Food Industry Quality Control Systems

ISBN: 9780849380280 出版年：2008 页码：534 Clute, Mark CRC Press

Introduction Quality Role and Function Quality Control Systems Overview Hazard Analysis Critical Control Point Program Quality Control Program Overview Organization Chart Good Manufacturing Practice Program Pest Control Program Allergen Program Weight Control Program Inspection Program Sanitation Program Metal Detection Program Regulatory Inspection Program Lot Coding Program Customer Complaint Program Receiving Program Shipping Program Specification Program Recall Program Supplier Certification Program Hold Defective Material Program Glass / Hard Plastic / Wood Containment Program Loose Material Program Security Biosecurity Program Kosher Program Organic Program Environmental Program Environmental Testing Program Outside Audits Social Responsibility Program Continuing Food Guarantee Program Contract Laboratory Testing Program Record Keeping Other Forms