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Food Industry Quality Control Systems /
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| Autor principal: | |
|---|---|
| Formato: | Livro |
| Idioma: | Spanish |
| Publicado em: |
CRC Press; Taylor & Francis Group,
2009
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| Assuntos: | |
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Sumário:
- Introduction. Quality Role and Function. Quality Control Systems Development Overview. Book 1 Hazard Analysis Critical Control Point (HACCP) Program. Quality Control Program Overview. Organizational Chart. Good Manufacturing Practices Program. Pest Control Program. Allergen Program. Weight Control Program. Inspection Program. Sanitation Program. Metal Detection Program. Regulatory Inspection Program. Lot Coding Program. Customer Complaint Program. Receiving Program. Shipping Program. Specification Program. Recall Program. Supplier Certification Program. Hold/Defective Material Program. Glass, Hard Plastic, and Wood Program. Loose-Material Program. Microbiology Program. Security/Biosecurity Program. Kosher Program. Organic Program. Environmental Responsibility Program. Environmental Testing Program. Outside Audits. Social Responsibility Program. Continuing Food Guarantee Program. Contract Laboratory Testing Program. Record Keeping. Other Forms