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

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector provides a comprehensive overview of the role of technical and quality managers in the food business and their responsibility in maintaining industry standards. Part One of the book defines technical and quality standards, while Part Two looks at quality management issues. Next, Part Three examines issues relevant to technical managers, with final sections covering key services and stakeholders in food industry management and technical and quality management in specific food sectors.

Edited by an industry and academic expert with over 20 years of experience in technical and quality management in the food sectorContains information that is relevant to a wide range of sectors in the food industry Examines technical and quality management in specific food sectors, including relevant compliance standards

Part 1: Mark Swainson 1. Food Sector Challenges and the Role of Technical and Quality Management 2. Defining Technical and Quality Standards 3. The Food Safety and Quality Management System 4. Raw Materials and Packaging Supplier Control 5. Site Standards 6. Product Control and HACCP Considerations 7. Operations and Process Control 8. Personnel Control 9. Audits 10. Non-Conformance, Recall and Crisis Management 11. Managing the Technical Department

Part 2: Guest Chapters 12. Hygiene Management 13. Third party audit schemes 14. Supplying supermarkets: good technical and quality management practices 15. Enforcement authority perspective on the food manufacturing sector (UK EHO) 16. Fruit and vegetables 17. Herbs and spices 18. Cereals 19. Baked products 20. Canning 21. "Cook – Chill" Ready Meals, Soups and Sauces