Features of Quality Assurance in the Food Industry:

• Discusses HACCP and its importance and applications in food product manufacturing
• Includes Food Plant Sanitation audits for the control and implementation of good sanitary practices
• Presents the purpose and procedures for Product Quality audits, including data collection and analysis and product quality evaluation
• Covers the basic concepts and principles behind Total Quality Management
• presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats
• Provides the reader with an overall understanding of a Quality Assurance program and the practical knowledge necessary to set up a program
• Discusses the role of QA in product manufacturing, stressing the need for interactions between QA, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs

Contents

1. Concepts
2. Total Quality Management
3. Quality Assurance
4. Ingredient Specifications and Quality of the Final Product
5. Statistical Methods for Quality Control in the Food Industry
6. Product Manufacturing Audits
7. Hazard Analysis and Critical Control Point
8. Product Audits
9. Nutritional Labeling
10. Food Plant Sanitation/Good Manufacturing Practice Audits
11. Kosher Laws
12. Defect Action Levels
13. Consumer Complaint Handling Program
14. Product Recall Program
15. Codex Alimentarius
16. ISO 9000
17. Summary of U.S. Food Laws and Regulations

Index

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