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Quality systems in the food industry

Fiorino, Marco.

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Quality systems in the food industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Quality systems in the food industry/ by Marco Fiorino ... [et al.].
other author:	Fiorino, Marco.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	vi, 55 p. :ill., digital ;24 cm.
[NT 15003449]:	Impact of Food-related Quality System Certifications for Chemical Food Additives -- Chemical Aspects of Intentional Food Adulteration and Quality Management Systems -- Quality Audits in Food Companies and the Examination of Technical Data Sheets -- Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.
Contained By:	Springer eBooks
Subject:	Food - Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-22553-7
ISBN:	9783030225537

Quality systems in the food industry
Quality systems in the food industry[electronic resource] /by Marco Fiorino ... [et al.]. - Cham :Springer International Publishing :2019. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Impact of Food-related Quality System Certifications for Chemical Food Additives -- Chemical Aspects of Intentional Food Adulteration and Quality Management Systems -- Quality Audits in Food Companies and the Examination of Technical Data Sheets -- Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task) Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

ISBN: 9783030225537

Standard No.: 10.1007/978-3-030-22553-7doiSubjects--Topical Terms:

695811
Food
--Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664

Quality systems in the food industry
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024 7 $a 10.1007/978-3-030-22553-7 $2 doi
035 $a 978-3-030-22553-7
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050 4 $a TP248.65.F66
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090 $a TP248.65.F66 $b Q1 2019
245 0 0 $a Quality systems in the food industry $h [electronic resource] / $c by Marco Fiorino ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a vi, 55 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods
505 0 $a Impact of Food-related Quality System Certifications for Chemical Food Additives -- Chemical Aspects of Intentional Food Adulteration and Quality Management Systems -- Quality Audits in Food Companies and the Examination of Technical Data Sheets -- Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.
520 $a This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task) Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
650 0 $a Food $x Biotechnology. $3 695811
650 0 $a Food industry and trade. $3 522277
650 0 $a Food science. $3 3173303
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 891027
650 2 4 $a Nutrition. $3 517777
700 1 $a Fiorino, Marco. $3 2203154
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 2071605
856 4 0 $u https://doi.org/10.1007/978-3-030-22553-7
950 $a Chemistry and Materials Science (Springer-11644)