Food Quality Assurance Principles and Practices 1st Edition by Inteaz Alli ISBN 1566769302 9781566769303

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ISBN 10: 1566769302 
ISBN 13: 9781566769303
Author: Inteaz Alli

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.

Food Quality Assurance Principles and Practices 1st Table of contents:

Chapter 1 Vocabulary of food quality assurance
1.1 Introduction
1.2 Definitions and explanation of terms
1.3 Recognized experts in the quality field
References
Chapter 2 Overview of food quality and food safety
2.1 Introduction
2.2 Scope of food quality and food safety
2.3 Responsibility for food quality and food safety
2.4 The distinction between food quality and food safety
2.5 Food safety as part of food quality
2.6 Food quality
2.7 Systems and programs for food quality
2.8 Food safety
2.9 Systems and programs for food safety
2.10 Food laws and regulations
2.11 Enforcement of food laws and regulations
2.12 Food standards
2.13 Food quality, food safety, and good manufacturing practices (GMPs)
2.14 Food safety and hazards in foods
2.15 Food safety hazards and health risk
2.16 Biological hazards in foods
2.16.1 Pathogenic bacteria
2.16.2 Viruses
2.16.3 Parasites
2.17 Chemical hazards in foods
2.17.1 Permitted food additives
2.17.2 Naturally occurring harmful compounds
2.17.3 Unavoidable contaminants
2.17.4 Agricultural residues
2.17.5 Industrial contaminants
2.17.6 Chemical residues
2.17.7 Prohibited chemicals
2.17.8 Food allergens
2.18 Physical hazards in foods
2.18.1 Broken glass
2.18.2 Plastic
2.18.3 Metal pieces
2.18.4 Wood pieces
2.18.5 Stones
2.18.6 Personal articles
2.19 Other food safety concerns
References
Chapter 3 Quality programs and quality systems for the food industry
3.1 Introduction
3.2 The distinction between quality programs and quality systems
3.3 Quality control programs
3.4 Quality assurance systems
3.5 Quality management systems
3.6 Total quality management
3.7 Recognition programs and excellence models
3.8 Quality system standards
3.9 The ISO 9000 quality system standards
3.10 The evolution of the ISO 9000 quality system standards
3.11 ISO 9000:2000 quality management systems — fundamentals and vocabulary
3.11.1 ISO 9000:2000 quality management principles
3.11.2 ISO 9000:2000 fundamentals of quality management systems:
3.12 ISO 9001:2000 quality management systems-requirements
3.13 ISO 9004:2000 quality management systems-guidelines for performance improvements
3.14 ISO 9001:2000 and ISO 9004:2000 standards
3.14.1 ISO 9001:2000 and ISO 9004:2000 clause 1 scope
3.14.1.1 ISO 9001 clause 1 scope
3.14.2.2 ISO 9004 clause 1 scope
3.14.2 ISO 9001:2000 and ISO 9004:2000 clause 2 normative reference
3.14.3 ISO 9001:2000 and ISO 9004:2000 clause 3 terms and definitions
3.14.4 ISO 9001:2000 and ISO 9004:2000 clause 4 quality management system
3.14.4.1 ISO 9001 clause 4.1 general requirements
3.14.4.2 ISO 9004 clause 4.1 managing systems and processes
3.14.4.3 ISO 9001 clause 4.2 documentation requirements
3.14.4.4 ISO 9004 clause 4.2 documentation
3.14.4.5 ISO 9004 clause 4.3 use of quality management principles
3.14.5 ISO 9001:2000 and ISO 9004:2000 clause 5 management responsibility
3.14.5.1 ISO 9001 clause 5.1 management commitment
3.14.5.2 ISO 9004 clause 5.1 general guidance
3.14.5.3 ISO 9001 clause 5.2 customer focus
3.14.5.4 ISO 9004 clause 5.2 needs and expectations of interested parties
3.14.5.5 ISO 9001 clause 5.3 quality policy
3.14.5.6 ISO 9004 clause 5.3 quality policy
3.14.5.7 ISO 9001 clause 5.4 planning
3.14.5.8 ISO 9004 clause 5.4 planning
3.14.5.9 ISO 9001 clause 5.5 responsibility, authority and communication
3.14.5.10 ISO 9004 clause 5.5 responsibility, authority and communication
3.15.5.11 ISO 9001 clause 5.6 management review
3.14.5.12 ISO 9004 clause 5.6 management review
3.14.6 ISO 9001:2000 and ISO 9004:2000 clause 6 resource management
3.14.6.1 ISO 9001 clause 6.1 provision of resources
3.14.6.2 ISO 9004 clause 6.1 general guidance
3.14.6.3 ISO 9001 clause 6.2 human resources
3.14.6.4 ISO 9004 clause 6.2 people
3.14.6.5 ISO 9001:2000 clause 6.3 infrastructure
3.14.6.6 ISO 9004:2000 clause 6.3 infrastructure
3.14.6.7 ISO 9001:2000 clause 6.4 work environment
3.14.6.8 ISO 9004:2000 clause 6.4 work environment
3.14.6.9 ISO 9004 clause 6.5 information
3.14.6.10 ISO 9004 clause 6.6 suppliers and partnerships
3.14.6.11 ISO 9004 clause 6.7 natural resources
3.14.6.12 ISO 9004 clause 6.8 financial resources
3.14.7 ISO 9001:2000 and ISO 9004:2000 clause 7 product realization
3.14.7.1 ISO 9001 clause 7.1 planning of product realization
3.14.7.2 ISO 9004 clause 7.1 general guidance
3.14.7.3 ISO 9001 clause 7.2 customer-related processes
3.14.7.4 ISO 9004 clause 7.2 processes related to interested parties
