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Quality Assurance for the Food Industry: A Practical Approach [Kindle Edition]

J. Andres Vasconcellos
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program.

Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage.

This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry.


Product Details

  • File Size: 6418 KB
  • Print Length: 448 pages
  • Publisher: CRC Press; 1 edition (December 19, 2003)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B001CJOX9C
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #2,543,952 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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16 of 16 people found the following review helpful
5.0 out of 5 stars The Best April 29, 2004
By A Customer
Format:Hardcover
This is the best book on quality for the food industry I have come across. The writing is beautifully clear and easy to understand - so many of these books are mind-numbingly pedantic. As the title suggests, the author gives a "practical approach" to the issue of quality. Not only does he explain the concept of quality, he gives practical examples of how to achieve the best possible product. He emphasises training: from the line worker to upper management. He reminds us that quality requires a short-term economic investment, but in the long-term companies can avoid all-too-costly mistakes. Like all businesses, we have our share of management personnel who think they know everything - this book is a reminder to reconsider that premise. The willingness of upper management to establish basic quality guidelines and training is the most important factor in a company's success: it can engage every employee, promote a more dynamic and rewarding work environment and is simply cost-effective because it helps to avoid errors and costly re-calls.
The author covers all the tools of quality management and their practical applications. He thoroughly covers HACCP - why it is important, how to establish a HACCP program and when to call in a consultant. The section regarding audits is outstanding - the author explains the different types of audits, including the need for outside audits and gives practical examples of different product audits. Now, when it is time for an outside audit of our products, I can judge if the consultant is giving me all the information I need to know, is listing and rating any deviations and is recommending practical solutions. I have also initiated plans for increased training of our plant workers (short on-site HACCP and GMP courses, Better Process Control School, etc.
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1 of 1 people found the following review helpful
5.0 out of 5 stars great: clear and concise January 27, 2014
Format:Hardcover|Verified Purchase
This is the best book on quality for the food industry I have come across. The writing is beautifully clear and easy to understand - so many of these books are mind-numbingly pedantic. As the title suggests, the author gives a "practical approach" to the issue of quality. Not only does he explain the concept of quality, he gives practical examples of how to achieve the best possible product. He emphasises training: from the line worker to upper management. He reminds us that quality requires a short-term economic investment, but in the long-term companies can avoid all-too-costly mistakes. Like all businesses, we have our share of management personnel who think they know everything - this book is a reminder to reconsider that premise. The willingness of upper management to establish basic quality guidelines and training is the most important factor in a company's success: it can engage every employee, promote a more dynamic and rewarding work environment and is simply cost-effective because it helps to avoid errors and costly re-calls.
The author covers all the tools of quality management and their practical applications. He thoroughly covers HACCP - why it is important, how to establish a HACCP program and when to call in a consultant. The section regarding audits is outstanding - the author explains the different types of audits, including the need for outside audits and gives practical examples of different product audits. Now, when it is time for an outside audit of our products, I can judge if the consultant is giving me all the information I need to know, is listing and rating any deviations and is recommending practical solutions. I have also initiated plans for increased training of our plant workers (short on-site HACCP and GMP courses, Better Process Control School, etc.
Read more ›
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