These quality system guidelines can help you better understand the complex issues involved in providing safe, quality foods, and to deal with competitive international pressures that are changing the food industry.
Adapted from the widely used ANSI/ISO/ASQC Q9004-3-1993 Quality Management and Quality System Elements-Guidelines for Processed Materials, this book serves as a reference point to help establish a solid, useful framework toward a systematic quality management system within the food industry. It features the actual text from the standard's 20 major elements and subclauses. These are followed by the division's adaptation of the particular element, each illustrating how a food quality system can be implemented. All the elements of the standard - from quality in specification and design and control of production, to control of measuring and test equipment, and quality documentation and records - are included.
In order for food processors to assess the potential hazards within a food product, this book also features an appendix with the Hazard Analysis: Critical Control Point (HACCP) system. HACCP is designed to systematically identify food contaminant hazards, and how to establish and monitor these controls.
Definitions of Terms Used in Quality Systems
Management Responsibility
Quality System Principles
Economics - Quality-Related Cost Considerations
Quality in Marketing
Quality in Specification and Design Development
Quality in Procurement
Quality in Production
Control of Production
Control of Measuring and Test Equipment
Nonconformity
Corrective Action
Handling and Post-Production Functions
Quality Documentation and Records
Product Safety and Liability
Use of Quality Methods
