Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 462
Book Description
Laboratory Manual for Food Canners and Processors: Analysis, sanitation, and statistics
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 462
Book Description
Laboratory Manual for Food Canners and Processors: Microbiology and processing
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 0
Book Description
Laboratory Manual for Food Canners and Processors
Author: National Canners Association. Research LaboratoriesPublisher:
ISBN: 9780870550287
Category : Canning and preserving
Languages : en
Pages : 444
Book Description
Laboratory manual for food canners and processors. 2. Analysis, sanitation and statistics
Author: Laboratory Manual for Food Canners and Processors
Author: FDA Bacteriological Analytical Manual for Foods
Author: United States. Food and Drug Administration. Division of MicrobiologyPublisher:
ISBN:
Category : Bacteriology
Languages : en
Pages : 366
Book Description
National Library of Medicine Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
Book Description
First multi-year cumulation covers six years: 1965-70.
Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector
Author: M SwainsonPublisher: Woodhead Publishing
ISBN: 1782422870
Category : Technology & Engineering
Languages : en
Pages : 608
Book Description
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 and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. - Compiled expertise of food sector specialists with extensive industrial experience. - Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. - Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. - Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.
A Complete Course in Canning and Related Processes
Author: Susan FeatherstonePublisher: Woodhead Publishing
ISBN: 0857096869
Category : Technology & Engineering
Languages : en
Pages : 377
Book Description
A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.
Processing and Packaging Heat Preserved Foods
Author: J.A.G. ReesPublisher: Springer Science & Business Media
ISBN: 9780442302825
Category : Business & Economics
Languages : en
Pages : 260
Book Description
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.