1st Edition
Quality Assurance for the Food Industry A Practical Approach
By J. Andres Vasconcellos
Copyright 2003
448 Pages
59 B/W Illustrations
by
CRC Press
448 Pages
by
CRC Press
Also available as eBook on:
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program. Quality... Read more
Introduction. Concepts.
Total quality management
Quality assurance
Ingredient specifications and quality of the final product
Statistical methods for quality control in the food industry
Product manufacturing audits
Food plant sanitation/good manufacturing practice audits
Product audits
Hazard analysis and critical control point
Glossary of terms
Index
Total quality management
Quality assurance
Ingredient specifications and quality of the final product
Statistical methods for quality control in the food industry
Product manufacturing audits
Food plant sanitation/good manufacturing practice audits
Product audits
Hazard analysis and critical control point
Glossary of terms
Index
Biography
J. Andres Vasconcellos
