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Food Quality Assurance
Principles and Practices




ISBN 9781566769303
Published August 27, 2003 by CRC Press
176 Pages - 2 B/W Illustrations

 
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Book 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.

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

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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