Food Quality Assurance
eBook - ePub

Food Quality Assurance

Principles and Practices

  1. 176 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Quality Assurance

Principles and Practices

Book details
Table of contents
Citations

About This Book

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.

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Information

Publisher
CRC Press
Year
2003
ISBN
9781135459987
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Preface
  7. Acknowledgments
  8. About the author
  9. Table of Contents
  10. Chapter 1 Vocabulary of food quality assurance
  11. Chapter 2 Overview of food quality and food safety
  12. Chapter 3 Quality programs and quality systems for the food industry
  13. Chapter 4 GMPs and HACCP prerequisite programs
  14. Chapter 5 The HACCP system for food safety
  15. Index