Download e-book for kindle: Food Quality Assurance: Principles and Practices by Inteaz Alli

By Inteaz Alli

ISBN-10: 1566769302

ISBN-13: 9781566769303

The sphere of nutrition caliber coverage has developed considerably during the last decade, and likely key advancements became commonly authorized. those comprise caliber structures (e.g., ISO 9000) and HACCP. hence, it has turn into crucial for undergraduate meals technology and nutrition expertise scholars getting ready for careers within the foodstuff to have a few easy education in those structures as a part of the curricula of their collage or university programs.

Food caliber insurance: ideas and Practices integrates the most recent rules, practices, and terminology of nutrients defense platforms with these of caliber administration platforms to supply an figuring out of a unmarried nutrition caliber administration method. Chapters outline terminology, evaluation the variations and parts of meals caliber and foodstuff protection, clarify caliber courses and caliber structures, and carefully learn solid production Practices and HACCP.

Written basically as an undergraduate-level textual content for meals caliber insurance and nutrition caliber administration classes, the publication combines the basics of nutrition protection and caliber structures with the most recent info from famous foreign and nationwide companies. this can be an important advisor for instructing foodstuff caliber coverage to scholars.

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Extra info for Food Quality Assurance: Principles and Practices

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The preparation of a process flow diagram is one of the steps in the development of an HACCP plan for a food item. Food handler Any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements (Codex Alimentarius, 1997). Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain (Codex Alimentarius, 1997). Food safety The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use (Codex Alimentarius, 1997).

Process capability The limits within which a tool or process operates, based upon minimum variability as governed by the prevailing circumstances (ASQ, 1998). A statistical measure of the inherent process variability for a given characteristic (QP, 2002). Process capability index The value of the tolerance specified for the characteristic divided by the process capability (QP, 2002). Process control The methodology for keeping a process within boundaries; minimizing the variation of a process (QP, 2002).

In addition, information contained in documents of various government regulatory agencies responsible for food quality and food safety in North America have been used. vi The book presents the principles and practices of food industry good manufacturing practices (GMPs), HACCP, and the ISO 9000 quality management system standards. Acknowledgments The author expresses sincere thanks to the following: • Alam Alli, Razan El-Ramahi, and Terri Cundi—students who read chapter drafts and provided comments from a student perspective • Paul Brennan, Mike Hudson, Laurent Laflamme, and Renee Sauvageau— food industry quality assurance professionals who reviewed chapter drafts for technical content relating to food quality and food safety—and Sam Weissfelner—quality management systems expert for reviewing Chapters 1 and 3 at the proof stage.

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Food Quality Assurance: Principles and Practices by Inteaz Alli

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