After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. The Author of this Book is Mark Clute While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program. Array ISBN . Authored by a 20-year food management specialist, Food Industry Quality Control Systems is the only single-source summary of basic quality control program requirements. Food Industry Quality Control Systems available in English. With an emphasis on top-down management commitment, this book demonstrates the complete information collection process and essential program elements, including pest control, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. This valuable reference devotes an entire chapter to each of the program areas discussed for enhanced understanding of each. Additionally, it outlines a variety of sub-programs and functions, including HACCP, a seven-principle framework that assists food manufacturers in ensuring comprehensive and sustainable food safety. This example-filled resource helps industry decision-makers answer these key questions: What will management’s commitment to quality be? Will top management provide the personnel and resources to create and maintain a thorough quality control program? Who will run the quality program, and what will the reporting structure be? Where will ideas regarding quality come from?
Related Books on Food Industry Quality Control Systems
- Statistical quality control for the food industry
- Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits (Woodhead Publishing in food science and technology)
- Food Safety Control in the Poultry Industry (Woodhead Publishing in Food Science and Technology)