Food Quality Assurance: Principles and Practices / Edition 1

by Inteaz Alli

Overview

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.

Product Details

ISBN-13:	9781566769303
Publisher:	Taylor & Francis
Publication date:	08/27/2003
Edition description:	First Edition
Pages:	172
Product dimensions:	6.12(w) x 9.19(h) x (d)

Table of Contents

Vocabulary of Food Quality Assurance. Overview of Food Quality and Food Safety. Quality Programs and Quality Systems for the Food Industry. Good Manufacturing Practices (GMPs) and HACCP Prerequisite Programs. The HACCP System for Food Safety.

Editorial Reviews

"The author provides a simple, concise, and comprehensive reference detailing and effectively explaining recognized principles, practices, and terminology in the field of food quality management. The work serves as a valuable reference for anyone concerned with or interested in ensuring food quality and safety including academics, students, regulators, and food industry professionals. Alli integrates the latest food safety system principles with quality management providing a detailed roadmap for the creation of a single food quality management system. The work is easily understood, making it an excellent teaching device for students … and serving as a 'how to' manual for the professional."
- Journal of Aquatic Food product Technology, Vol. 13, No. 2, 2004

". . . this is a good value book for anyone wishing to understand quality assurance in great detail."

– I. A. McDougall, in Society of Dairy Technology, November 2007, Vol. 60, No. 4

From the Publisher