ABSTRACT
Food Industry Quality Control Systems is a comprehensive guide for the development of the programs and systems needed to build and manage a complete basic food safety system. It includes separate sections for each of the regulatory required foundational programs, such as good manufacturing practices (GMPs); pest control; inspections; fill control; sanitation; metal detection; allergen control; receiving; shipping; glass, wood, and hard plastic control; bioterrorism; and loose material, as well as the regulatory suggested hazard analysis critical control point (HACCP) program. Also included is information on additional programs that the quality control department usually administers or in which it is involved, such as kosher, environmental, social responsibility, organic, vegan, and security/biosecurity. To support the reader with systems implementation, a compact disc is provided that provides all of the basic forms for documenting the general program, auditing the process, and verifying the program’s continuity and integrity. Each of these forms is designed so that it can be customized for the individual situation and company. They are saved as Microsoft Excel, Microsoft Word, Microsoft PowerPoint, or Adobe Acrobat files.
