Food Quality Assurance: Principles and Practices

[Micotil]

Inteaz Alli (Author)

• Hardcover: 176 pages
  
• Publisher: -- ; 1 edition (August 27, 2003)
• Language: English
• ISBN-10: 1566769302
• ISBN-13: 978-1566769303

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.


Contents

Vocabulary of Food Quality Assurance

1. Definitions and Explanation of Terms
2. Recognized Experts in the Quality Field

Overview of Food Quality and Food Safety

1. Scope of Food Quality and Food Safety
2. Responsibility for Food Quality and Food Safety
3. The distinction between Food Quality and Food Safety
4. Food Safety as part of Food Quality
5. Food Quality
6. Systems and Programs for Food Quality
7. Food Safety
8. Systems and Programs for Food Safety
9. Food Laws and Regulations
10. Enforcement of Food Laws and Regulations
11. Food Standards
12. Food Quality, Food Safety and Good Manufacturing Practices
13. Food Safety and Hazards in Foods
14. Food Safety Hazards and Health Risk
15. Biological Hazards in Foods
16. Chemical Hazards in Foods
17. Physical Hazards in Foods
18. Other Food Safety Concerns

Quality Programs and Quality Systems for the Food Industry

1. The distinction between Quality Programs and Quality Systems
2. Quality Control Programs
3. Quality Assurance Systems
4. Quality Management Systems
5. Total Quality Management
6. Recognition Programs and Excellence Models
7. Quality System Standards
8. The ISO 9000 Quality System Standards
9. The evolution of the ISO 9000 Quality System Standards
10. ISO 9000:2000 Quality Management Systems - Fundamentals and Vocabulary
11. ISO 9001:2000 Quality Management Systems - Requirements
12. ISO 9004:2000 Quality Management Systems - Guidelines for Performance Improvements
13. ISO 9004:2000 and ISO 9004:2000 Standards

Good Manufacturing Practices and HACCP Prerequisite Programs

1. GMPs and Government Regulations
2. GMPs as Business Practice in the Food Industry
3. GMPs and HACCP Prerequisite Programs
4. Activities Covered by GMPs and HACCP Prerequisite Programs
5. GMPs, HACCP Prerequisite Programs, HACCP Systems, and Quality Systems
6. Development and Implementation of GMPs and HACCP Prerequisite Programs
7. HACCP Prerequisite Program Premises and Facilities
8. HACCP Prerequisite Program Personnel Training, Hygiene and Practices
9. HACCP Prerequisite Program Sanitation and Cleaning
10. HACCP Prerequisite Program Pest Control
11. HACCP Prerequisite Program Equipment
12. HACCP Prerequisite Program Transportation, Receiving, Storage and Shipping
13. HACCP Prerequisite Program Traceability and Recall
14. HACCP Prerequisite Program Chemical Control
15. Other HACCP Prerequisite Programs
16. Production and Process Controls
17. Monitoring of GMPs and HACCP Prerequisite Programs

The HACCP System for Food Safety

1. Evolution of the HACCP System
2. The 7 HACCP Principles
3. The HACCP System and HACCP Plans
4. Development and Implementation of a HACCP plan
5. The Codex Alimentarius Logic Sequence for the Application of HACCP
6. Maintenance of the HACCP System

Index

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