| 书目名称 | Quality Systems in the Food Industry |
| 编辑 | Marco Fiorino,Caterina Barone,Arpan Bhagat |
| 视频video | |
| 概述 | Explains quality system standards in the food industry.Critically discusses and evaluates international norms (ISO 9001, HACCP, GSFS, IFS).Presents selected examples, such as chemical additives and cr |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task)..Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.. |
| 出版日期 | Book 2019 |
| 关键词 | Food Adulteration; Allergen; Quality Audit Food Industry; Chemical Food Additives; Food-grade Lubricants |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-22553-7 |
| isbn_softcover | 978-3-030-22552-0 |
| isbn_ebook | 978-3-030-22553-7Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 |
发表于 2025-3-21 16:13:55
