Food Quality Assurance
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Food Quality Assurance
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Author : Inteaz Alli
language : en
Publisher: CRC Press
Release Date : 2016-01-26
Food Quality Assurance written by Inteaz Alli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-26 with Technology & Engineering categories.
Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.
Quality Assurance For The Food Industry
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Author : J. Andres Vasconcellos
language : en
Publisher: CRC Press
Release Date : 2003-12-29
Quality Assurance For The Food Industry written by J. Andres Vasconcellos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-29 with Technology & Engineering categories.
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
Food Quality Assurance
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Author : Inteaz Alli
language : en
Publisher: CRC Press
Release Date : 2003-08-27
Food Quality Assurance written by Inteaz Alli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-08-27 with Technology & Engineering categories.
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.
A Guide To Food Quality Assurance
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Author : John Sumner
language : en
Publisher:
Release Date : 1995
A Guide To Food Quality Assurance written by John Sumner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Food categories.
Total Quality Assurance For The Food Industries
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Author : WA Gould
language : en
Publisher: Elsevier
Release Date : 2013-12-01
Total Quality Assurance For The Food Industries written by WA Gould and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-01 with Technology & Engineering categories.
This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist. The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures. The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods. This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.
Quality Management Systems For The Food Industry
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Author : Andrew Bolton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Quality Management Systems For The Food Industry written by Andrew Bolton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Business & Economics categories.
In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard.
Manual Of Food Quality Control
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1993
Manual Of Food Quality Control written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Technology & Engineering categories.
Food Quality Assurance
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Author : Gould
language : en
Publisher:
Release Date : 1983-01-01
Food Quality Assurance written by Gould and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-01-01 with categories.
Food Quality Assurance
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Author : Wilbur A. Gould
language : en
Publisher:
Release Date : 1977
Food Quality Assurance written by Wilbur A. Gould and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Food industry and trade categories.
Six basic fundamentals ensure a successful quality control program: 1) organization; 2) trained personnel; 3) adequate sampling; 4) standards and specifications; 5) measurement; 6) interpretation. Standards are set by government, the company, industry, or the consumer. Methods for determining quality are both subjective and objective. Subjective control is based on the opinion of the investigators. Objective methods include physical, chemical, and microsopic measurements. A variety of equipment and procedures used result in data to support reports of examination of processed food. Quality can be affected by cultivar, maturity of the food, cultural practices, harvesting and handling, processing, handling, processing, shelf life, and use. A food technologist must be able to discriminate flavor attributes and color sensitivity, be familiar with packaging evaluation techniques, and know various scientific methods for grading and or quality evaluation. methodology and evaluation techniques are included.
Guide To Quality Management Systems For The Food Industry
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Author : Ralph Early
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guide To Quality Management Systems For The Food Industry written by Ralph Early and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Business & Economics categories.
Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions.