Designing and operating a safe laboratory
Critically evaluating microbiological techniques for quality assurance
Installing a quality management system
Seeking certification under ISO 9000 (BS 5750)
Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide.
Table of Contents
- Microorganisms and Food. Some Foodborne Diseases. Intoxication-Type Food Poisoning. Infection-Type Food Poisoning. Organoleptic Spoilage of Food by Microorganisms. Procedures Designed to Stop Microbial Growth in Food. Procedures Designed to Kill Microorganisms in Food. Legislative Aspects. Modern Approaches to Quality Management. Some Practical Aspects of Quality Management. The Design and Management of a Food Microbiology Laboratory. Methods for Assessing Microbiological Quality. Rapid Methods for Assessing Microbiological Quality. The Application of Microbiological Specifications. The Use of Control Charts and Confidence Limits. The Hazard Analysis Critical Control Point System and Its Implementation. Bibliography and References. Index.
- No. of pages: 160
- Language: English
- Copyright: © Academic Press 1991
- Published: January 28, 1991
- Imprint: Academic Press
- eBook ISBN: 9780080984070
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