University of Agricultural Sciences, Bangalore

A practical, industry-oriented reference, Quality Assurance for the Food Industry: A practical approach, explains the fundamental role of quality assurance and provides the knowledge required for establishing a total quality management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry.

The book identifies the basic concepts and principles behind total quality management and presents examples of quality assurance programs that can be applied the food industry using simple, proven formats. The author discusses the role of quality assurance in product manufacturing emphasizing the need for interactions among an organization's quality assurance, quality control, product development, marketing sales, and consumer affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HACCP and its applications concludes the coverage.

Chapter 1 - Introduction : Concepts -- Chapter 2 - Total Quality Management -- Chapter 3 Quality Assurance -- Chapter 4 - Ingredient specifications and supplier certification -- Chapter 5 - Statistical methods of quality control in the Food Industry -- Chapter 6 - Manufacturing Audits: Control of processing operation -- Chapter 7 - Food plant sanitation: Good manufacturing practice audits -- Chapter 8 - Product quality audits at the retail level -- Chapter 9 - Hazard analysis and critical control points