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Food Quality Assurance – Principles and Practices

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1.00 LBS
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Product Description

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. It is intended to be used by college or university students taking a food quality assurance or food quality management course for the first time, by food plant employees who have not had prior training in food quality or food safety, and by food industry quality practitioners who need to become familiar with updated information relating to their work.

Contents:  Vocabulary of food quality assurance; Food quality & food safety: Scope, responsibility, systems & programs, laws & regulations, enforcement, standards, good manufacturing practices (GMPs), food safety & hazards in foods & health risk, biological hazards, chemical hazards, physical hazards; Quality Porgrams & Quality Systems: ISO 9000 quality system standards; GMPs & HACCP prerequisite programs; HACCP system for food safety.  

Inteaz Alli, 2004, 151 p.  (List: $115.00)  $76.95

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