Quality Assurance for the Food Industry: A Practical Approach
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 Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage.
This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry.
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Total Quality Management
Ingredient Specifications and Supplier Certification Program
Statistical Methods of Quality Control in the Food Industry
Manufacturing Audits Control of Processing Operations
Food Plant Sanitation Good Manufacturing Practice Audits
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acceptable activities analysis application appropriate areas assurance audit cause changes chart chemical clean Code concept considered container continuous control chart corrective action covers critical Date defects described determine deviation diagram distribution document effective employees ensure equipment established evaluation example facilities factors Figure function given HACCP program handling hazards identified implementation important improvement individual industry ingredients inspection involved label limits maintained major manufacturing materials means measures metal methods monitoring necessary observations operation organization packaging performance person personnel physical plant possible potential practices preparation prevent problems procedures proper quality control raw materials records reference requirements responsible risk sample sanitation specific standards statistical step storage supplier Table temperature testing units variable verification workers