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008			191018s2019 xxua o |||| 0|eng d
020			_a9781493996216
024	7		_a10.1007/978-1-4939-9621-6 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX531 _b2019 EB
100	1		_aSpink, John W. _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9673595
245	1	0	_aFood Fraud Prevention : _bIntroduction, Implementation, and Management _cby John W. Spink.
250			_aFirst edition
264		1	_aNew York _bSpringer International Publishing _c2019
300			_a1 recurso en línea (LIV, 627 páginas) _b117 ilustraciones, 109 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aPractical Approaches _x2626-7578
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aChapter 1: Introduction (Part 1 of 2): Food Fraud Definitions and Scope -- Chapter 2: Introduction (Part 2 of 2): Basic Prevention Concepts -- Chapter 3: Food Fraud Prevention Overview (Part 1 of 3): Basics -- Chapter 4: Food Fraud Prevention Overview (Part 2 of 3): The Approach -- Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation -- Chapter 6: Business Decision Making and ERM/COSO -- Chapter 7: Criminology Theory (Part 1 of 2): Foundational Concepts -- Chapter 8: Criminology Theory (Part 2 of 2): Application Review -- Chapter 9: Supply Chain Management (Part 1 of 2): Fundamentals.-Chapter 10: Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention -- Chapter 11:Standards & Certifications (Part 1 of 2): The Role of the Public Private Partnership -- Chapter 12: Standards & Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI) -- Chapter 13: International Public and Private Response -- Chapter 14: Marketing, Competitive Strategy, and Competitive Intelligence -- Chapter 15: Risk Analysis (Part 1 of 3): Basic Fundamentals -- Chapter 16: Risk Analysis (Part 2 of 3): Application to Food Fraud -- Chapter 17: Risk Analysis (Part 3 of 3): Implementation -- Chapter 18: Conclusion -- Back Matter.
520	3		_aThis textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).
988			_aPrimersemestre_2020_BiomedLife
650		7	_2embne _aAlimentos _xAdulteración _9138051
650		7	_2embne _aAlimentos _xAnálisis _9171146
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781493996193
776	0	8	_iPrinted edition: _z9781493996209
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-1-4939-9621-6 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b05/2020 _dz _ea _zSI