Swainsons Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector provides a comprehensive overview of the role of technical and quality managers in a food business and their responsibility in maintaining industry standards. Part One of the book defines technical and quality standards, while Part Two looks at quality management issues in the food industry. Part Three examines issues relevant to technical managers, with final sections covering key services and stakeholders in food industry management and technical and quality management in specific food sectors. Edited by an industry and academic expert with over 20 years of experience in technical and quality management in the food sectorContains information that is relevant to a wide range of sectors in the food industry Examines technical and quality management in specific food sectors, including relevant compliance standards INDICE: Part 1: Introduction 1 Introduction 2 Defining 'technical and quality standards' Part 2: Quality management issues in the food industry 3 The food safety and quality manual 4 Factory standards 5 Personnel control 6 Operations control 7 Site hygiene management 8 Audits Part 3: Technical management issues in the food industry 9 Raw material and packaging supplier control 10 Product control 11 HACCP 12 Non-conformance control 13 Continuous improvement 14 Control of outsourced services 15 Technical compliance review 16 Managing the technical department 17 Legislation and regulation Part 4: Key services and stakeholders in food industry technical and quality management 18 Hygiene management and pest control services 19 Third party audit standards and systems 20 Supplying supermarkets: good technical and quality management practices from a supermarket's perspective 21 Enforcement authority perspective on the food manufacturing sector (UK EHO) Part 5: Technical and quality management in specific food sectors 22 Raw meat and meat products 23 Fruit and vegetables 24 Nuts and seeds 25 Herbs and spices 26 Cereals 27 Dairy 28 Baked products 29 Canning 30 Cook-chill ready meals, soups and sauces Appendix: Sources of technical information and support

• ISBN: 978-1-78242-275-4
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 900
• Fecha Publicación: 01/11/2016
• Nº Volúmenes: 1
• Idioma: Inglés