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Food Quality Assurance Principles and Practices

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ISBN-10: 1566769302

ISBN-13: 9781566769303

Edition: 2003

Authors: Inteaz Alli

List price: $125.00
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Description:

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system.
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Book details

List price: $125.00
Copyright year: 2003
Publisher: CRC Press LLC
Publication date: 8/27/2003
Binding: Hardcover
Pages: 176
Size: 6.00" wide x 9.25" long x 0.50" tall
Weight: 0.792
Language: English

Vocabulary of food quality assurance
Introduction
Definitions and explanation of terms
Recognized experts in the quality field
References
Overview of food quality and food safety
Introduction
Scope of food quality and food safety
Responsibility for food quality and food safety
The distinction between food quality and food safety
Food safety as part of food quality
Food quality
Systems and programs for food quality
Food safety
Systems and programs for food safety
Food laws and regulations
Enforcement of food laws and regulations
Food standards
Food quality, food safety, and good manufacturing practices (GMPs)
Food safety and hazards in foods
Food safety hazards and health risk
Biological hazards in foods
Chemical hazards in foods
Physical hazards in foods
Other food safety concerns
References
Quality programs and quality systems for the food industry
Introduction
The distinction between quality programs and quality systems
Quality control programs
Quality assurance systems
Quality management systems
Total quality management
Recognition programs and excellence models
Quality system standards
The ISO 9000 quality system standards
The evolution of the ISO 9000 quality system standards
ISO 9000:2000 quality management systems--fundamentals and vocabulary
ISO 9001:2000 quality management systems--requirements
ISO 9004:2000 quality management systems--guidelines for performance improvements
ISO 9001:2000 and ISO 9004:2000 standards
References
GMPs and HACCP prerequisite programs
Introduction
GMPs and government regulations
GMPs as business practice in the food industry
GMPs and HACCP prerequisite programs
Activities covered by GMPs and HACCP prerequisite programs
GMPs, HACCP prerequisite programs, HACCP systems, and quality systems
Development and implementation of GMPs and HACCP prerequisite programs
HACCP prerequisite program premises and facilities
HACCP prerequisite program personnel training, hygiene and practices
HACCP prerequisite program sanitation and cleaning
HACCP prerequisite program pest control
HACCP prerequisite program equipment
HACCP prerequisite program transportation, receiving, storage, and shipping
HACCP prerequisite program traceability and recall
HACCP prerequisite program chemical control
Other HACCP prerequisite programs
Production and process control
Monitoring of GMPs and prerequisite programs
References
The HACCP system for food safety
Introduction
Evolution of the HACCP system
The seven HACCP principles
The HACCP system and HACCP plans
Development and implementation of an HACCP plan
The Codex Alimentarius Logic Sequence for the Application of HACCP
Maintenance of the HACCP system
References
Index