 |
Chocolates and Confections
March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. |
|
Sweeteners Handbook, 3rd Edition
November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs |
|
 |
 |
  |
|
 |
|
Auditing in the Food Industry
From safety and quality to environmental and social audits |
|
|
| M Dillon, C Griffith |
| Woodhead Publishing Limited |
| ISBN
NO: 1855734508 |
Published:
July 2001 |
UK Price: £115.00
(€177.00, $229.00)
|
|
|
|
| The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand. Part 1 sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of ’regulatory verification’ with its emphasis on auditing the robustness of a business’s own systems for managing safety and quality. Part 2 examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control. Part 3 considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing. Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance. About the editors Mike Dillon is an internationally recognised authority on food quality and safety systems. A qualified auditor, he has developed training programmes on auditing and advised many leading companies. He has also written well-known guides to HACCP systems and auditing skills. Dr Chris Griffith is Head of the Food Safety Research Group at the University of Wales Institute, Cardiff, and a well-known authority on food safety management. The contributors S Dix, Tesco Stores plc, Welwyn Garden City, UKV McEachern, Canadian Food Inspection Agency, Nepean, CanadaA Bungay, Canadian Food Inspection Agency, Nepean, CanadaS Bray Ippolito, Canadian Food Inspection Agency, Nepean, CanadaS Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean, CanadaM Kane, Food Control Limited, Cambridge, UK (formerly Head of Product Safety, Sainsbury’s Supermarkets Limited)D J Rose, Campden and Chorleywood Food Research Association, Chipping Campden, UKN Khandke, Unilever Research, Sharnbrook, UKR Wood, Food Standards Agency, London, UKD Adebanjo, Leatherhead Food Research Association, UKB Mattsson, The Swedish Institute for Food and Biotechnology, Gothenburg, SwedenP Olsson, The Swedish Institute for Food and Biotechnology, Gothenburg, SwedenJ R Parslow, Soil Association Certification Limited, Bristol, UKJ Troth, Soil Association Certification Limited, Bristol, UK |
|
|
 |
 |
|
|
|
|
|
.gif)
.gif)
.gif)
(1).bmp)
