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Food Quality Assurance
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New or Used: 2 copies from $67.90
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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

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

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