Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Save to My Library
Look up keyword or section
Like this
1Activity

Table Of Contents

Vocabulary of food quality assurance
1.1Introduction
1.2Definitions and explanation of terms
1.3Recognized experts in the quality field
References*
Overview of food quality and food safety
2.1Introduction
2.2Scope of food quality and food safety
2.3Responsibility for food quality and food safety
2.4The distinction between food quality and food safety
2.5Food safety as part of food quality
2.6Food quality
2.7 Systems and programs for food quality
2.8Food safety
2.9Systems and programs for food safety
2.10Food laws and regulations
2.11Enforcement of food laws and regulations
2.12Food standards
2.14Food safety and hazards in foods
2.15Food safety hazards and health risk
2.16Biological hazards in foods
2.16.1Pathogenic bacteria
2.16.2Viruses
2.16.3Parasites
2.17Chemical hazards in foods
2.17.1Permitted food additives
2.17.2Naturally occurring harmful compounds
2.17.3Unavoidable contaminants
2.17.4Agricultural residues
2.17.5Industrial contaminants
2.17.6Chemical residues
2.17.7Prohibited chemicals
2.17.8Food allergens
2.18Physical hazards in foods
2.18.1Broken glass
2.18.2Plastic
2.18.3Metal pieces
2.18.4Wood pieces
2.18.5Stones
2.18.6Personal articles
2.19Other food safety concerns
References
3.1Introduction
3.2The distinction between quality programs and quality systems
3.3Quality control programs
3.4Quality assurance systems
3.5Quality management systems
3.6Total quality management
3.7Recognition programs and excellence models
3.8Quality system standards
3.9The ISO 9000 quality system standards
3.10The evolution of the ISO 9000 quality system standards
3.11.1ISO 9000:2000 quality management principles
3.12ISO 9001:2000 quality management systems–requirements
3.14ISO 9001:2000 and ISO 9004:2000 standards
3.14.1.1ISO 9001 clause 1 scope
3.14.1.2ISO 9004 clause 1 scope
3.14.4.1ISO 9001 clause 4.1 general requirements
3.14.4.4ISO 9004 clause 4.2 documentation
3.14.5.1ISO 9001 clause 5.1 management commitment
3.14.5.2ISO 9004 clause 5.1 general guidance
3.14.5.3ISO 9001 clause 5.2 customer focus
3.15.5.11ISO 9001 clause 5.6 management review
3.14.5.12ISO 9004 clause 5.6 management review
3.14.6.1ISO 9001 clause 6.1 provision of resources
3.14.6.2ISO 9004 clause 6.1 general guidance
3.14.6.3ISO 9001 clause 6.2 human resources
3.14.6.4ISO 9004 clause 6.2 people
3.14.6.5ISO 9001:2000 clause 6.3 infrastructure
3.14.6.6ISO 9004:2000 clause 6.3 infrastructure
3.14.6.7ISO 9001:2000 clause 6.4 work environment
3.14.6.8ISO 9004:2000 clause 6.4 work environment
3.14.6.9ISO 9004 clause 6.5 information
3.14.6.10ISO 9004 clause 6.6 suppliers and partnerships
3.14.6.11ISO 9004 clause 6.7 natural resources
3.14.6.12ISO 9004 clause 6.8 financial resources
3.14.7.2ISO 9004 clause 7.1 general guidance
3.14.7.3ISO 9001 clause 7.2 customer-related processes
3.14.7.5ISO 9001 clause 7.3 design and development
3.14.7.8ISO 9004 clause 7.4 purchasing
3.14.8.1ISO 9001 clause 8.1 general
3.14.8.2ISO 9004 clause 8.1 general guidance
3.14.8.6ISO 9004 clause 8.3 control of nonconformity
3.14.8.7ISO 9001 clause 8.4 analysis of data
3.14.8.8ISO 9004 clause 8.4 analysis of data
3.14.8.9ISO 9001 clause 8.5 improvement
3.14.8.10ISO 9004 clause 8.5 Improvement
GMPs and HACCP prerequisite programs
4.1Introduction
4.2GMPs and government regulations
4.3GMPs as business practice in the food industry
4.4GMPs and HACCP prerequisite programs
4.8HACCP prerequisite program premises and facilities
4.8.1Location
4.8.2Grounds
4.8.3Building exterior
4.8.4Building interior
4.8.5 Access to premises
4.8.6Employee facilities
4.8.7Cleaning and sanitizing facilities
4.8.8Storage facilities
4.8.9Waste collection and storage facilities
4.8.10Water
4.8.11Ice and steam
4.9.1Personnel training
4.9.2Personnel practices
4.9.3Illness and injuries
4.9.4Visitors and noncompany personnel
4.10HACCP prerequisite program sanitation and cleaning
4.10.1Sanitation and cleaning program
4.10.2Equipment cleaning and sanitizing
4.10.3Master cleaning schedule
4.11.3Pest control chemicals
4.11.4Monitoring for effectiveness
4.11.5Pest control records
4.12HACCP prerequisite program equipment
4.12.1Processing equipment
4.12.2Handling equipment
4.12.3Storage equipment
4.12.4Monitoring and measuring equipment
4.13.1Transportation and receiving
4.13.2Handling and storage
4.13.3Transportation/shipping
4.14HACCP prerequisite program traceability and recall
4.14.1Identification
4.14.2Traceability
4.14.3Recall procedure
4.15HACCP prerequisite program chemical control
4.16Other HACCP prerequisite programs
4.17Production and process control
4.18Monitoring of GMPs and prerequisite programs
0 of .
Results for:
No results containing your search query
P. 1
Food Quality Assurance

Food Quality Assurance

Ratings: (0)|Views: 789|Likes:
Published by Ayan Khan

More info:

Published by: Ayan Khan on Mar 02, 2012
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

03/02/2012

pdf

text

original

You're Reading a Free Preview
Pages 4 to 24 are not shown in this preview.
You're Reading a Free Preview
Pages 28 to 76 are not shown in this preview.
You're Reading a Free Preview
Pages 80 to 88 are not shown in this preview.
You're Reading a Free Preview
Pages 92 to 119 are not shown in this preview.
You're Reading a Free Preview
Pages 123 to 154 are not shown in this preview.

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->