Food Safety and Quality Assurance

Tonya C. Schoenfuss, Janet H. Lillemo

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

Abstract

This chapter focuses on producing food under sanitary conditions, and product quality assurance. It covers the sanitary design of plants and equipment, and the prerequisite programs important for food safety during processing. Hazard Analysis Critical Control Point (HACCP) involves a specific process for defining critical parameters about the food, identifying potential hazards, and determining control measures for those hazards that are reasonably likely to occur in the food processing system. The chapter also discusses development of total quality management (TQM), which incorporates improving both the organization and people involved with producing the product. For serious complaints involving foreign material, illness, injury, or allergic reaction, it is common to involve the company's risk management department or insurance company. These groups are best equipped to handle the liability risk to the company. Quality "hazards" should be identified and once again, they should include biological, chemical, and physical factors.

Original languageEnglish (US)
Title of host publicationFood Processing
Subtitle of host publicationPrinciples and Applications: Second Edition
PublisherWiley-Blackwell
Pages233-247
Number of pages15
Volume9780470671146
ISBN (Electronic)9781118846315
ISBN (Print)9780470671146
DOIs
StatePublished - Jun 3 2014

Keywords

  • Food safety
  • Hazard analysis critical control point (HACCP)
  • Product quality assurance
  • Sanitary processing conditions
  • Total quality management (TQM)

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