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Food industry quality control systems [electronic resource] / Mark Clute.

By: Material type: TextTextBoca Raton, FL : CRC Press, c2009Description: xxii, 510 pages : illustrations ; 25 cm. + 1 CD-ROM (4 3/4 in.)ISBN:
  • 9780849380280 (hardback : alk. paper)
  • 0849380286 (hardback : alk. paper)
Subject(s): DDC classification:
  • 664.0068/5 22
LOC classification:
  • TP372.5 .C58 2009
Also available online.
Contents:
Ch. 1. Introduction -- Ch. 2. Quality: Role and Function -- Ch. 3. Quality Control Systems Development Overview -- Ch. 4. Book 1: Hazard Analysis Critical Control Point (HACCP) Program -- Ch. 5. Quality Control Program: Overview -- Ch. 6. Organizational Chart -- Ch. 7. Good Manufacturing Practices Program -- Ch. 8. Pest Control Program -- Ch. 9. Allergen Program -- Ch. 10. Weight Control Program -- Ch. 11. Inspection Program -- Ch. 12. Sanitation Program -- Ch. 13. Metal Detection Program -- Ch. 14. Regulatory Inspection Program -- Ch. 15. Lot Coding Program -- Ch. 16. Customer Complaint Program -- Ch. 17. Receiving Program -- Ch. 18. Shipping Program -- Ch. 19. Specification Program -- Ch. 20. Recall Program -- Ch. 21. Supplier Certification Program -- Ch. 22. Hold/Defective Material Program -- Ch. 23. Glass, Hard Plastic, and Wood Program -- Ch. 24. Loose-Material Program -- Ch. 25. Microbiology Program -- Ch. 26. Security/Biosecurity Program -- Ch. 27. Kosher Program -- Ch. 28. Organic Program -- Ch. 29. Environmental Responsibility Program -- Ch. 30. Environmental Testing Program -- Ch. 31. Outside Audits -- Ch. 32. Social Responsibility Program -- Ch. 33. Continuing Food Guarantee Program -- Ch. 34. Contract Laboratory Testing Program -- Ch. 35. Record Keeping -- Ch. 36. Other Forms.
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Includes index.

Includes bibliographical references and index.

Ch. 1. Introduction -- Ch. 2. Quality: Role and Function -- Ch. 3. Quality Control Systems Development Overview -- Ch. 4. Book 1: Hazard Analysis Critical Control Point (HACCP) Program -- Ch. 5. Quality Control Program: Overview -- Ch. 6. Organizational Chart -- Ch. 7. Good Manufacturing Practices Program -- Ch. 8. Pest Control Program -- Ch. 9. Allergen Program -- Ch. 10. Weight Control Program -- Ch. 11. Inspection Program -- Ch. 12. Sanitation Program -- Ch. 13. Metal Detection Program -- Ch. 14. Regulatory Inspection Program -- Ch. 15. Lot Coding Program -- Ch. 16. Customer Complaint Program -- Ch. 17. Receiving Program -- Ch. 18. Shipping Program -- Ch. 19. Specification Program -- Ch. 20. Recall Program -- Ch. 21. Supplier Certification Program -- Ch. 22. Hold/Defective Material Program -- Ch. 23. Glass, Hard Plastic, and Wood Program -- Ch. 24. Loose-Material Program -- Ch. 25. Microbiology Program -- Ch. 26. Security/Biosecurity Program -- Ch. 27. Kosher Program -- Ch. 28. Organic Program -- Ch. 29. Environmental Responsibility Program -- Ch. 30. Environmental Testing Program -- Ch. 31. Outside Audits -- Ch. 32. Social Responsibility Program -- Ch. 33. Continuing Food Guarantee Program -- Ch. 34. Contract Laboratory Testing Program -- Ch. 35. Record Keeping -- Ch. 36. Other Forms.

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