Overview

This is a ""how-to"" manual for the design and operation of quality assurance programmes that are effective, practical and profitable. Using state-of-the art quality strategy and test techniques such as the application of HACCP (Hazard Analysis Critical Control Points) to seafood operations, this book provides sample inspection and test plans that are specifically tailored to seafood processing. All the important concepts of quality assurance are covered: process control, statistical quality control, management information systems, and more. Recommendations for quality programmes are bolstered with practical examples throughout the book. The book emphasizes profitability by introducing quality cost accounting, a practical tool for measuring and adjusting the impact of the quality assurance programme. With coverage ranging from initial organization to statistical quality control and programe implementation, this is an essential quality operations guide for all seafood processing managers. This book should be of interest to workers in process control and quality control in the seafood industry.

Full Product Details

Author:   A. David Bonnell
Publisher:   Van Nostrand Reinhold Inc.,U.S.
Imprint:   Van Nostrand Reinhold Inc.,U.S.
Edition:   1994 ed.
Dimensions:   Width: 15.20cm , Height: 1.70cm , Length: 22.90cm
Weight:   1.120kg
ISBN:  

9780442008796

ISBN 10:   0442008791
Pages:   208
Publication Date:   30 June 1994
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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.

Reviews

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

`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

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