Food Quality Assurance and Certification

Contents: 1. Food Quality – its need and its role in Food Industry. 2. Introduction to quality. 3. Classification of quality attributes and their role in food quality. 4. Quality tools. 5. Sensory evaluation of food quality. 6. Total Quality Management (TQM). 7. Quality circle. 8. Management philosophies. 9. International Organization for Standardization (ISO). 10. ISO-2200. 11. International standards. 12. Haccp plan. 13. Standard Operating Procedures (SOP). 14. Quality policy and documentation. 15. Auditing. 16. Consumer studies. 17. FSS Act 2006.

For many years, an acute need has existed for Quality Assurance and Certification textbook that is suitable for Food Technology students with basic concepts. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing and in other activities related to the food industry. The original idea in the preparation of this book was to present basic information on quality concepts.