While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Rezensionen / Stimmen
`This book is designed for both the student and the practitioner, and is presented in straight forward language to give a handy and effective guide and textbook.'
Food Trade Review
Auflage
Sprache
Verlagsort
Verlagsgruppe
Kluwer Academic Publishers Group
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Research
Illustrationen
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-0-442-00879-6 (9780442008796)
DOI
10.1007/978-1-4615-2642-1
Schweitzer Klassifikation
1 Introduction.- What is Quality?.- Quality Control Versus Quality Assurance.- The Purpose of Quality Programs in Seafood Processing.- Misconceptions About Quality Programs.- Quality and Company Profitability.- 2 Organizing for a Quality Program.- Functional Responsibilities of a Quality Program.- Personnel Requirements.- Training of Quality Personnel.- Daily Responsibilities of a Quality Organization.- Ensuring Quality: Process Control Versus Product Control.- 3 Finished Product Quality.- Types of Requirements.- Ensuring Proper Specification Design and Content.- 4 Process Control.- Hazard Analysis Critical Control Points.- Inspection/Test Plans.- 5 Raw Material Quality.- Intrinsic Quality of Seafoods.- Fish Spoilage.- Maintaining Raw Material Quality.- Quality Assessment.- Chemical Indices of Bacterial Spoilage.- 6 Sanitation.- Hygienic Practices.- Clean-up Procedure.- Chlorination of Water Supplies.- 7 Microbiological Indicators and Seafood Processing.- General Concepts in Microbiology.- Bacteriological Indicators of Seafood Plant Sanitation and Product Quality.- 8 Statistical Quality Control.- Development of Statistical Quality Control.- Quality Improvement-What is the Challenge?.- Statistical Quality Control.- 9 Quality Management Information System.- Collection of Data.- Quality Records.- Quality Reports.- Quality Manual.- 10 Quality Cost Accounting.- Purpose.- Quality Cost System Design.- Uses of Quality Cost Information.- 11 Quality Program Implementation.- System Implementation.- Development of Personnel.- Appendix A Internal Standard Skinless Flounder Fillets 5s.- Appendix B External Standard Fish Inspection Regulations, 1969-Province of Newfoundland and Labrador, Canada.- Appendix C Product Specification.- Appendix D Hygienic Practices.- Appendix ERecording Forms Lumpfish Roe Processing.- Appendix F Reporting Forms Lumpfish Roe Processing.
