Food Quality Management

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Food Quality Management

Pieternel A. Luning,Willem J. Marcelis
Food Quality Management Book PDF

Author : Pieternel A. Luning,Willem J. Marcelis
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 53,6 Mb
Release : 2020
Category : Food industry and trade
ISBN : 9086863485

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Food Quality Management by Pieternel A. Luning,Willem J. Marcelis Pdf

Also available as E-book see food-quality-management For more information about the e-book, please contact Sales. Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high. This forces actors and stakeholders in the agribusiness and food industry to use quality management as a strategic approach in production and innovation. This book describes Food Quality Management (FQM) in one integrated concept. Firstly, all relevant aspects of food quality management are combined into one FQM-function model, which shaped the structure of the book chapters. Secondly, the authors have embedded the techno-managerial approach in the book. This approach starts with the notion that food quality is the outcome of the combined effect of food behaviour and human behaviour. The core principle of this approach is the concurrent use of technological and managerial theories and models to analyse food systems behaviour and people's quality behaviour and generate adequate improvements to the system. Topics covered in the book include food quality properties and concepts, essentials of quality management and food technology, and details about food and human behaviour. Furthermore, this book describes in detail the technological and managerial principles and practices in the five FQM functions, quality design, quality control, quality improvement, quality assurance, and quality policy and strategy. Moreover, for each function a special topic relevant for the function is highlighted, namely consumer-oriented design, product versus resource control, quality gurus and improvement, quality assurance standards and guidelines (like GMP, HACCP, ISO2200, IFS and BRC), and Total Quality Management. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production in the supply chain. The integrated approach with technological and managerial principles and concepts for analysing food quality management issues makes this a valuable reference book.

Food Quality Assurance

Inteaz Alli
Food Quality Assurance Book PDF

Author : Inteaz Alli
Publisher : CRC Press
Page : 116 pages
File Size : 52,8 Mb
Release : 2003-08-27
Category : Technology & Engineering
ISBN : 9781135459987

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Food Quality Assurance by Inteaz Alli Pdf

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.

Quality management in food chains

Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn
Quality management in food chains Book PDF

Author : Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn
Publisher : BRILL
Page : 509 pages
File Size : 49,9 Mb
Release : 2023-08-28
Category : Technology & Engineering
ISBN : 9789086866052

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Quality management in food chains by Ludwig Theuvsen,Achim Spiller,Martina Peupert,Gabriele Jahn Pdf

This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book. The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.

Food Quality Management

Pieternel A. Luning,W. J. Marcelis,W. M. F. Jongen
Food Quality Management Book PDF

Author : Pieternel A. Luning,W. J. Marcelis,W. M. F. Jongen
Publisher : Unknown
Page : 342 pages
File Size : 44,6 Mb
Release : 2002
Category : Food
ISBN : CORNELL:31924086746991

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Food Quality Management by Pieternel A. Luning,W. J. Marcelis,W. M. F. Jongen Pdf

The book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. Topics covered include: consumer perception of product quality organization and quality management the use of tools and methods in quality design control, improvement and assurance from both a technological and management perspective.

Food Industry Quality Control Systems

Mark Clute
Food Industry Quality Control Systems Book PDF

Author : Mark Clute
Publisher : CRC Press
Page : 536 pages
File Size : 50,8 Mb
Release : 2008-10-22
Category : Technology & Engineering
ISBN : 9780849380297

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Food Industry Quality Control Systems by Mark Clute Pdf

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

Guide to Quality Management Systems for the Food Industry

Ralph Early
Guide to Quality Management Systems for the Food Industry Book PDF

Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 328 pages
File Size : 51,6 Mb
Release : 2012-12-06
Category : Business & Economics
ISBN : 9781461521273

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Guide to Quality Management Systems for the Food Industry by Ralph Early Pdf

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.

Total Quality Assurance for the Food Industries

WA Gould
Total Quality Assurance for the Food Industries Book PDF

Author : WA Gould
Publisher : Elsevier
Page : 452 pages
File Size : 44,6 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781845696153

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Total Quality Assurance for the Food Industries by WA Gould Pdf

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.

