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