Performance Audit, Department of Agriculture, Food Safety and Quality Assurance Inspection Programs PDF Download

Author: Arizona. Office of the Auditor General
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 71

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Author: Arizona. Office of the Auditor General
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 42

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Author: HJ. Barth
Publisher:
ISBN:
Category : Critical control points
Languages : en
Pages : 4

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Laboratory performance evaluation of the U.S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) Science chemistry sections is administered by the quality assurance coordinator, who operates interlaboratory check sample programs (known and blind), uses the accredited laboratory program and contract laboratory generated check samples as an outside data source, and conducts onsite laboratory audits. USDA-FSIS-Science laboratory chemistry sections have improved their ongoing analytical capability by the adoption of a formal Quality Control and Quality Assurance Program. Each chemistry section has appointed a Laboratory Quality Control Officer; keeps a Laboratory Standards Book, laboratory performance charts, analyst performance charts, and critical control points evaluation for each analytical procedure; maintains sample tracking control; and operates an intralaboratory check sample program with the associated feedback and corrective actions being taken and recorded.

Author: Florida. Department of Agriculture and Consumer Services. Office of the Inspector General
Publisher:
ISBN:
Category : Auditing, Internal
Languages : en
Pages : 83

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Author:
Publisher:
ISBN:
Category : Industrial safety
Languages : en
Pages : 43

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Author: Steven E. Wilson
Publisher: Quality Press
ISBN: 1951058208
Category : Technology & Engineering
Languages : en
Pages : 355

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Book Description
Federal regulatory agencies have embraced Hazard Analysis Critical Control Point (HACCP) as the most effective method to offer farm-to-table food safety and quality in the United States-but it is important to look beyond HACCP. The ASQ Certified Food Safety and Quality Auditor (CFSQA) Handbook serves as a baseline of knowledge for auditors of food safety and quality systems that covers other aspects of food production, including preventive controls. This handbook assists certification candidates in preparing for the ASQ Certified Food Safety and Quality Auditor (CFSQA) examination. Its chapters cover the HACCP audit and auditor, preventive principles, and quality assurance analytical tools. The updated fourth edition also includes: The history of primitive and modern food preservation methods, including the introduction of HACCP methods The evolution of prerequisite programs, such as chemical and microbiological controls The importance of other food system support programs, such as product traceability and recall, facility design, and environmental control and monitoring Preliminary tasks for developing a HACCP plan About the Division The mission of the ASQ Food, Drug, and Cosmetic Division is to achieve increased customer satisfaction and continuous improvement by identifying, communicating, and promoting knowledge and the use of management concepts, technologies, and regulations as they relate to quality principles in all functional areas of the food, drug, and cosmetic industries. The Division holds conferences, confers awards annually, awards scholarships, and provides training and networking opportunities for participants in these industries.

Author: Florida. Office of the Auditor General
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 8

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Author: North Carolina. Office of the State Auditor
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 40

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Book Description

Author: M Dillon
Publisher: Elsevier
ISBN: 1855736179
Category : Technology & Engineering
Languages : en
Pages : 228

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Book Description
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality.Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control.Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing.Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.

Author: John W. Harman
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 14

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