Food Quality Assurance - Hardcover

Alli, Inteaz

Hardcover

ISBN 10: 1566769302 ISBN 13: 9781566769303

Publisher: CRC Press, 2003

Synopsis

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.

About this title

About the Author:

Inteaz Alli is a Professor of Principles of Food Quality Assurance and Food Analysis in the Department of Food Science and Agricultural Chemistry at McGill University, Montreal, Quebec, Canada.

Review:

"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

About this edition

• Publisher: CRC Press
• Publication date: 2003
• ISBN 10: 1566769302
• ISBN 13: 9781566769303
• Binding: Hardcover
• Edition number: 1
• Number of pages: 172