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" Quality systems in the food industry / "
Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason and Arpan Bhagat.
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BL
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| Record Number
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862431
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| Title & Author
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Quality systems in the food industry /\ Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason and Arpan Bhagat.
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| Publication Statement
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Cham, Switzerland :: Springer Nature :: Springer,, 2019.
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| Series Statement
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SpringerBriefs in molecular science. Chemistry of foods
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| Page. NO
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1 online resource
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| ISBN
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3030225534
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: 9783030225537
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9783030225520
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| Bibliographies/Indexes
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Includes bibliographical references.
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| Contents
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Intro; Contents; 1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows; 1.1 Chemical Additives for Food Productions. An Introduction; 1.1.1 Quality Certification Systems in the Food Industry; 1.1.2 How Can Food Additives Be Managed Correctly in a Quality-Oriented System? Main Requirements; 1.1.3 Working Flows and Flow Charts in the Food Industry. Reliable Accounts; References; 2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects
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2.1 Intentional Adulteration in Food Industries and Quality Systems2.2 What Is Intentional Adulteration? Some Clarifications by the Quality Management Viewpoint; References; 3 Quality Audits in Food Companies and the Examination of Technical Data Sheets; 3.1 The Importance of Technical Data Sheets in the Food Industry: Quality Management Systems; 3.2 Technical Data Sheets: Commercial Name or Brand, Producer Name, Description of the Product, Declared or Intended Use, Dosages; References; 4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry
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4.1 Food Allergens and Unknown Sources4.2 Food Allergens-Quality Management Requirements; 4.3 Food-Grade Lubricants-Are They Possible Allergens?; References
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| Abstract
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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.
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Food industry and trade.
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Food science.
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Food-- Biotechnology.
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Food industry and trade.
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Food science.
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Food-- Biotechnology.
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664
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| LC Classification
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TP248.65.F66
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| Added Entry
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Barone, Caterina.
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Barone, Michele.
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Bhagat, Arpan.
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Fiorino, Marco.
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Mason, Marco.
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