Coverart for item
The Resource Swainson's handbook of technical and quality management for the food manufacturing sector, Mark Swainson

Swainson's handbook of technical and quality management for the food manufacturing sector, Mark Swainson

Label
Swainson's handbook of technical and quality management for the food manufacturing sector
Title
Swainson's handbook of technical and quality management for the food manufacturing sector
Statement of responsibility
Mark Swainson
Title variation
Handbook of technical and quality management for the food manufacturing sector
Creator
Author
Subject
Language
eng
Summary
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces
Member of
Cataloging source
N$T
http://library.link/vocab/creatorName
Swainson, M
Dewey number
664.00685
Index
index present
LC call number
TP372.5
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead publishing series in food science, technology and nutrition
http://library.link/vocab/subjectName
Food industry and trade
Label
Swainson's handbook of technical and quality management for the food manufacturing sector, Mark Swainson
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
<P><b>Part 1: Mark Swainson. </b></p> <p>About the Author, Preface, Introduction, How to Use, Acknowledgments.</p> <p>1 Food Sector Challenges and the Role of Technical and Quality Management</p> <p>2 Defining Technical and Quality Standards</p> <p>3 The Food Safety and Quality Management System</p> <p>4 Raw Materials and Packaging Supplier Control</p> <p>5 Site Standards</p> <p>6 Product Control and HACCP Considerations</p> <p>7 Operations and Process Control</p> <p>8 Personnel Control</p> <p>9 Audits</p> <p>10 Non-Conformance, Recall & Crisis Management</p> <p>11 Managing the Technical Department </p> <b> <p>Part 2: Guest Chapters. </p></b> <p>12 Hygiene Management </p> <p>13 Third party audit schemes </p> <p>14 Supplying supermarkets: good technical and quality management practices </p> <p>15 Enforcement authority perspective on the food manufacturing sector (UK EHO) </p> <p>16 Fruit and vegetables </p> <p>17 Herbs and spices </p> <p>18 Cereals </p> <p>19 Baked products </p> <p>20 Canning </p> <p>21 "Cook -- Chill" Ready Meals, Soups and Sauces </p>
Dimensions
unknown
Extent
1 online resource.
File format
unknown
Form of item
online
Isbn
9781782422877
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9781782422877
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1066247874
  • (OCoLC)1066247874
Label
Swainson's handbook of technical and quality management for the food manufacturing sector, Mark Swainson
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
<P><b>Part 1: Mark Swainson. </b></p> <p>About the Author, Preface, Introduction, How to Use, Acknowledgments.</p> <p>1 Food Sector Challenges and the Role of Technical and Quality Management</p> <p>2 Defining Technical and Quality Standards</p> <p>3 The Food Safety and Quality Management System</p> <p>4 Raw Materials and Packaging Supplier Control</p> <p>5 Site Standards</p> <p>6 Product Control and HACCP Considerations</p> <p>7 Operations and Process Control</p> <p>8 Personnel Control</p> <p>9 Audits</p> <p>10 Non-Conformance, Recall & Crisis Management</p> <p>11 Managing the Technical Department </p> <b> <p>Part 2: Guest Chapters. </p></b> <p>12 Hygiene Management </p> <p>13 Third party audit schemes </p> <p>14 Supplying supermarkets: good technical and quality management practices </p> <p>15 Enforcement authority perspective on the food manufacturing sector (UK EHO) </p> <p>16 Fruit and vegetables </p> <p>17 Herbs and spices </p> <p>18 Cereals </p> <p>19 Baked products </p> <p>20 Canning </p> <p>21 "Cook -- Chill" Ready Meals, Soups and Sauces </p>
Dimensions
unknown
Extent
1 online resource.
File format
unknown
Form of item
online
Isbn
9781782422877
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9781782422877
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1066247874
  • (OCoLC)1066247874

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