Food Hygiene and Quality Management

Author: Zhang Xiaoyan
Publisher:
Publish Date: 2006-06-01
Features: This textbook is structured around the framework of a food quality assurance system, providing a macro-level introduction to food management mechanisms, the food regulations and standards system, the food certification system, and food safety assessment and risk analysis. In terms of food quality management, it focuses on the principles and methods of food quality management systems such as ISO9000, GMP (Good Manufacturing Practices), SSOP (Sanitary Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points). Regarding food hygiene, it emphasizes the sources of harmful substances in food and introduces hygiene requirements and quality control during the processing of meat, dairy products, fruits and vegetables, grains and oils, as well as the production requirements and quality control of genetically modified foods, green foods, pollution-free foods, and organic foods. This book can serve as a textbook for higher vocational and technical food-related majors and also as a technical reference for production and management personnel in food enterprises.