Swainson's handbook of technical and quality management for the food manufacturing sector / Mark Swainson.

Format:

Book

Author/Creator:

Swainson, Mark, author.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing series in food science, technology and nutrition

Language:

English

Subjects (All):

Food industry and trade--Equipment and supplies--Handbooks, manuals, etc.

Food industry and trade.

Physical Description:

1 online resource (608 pages) : color illustrations.

Place of Publication:

Duxford : Woodhead Publishing, [2019]

Summary:

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination.With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector.This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources.Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department.In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces.- Compiled expertise of food sector specialists with extensive industrial experience.- Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector.- Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry.- Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.

Contents:

Front Cover

Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector

Copyright Page

Contents

List of contributors

Biography

Preface

Acknowledgements

How to use this book

Introduction

I. Aspects of Food Quality and Technical Management Activities

1 Food sector challenges and the role of technical and quality management

1.1 Food industry overview

1.2 Typical challenges faced by the food production and supply system

1.2.1 Food safety: HACCP, TACCP and VACCP

1.2.2 Nutrition

1.2.3 Organoleptic quality

1.2.4 Product shelf life

1.2.5 Commercial viability

1.2.6 Environment

1.2.7 Corporate social responsibility (CSR)

1.2.8 Health and safety

1.3 Management approach: overview of technical-related and quality-related roles

1.4 Skills, knowledge and expertise requirements

1.5 Conduct of technical and quality personnel

1.6 Concluding remarks

Further reading

2 Defining 'technical and quality standards'

2.1 Introduction

2.2 Food industry standards and certification schemes

2.3 Legislation

2.4 Customer expectations

2.5 Business approach and quality ethos (quality assurance/quality control)

2.6 The role of senior management in implementing standards

2.7 Conclusion

3 The food safety and quality management system (FS &amp

QMS)

3.1 Introduction

3.2 Food safety and quality management system purpose

3.3 Terminology/definitions

3.4 Food safety &amp

quality manual - format and content

3.5 Records

3.6 Food safety and quality management system (FS &amp

QMS) design, implementation, monitoring and review

3.6.1 FS &amp

QMS design

3.6.2 FS &amp

QMS Implementation

3.6.3 FS &amp

QMS Monitoring and review

3.7 System accreditation

3.8 Conclusion

References.

Further reading

4 Raw materials and packaging supplier control

4.1 Introduction

4.2 Ingredient supplier management

4.2.1 Formal review of supplier performance

4.2.2 Contingency planning (raw materials supply)

4.3 Risk assessment

4.4 Specific risk materials

4.4.1 Allergens

4.4.2 Genetically modified food ingredients

4.4.3 Food additives/E-numbers

4.4.4 High-value items increasing the risk of theft or related food fraud activities

4.5 Supplier approval

4.5.1 Self audit questionnaires

4.6 Specifications

4.7 Monitoring (including certificates of conformance, certificates of analysis and supplier reviews)

4.7.1 Raw material check records/documentation

4.7.2 End of shelf life/out-of-date raw material management

4.7.3 Calibration of inspection equipment

4.7.4 Dealing with non conformances

4.7.5 Recall and damage limitation

4.8 Traceability

4.9 Specifics of food packaging supply

4.9.1 Food packaging specifications

4.9.2 Tolerances

4.9.3 Measurement of key specified criteria/values

4.9.4 Achieving the required 'quality' of supply for food packaging

4.9.5 New packaging acceptance testing and packaging QC/QA

4.9.6 Food business packaging delivery checks and performance monitoring

4.9.7 Online versus offline inspection

4.9.7.1 Online (continuous) automatic packaging check systems offer/considerations

4.9.7.2 Offline inspection systems offer/considerations

4.9.8 Packaging troubleshooting

4.9.9 Future packaging considerations

4.10 Summary

References

5 Site standards

5.1 Importance to technical management

5.2 'Designing in' and maintaining appropriate standards

5.2.1 Being tenacious…

5.3 Factory location considerations

5.4 Site security

5.5 Perimeter control

5.6 Staff facilities.

5.6.1 Staff changing rooms and storage facilities

5.6.2 Staff catering and rest areas

5.6.3 Toilet facilities

5.7 Footwear and related washing facilities

5.8 Visitor and contractor control

5.9 Process flows

5.9.1 Considerations…

5.10 Storage segregation

5.10.1 Ingredients

5.10.2 Secure storage for glass, alcohol and high-value ingredients

5.11 Multilevel factory units

5.12 High-care and high-risk environments

5.13 Factory structure and fabric

5.13.1 Floors

5.13.2 Drainage and trade effluent

5.13.3 Factory walls

5.13.4 Hand wash stations

5.13.5 Doorway considerations

5.13.6 Windows

5.13.7 Ceiling-based lighting, ventilation and extraction systems

5.14 Area refrigeration systems

5.15 Equipment (including hygienic design)

5.15.1 Hygienic design

5.16 Washing facilities for utensils and equipment

5.17 Waste management

5.18 Utilities and services

5.19 Maintenance

5.20 Conclusion

6 Product control and hazard analysis and critical control point (HACCP) considerations

6.1 Introduction

6.2 Product control in design, development and launch

6.2.1 New product development

6.2.2 The key phases of new product development: overview

6.2.3 New product strategy development

6.2.4 Product design and process development

6.2.5 Product commercialisation

6.2.6 Product launch and evaluation

6.2.7 Business factors which impact on the new product development approach

6.3 The key product development phases in detail

6.3.1 Phase 1: Product strategy development

6.3.1.1 Project management and critical paths

6.3.2 Phase 2: Developing the product

6.3.3 Phase 3: Product commercialisation

6.3.4 Phase 4: Product launch (and 'postlaunch review')

6.3.4.1 Postlaunch review and evaluation.

6.4 Technical consideration of new product development procedures

6.4.1 Product design and development procedures

6.5 Examples of how new product development (NPD)-related procedures incorporate and help achieve product safety and legality

6.5.1 Hazard analysis and critical control point study

6.5.2 Pathogen control and validation

6.5.3 Validation

6.5.4 Product trials (new product production/process trials required)

6.5.5 Shelf life assessment

6.5.6 Allergen assessment

6.5.7 Confirm packaging will be 'fit for purpose'

6.5.8 Confirm that product labelling meets all relevant legislative requirements

6.5.9 System to control product formulation changes

6.6 The importance of appropriate knowledge and management responsibility

6.6.1 Common fault areas

6.7 Hazard analysis and critical control point considerations

6.7.1 Hazard analysis and critical control point and Codex Alimentarius

6.7.2 Hazard analysis and critical control point history and approach

6.7.3 Hazard groups (physical, chemical, allergens and microbiological)

6.7.3.1 Physical hazards

6.7.3.2 Chemical hazards

6.7.3.3 Allergens

6.7.3.4 Microbiological hazards

6.7.4 The seven principles of HACCP

6.7.5 Hazard analysis and critical control point terminology

6.7.6 The 12 steps to hazard analysis and critical control point implementation

6.7.7 Hazard analysis and critical control point plan verification - specific points

6.7.8 Hazard analysis and critical control point plan validation - specific points

6.7.8.1 Validation task 1: ensure that the 'supporting evidence' used in the HACCP study is correct

6.7.8.2 Validation task 2: the control measures, including monitoring and corrective actions

6.7.8.3 Trials of new processes/products

6.7.8.4 Shelf life evaluation of new products.

6.7.9 Prerequisite programmes.

6.8 Concluding remarks

Product Control in Design, Development and Launch…

HACCP Related Resources

7 Operations and process control

7.1 Introduction

7.2 New process design and product flow

7.3 Process validation

7.3.1 Statistical significance

7.3.2 Validation records

7.3.3 Pathogen control specifics

7.3.4 Validation of allergen controls

7.4 Procedures and work instructions

7.5 Control of risk materials (including allergens)

7.6 Packaging control

7.7 Quantity control: requirements, systems and procedures

7.7.1 'Repeatability'

7.7.2 Keeping quantity control records

7.8 Calibration

7.9 Machinery design and acceptance testing

7.10 Product contamination hazard controls

7.10.1 Physical hazards

7.10.2 Product decontamination/dealing with 'contamination issues'

7.10.3 Chemical hazards

7.10.4 Allergens

7.10.5 Biological hazards

7.10.6 Personal/personnel hygiene practices

7.10.7 Pest control: Measures to prevent pest-related contamination

7.10.8 Malicious contamination/sabotage

7.10.9 Food law related to product contamination

7.11 Control of production startups, changeovers and shutdowns

7.11.1 Area/line checks

7.12 Management of high-care and high-risk environments

7.12.1 With regard to the terminology of 'high care' and 'high risk'

7.13 Control of maintenance activities

7.13.1 Tools/toolkits

7.14 Control of rework

7.15 Waste management

7.16 Storage facilities

7.16.1 Additional storage facility requirements: 'Extra capacity'

7.16.2 Rental of 'off-site' storage

7.16.3 Building or purchasing an additional storage location

7.17 Product transport and distribution

7.17.1 The Importance of packaging in product transportation

8 Personnel control

8.1 Staff impacts on quality and technical systems.

8.2 Staff selection.

Notes:

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed December 3, 2018).

ISBN:

9781782422877

1782422870