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Author : A. David Bonnell
Publisher :
ISBN 13 : 9781461526438
Total Pages : 228 pages
Book Rating : 4.34/5 ( download)
Download or read book Quality Assurance in Seafood Processing written by A. David Bonnell and published by . This book was released on 1994-06-30 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A. David Bonnell
Publisher : Springer
ISBN 13 : 9780442008796
Total Pages : 208 pages
Book Rating : 4.91/5 ( download)
Download or read book Quality Assurance in Seafood Processing: A Practical Guide written by A. David Bonnell and published by Springer. This book was released on 1994-06-30 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Author : T. S. Gopalakrishna Iyer
Publisher :
ISBN 13 : 9788190103817
Total Pages : 252 pages
Book Rating : 4.14/5 ( download)
Download or read book Quality Assurance in Seafood Processing written by T. S. Gopalakrishna Iyer and published by . This book was released on 2002 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: With special reference to India.
Author : A. David Bonnell
Publisher : Springer Science & Business Media
ISBN 13 : 1461526426
Total Pages : 214 pages
Book Rating : 4.21/5 ( download)
Download or read book Quality Assurance in Seafood Processing: A Practical Guide written by A. David Bonnell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.
Author : Nuno F. Soares
Publisher : John Wiley & Sons
ISBN 13 : 1118965078
Total Pages : 194 pages
Book Rating : 4.78/5 ( download)
Download or read book Food Safety in the Seafood Industry written by Nuno F. Soares and published by John Wiley & Sons. This book was released on 2016-03-07 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.
Author : G. Jeyasekaran
Publisher : CRC Press
ISBN 13 : 1000218376
Total Pages : 188 pages
Book Rating : 4.74/5 ( download)
Download or read book Quality Assurance of Aquatic Foods written by G. Jeyasekaran and published by CRC Press. This book was released on 2020-11-11 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their methods of assessment are exhaustively dealt in this book. Besides, food quality management systems like HACCP, SSOP, SCP, GHP, GMP have also been explained for easy adoption. The International and National Standards prescribed by FSSAI, EIC, BIS, Codex, USFDA, ISO and EU for aquatic food products are explicitly given. It is also useful to the personnel of aquatic food industries to improve their working knowledge on maintaining the quality and safety aquatic foods. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : Andrew M. Welt
Publisher : Springer Science & Business Media
ISBN 13 : 1461520770
Total Pages : 820 pages
Book Rating : 4.71/5 ( download)
Download or read book Seafood Regulations Compliance Manual written by Andrew M. Welt and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace. The intent of the authors was to develop for users a manual that is easy to use, with a structured format to ensure compliance with governmental requirements. They have been highly successful in achieving this objective and presenting a user friendly tool. The manual represents a major advancement by providing a single source reference to all requirements, except for some specific end product and labeling requirements, for a highly complex global industry. In addition, it is an outstanding contribution to the seafood industry in addressing a long-standing need for systems changes in the form of a single source manual, in contrast to the obsolete approach of having to access a library of multiple regulations and the affiliated agencies' bureaucracies to determine how and/or whether compliance with a particular regulation has been achieved. For those engaged in international commerce in seafood, the manual should be especially useful. Well integrated throughout the manual are the applicable provisions of the recommended international Codex standards for fish and shellfish products and the codes of hygienic and technological practice for handling and processing these products. These standards and codes were developed through an international harmonization process, and are familiar to seafood-producing countries worldwide.
Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 1845699513
Total Pages : 400 pages
Book Rating : 4.12/5 ( download)
Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Author : George M. Hall
Publisher : John Wiley & Sons
ISBN 13 : 1444348027
Total Pages : 312 pages
Book Rating : 4.26/5 ( download)
Download or read book Fish Processing written by George M. Hall and published by John Wiley & Sons. This book was released on 2011-06-13 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Author : Hans Henrik Huss
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251034460
Total Pages : 184 pages
Book Rating : 4.6X/5 ( download)
Download or read book Assurance of Seafood Quality written by Hans Henrik Huss and published by Food & Agriculture Org.. This book was released on 1994 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.