Food Quality Control

Cristina García Jaime
Food Quality Control Book PDF

Author : Cristina García Jaime
Publisher : Delve Publishing
Page : 0 pages
File Size : 41,8 Mb
Release : 2017-11
Category : Technology & Engineering
ISBN : 1773610198

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Food Quality Control by Cristina García Jaime Pdf

Food quality control and management has been an important issue since the time when ancient people dried meat, vegetables and fruits to be used in the next season. Over the years, people became more involved in the processing and production of safe and sustainable food items that brings better taste and quality to the consumer. But the fact is that the processing methods, the results and the way in which food was preserved for later use became even more complicated and sophisticated. One of the first preservation techniques used in ancient times was salting. Salt was used to reduce the risk of developing fungus and other microorganisms in food. Though, the lack of knowledge in microbiology and food pathology hindered the development of more techniques to preserve quality, texture, taste and aroma. For this reason, as the time passed, people started to develop new techniques that preserved food in it natural characteristics. It was studied how to control the decay process and how to improve the food quality by controlling various risk factors effectively. These methods were introduced with the help of increasing knowledge in the field of microbiology and biotechnology. The findings helped to develop different substances, methods and equipment to reduce the risks in preserved and packaged food. These techniques were useful for improving shelf life and for providing sustainable food items that stay healthy for a longer period of time. Nowadays, advancements in food quality and control have brought the innovative features of quality management that collect: management, checks, inspection and testing procedures. There is a great emphasis on managing the quality factor through multiple aspects and implementing the highest standards of HACCP and ISO so that consumers take safe and healthy food. The more recent developments are towards the environmentally friendly packaging and use of healthy methods to reduce risks to the ecosystem. This book covers all the basic concepts regarding the history, present practices and all the future possibilities affecting quality control in the food industry. This will help readers in the understanding of the importance of food quality control in the food industry and its evolution towards the highest standard of consumer-focused production.

Food Process Engineering and Quality Assurance

C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Food Process Engineering and Quality Assurance Book PDF

Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Page : 436 pages
File Size : 49,5 Mb
Release : 2018-02-28
Category : Science
ISBN : 9781351869621

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Food Process Engineering and Quality Assurance by C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi Pdf

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

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

M Swainson
Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector Book PDF

Author : M Swainson
Publisher : Woodhead Publishing
Page : 606 pages
File Size : 52,5 Mb
Release : 2018-11-15
Category : Technology & Engineering
ISBN : 9781782422877

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Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector by M Swainson Pdf

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.

Quality Assurance for the Food Industry

J. Andres Vasconcellos
Quality Assurance for the Food Industry Book PDF

Author : J. Andres Vasconcellos
Publisher : CRC Press
Page : 449 pages
File Size : 45,6 Mb
Release : 2003-12-29
Category : Technology & Engineering
ISBN : 9780203498101

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Quality Assurance for the Food Industry by J. Andres Vasconcellos Pdf

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

Statistical Quality Control for the Food Industry

Merton R. Hubbard
Statistical Quality Control for the Food Industry Book PDF

Author : Merton R. Hubbard
Publisher : Springer Science & Business Media
Page : 347 pages
File Size : 55,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461501497

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Statistical Quality Control for the Food Industry by Merton R. Hubbard Pdf

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.

Safety and Quality Management in Food Supply Chain

Taylor & Francis Group
Safety and Quality Management in Food Supply Chain Book PDF

Author : Taylor & Francis Group
Publisher : CRC Press
Page : 490 pages
File Size : 40,5 Mb
Release : 2021-04
Category : Electronic
ISBN : 1032007044

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Safety and Quality Management in Food Supply Chain by Taylor & Francis Group Pdf

The advancement of technological interventions in food quality analysis and safety detection has to be inculcated among these beneficiaries. With a unique blend of both agriculture and animal food segments, this book is expected to occupy a distinct position among the various publications in the post harvest sector. The content of the book is useful both for those looking to begin food science careers and to established specialists. The various chapters define safety and quality aspects of plantation crops, the milling industry, meat, milk, water, fish, bakery, street foods, etc. The book also enlightens readers about the various hazards involved in the food supply chain, pre-requisite programmes, GMP, food safety management systems, and international trading issues. The PRP approach in food safety management systems has been elaborated in a comprehensible manner. Pre-requisite programmes, GAP, GMP and GHP to be implemented before HACCP in meat industry is well detailed in a chapter along with the applicable statutory and regulatory requirements. The significance of these pre-requisite programmes for effective establishment of HACCP in meat processing are lucidly explained. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Quality Control for Value Addition in Food Processing

Rakesh Sharma Devraj,V. K. Joshi
Quality Control for Value Addition in Food Processing Book PDF

Author : Rakesh Sharma Devraj,V. K. Joshi
Publisher : New India Publishing Agency
Page : 8 pages
File Size : 50,8 Mb
Release : 2011-04-15
Category : Technology & Engineering
ISBN : 9789380235578

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Quality Control for Value Addition in Food Processing by Rakesh Sharma Devraj,V. K. Joshi Pdf

The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.

Quality in Frozen Food

Marilyn C. Erickson,Yen-Con Hung
Quality in Frozen Food Book PDF

Author : Marilyn C. Erickson,Yen-Con Hung
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 47,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461559757

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Quality in Frozen Food by Marilyn C. Erickson,Yen-Con Hung Pdf

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.