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81199 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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ES-MaUEC |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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20230207040318.0 |
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cr nn 008mamaa |
| 008 - DATOS DE LONGITUD FIJA--INFORMACIÓN GENERAL |
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| campo de control de longitud fija |
150328s2015 xxu| s |||| 0|eng d |
| 020 ## - NÚMERO INTERNACIONAL ESTÁNDAR DEL LIBRO |
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| Número Internacional Estándar del Libro |
9781493924899 |
| 024 7# - IDENTIFICADOR DE OTROS ESTÁNDARES |
|---|
| Número estándar o código |
10.1007/978-1-4939-2489-9 |
| Fuente del número o código |
doi |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
|---|
| Centro/agencia modificador |
ES-MaUEC |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
|---|
| Número de clasificación |
TX531 |
| Número de documento/Ítem |
.Y536 2015 |
| 100 1# - ENTRADA PRINCIPAL--NOMBRE DE PERSONA |
|---|
| Nombre de persona |
Yiannas, Frank. |
| 9 (RLIN) |
93498 |
| Número de control del registro de autoridad o número normalizado |
Local |
| 245 10 - MENCIÓN DE TÍTULO |
|---|
| Título |
Food Safety = Behavior : |
| Resto del título |
30 Proven Techniques to Enhance Employee Compliance |
| Mención de responsabilidad, etc. |
by Frank Yiannas. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. |
|---|
| Lugar de publicación, distribución, etc. |
New York |
| Nombre del editor, distribuidor, etc. |
Springer International Publishing |
| Fecha de publicación, distribución, etc. |
2015 |
| 300 ## - DESCRIPCIÓN FÍSICA |
|---|
| Extensión |
1 recurso en línea (XIII, 115 p.) |
| Otras características físicas |
31 ilustraciones |
| 336 ## - TIPO DE CONTENIDO |
|---|
| Término de tipo de contenido |
Texto (visual) |
| Código de tipo de contenido |
txt |
| Fuente |
rdacontent |
| 337 ## - TIPO DE MEDIO |
|---|
| Nombre/término del tipo de medio |
electrónico |
| Código del tipo de medio |
c |
| Fuente |
rdamedia |
| 338 ## - TIPO DE SOPORTE |
|---|
| Nombre/término del tipo de soporte |
recurso electrónico |
| Código del tipo de soporte |
cr |
| Fuente |
rdacarrier |
| 490 0# - MENCIÓN DE SERIE |
|---|
| Mención de serie |
Food Microbiology and Food Safety |
| 505 0# - NOTA DE CONTENIDO CON FORMATO |
|---|
| Nota de contenido con formato |
48 Million Versus One.-Â{u7974}tting Your Foot in the Door for Food Safety -- Enclothed Food Safety? -- Does What You See Influence What You Do? -- Priming the Pump for Enhanced Food Safety -- Influence Values to Change Attitudes -- Broken Windows and Food Safety -- Learning from the Right Way or Wrong Way? -- Make Food Safety the Social Norm -- Shining a Light on Food Safety -- What Nouns, Verbs, & Voting Can Teach Us About Food Safety -- Birds of a Feather Might Influence Food Safety for Better -- Keep Food Safety in Mind by Making It Rhyme -- Making Scents of Food Safety -- Font Style & Food Safety -- Can SOPs Actually Hinder Food Safety? -- Which One is Better, Written or Verbal? -- Three Degrees of Food Safety -- Food Safety @ the Speed of Thought -- Do Text Based Warning Labels Work? -- Enhancing Food Safety by Melody -- Can the Words We Use Influence Risk Perception? -- Don't Be a Food Safety Bystander -- To Checklist or Not to Checklist? -- The Most Powerful Word in Food Safety -- Food Safety in Mind through Building Design -- Does How You Make a Food Safety Request Matter? -- Is the Sum of Food Safety Efforts Greater Than In Parts? -- Making Food Safety Fun.-Â{u2BEC}e Modeling Food Safety.Â{u2802}Â{u2802}Â{u2802}Â{u2802}Â Â{u2802}Â{u2802}Â{u2802}Â{uE027} |
| 520 ## - SUMARIO, ETC. |
|---|
| Sumario, etc. |
Achieving food safety success in todayâ€{u3823}hanging food system requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, there is much documented about specific microbes, time/temperature processes, post-process contamination, and HACCPâ€{u4A29}ngs often called the hard sciences. There is not much published or discussed related to human behaviorâ€{uF9B4}en referred to as the “soft stuff.â€ȯwever, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, itâ€{u3823}lear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Â{u2809}If you are trying to improve the food safety performance of an organization, industry, or region of the world, what you are really trying to do is change peoplesâ€{u08A5}haviors.Â{u04E9}mply put, food safety equals behavior.This truth is the fundamental premise upon which this entire book is based.The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 30 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.Â{u0062}out the Author: In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety. |
| 650 #7 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| Fuente del encabezamiento o término |
embne |
| 9 (RLIN) |
138371 |
| Término de materia o nombre geográfico como elemento de entrada |
Nutrición |
| 856 40 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Identificador Uniforme del Recurso |
https://go.openathens.net/redirector/universidadeuropea.es?url=https://link.springer.com/book/10.1007/978-1-4939-2489-9 |
| Nota pública |
Acceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 999 ## - NÚMEROS DE CONTROL DE SISTEMA (KOHA) |
|---|
| -- |
1 |
| 907 ## - TRANSACCIONES MILLENIUM |
|---|
| id bib interno millenium |
.b12897899 |
| fecha actualizac reg bib |
10-10-17 |
| fecha creacion reg bib |
18-01-16 |
| 942 ## - ELEMENTOS DE PUNTO DE ACCESO ADICIONAL (KOHA) |
|---|
| Fuente del sistema de clasificación o colocación |
Library of Congress Classification |
| Tipo de ítem Koha |
LIBRO-E NO PRÉSTAMO |
| 945 ## - ITEM MILLENIUM |
|---|
| Signatura |
TX531 .Y536 2015 EB |
| Número de copia |
1 |
| Código de barras |
eBOOK |
| Agencia |
0 |
| Localización del ejemplar (ubicación) |
mae |
| Código 2 (categoría) |
- |
| Precio |
EUR0.00 |
| Mensaje (popup en cliente staff) |
- |
| Mensaje (visible en OPAC) |
- |
| Estado |
b |
| Tipo de ejemplar |
15 |
| Total de préstamos |
0 |
| Total de renovaciones |
0 |
| Préstamos del año en curso |
0 |
| Préstamos del año anterior |
0 |
| Identificador de la copia de ejemplar en Millennium |
.i1156751x |
| Fecha de creación del ejemplar |
06-04-17 |
| 988 ## - NOTA LOCAL 598 |
|---|
| Nota local 598 |
EBSPRINGER |
| 998 ## - FONDO MILLENIUM |
|---|
| Biblioteca |
m |
| -- |
_alco |
| -- |
_vill |
| Fecha creación |
- - |
| Tipo de registro |
m |
| Tipo de materia |
z |
| e |
- |
| Idioma |
eng |
| País |
xxu |
| h |
0 |