Food Quality Assurance Principles and Practices
Alli, Inteaz
Food Quality Assurance Principles and Practices / Inteaz Alli . -- Estados Unidos : CRC Press, 2004 . -- 151 p.
Nota de contenido : Vocabulary of food quality assurance.-- overview of of food quality and food safety.-- Quality programs and quality systems for th food.-- GMPs and HACCP prerequisite programs.-- The HACCP system for food safety
.
Reseña : Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP.
Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students..
1566769302
ALIMENTOS--CALIDAD 2.ANALISIS DE LOS ALIMENTOS 3.ALIMENTOS--NORMA
664.07 / A436
Libro Colección General / Ej.1 / L025064 / Campus Armenia / 664.07 A436
Libro Colección General / Ej.2 / L028352 / Campus Armenia / 664.07 A436 2004
Food Quality Assurance Principles and Practices / Inteaz Alli . -- Estados Unidos : CRC Press, 2004 . -- 151 p.
Nota de contenido : Vocabulary of food quality assurance.-- overview of of food quality and food safety.-- Quality programs and quality systems for th food.-- GMPs and HACCP prerequisite programs.-- The HACCP system for food safety
.
Reseña : Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP.
Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students..
1566769302
ALIMENTOS--CALIDAD 2.ANALISIS DE LOS ALIMENTOS 3.ALIMENTOS--NORMA
664.07 / A436
Libro Colección General / Ej.1 / L025064 / Campus Armenia / 664.07 A436
Libro Colección General / Ej.2 / L028352 / Campus Armenia / 664.07 A436 2004