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Jacqueline Coutts Management of Food Allergens


One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2–4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for ‘free-from’ foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.

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American Society for Healthcare Food Service Administrators Food Service Manual for Health Care Institutions


Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.

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Da-Wen Sun Handbook of Food Safety Engineering


This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

38410.9 RUR

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Da-Wen Sun Handbook of Food Safety Engineering


This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

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Michael Bourlakis A. Food Supply Chain Management


Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers’ plates, embracing a wide range of disciplines. Food Supply Chain Management brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline. Food Supply Chain Management follows a ‘farm to fork’ structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management. Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies. Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K. Also available from Blackwell Publishing The Microbiological Risk Assessment of Food S. Forsythe 0 632 05952 4 HACCP S. Mortimore & C. Wallace 0 632 05648 7 Listeria, 2nd edition C. Bell & A. Kyriakides 1 405 10618 2 Salmonella C. Bell & A. Kyriakides 0 632 05519 7 International Journal of Food Science & Technology Published 10 times per year ISSN 0950-5423 Metal Contamination of Food, 3rd edition C. Reilly 0 632 05927 3

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Ruby Parker Puckett Foodservice Manual for Health Care Institutions


The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

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Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition


The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

10241.09 RUR

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Katie Coutts The Ghost Whisperer: A Real-Life Psychic’s Stories


Renowned psychic and ghostbuster Katie Coutts really can talk to ghosts. In this book, she recounts her own ghostly experiences, with spine-tingling and often humorous case studies of notorious and not-so-notorious ghosts. She introduces to the ghosts she has known, from the phantom horseman to the ghost who made the bed!Contents:• Introduction Katie Coutts and her amazing paranormal work.• Katie's own encounters with ghosts, including the Germans soldiers who wouldn't go home and the car that moved by itself.• The ghostly experiences of some of her clients, such as the remorseful nun and the sister that never was.• Famous ghosts – Katie reinterprets many well-known ghost stories.• Ghost stories from readers of Katie's column in the Sun – the best 25 out of the thousands she has received.

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David Lineback R. Process-Induced Food Toxicants


Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

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Rubén Morawicki O. Handbook of Sustainability for the Food Sciences


Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

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Mindful Business: Wie Sie mit Achtsamkeit wertvolle Zeit gewinnen, erfolgreich arbeiten und zufrieden leben - Das Trainingsprogramm von Potential Project | Hougaard, Rasmus, Carter, Jacqueline, Coutts, Gillian, Siepmann, Anja | ISBN: 9783424201949 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

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Coutts & Co – Wikipedia

Coutts & Co (2004–2007 Coutts Bank von Ernst AG, 2007–2011 RBS Coutts Bank) ist eine britische Privatbank.Sie wurde 1692 von dem Schotten John Campbell of Lundie gegründet. Das Hauptquartier befindet sich in London, 440 Strand.Das Geschäft beruht auf drei Pfeilern: Investment (inklusive Portfoliomanagement, Anlageberatung und Fondsmanagement), Trust- und Treuhand- sowie Banking-Services.

Coutts - Planes, Games, Positions & Portfolios

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[Management of Food Allergens] (By: Jacqueline Coutts) [published: October, 2009] | Jacqueline Coutts | ISBN: 9781118427323 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

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Zöliakie – Wikipedia

Namensherkunft. Zöliakie ist die deutsche Entsprechung zur neulateinischen fachsprachlichen Bezeichnung coeliacia.Das Wort leitet sich vom lateinischen Adjektiv coeliacus her, mit der Grundbedeutung ‚den Unterleib betreffend‘, das aber in einer weiteren Bedeutung auch mit ‚unterleibskrank’ übersetzt wird (rein lat. ventriculosus).Das lateinische coeliacus geht wiederum auf das ...

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Jacqueline Chua, Leiterin des Teams um vermögende Privatkunden der UBS in Singapur, wechselt den Arbeitgeber. Wie das Branchenportal „Wealth Briefing Asia“ berichtet, geht Chua zu Coutts.

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Ioannis Arvanitoyannis S. HACCP and ISO 22000


Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included 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.

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Jacqueline Newman New Rules of Divorce

Dr B S Moshal Principles of Management


Management is a dynamic and developing discipline. More emphasis is placed on the management of strategic alliances, improvement of productivity, management of change and strategic management. This book provides a clear understanding of the subject in today’s context. Contents: – Basic nature and importance of management – Necessary information on the planning processes. Types of plans and techniques with reference to corporate planning and strategy formulation – Organising processes, their nature, importance and elements – Elements of motivation, leadership and communication – Plus new trends in management

2579.24 RUR

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Jacqueline G. Brooks In Search of Understanding

Jacqueline Akhavan The Chemistry of Explosives

Jacqueline Winspear Messenger of Truth

Jacqueline Kelly Curious World of Calpurnia Tate

Gerard Blokdijk Project Management 100 Success Secrets


There has never been a Project Management manual like this.
100 Success Secrets is not about the ins and outs of Project Management. Instead, it answers the top 100 questions that we are asked, that we come across in forums, in our consultancy and education programs It tells exactly how to deal with those questions, with tips never before offered in print.
This book is also not about Project Management's best practice and standards details. It introduces everything you want to know to be successful in Project Management, regardless of which framework you apply.
Subjects covered:
Project Management is a Disciplined Activity Trainee Project Management Positions For Future Leadership Software Project Management – The Different Approaches to Project Management Software Project Manager's Project Management For Senior Management SAP Project Management Tips The Benefits Of Having Job In A Project Management Nonprofit Publishing Media Why Project Scope Management is Necessary How To Make Project Quality Management Plan Work For You. Using Project Quality Management to Exceed Expectations What Is Project Program Management Account Management in a Project Operations Management of a Project The Manager for Project Management The Project Manager and Director for Management The Important Project Manager Skills In Management Defining The Project Management Work Breakdown Structure The Tools for Project Management A Description of Certain Project Management Techniques The Software for Project Management Project Management Resume Tips And Reminders Project Management To Program Management To Operations PM Project Management Professional Courses for Task's Overall Success How to Get a Project Management Professional Certification How To Be A Project Management Professional Project Plan And Project Management Plan Differentiating Project Management Objectives from Project Management Goals Project Management Metrics Founded on EVM System The Things You Need To Know of Project Management Methods What are the Project Management Methodologies The Components of a Project Management Life Cycle Jobs in Project management The Institute for Project Management The Project Management Information Systems Certificate Great Opportunities In Project Management What to Look for In a Project Management eBook Duties Of The Project Management Director Project Management Degree: Why Project Managers Need To Take This Course Project Management Consulting Can Solve Your Project Management Problems Certification for Project Management Studying Project Management Case Studies Helps In Your Success Operating within the PM Project Risk Management – Strategies to Handle Risk Elements Project Management – The Aim of ERP What is a Project Portfolio Management The Difference Between Project and Program Management The Role of Project Managers/Directors in Project Management Training on Project Management An Aid to Project Management Execution

1210.72 RUR

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Jacqueline Winspear Birds of a Feather

Ian Shaw C. Food Safety


Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

5917.07 RUR

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