Quality systems in the food industry /
This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also i...
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| Other Authors: | , , , , |
| Format: | eBook |
| Language: | English |
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Cham, Switzerland :
Springer Nature : Springer,
2019.
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| Series: | SpringerBriefs in molecular science. Chemistry of foods.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Intro; Contents; 1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows; 1.1 Chemical Additives for Food Productions. An Introduction; 1.1.1 Quality Certification Systems in the Food Industry; 1.1.2 How Can Food Additives Be Managed Correctly in a Quality-Oriented System? Main Requirements; 1.1.3 Working Flows and Flow Charts in the Food Industry. Reliable Accounts; References; 2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects
- 2.1 Intentional Adulteration in Food Industries and Quality Systems2.2 What Is Intentional Adulteration? Some Clarifications by the Quality Management Viewpoint; References; 3 Quality Audits in Food Companies and the Examination of Technical Data Sheets; 3.1 The Importance of Technical Data Sheets in the Food Industry: Quality Management Systems; 3.2 Technical Data Sheets: Commercial Name or Brand, Producer Name, Description of the Product, Declared or Intended Use, Dosages; References; 4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry
- 4.1 Food Allergens and Unknown Sources4.2 Food Allergens-Quality Management Requirements; 4.3 Food-Grade Lubricants-Are They Possible Allergens?; References