Quality Systems in the Food Industry (Paperback, 1st ed. 2019)

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	June 2019
First published:	2019
Authors:	Marco Fiorino • Caterina Barone • Michele Barone • Marco Mason • Arpan Bhagat
Dimensions:	235 x 155 x 13mm (L x W x T)
Format:	Paperback
Pages:	55
Edition:	1st ed. 2019
ISBN-13:	978-3-03-022552-0
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Mechanical engineering & materials > Production engineering > Reliability engineering Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-03-022552-6
Barcode:	9783030225520

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