Quality Assurance for the Food Industry: A Practical Approach By J. Andres Vasconcellos - Indian Reprint

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Quality Assurance for the Food Industry: A Practical Approach

J. Andres Vasconcellos

December 29, 2003 by CRC Press , Indian Reprint 2016
Reference - 448 Pages - 59 B/W Illustrations



  • Presents the purpose and procedures for product quality audits, including data collection and analysis and product quality evaluation.
  • Discusses HACCP and its importance and applications in food product manufacturing
  • Includes food plant sanitation audits for the control and implementation of good sanitary practices


    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.


    Table of Contents

    Chapter 1 : Introduction. Concepts.
    Chapter 2 :Total quality management
    Chapter 3 :Quality assurance
    Chapter 4 :Ingredient specifications and quality of the final product
    Chapter 5 :Statistical methods for quality control in the food industry
    Chapter 6 :Product manufacturing audits
    Chapter 7 :Food plant sanitation/good manufacturing practice audits
    Chapter 8 :Product audits
    Chapter 9 :Hazard analysis and critical control point
    Glossary of terms


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