Food Quality Assurance: Principles and Practices

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ISBN: 9781566769303 | 1566769302
Cover: Hardcover
Copyright: 8/27/2003

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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 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.

Vocabulary of food quality assurance	p. 1
Introduction	p. 1
Definitions and explanation of terms	p. 2
Recognized experts in the quality field	p. 25
References	p. 26
Overview of food quality and food safety	p. 27
Introduction	p. 27
Scope of food quality and food safety	p. 28
Responsibility for food quality and food safety	p. 28
The distinction between food quality and food safety	p. 29
Food safety as part of food quality	p. 29
Food quality	p. 30
Systems and programs for food quality	p. 31
Food safety	p. 31
Systems and programs for food safety	p. 31
Food laws and regulations	p. 32
Enforcement of food laws and regulations	p. 33
Food standards	p. 33
Food quality, food safety, and good manufacturing practices (GMPs)	p. 33
Food safety and hazards in foods	p. 34
Food safety hazards and health risk	p. 34
Biological hazards in foods	p. 35
Chemical hazards in foods	p. 36
Physical hazards in foods	p. 38
Other food safety concerns	p. 39
References	p. 39
Quality programs and quality systems for the food industry	p. 41
Introduction	p. 41
The distinction between quality programs and quality systems	p. 41
Quality control programs	p. 42
Quality assurance systems	p. 42
Quality management systems	p. 43
Total quality management	p. 43
Recognition programs and excellence models	p. 43
Quality system standards	p. 44
The ISO 9000 quality system standards	p. 44
The evolution of the ISO 9000 quality system standards	p. 45
ISO 9000:2000 quality management systems--fundamentals and vocabulary	p. 46
ISO 9001:2000 quality management systems--requirements	p. 49
ISO 9004:2000 quality management systems--guidelines for performance improvements	p. 49
ISO 9001:2000 and ISO 9004:2000 standards	p. 49
References	p. 86
GMPs and HACCP prerequisite programs	p. 87
Introduction	p. 87
GMPs and government regulations	p. 87
GMPs as business practice in the food industry	p. 88
GMPs and HACCP prerequisite programs	p. 90
Activities covered by GMPs and HACCP prerequisite programs	p. 90
GMPs, HACCP prerequisite programs, HACCP systems, and quality systems	p. 92
Development and implementation of GMPs and HACCP prerequisite programs	p. 93
HACCP prerequisite program premises and facilities	p. 94
HACCP prerequisite program personnel training, hygiene and practices	p. 100
HACCP prerequisite program sanitation and cleaning	p. 103
HACCP prerequisite program pest control	p. 107
HACCP prerequisite program equipment	p. 109
HACCP prerequisite program transportation, receiving, storage, and shipping	p. 112
HACCP prerequisite program traceability and recall	p. 115
HACCP prerequisite program chemical control	p. 118
Other HACCP prerequisite programs	p. 118
Production and process control	p. 118
Monitoring of GMPs and prerequisite programs	p. 118
References	p. 119
The HACCP system for food safety	p. 121
Introduction	p. 121
Evolution of the HACCP system	p. 121
The seven HACCP principles	p. 123
The HACCP system and HACCP plans	p. 124
Development and implementation of an HACCP plan	p. 124
The Codex Alimentarius Logic Sequence for the Application of HACCP	p. 124
Maintenance of the HACCP system	p. 140
References	p. 140
Index	p. 143
Table of Contents provided by Ingram. All Rights Reserved.

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Food Quality Assurance: Principles and Practices

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