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CRC - E2217 - INTERDISCIPLINARY FOOD SAFETY RESEARCH Organization: CRC
Date: 2001-03-08
Description: Topics covered include: Food research safety teams E. coli contamination in a beef slaughterhouse Costs of pathogen reduction strategies for Australian beef slaughter plants Food safety and quality assurance in the food chain Phytosanitary barriers to trade Food safety issues in developing nations Product liability and food safety Consumer acceptance of irradiated meats Food safety control for retail butchers Bases of food safety concerns Future needs This book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions.
CRC - E2787 - BIOTERRORISM AND FOOD SAFETY Organization: CRC
Date: 2004-12-28
Description: Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies and plans.
CRC - DKE3015 - AFLATOXIN AND FOOD SAFETY Organization: CRC
Date: 2005-11-01
Description: In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. There has not been a comprehensive, single source guide to synthesize the most up-to-date information on this issue – until now.
BSI - BS BIP 2130 - MANAGING FOOD SAFETY CD-ROM - TO PURCHASE CALL 1-800-854-7179 USA/CANADA OR 303-397-7956 WORLDWID Organization: BSI
Date: 2008-01-31
Description: Guidance and workbook for the catering industry (BIP 2127); ISO 22000 Food safety. Guidance and workbook for food manufacturers (BIP 2128); ISO 22000 Food safety. Guidance and workbook for the retail industry (BIP 2129).
CRC - KE11948 - POCKET DICTIONARY OF FOOD SAFETY Organization: CRC
Date: 2010-11-10
Description: Practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms.
NAVY - OPNAV 4061.4 - (BUMED-M3/CMC) FOOD SAFETY TRAINING PROGRAM Organization: NAVY
Date: 2008-03-06
Description: To establish a minimum food safety training program for military and civilian food service and specific medical personnel.
NAVY - BUMED 4061.2 - (BUMED-M3F) FOOD SAFETY TRAINING PROGRAM Organization: NAVY
Date: 2005-06-07
Description: To establish a food safety training program for military and civilian food service and medical personnel.
CRC - TRENDS IN FOOD SAFETY AND - TRENDS IN FOOD SAFETY AND PROTECTION Organization: CRC
Date: 2017-09-21
Description: Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection.
CRC - KE24952 - FOOD SAFETY IN CHINA : A COMPREHENSIVE REVIEW Organization: CRC
Date: 2014-07-29
Description:   China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food safety problems from a professional perspective.
CRC - TXE9124 - MICROBIAL STRESS ADAPTATION AND FOOD SAFETY Organization: CRC
Date: 2002-12-17
Description: The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety.
CRC - DKE3341 - PROBIOTICS IN FOOD SAFETY AND HUMAN HEALTH Organization: CRC
Date: 2005-10-10
Description: A single source reference that can provide the latest practical information on how to deal with the range of probiotic health issues that have recently arisen would be invaluable to have.  Probiotics in Food Safety and Human Health is that resource.
CRC - DKE3089 - LISTERIA, LISTERIOSIS, AND FOOD SAFETY, THIRD EDITION Organization: CRC
Date: 2007-03-27
Description: Research on this food-borne pathogen, however, has continued unabated, concentrating in the last five years on establishing risk assessments to focus limited financial resources on certain high-risk foods. Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis.
DS/ISO/TS 22003 - FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR BODIES PROVIDING AUDIT AND CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEMS Organization: DS
Date: 2014-01-09
Description: ISO/TS 22003:2013 defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements).
TSE ISO/TS 22003 - FOOD SAFETY MANAGEMENT SYSTEMS -REQUIREMENTS FOR BODIES PROVIDING AUDIT AND CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEMS Organization: TSE
Date: 2016-04-25
Description: This Technical Specification -defines the rules applicable forthe audit and certification of a food safety management system(FSMS) complying with the requirements given in ISO 22000 (or othersets of specified FSMS requirements), and -provides the necessaryinformation and confidence to customers about the way certificationof their suppliers has been granted.
ISO TS 22003 PLUS REDLINE - FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR BODIES PROVIDING AUDIT AND CERTIFICATION OF FOOD SAFETY MANAGEMENT SYSTEMS - SECOND EDITION (STANDARD PLUS REDLINE) Organization: ISO
Date: 2013-12-15
Description: This Technical Specification defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements).
DS/ISO/TS 22002-4 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 4: FOOD PACKAGING MANUFACTURING Organization: DS
Date: 2014-01-09
Description: ISO/TS 22002‑4:2014 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.
TSE ISO/TS 22002-4 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 4: FOOD PACKAGING MANUFACTURING Organization: TSE
Date: 2016-03-24
Description: This Technical Specification specifies requirements forestablishing, implementing and maintaining prerequisite programmes(PRPs) to assist in controlling food safety hazards in themanufacture of food packaging. Bu Teknik Sartname, gida ambalaji imalatina iliskin gidaguvenlik tehlikelerini kontrol etmeye yardimci olarak on kosulluprogramlari (PRPleri) kurma, uygulama ve surdurmeye yonelikgereklilikleri kapsar.
TSE ISO/TS 22002-1 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 1: FOOD MANUFACTURING Organization: TSE
Date: 2012-04-12
Description: This Technical Specification specifies requirements forestablishing, implementing and maintaining prerequisite programmes(PRP) to assist in controlling food safety hazards. Bu standard gida guvenligi ile ilgili tehlikelerin kontrolaltina alinmasina yardimci olmak amaciyla on kosullu programlarin(PRP) olusturulmasi,uygulanmasi ve surekliliginin saglanmasi ileilgili kurallari kapsar.
DS/ISO/TS 22002-1 - PREREQUISITE PROGRAMMES ON FOOD SAFETY - PART 1: FOOD MANUFACTURING Organization: DS
Date: 2011-05-10
Description: This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This Technical Specification is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.
ISO TS 22002-1 - PREREQUISITE PROGRAMMES ON FOOD SAFETY — PART 1: FOOD MANUFACTURING - FIRST EDITION Organization: ISO
Date: 2009-12-15
Description: This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This Technical Specification is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.

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