Food Industry Quality Control Systems
Title | Food Industry Quality Control Systems PDF eBook |
Author | Mark Clute |
Publisher | CRC Press |
Pages | 536 |
Release | 2008-10-22 |
Genre | Technology & Engineering |
ISBN | 0849380294 |
After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year
Statistical Quality Control for the Food Industry
Title | Statistical Quality Control for the Food Industry PDF eBook |
Author | Merton R. Hubbard |
Publisher | Springer Science & Business Media |
Pages | 347 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461501490 |
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.
Statistical Quality Control for the Food Industry
Title | Statistical Quality Control for the Food Industry PDF eBook |
Author | Merton R. Hubbard |
Publisher | Springer Science & Business Media |
Pages | 348 |
Release | 2001 |
Genre | Business & Economics |
ISBN | 9780834220935 |
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.
Guide to Quality Management Systems for the Food Industry
Title | Guide to Quality Management Systems for the Food Industry PDF eBook |
Author | Ralph Early |
Publisher | Springer Science & Business Media |
Pages | 328 |
Release | 2012-12-06 |
Genre | Business & Economics |
ISBN | 1461521270 |
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.
Quality Control in the Food Industry
Title | Quality Control in the Food Industry PDF eBook |
Author | S. M. Herschdoerfer |
Publisher | Academic Press |
Pages | 486 |
Release | 1985 |
Genre | Food industry and trade |
ISBN | 9780123429018 |
Quality Assurance for the Food Industry
Title | Quality Assurance for the Food Industry PDF eBook |
Author | J. Andres Vasconcellos |
Publisher | CRC Press |
Pages | 449 |
Release | 2003-12-29 |
Genre | Technology & Engineering |
ISBN | 0203498100 |
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
Quality management systems for the food industry
Title | Quality management systems for the food industry PDF eBook |
Author | Andrew Bolton |
Publisher | Springer Science & Business Media |
Pages | 204 |
Release | 2012-12-06 |
Genre | Business & Economics |
ISBN | 1461521890 |
In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard.