| Description |
xxi, 510 pages : illustrations ; 24 cm |
|
4 3/4 in |
| Contents |
Ch. 1. Introduction -- Ch. 2. Quality: Role and Function -- Ch. 3. Quality Control Systems Development Overview -- Ch. 4. Book 1: Hazard Analysis Critical Control Point (HACCP) Program -- Ch. 5. Quality Control Program: Overview -- Ch. 6. Organizational Chart -- Ch. 7. Good Manufacturing Practices Program -- Ch. 8. Pest Control Program -- Ch. 9. Allergen Program -- Ch. 10. Weight Control Program -- Ch. 11. Inspection Program -- Ch. 12. Sanitation Program -- Ch. 13. Metal Detection Program -- Ch. 14. Regulatory Inspection Program -- Ch. 15. Lot Coding Program -- Ch. 16. Customer Complaint Program -- Ch. 17. Receiving Program -- Ch. 18. Shipping Program -- Ch. 19. Specification Program -- Ch. 20. Recall Program -- Ch. 21. Supplier Certification Program -- Ch. 22. Hold/Defective Material Program -- Ch. 23. Glass, Hard Plastic, and Wood Program -- Ch. 24. Loose-Material Program -- Ch. 25. Microbiology Program -- Ch. 26. Security/Biosecurity Program -- Ch. 27. Kosher Program |
|
Ch. 28. Organic Program -- Ch. 29. Environmental Responsibility Program -- Ch. 30. Environmental Testing Program -- Ch. 31. Outside Audits -- Ch. 32. Social Responsibility Program -- Ch. 33. Continuing Food Guarantee Program -- Ch. 34. Contract Laboratory Testing Program -- Ch. 35. Record Keeping -- Ch. 36. Other Forms |
| Notes |
Includes CD-ROM |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food industry and trade -- Quality control.
|
| LC no. |
2008026560 |
| ISBN |
9780849380280 (hbk.) |
|
0849380286 (hbk.) |
|
