Konu: food industry quality control systems

Contents
The Author............................................ .................................................. .................xix
Preface........................................... .................................................. ........................xxi
Chapter 1 Introduction...................................... .................................................. ...1
Top-Down Quality Management........................................ ........................................3
The Cost of Quality........................................... .................................................. .......5
The Role of Management in Quality Control........................................... ..................6
Chapter 2 Quality: Role and Function.......................................... ....................... 11
The Role of Quality........................................... .................................................. ..... 11
Establishing the Standards or Baseline.......................................... ............... 11
Measuring Compliance against the Baseline.......................................... ...... 12
Reporting Noncompliance..................................... ........................................ 13
Sharing the Experience........................................ .......................................... 14
The Quality Control–Production Relationship...................................... ................... 14
The Secretive and Compartmentalized Relationship.................................... 15
The Divisive or Adversarial Relationship...................................... ................ 15
The Conciliatory Team-Building Relationship...................................... ....... 15
The Quality Control–Vendor Relationship...................................... ......................... 16
The Quality Control–Customer Relationship...................................... ..................... 17
The Quality Control–Regulatory Agency Relationship...................................... ..... 18
Chapter 3 Quality Control Systems Development Overview.............................. 19
HACCP Manual Cover............................................. ................................................23
HACCP Manual Spine Label............................................. .......................................24
Quality Control Manual Cover............................................. ....................................25
Quality Control Manual Spine Label............................................. ..........................26
Pest Control Book 1 Cover............................................. ...........................................27
Pest Control Book 1 Spine Label............................................. .................................28
Pest Control Book 2 Cover............................................. ...........................................29
Pest Control Book 2 Spine Label............................................. .................................30
Other Programs Manual Cover............................................. .................................... 31
Other Programs Manual Spine Label............................................. .......................... 32
Receiving Manual Cover............................................. ............................................. 33
Receiving Manual Spine Label............................................. ....................................34
Shipping Manual Cover............................................. ............................................... 35
Shipping Manual Spine Label............................................. .....................................36
Manual Tab Section Labels............................................ ...........................................37
viii Contents
Chapter 4 Book 1: Hazard Analysis Critical Control Point (HACCP)
Program........................................... .................................................. ..39
Program Type: Required.......................................... .................................................3 9
HACCP Program Planning—Theory................................... .................................... 41
HACCP Program Planning—Implementation........................... ..............................44
Book 1: Section 1................................................. .................................................. ... 45
HACCP Overview.......................................... ............................................... 45
Book 1: Section 2................................................. .................................................. ...46
Process Flows............................................. .................................................. .46
Book 1: Section 3................................................. .................................................. ...46
Product Description....................................... ................................................46
Book 1: Section 4................................................. .................................................. ... 47
Hazard Analysis.......................................... .................................................. . 47
Chemical Risk Analysis.......................................... ......................................48
Example........................................... .................................................. .49
Microbiological Risk Analysis.......................................... ............................50
Example........................................... .................................................. . 53




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