Food Quality Assurance: Principles and Practices
http://ec1.images-amazon.com/images/I/417ZB26DQGL.jpgPublisher: CRC
Number Of Pages: 176
Publication Date: 2003-08-27
Sales Rank: 1410208
ISBN / ASIN: 1566769302
EAN: 9781566769303
Binding: Hardcover
Manufacturer: CRC
Studio: CRC
Average Rating: 3
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.
Review:
Quality Assurance and Food Safety
I have gone through the book recently. Since the author is a recognized quality auditor, he has done a great job for Quality Assuarnce of food products. The people are working in food processing sector and academicians are really looking for a informative and usable book that provide them fundamental and in depth knowledge of Quality Assurance System. The book has covered all the topics related to Total Quality Management. It starts with good manufacturing practices and gradually goes in depth of other quality systems like hazard analysis and critical control points (HACCP) and finally discusses elaborately ISO-9000. I must appreciate the author regarding the presentation of the topics systematically and lucid way. The professionals from food processing industry and academic institute will like the book for their use.
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