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Statistical Quality Control for the Food Industry
R Merton
Springer
2003
Hardcover 346 pp ISBN 0306477289
£60.00
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Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods
of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable
style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical
techniques.
This Third Edition maintains the strengths of the first and second editions while adding new information on
Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige
Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional
HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma
quality control system.
Anyone involved in the production foods will find this book a valuable guide for assuring the safety
and uniformity of food production through application of the latest techniques in process quality control. pecifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in "total quality control" efforts.
Written for researchers and scientists
To find similar publications, click on a keyword below:
HACCP
: ISO
: Springer
: food science
: quality control
: total quality management
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