LEADER 06395nam 22008413u 450 001 9911004844603321 005 20250513131836.0 010 $a1-280-37221-4 010 $a9786610372218 010 $a1-59124-342-4 010 $a1-85573-617-9 035 $a(CKB)111056552541794 035 $a(EBL)1639939 035 $a(SSID)ssj0000071463 035 $a(PQKBManifestationID)11107095 035 $a(PQKBTitleCode)TC0000071463 035 $a(PQKBWorkID)10072054 035 $a(PQKB)10543092 035 $a(MiAaPQ)EBC1639939 035 $a(MiAaPQ)EBC269269 035 $a(Au-PeEL)EBL269269 035 $a(OCoLC)475996231 035 $a(EXLCZ)99111056552541794 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAuditing in the Food Industry $eFrom Safety and Quality to Environmental and Other Audits 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (228 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 08$a1-85573-450-8 327 $aFront Cover; Auditing in the Food Industry: From Safety and Quality to Environmental and other Audits; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I: The auditing process; Chapter 2. Food standards and auditing; 2.1 Introduction: why have standards become so important?; 2.2 What are standards?; 2.3 Standards and specifications; 2.4 Increasing importance of HACCP based Codex standards (GATT); 2.5 European Union standards; 2.6 UK Food Safety Act; 2.7 The need for audit; 2.8 List of useful websites; 2.9 References; Appendix: Example taken from GMP Manual 327 $aChapter 3. What auditors look for3.1 Introduction; 3.2 Routine auditing: new suppliers; 3.3 Routine auditing: existing suppliers; 3.4 Non-routine auditing; 3.5 Summary; Chapter 4. Regulatory verification of safety and quality control systems in the food industry; 4.1 Introduction: the role of safety and quality control systems in the food industry; 4.2 The principles of an effective food safety and quality control system; 4.3 The role of government and industry in achieving food safety and quality; 4.4 Regulatory verification versus audit 327 $a4.5 Regulatory verification of industry food safety and quality control systems4.6 The Canadian approach; Part II: Safety and quality; Chapter 5. Assessing supplier HACCP systems; 5.1 Introduction; 5.2 Retailers and the development of supplier HACCP systems; 5.3 Assessing supplier HACCP systems: routine audits; 5.4 Non-routine audits: the use of customer complaint data analysis; 5.5 Common weaknesses in HACCP systems; 5.6 The future development of HACCP; 5.7 Conclusions; Chapter 6. TQM systems; 6.1 Introduction; 6.2 The scope of a quality system; 6.3 Developing a quality system 327 $a6.4 Implementation6.5 Performance measuring and auditing; 6.6 Benefits; 6.7 Future trends; 6.8 References; Chapter 7. Auditing HACCP-based quality systems; 7.1 Introduction; 7.2 HACCP and quality systems; 7.3 Establishing benchmarks for auditing; 7.4 What the auditor should look for; 7.5 Future trends; 7.6 References; Chapter 8. Laboratories and analytical methods; 8.1 Introduction; 8.2 Legislative requirements; 8.3 FSA surveillance requirements; 8.4 Laboratory accreditation and quality control; 8.5 Proficiency testing; 8.6 Analytical methods 327 $a8.7 Standardised methods of analysis for contaminants8.8 Conclusion and future trends; 8.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Part III: Other types of audit; Chapter 9. Benchmarking; 9.1 Introduction; 9.2 Basic principles of benchmarking; 9.3 Understanding your organisation and its processes; 9.4 Identifying potential benchmarking partners; 9.5 Preparing for a benchmarking visit; 9.6 Analysis and improvement; 9.7 Review; 9.8 Managing the benchmarking process 327 $a9.9 Sources of further information and advice 330 $aThe food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.Part 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aAUDITING IN THE FOOD INDUSTRY - FROM SAFETY & QUALITY TO ENVIRONMENTAL & OTHER AUDITS 531 $aAUDITING IN THE FOOD INDUSTRY - FROM SAFETY AND QUALITY TO ENVIRONMENTAL & OTHER AUDITS 531 $aAUDITING IN THE FOOD INDUSTRY 606 $aFood industry and trade$xStandards$zGreat Britain 606 $aFood industry and trade$xProduction control$xAuditing$zGreat Britain 606 $aFood industry and trade$xQuality control$xAuditing$zGreat Britain 606 $aHealth & Biological Sciences$2HILCC 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aDiet & Clinical Nutrition$2HILCC 606 $aChemical Engineering$2HILCC 615 0$aFood industry and trade$xStandards 615 0$aFood industry and trade$xProduction control$xAuditing 615 0$aFood industry and trade$xQuality control$xAuditing 615 7$aHealth & Biological Sciences 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aDiet & Clinical Nutrition 615 7$aChemical Engineering 676 $a664 700 $aDillon$b M$0350674 701 $aGriffith$b C$01821840 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004844603321 996 $aAuditing in the Food Industry$94387753 997 $aUNINA