Food Quality Assurance —— Principles and Practices

----- 食品质量保证

ISBN: 9781566769303 出版年：2003 页码：172 Alli, Inteaz CRC Press

VOCABULARY OF FOOD QUALITY ASSURANCE Introduction Definitions and Explanation of Terms Recognized Experts in the Quality Field References OVERVIEW OF FOOD QUALITY AND FOOD SAFETY Introduction Scope of Food Quality and Food Safety Responsibility for Food Quality and Food Safety The distinction between Food Quality and Food Safety Food Safety as part of Food Quality Food Quality Systems and Programs for Food Quality Food Safety Systems and Programs for Food Safety Food Laws and Regulations Enforcement of Food Laws and Regulations Food Standards Food Quality, Food Safety and Good Manufacturing Practices Food Safety and Hazards in Foods Food Safety Hazards and Health Risk Biological Hazards in Foods Chemical Hazards in Foods Physical Hazards in Foods Other Food Safety Concerns References QUALITY PROGRAMS AND QUALITY SYSYTEMS FOR THE FOOD INDUSTRY Introduction The distinction between Quality Programs and Quality Systems Quality Control Programs Quality Assurance Systems Quality Management Systems Total Quality Management Recognition Programs and Excellence Models Quality System Standards The ISO 9000 Quality System Standards The evolution of the ISO 9000 Quality System Standards ISO 9000:2000 Quality Management Systems - Fundamentals and Vocabulary ISO 9001:2000 Quality Management Systems - Requirements ISO 9004:2000 Quality Management Systems - Guidelines for Performance Improvements ISO 9004:2000 and ISO 9004:2000 Standards References GOOD MANUFACTURING PRACTICES (GMPs) AND HACCP PREREQUISITE PROGRAMS Introduction GMPs and Government Regulations GMPs as Business Practice in the Food Industry GMPs and HACCP Prerequisite Programs Activities Covered by GMPs and HACCP Prerequisite Programs GMPs, HACCP Prerequisite Programs, HACCP Systems, and Quality Systems Development and Implementation of GMPs and HACCP Prerequisite Programs HACCP Prerequisite Program Premises and Facilities HACCP Prerequisite Program Personnel Training, Hygiene and Practices HACCP Prerequisite Program Sanitation and Cleaning HACCP Prerequisite Program Pest Control HACCP Prerequisite Program Equipment HACCP Prerequisite Program Transportation, Receiving, Storage and Shipping HACCP Prerequisite Program Traceability and Recall HACCP Prerequisite Program Chemical Control Other HACCP Prerequisite Programs Production and Process Controls Monitoring of GMPs and HACCP Prerequisite Programs References THE HACCP SYSTEM FOR FOOD SAFETY Introduction Evolution of the HACCP System The 7 HACCP Principles The HACCP System and HACCP Plans Development and Implementation of a HACCP plan The Codex Alimentarius Logic Sequence for the Application of HACCP Maintenance of the HACCP System References