Quality Assurance Manual for Food Processors PDF Download

Author: American Institute of Baking
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author:
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 480

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Abstract: A manual for food processors and producers of baked foods provides specific guidelines to ensure food quality and food product safety. The manual contains 26 chapters on various aspects of food processing quality attainment and control, and the ramifications of low quality products. Topics include: the establishment and functions of a quality assurance (QA) laboratory; food hazards analysis and control; specifications, examination, storage, and handling standards for raw materials; QA aspects of baker's yeast, frozen foods, and baked products; microbiological and water activity assessments; sanitation; and a number of QA related topics (product recall, personnel training, in-plant inspection programming, interdepartmental liason, labeling QA, insurance cases, and handling consumer complaints. Nine appendices provide a variety of QA fold-out forms and information on food defect action levels, sanitary standards for bakeries, and good manufacturing practice (GMP) regulations and related information. (wz).

Author: J. Andres Vasconcellos
Publisher: CRC Press
ISBN: 0203498100
Category : Technology & Engineering
Languages : en
Pages : 449

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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: Merton R. Hubbard
Publisher: Springer Science & Business Media
ISBN: 9780834220935
Category : Business & Economics
Languages : en
Pages : 348

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Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in total quality control efforts.

Author: American Institute of Baking
Publisher:
ISBN: 9780318229386
Category :
Languages : en
Pages :

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Author: Allison Shearsett
Publisher:
ISBN: 9781535150194
Category :
Languages : en
Pages : 62

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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:
Publisher: IITA
ISBN: 9781312823
Category :
Languages : en
Pages : 82

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Author: Ralph Early
Publisher: Springer Science & Business Media
ISBN: 1461521270
Category : Business & Economics
Languages : en
Pages : 328

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Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions.

Author: WA Gould
Publisher: Elsevier
ISBN: 1845696158
Category : Technology & Engineering
Languages : en
Pages : 465

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This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures.The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods.This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251014059
Category : Reference
Languages : en
Pages : 308

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