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Quality Assurance In The Food Industry
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Book Synopsis Quality Assurance for the Food Industry by : J. Andres Vasconcellos
Download or read book Quality Assurance for the Food Industry written by J. Andres Vasconcellos and published by CRC Press. This book was released on 2003-12-29 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Food Industry Quality Control Systems by : Mark Clute
Download or read book Food Industry Quality Control Systems written by Mark Clute and published by CRC Press. This book was released on 2008-10-22 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year
Book Synopsis Food Quality Assurance by : Inteaz Alli
Download or read book Food Quality Assurance written by Inteaz Alli and published by CRC Press. This book was released on 2003-08-27 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Quality Control in the Food Industry by : S. M. Herschdoerfer
Download or read book Quality Control in the Food Industry written by S. M. Herschdoerfer and published by . This book was released on 1984 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specification in the food industry.
Book Synopsis Statistical Quality Control for the Food Industry by : Merton R. Hubbard
Download or read book Statistical Quality Control for the Food Industry written by Merton R. Hubbard and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.
Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan
Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Book Synopsis Total Quality Assurance for the Food Industries by : WA Gould
Download or read book Total Quality Assurance for the Food Industries written by WA Gould and published by Elsevier. This book was released on 2013-12-01 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Safety And Quality Assurance In Food Supply Chain by : K.P. Sudheer
Download or read book Safety And Quality Assurance In Food Supply Chain written by K.P. Sudheer and published by New India Publishing Agency. This book was released on 2020-09-26 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.
Book Synopsis Guide to Quality Management Systems for the Food Industry by : Ralph Early
Download or read book Guide to Quality Management Systems for the Food Industry written by Ralph Early and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food Quality Management by : Pieternel A. Luning
Download or read book Food Quality Management written by Pieternel A. Luning and published by Brill Wageningen Academic. This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Also available as E-book see food-quality-management For more information about the e-book, please contact Sales. Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high. This forces actors and stakeholders in the agribusiness and food industry to use quality management as a strategic approach in production and innovation. This book describes Food Quality Management (FQM) in one integrated concept. Firstly, all relevant aspects of food quality management are combined into one FQM-function model, which shaped the structure of the book chapters. Secondly, the authors have embedded the techno-managerial approach in the book. This approach starts with the notion that food quality is the outcome of the combined effect of food behaviour and human behaviour. The core principle of this approach is the concurrent use of technological and managerial theories and models to analyse food systems behaviour and people's quality behaviour and generate adequate improvements to the system. Topics covered in the book include food quality properties and concepts, essentials of quality management and food technology, and details about food and human behaviour. Furthermore, this book describes in detail the technological and managerial principles and practices in the five FQM functions, quality design, quality control, quality improvement, quality assurance, and quality policy and strategy. Moreover, for each function a special topic relevant for the function is highlighted, namely consumer-oriented design, product versus resource control, quality gurus and improvement, quality assurance standards and guidelines (like GMP, HACCP, ISO2200, IFS and BRC), and Total Quality Management. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production in the supply chain. The integrated approach with technological and managerial principles and concepts for analysing food quality management issues makes this a valuable reference book.
Book Synopsis Sensory Analysis for Food and Beverage Quality Control by : David Kilcast
Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. - Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing - Examines methods for sensory quality control and statistical data analysis - Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Book Synopsis Microbiological Analysis of Food and Water by : N.F. Lightfoot
Download or read book Microbiological Analysis of Food and Water written by N.F. Lightfoot and published by Elsevier. This book was released on 1998-04-22 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission.With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory.Features of this book:• Gives all quality assurance and control measures to be taken, from sampling to expression of results• Provides practical aspects of quality control to be applied both for the analyst and top management• Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).
Book Synopsis Essentials of Food Sanitation by : Norman G. Marriott
Download or read book Essentials of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Book Synopsis Quality Assurance in Seafood Processing: A Practical Guide by : A. David Bonnell
Download or read book Quality Assurance in Seafood Processing: A Practical Guide written by A. David Bonnell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Book Synopsis Global Food Trade and Consumer Demand for Quality by : Barry Krissoff
Download or read book Global Food Trade and Consumer Demand for Quality written by Barry Krissoff and published by Springer Science & Business Media. This book was released on 2002-02-28 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of these proceedings is to examine consumer demand for quality attributes (including food safety, biotechnology-free food, organic food, etc.) in the context of a global economy and expanding international trade and the role of both private firm strategies and public policy in facilitating consumer choice and free trade. Specific questions will be addressed in order to meet this objective. They begin with the two-way linkage between trade and consumer demand, and end with quality and regulation.
Book Synopsis Food System Transparency by : Gabriela Steier
Download or read book Food System Transparency written by Gabriela Steier and published by CRC Press. This book was released on 2021-06-09 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on Covid-19 and its implications for the food system
Download or read book Food Fraud written by Rosalee S. Hellberg and published by Academic Press. This book was released on 2020-11-30 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation
