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Quality Assurance for the Food Industry: A Practical Approach
J. Andres Vasconcellos
CRC press
2003
448 ISBN 0849319129
£85.00
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- Presents the purpose and procedures for product quality audits, including data collection and analysis and product quality evaluation.
- Discusses HACCP and its importance and applications in food product manufacturing
- Includes food plant sanitation audits for the control and implementation of good sanitary practices
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program.
Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage
of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality
Management and presents examples of Quality Assurance programs that can be applied to the food
industry using simple, proven formats. The author discusses the role of Quality Assurance in product
manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality
Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the
characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples
including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive
examination of HAACP and its applications concludes the coverage.
This practical, industry-oriented reference explains the fundamental role of Quality
Assurance and provides the knowledge required for establishing a Total Quality Management
system in your own company. The concepts and procedures discussed are the key components for
attaining and maintaining the highest standards of quality in the food industry.
Contents
Introduction. Concepts.
Total quality management
Quality assurance
Ingredient specifications and quality of the final product
Statistical methods for quality control in the food industry
Product manufacturing audits
Food plant sanitation/good manufacturing practice audits
Product audits
Hazard analysis and critical control point
Glossary of terms
Index
To find similar publications, click on a keyword below:
CRC Press
: food safety
: food science
: quality assurance
: quality testing
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