Swainson's handbook of technical and quality management for the food manufacturing sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national...

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Bibliographic Details
Main Author Swainson, M. (Author)
Format Electronic eBook
LanguageEnglish
Published Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, [2019].
SeriesWoodhead Publishing in food science, technology, and nutrition.
Subjects
Food industry and trade > Quality control.
Food industry and trade > Handbooks, manuals, etc.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781782422877
1782422870
9781782422754
1782422757
Physical Description1 online resource (xxiv, 582 pages) : illustrations.

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Table of Contents:
  • Part I: Aspects of food quality and technical management activities: 1. Food sector challenges and the role of technical and quality management
  • 2. Defining "technical and quality standards"
  • 3. The food safety and quality management system (FS & QMS)
  • 4. Raw materials and packaging supplier control
  • 5. Site standards
  • 6. Product control and hazard analysis and critical control point (HACCP) considerations
  • 7. Operations and process control
  • 8. Personnel control
  • 9. Audits
  • 10. Nonconformity, recall and crisis management
  • 11. Managing the technical department.
  • Part II: Specialist topics: 12. Hygiene management / Belinda Stuart-Moonlight
  • 13. Third-party audit schemes / Kevin Swoffer
  • 14. Supplying the supermarkets : good technical and quality management practices from a retailer perspective / Fiona Houston
  • 15. Enforcement authority perspective on the food manufacturing sector (UK EHO) / Andy Bowles
  • 16. Consumers and consumption of fruits and vegetables : who wants more of a good thing? / Wojciech J. Florkowski
  • 17. Herbs and spices / Steve Clemenson
  • 18. Cereals / Colin W. Wrigley
  • 19. Baked products / Colin Jeffrey, Luanne Gounder, Lindy Jeffrey
  • 20. Technical and quality management of canning / Richard F. Stier
  • 21. "Cook-chill" ready meals, soups and sauces / Mark Swainson.

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