Food Quality Assurance: Principles and Practices

by Inteaz Alli

Overview

This textbook outlines the principles and practices of food industry good manufacturing practices, the hazard analysis critical control points (HACCP) system for ensuring food safety, and the ISO 9000 quality management system standards. The opening chapter is a glossary of food quality assurance terms. Annotation ©2003 Book News, Inc., Portland, OR

Product Details

ISBN-13:	9780203484883
Publisher:	CRC Press
Publication date:	08/27/2003
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
File size:	472 KB

Table of Contents

Vocabulary of Food Quality Assurance. Overview of Food Quality and Food Safety. Quality Programs and Quality Systems for the Food Industry. Good Manufacturing Practices (GMPs) and HACCP Prerequisite Programs. The HACCP System for Food Safety.

Editorial 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

". . . this is a good value book for anyone wishing to understand quality assurance in great detail."

– I. A. McDougall, in Society of Dairy Technology, November 2007, Vol. 60, No. 4

From the Publisher