Food Quality Assurance: Principles and Practices, 1st Edition (Hardback) book cover

Food Quality Assurance

Principles and Practices, 1st Edition

By Inteaz Alli

CRC Press

176 pages | 2 B/W Illus.

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pub: 2003-08-27
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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 undergraduate Food Science and Food Technology 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. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP.

Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.

Reviews

"The author provides a simple, concise, and comprehensive reference detailing and effectively explaining recognized principles, practices, and terminology in the field of food quality management. The work serves as a valuable reference for anyone concerned with or interested in ensuring food quality and safety including academics, students, regulators, and food industry professionals. Alli integrates the latest food safety system principles with quality management providing a detailed roadmap for the creation of a single food quality management system. The work is easily understood, making it an excellent teaching device for students … and serving as a 'how to' manual for the professional."

- Journal of Aquatic Food product Technology, Vol. 13, No. 2, 2004

". . . this is a good value book for anyone wishing to understand quality assurance in great detail."

– I. A. McDougall, in Society of Dairy Technology, November 2007, Vol. 60, No. 4

Table of Contents

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

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 SYSYTEMS 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 9004:2000 and ISO 9004:2000 Standards

References

GOOD MANUFACTURING PRACTICES (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 Controls

Monitoring of GMPs and HACCP Prerequisite Programs

References

THE HACCP SYSTEM FOR FOOD SAFETY

Introduction

Evolution of the HACCP System

The 7 HACCP Principles

The HACCP System and HACCP Plans

Development and Implementation of a HACCP plan

The Codex Alimentarius Logic Sequence for the Application of HACCP

Maintenance of the HACCP System

References

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science