDIA TYPE
Source rdamedia
Media type unmediated
338 ## - CARRIER TYPE
Source rdacarier
Carrier type term volume
520 ## - SUMMARY, ETC.
Summary, etc. Explains how the Hazard Analysis Critical Control Point (‎HACCP)‎ system can be used as a rational, reliable, and cost-effective method for reducing the risks that can lead to foodborne illness or food spoilage. Noting that traditional measures, such as end-product testing and the routine medical examination of food handlers, have largely failed to ensure food safety, the book concentrates on the many practical advantages of HACCP evaluations, offering detailed advice on the use of this system to identify hazards in food preparation and storage, assess related risks, and focus control procedures on these critical points. Throughout the book, numerous examples are used to show how the HACCP method, which concentrates on the detection and direct control of high-risk operations, can provide a greater assurance of food safety than any other approach. The book is addressed to public health personnel with some training in food microbiology and technology. The opening chapters describe the principles of the HACCP system, explain how its action-oriented approach works in practice, and discuss its application in households, cottage industries, and street food stalls, as well as in food service and food processing establishments. The most extensive chapter provides a point-by-point explanation of the steps to follow and the tests to be performed when looking for hazards and assessing their severity and risks. Technical instructions cover the collection of food samples, environmental samples, and clinical specimens, and methods for measuring the temperature, pH, and water activity of food. Advice on data collection is supplemented by a series of tables, which identify the factors most commonly implicated in outbreaks of foodborne disease, outline the tests that should be considered for 27 specific high-risk foods, and define the conditions of temperature, pH and water activity that limit multiplication of common foodborne pathogenic bacteria. The remaining chapters explain how to match detected hazards with the most appropriate control measures and monitoring procedures aimed at eliminating, preventing or minimizing risks, whether associated with the raw materials, processing procedures, or the manner in which the food is stored and used.
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Handling
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Contamination
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Microbiology
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element World Health Organization
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://apps.who.int/iris/bitstream/handle/10665/37314/9241544333_eng.pdf?sequence=1&isAllowed=y">https://apps.who.int/iris/bitstream/handle/10665/37314/9241544333_eng.pdf?sequence=1&isAllowed=y</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme National Library of Medicine
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    National Library of Medicine     DOH Central Library DOH Central Library WHO Publication Section 02/17/2021   WA 695 BRY C1992 D0001B000580 02/17/2021 02/17/2021 Book