Description
Book SynopsisFood 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 characteri
Table of Contents
Introduction. Concepts. Total quality management. Quality
assurance. Ingredient specifications and quality of the final
product. Statistical methods for quality control in the food
industry. Product manufacturing audits. Food plant
sanitation/good manufacturing practice audits. Product audits.
Hazard analysis and critical control point. Glossary of terms.
Index
