| Titre : | IMPROVING TRACEABILITY IN FOOD PROCESSING AND DISTRIBUTION, 1 |
| Autre titre: | AMELIORER LA TRACABILITE DANS LA TRANSFORMATION ET LA DISTRIBUTION DES ALIMENTS |
| Auteurs : | IAN SMITH ; ANTHONY FURNESS |
| Type de document : | Livre |
| Editeur : | CAMBRIDGE : WOODHEAD PUBLISHING LIMITED, 2006 |
| ISBN/ISSN/EAN : | 978-1-85573-959-8 |
| Format : | 258 P. |
| Langues: | Anglais |
| Concepts : |
TRACABILITE
CHAINE ALIMENTAIRE QUALITE DU PRODUIT TRANSFORMATION AGROALIMENTAIRE MARQUEUR GENETIQUE IDENTIFICATION ECHANGE DE DONNEES INFORMATISE INDUSTRIE AGROALIMENTAIRE |
| Résumé : | In the light of recent legislation and a number of food safety incidents, traceabilityoffood products back from the consumer to the very beginning of the supply chain has never been so important. This book describes key components oftraceability systems and how food manufacturers can manage them effectively. After an introductory chapter on the nature of traceability systems, Part I reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part II looks at ways of building traceability systems, with chapters on modelling, identifying and resolving bottlenecks in traceability systems, including process information and tracing analytical measurements. Part III reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies. Improving traceability in food processing and distribution will be an important reference for Quality Assurance staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 664.07 SMI | Livre | AA - Alimentation, santé et agroindustries | Disponible |
