Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector

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  • Author : M Swainson
  • Publisher : Woodhead Publishing
  • Pages : 606 pages
  • ISBN : 1782422870
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Download or Read online Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector full in PDF, ePub and kindle. this book written by M Swainson and published by Woodhead Publishing which was released on 15 November 2018 with total page 606 pages. We cannot guarantee that Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson’s Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. Compiled expertise of food sector specialists with extensive industrial experience. Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.

Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson   s Handbook of Technical and Quality Management for the Food Manufacturing Sector
  • Author : M Swainson
  • Publisher : Woodhead Publishing
  • Release : 15 November 2018
GET THIS BOOK Swainson s Handbook of Technical and Quality Management for the Food Manufacturing Sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations

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  • Release : 29 November 2016
GET THIS BOOK Early Nutrition and Long Term Health

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GET THIS BOOK The Microwave Processing of Foods

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GET THIS BOOK Advances in Food Rheology and Its Applications

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GET THIS BOOK Cereal Grains

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GET THIS BOOK Postharvest Handling

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