Quality Systems in the Food Industry

• Main Authors: Fiorino, Marco (Author, http://id.loc.gov/vocabulary/relators/aut), Barone, Caterina (http://id.loc.gov/vocabulary/relators/aut), Barone, Michele (http://id.loc.gov/vocabulary/relators/aut), Mason, Marco (http://id.loc.gov/vocabulary/relators/aut), Bhagat, Arpan (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Series: Chemistry of Foods,
• Subjects: Food-Biotechnology.; Quality control.; Reliability.; Industrial safety.; Nutrition .; Food Science.; Quality Control, Reliability, Safety and Risk.; Nutrition.

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 i...

Table of Contents:

• Impact of Food-related Quality System Certifications for Chemical Food Additives
• Chemical Aspects of Intentional Food Adulteration and Quality Management Systems
• Quality Audits in Food Companies and the Examination of Technical Data Sheets
• Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.