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 the 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. Next, 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.
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Mark Swainson is Principal Lecturer in Food Manufacturing based at the University’s National Centre for Food Manufacturing in Holbeach. His industrial background is Technical and Quality Management within the high risk chilled and frozen food industry, for suppliers of a wide range of products (including ready meals, soups, sauces, pasta salads, dips and dressings) to the major supermarkets, food manufacturing and food service sectors. He is listed on the European Food Safety Authority’s (EFSA) Food Safety Experts Database, is a qualified and experienced Lead Auditor, a member of the Association of Applied Biologists (Food Systems Steering Group) and a member of the Institute of Packaging. He conducts industry based research and also works with businesses upon bespoke projects in order to address specific food industry needs and issues. Research areas include: Food Industry Quality Safety and Hygiene Control Systems Food Supply Chain Sustainability Microbiological Safety and Shelf Life of Foods.
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