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The application of quality standards...

Gilchrist, Deborah A.

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The application of quality standards, systems and science based HACCP systems for a poultry processor.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The application of quality standards, systems and science based HACCP systems for a poultry processor./
作者:	Gilchrist, Deborah A.
面頁冊數:	129 p.
附註:	Source: Masters Abstracts International, Volume: 44-06, page: 2582.
Contained By:	Masters Abstracts International44-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1434448
ISBN:	9780542683169

The application of quality standards, systems and science based HACCP systems for a poultry processor.
Gilchrist, Deborah A.

The application of quality standards, systems and science based HACCP systems for a poultry processor. - 129 p.

Source: Masters Abstracts International, Volume: 44-06, page: 2582.

Thesis (M.S.)--California State University, Dominguez Hills, 2006.

This study evaluated the application of current and new food processing standards within the structures of ISO 9001, ISO 22000:2005, and HACCP quality and food safety guidelines. Considered factors included cost to benefit, regulatory requirements, production influences, and customer or consumer demands. Poultry processing was used as the basis for the study; however, the conclusions generated were comparable to most small food processors.

ISBN: 9780542683169Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The application of quality standards, systems and science based HACCP systems for a poultry processor.
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245 1 4 $a The application of quality standards, systems and science based HACCP systems for a poultry processor.
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500 $a Adviser: William Trappen.
502 $a Thesis (M.S.)--California State University, Dominguez Hills, 2006.
520 $a This study evaluated the application of current and new food processing standards within the structures of ISO 9001, ISO 22000:2005, and HACCP quality and food safety guidelines. Considered factors included cost to benefit, regulatory requirements, production influences, and customer or consumer demands. Poultry processing was used as the basis for the study; however, the conclusions generated were comparable to most small food processors.
520 $a Comparisons were made using ISO 9001, ANSI/ISO/ASQC Q9004-3-1993 and the Code of Federal Regulations. Further comparison included gap identification between ISO 22000:2005 and HACCP requirements.
520 $a Identified needs for the processor include increased budgets for technology and expertise to meet several requirements of the International Standards. Buy-in and compliance is generated and driven through customer or consumer pressure, as well as international markets.
590 $a School code: 0582.
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