Food Quality Assurance

Principles and Practices

Inteaz Alli

$231

Hardback

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English

CRC Press Inc
27 August 2003

Food & beverage technology

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.

By: Inteaz Alli
Imprint: CRC Press Inc
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm, Spine: 11mm
Weight: 540g
ISBN: 9781566769303
ISBN 10: 1566769302
Pages: 172
Publication Date: 27 August 2003
Audience: Professional and scholarly , Professional and scholarly , Professional & Vocational , Undergraduate , Further / Higher Education
Format: Hardback
Publisher's Status: Active

Inteaz Alli

Reviews for Food Quality Assurance: Principles and Practices

The author provides a simple, concise, and comprehensive reference detailing and effectively explaining recognized principles, practices, and terminology in the field of food quality management. The work serves as a valuable reference for anyone concerned with or interested in ensuring food quality and safety including academics, students, regulators, and food industry professionals. Alli integrates the latest food safety system principles with quality management providing a detailed roadmap for the creation of a single food quality management system. The work is easily understood, making it an excellent teaching device for students and serving as a 'how to' manual for the professional. - Journal of Aquatic Food product Technology, Vol. 13, No. 2, 2004