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Author: Louis Bevoc Publisher: ISBN: Category : Languages : en Pages : 90
Book Description
This book's expanded edition includes two new sections, research & development and benchmarking, making it even better for beginners and those seeking general knowledge. It focuses on food safety regulations and programs imposed by government and processing authorities to make food safe and wholesome; it explores quality assurance in manufacturing by discussing its implementation, highlighting its advantages and challenges, and suggesting methods for its improvement; it examines the responsibilities of R&D personnel, analyzes the advantages and disadvantages of R&D departments, and assesses the general future of the concept; and it analyzes benchmarking types, methodologies, inhibiting factors, and benefits.
Author: Louis Bevoc Publisher: ISBN: Category : Languages : en Pages : 90
Book Description
This book's expanded edition includes two new sections, research & development and benchmarking, making it even better for beginners and those seeking general knowledge. It focuses on food safety regulations and programs imposed by government and processing authorities to make food safe and wholesome; it explores quality assurance in manufacturing by discussing its implementation, highlighting its advantages and challenges, and suggesting methods for its improvement; it examines the responsibilities of R&D personnel, analyzes the advantages and disadvantages of R&D departments, and assesses the general future of the concept; and it analyzes benchmarking types, methodologies, inhibiting factors, and benefits.
Author: Allison Shearsett Publisher: ISBN: 9781535150194 Category : Languages : en Pages : 62
Book Description
Food safety is paramount for food processors today. Without it, unsafe food reaches consumers and illness and death can result. When this happens, millions of dollars are spent, company reputations are ruined, and people's lives are destroyed. This book focuses on regulations and programs imposed by government and processing authorities in order to make food safe.++++++++++++++++++++++++Quality assurance ensures that products produced meet quality and consistency standards so customers will be satisfied. It is a proactive process that benefits organizations in many ways. This eBook focuses on quality assurance in manufacturing. It describes the topic, discusses its implementation, talks about the advantages and challenges involved, notes methods of improvement, and envisions it in the future.
Author: J. Andres Vasconcellos Publisher: CRC Press ISBN: 0203498100 Category : Technology & Engineering Languages : en Pages : 449
Book Description
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and
Author: Inteaz Alli Publisher: CRC Press ISBN: 0203484886 Category : Technology & Engineering Languages : en Pages : 172
Book Description
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.
Author: Institute of Medicine and National Research Council Publisher: National Academies Press ISBN: 0309173973 Category : Medical Languages : en Pages : 208
Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: C.O. Mohan Publisher: CRC Press ISBN: 1351869639 Category : Science Languages : en Pages : 648
Book Description
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Author: S Herschdoerfer Publisher: Elsevier ISBN: 0323152066 Category : Technology & Engineering Languages : en Pages : 404
Book Description
Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, organization, related problems, techniques, and prospects of quality control. The next chapters focus on the chemical and microbiological aspects of health problems in quality control; fundamental concepts in statistics as applied to quality control from sampling to the estimation of ingredients; and taste testing as an approach to quality control of processed foods. The book concludes by considering the importance, limitations, and problems associated with food standards, with special reference to their international aspects. This book will be of interest to food scientists and technologists, managers in the food industry, and students.
Author: Theodoros Varzakas Publisher: CRC Press ISBN: 1498721788 Category : Technology & Engineering Languages : en Pages : 666
Book Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Author: Charles W. Felix Publisher: CRC Press ISBN: 1351080520 Category : Technology & Engineering Languages : en Pages : 438
Book Description
A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped among 6 specific areasof food safety, viz.: toxicology; microbiology; good manufacturing practice regulations and guidelines, including quality control and quality assurance concepts; consumer education on food and nutrition; and the processing and packaging of new foods and new processing technologies (e.g.: genetic engineering, food-packaging interactions, irradiation processing, aseptic packaging, biotechnology). Specific recommendations by committees representing each of these 6 areas are included
Author: Louis Bevoc
Author: Louis Bevoc
Author: Allison Shearsett
Author: J. Andres Vasconcellos
Author: Inteaz Alli
Author: Institute of Medicine and National Research Council
Author: C.O. Mohan
Author: S Herschdoerfer
Author: Theodoros Varzakas
Author: Charles W. Felix
Author: Theodoros Varzakas