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Quality systems in the food industry

Fiorino, Marco.

Quality systems in the food industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Quality systems in the food industryby Marco Fiorino ... [et al.].
other author:	Fiorino, Marco.
Published:	Cham :Springer International Publishing :2019.
Description:	vi, 55 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodBiotechnology.
Online resource:	https://doi.org/10.1007/978-3-030-22553-7
ISBN:	9783030225537$q(electronic bk.)

Quality systems in the food industry
Quality systems in the food industry[electronic resource] /by Marco Fiorino ... [et al.]. - Cham :Springer International Publishing :2019. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

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.

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 introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task) Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

ISBN: 9783030225537$q(electronic bk.)

Standard No.: 10.1007/978-3-030-22553-7doiSubjects--Topical Terms:

193078
Food
--Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664

Quality systems in the food industry
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245 0 0 $a Quality systems in the food industry $h [electronic resource] / $c by Marco Fiorino ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a vi, 55 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods
505 0 $a 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.
520 $a 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 introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task) Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Food industry and trade. $3 275302
650 0 $a Food science. $3 281432
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 274011
650 2 4 $a Nutrition. $3 192796
700 1 $a Fiorino, Marco. $3 753169
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 682860
856 4 0 $u https://doi.org/10.1007/978-3-030-22553-7
950 $a Chemistry and Materials Science (Springer-11644)