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Quality Systems in the Food Industry

Af: Caterina Barone, Michele Barone, Marco Mason, Marco Fiorino, Arpan Bhagat Engelsk Paperback

Quality Systems in the Food Industry

Af: Caterina Barone, Michele Barone, Marco Mason, Marco Fiorino, Arpan Bhagat Engelsk Paperback
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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 introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task).
Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

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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 introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task).
Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 55
ISBN-13: 9783030225520
Indbinding: Paperback
Udgave:
ISBN-10: 3030225526
Kategori: Diæt og ernæring
Udg. Dato: 19 jun 2019
Længde: 13mm
Bredde: 234mm
Højde: 155mm
Forlag: Springer Nature Switzerland AG
Oplagsdato: 19 jun 2019
Forfatter(e): Caterina Barone, Michele Barone, Marco Mason, Marco Fiorino, Arpan Bhagat
Forfatter(e) Caterina Barone, Michele Barone, Marco Mason, Marco Fiorino, Arpan Bhagat

Kategori Diæt og ernæring

ISBN-13 9783030225520

Sprog Engelsk

Indbinding Paperback

Sider 55

Udgave

Længde 13mm

Bredde 234mm

Højde 155mm

Udg. Dato 19 jun 2019

Oplagsdato 19 jun 2019

Forlag Springer Nature Switzerland AG