3.14.7.5 ISO 9001 clause 7.3 design and development
3.14.7.6 ISO 9004 clause 7.3 design and development
3.14.7.7 ISO 9001 clause 7.4 purchasing
3.14.7.8 ISO 9004 clause 7.4 purchasing
3.14.7.9 ISO 9001 clause 7.5 product and service provision
3.14.7.10 ISO 9004 clause 7.5 production and service operations
3.14.7.11 ISO 9001 clause 7.6 control of monitoring and measuring devices
3.14.7.12 ISO 9004 clause 7.6 control of measuring and monitoring devices
3.14.8 ISO 9001:2000 and ISO 9004:2000 clause 8 measurement, analysis, and improvement
3.14.8.1 ISO 9001 clause 8.1 general
3.14.8.2 ISO 9004 clause 8.1 general guidance
3.14.8.3 ISO 9001 clause 8.2 monitoring and measurement
3.14.8.4 ISO 9004 clause 8.2 measurement and monitoring
3.14.8.5 ISO 9001 clause 8.3 control of nonconforming product
3.14.8.6 ISO 9004 clause 8.3 control of nonconformity
3.14.8.7 ISO 9001 clause 8.4 analysis of data
3.14.8.8 ISO 9004 clause 8.4 analysis of data
3.14.8.9 ISO 9001 clause 8.5 improvement
3.14.8.10 ISO 9004 clause 8.5 Improvement
References
Chapter 4 GMPs and HACCP prerequisite programs
4.1 Introduction
4.2 GMPs and government regulations
4.3 GMPs as business practice in the food industry
4.4 GMPs and HACCP prerequisite programs
4.5 Activities covered by GMPs and HACCP prerequisite programs
4.6 GMPs, HACCP prerequisite programs, HACCP systems, and quality systems
4.7 Development and implementation of GMPs and HACCP prerequisite programs
4.8 HACCP prerequisite program premises and facilities
4.8.1 Location
4.8.2 Grounds
4.8.3 Building exterior
4.8.4 Building interior
4.8.5 Access to premises
4.8.6 Employee facilities
4.8.7 Cleaning and sanitizing facilities
4.8.8 Storage facilities
4.8.9 Waste collection and storage facilities
4.8.10 Water
4.8.11 Ice and steam
4.9 HACCP prerequisite program personnel training, hygiene and practices
4.9.1 Personnel training
4.9.2 Personnel practices
4.9.3 Illness and injuries
4.9.4 Visitors and noncompany personnel
4.10 HACCP prerequisite program sanitation and cleaning
4.10.1 Sanitation and cleaning program
4.10.2 Equipment cleaning and sanitizing
4.10.3 Master cleaning schedule
4.10.4 Cleaning and sanitizing chemicals
4.10.5 Cleaning tools and equipment
4.10.6 Cleaning area
4.10.7 Cleaning and sanitizing personnel
4.10.8 Effectiveness of cleaning and sanitizing
4.10.9 Sanitation and cleaning records
4.11 HACCP prerequisite program pest control
4.11.1 Pest control program
4.11.2 Pest control personnel
4.11.3 Pest control chemicals
4.11.4 Monitoring for effectiveness
4.11.5 Pest control records
4.12 HACCP prerequisite program equipment
4.12.2 Processing equipment
4.12.2 Handling equipment
4.12.3 Storage equipment
4.12.4 Monitoring and measuring equipment
4.13 HACCP prerequisite program transportation, receiving, storage, and shipping
4.13.1 Transportation and receiving
4.13.2 Handling and storage
4.13.3 Transportation/shipping
4.14 HACCP prerequisite program traceability and recall
4.14.1 Identification
4.14.2 Traceability
4.14.3 Recall procedure
4.15 HACCP prerequisite program chemical control
4.16 Other HACCP prerequisite programs
4.17 Production and process control
4.18 Monitoring of GMPs and prerequisite programs
References
Chapter 5 The HACCP system for food safety
5.1 Introduction
5.2 Evolution of the HACCP system
5.2.1 Origin of HACCP
5.2.2 The HACCP system for consumer foods
5.2.3 Recognition of the HACCP system
5.2.4 International recognition of the HACCP system
5.2.5 Use of HACCP in government regulations
5.3 The seven HACCP principles
5.4 The HACCP system and HACCP plans
5.5 Development and implementation of an HACCP plan
5.6 The Codex Alimentarius Logic Sequence for the Application of HACCP
5.6.1 Step 1 — assemble an HACCP team
5.6.2 Step 2 — describe the food product which the HACCP plan will address
5.6.3 Step 3 — identify the intended use of the product
5.6.4 Step 4 — construct a process flow diagram for the product
5.6.5 Step 5 — verification of the process flow diagram
5.6.6 Step 6 — conduct a hazard analysis (HACCP Principle 1)
5.6.6.1 Hazard identification
5.6.6.2 Hazard evaluation
5.6.6.3 Identification of control measures
5.6.7 Step 7 — determine the critical control points (HACCP Principle 2)
5.6.8 Step 8 — establish critical limits for each CCP (HACCP Principle 3)
5.6.9 Step 9 — establish monitoring procedures for each CCP (HACCP Principle 4)
5.6.10 Step 10 — establish corrective action procedures for each CCP (HACCP Principle 5)
5.6.11 Step 11 — establish verification procedures for each CCP and for the entire HACCP plan (HACCP Principle 6)
5.6.12 Step 12 — establish record-keeping and documentation procedures for the HACCP plan and the HACCP system (HACCP Principle 7)
5.7 Maintenance of the HACCP system
5.8 References

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