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Food Industry Quality Control Systems, by Mark Clute
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After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.
Authored by a 20-year food management specialist, Food Industry Quality Control Systems is the only single-source summary of basic quality control program requirements. With an emphasis on top-down management commitment, this book demonstrates the complete information collection process and essential program elements, including pest control, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. This valuable reference devotes an entire chapter to each of the program areas discussed for enhanced understanding of each. Additionally, it outlines a variety of sub-programs and functions, including HACCP, a seven-principle framework that assists food manufacturers in ensuring comprehensive and sustainable food safety.
This example-filled resource helps industry decision-makers answer these key questions:
- What will management’s commitment to quality be?
- Will top management provide the personnel and resources to create and maintain a thorough quality control program?
- Who will run the quality program, and what will the reporting structure be?
- Where will ideas regarding quality come from?
This book is a springboard for food industry professionals to start their own quality protection program while adhering to federal, state, and local regulations. It is a clear and concise knowledge base that food safety and quality managers truly cannot afford to be without. Readers can visit the CRC website to download supporting programs in a "plug-and-play" format and adaptable forms with specific examples and resources that enable companies to customize forms to fit their own needs.
- Sales Rank: #1496400 in Books
- Brand: Brand: CRC Press
- Published on: 2008-10-22
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x 1.20" w x 6.20" l, 1.90 pounds
- Binding: Hardcover
- 536 pages
- Used Book in Good Condition
About the Author
Turtle Mountain, LLC, Eugene, Oregon, USA
Most helpful customer reviews
1 of 1 people found the following review helpful.
Excellent blueprint for designing your custom quality program
By D. Petersen
Excellent book. A great resource for a food quality professional. Clear and consise on all points of a food quality program. A great reference for an experienced quality person but also a book that will benefit any recent graduate in the food industry. It is definetely a tool I will have on my shelf for the rest of my career.
The thing I really like about this book is the CD-rom that accompanies the book. All of the forms discussed in the book are there to be customized to an individual food plant. This book is allowing me to condense/refine my preexisting programs into a comprehensive, professional looking set of quality manuals. All of my forms and formats will be the same. I know it will save me time and earn me extra points on all 3rd party audits that come through my facility.
0 of 0 people found the following review helpful.
excellent resource
By homefry
This book has been a great help in organizing all the complex programs, forms, and SOPs that are a requirement in a food plant nowadays. The specific advice on where to physically put everything was most useful; our plant already had most of the items but they are scattered here and there and not linked together.
The author explains in very clear and concise language the steps to develop each program and what the components are, right down to how to label the tabs in your binders.
Make sure you get the CD if you need it. The CD was missing with the first book that came, so I had to exchange it. The material is available online, but its nice to have the CD.
0 of 0 people found the following review helpful.
A must reference for any small food company's quality program
By A. Eskamani
This book is a MUST for any small to medium-sized food company. I am the Quality Manager of a family-owned bakery and have implemented our entire Quality and HACCP programs using this book. It has all the legal and pertinent information you need and will save your company THOUSANDS of dollars in expensive consultants. This book comes with a CD that provides you with all the templates of all the forms and SOPs you need to create your own quality program. Well worth the cost of the book.
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