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.

Features:

• Presents the most up-to-date, recognized principles, practices, and terminology in the field of food quality management
• Provides a clear, concise introduction to the principles of food quality and methods for insuring food safety
• Includes coverage of ISO 9000

Contents

Vocabulary of Food Quality Assurance

1. Definitions and Explanation of Terms
2. Recognized Experts in the Quality Field

Overview of Food Quality and Food Safety

3. Scope of Food Quality and Food Safety
4. Responsibility for Food Quality and Food Safety
5. The distinction between Food Quality and Food Safety
6. Food Safety as part of Food Quality
7. Food Quality
8. Systems and Programs for Food Quality
9. Food Safety
10. Systems and Programs for Food Safety
11. Food Laws and Regulations
12. Enforcement of Food Laws and Regulations
13. Food Standards
14. Food Quality, Food Safety and Good Manufacturing Practices
15. Food Safety and Hazards in Foods
16. Food Safety Hazards and Health Risk
17. Biological Hazards in Foods
18. Chemical Hazards in Foods
19. Physical Hazards in Foods
20. Other Food Safety Concerns

Quality Programs and Quality Systems for the Food Industry

21. The distinction between Quality Programs and Quality Systems
22. Quality Control Programs
23. Quality Assurance Systems
24. Quality Management Systems
25. Total Quality Management
26. Recognition Programs and Excellence Models
27. Quality System Standards
28. The ISO 9000 Quality System Standards
29. The evolution of the ISO 9000 Quality System Standards
30. ISO 9000:2000 Quality Management Systems - Fundamentals and Vocabulary
31. ISO 9001:2000 Quality Management Systems - Requirements
32. ISO 9004:2000 Quality Management Systems - Guidelines for Performance Improvements
33. ISO 9004:2000 and ISO 9004:2000 Standards

Good Manufacturing Practices and HACCP Prerequisite Programs

34. GMPs and Government Regulations
35. GMPs as Business Practice in the Food Industry
36. GMPs and HACCP Prerequisite Programs
37. Activities Covered by GMPs and HACCP Prerequisite Programs
38. GMPs, HACCP Prerequisite Programs, HACCP Systems, and Quality Systems
39. Development and Implementation of GMPs and HACCP Prerequisite Programs
40. HACCP Prerequisite Program Premises and Facilities
41. HACCP Prerequisite Program Personnel Training, Hygiene and Practices
42. HACCP Prerequisite Program Sanitation and Cleaning
43. HACCP Prerequisite Program Pest Control
44. HACCP Prerequisite Program Equipment
45. HACCP Prerequisite Program Transportation, Receiving, Storage and Shipping
46. HACCP Prerequisite Program Traceability and Recall
47. HACCP Prerequisite Program Chemical Control
48. Other HACCP Prerequisite Programs
49. Production and Process Controls
50. Monitoring of GMPs and HACCP Prerequisite Programs

The HACCP System for Food Safety

51. Evolution of the HACCP System
52. The 7 HACCP Principles
53. The HACCP System and HACCP Plans
54. Development and Implementation of a HACCP plan
55. The Codex Alimentarius Logic Sequence for the Application of HACCP
56. Maintenance of the HACCP System

Index

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