Quality management systems for the food industry : a guide to ISO 9001/2 /

• Bolton, Andrew.

• Food industry and trade -- Management
• Food industry and trade -- Quality control

• Blackie Academic & Professional,

• 0751403032

• Bibliography: p189-190. - Includes index.
• £49.00 : Formerly CIP.

• Food structure its creation and evaluation
• Food safety
• Diet and health in school age children briefing paper
• Quality control in the food industry
• school meals service from its beginnings to the present day
• Food texture and viscosity concept and measurement
• Food control in action
• Natural colours for food and other uses
• Unit operations in food processing
• Nutritional guidelines for school meals report of an expert working group
• Technology of cereals an introduction for students of food science and agriculture
• Sensory evaluation techniques
• Anthropometric standards for the assessment of growth and nutritional status
• Microbial food poisoning
• Food choice acceptance and consumption
• Quality control in the food industry
• Sensory evaluation practices
• Cheese chemistry physics and microbiology Major cheese groups
• Quality management handbook
• Blast freezing System for quantity foods
• Water and food quality
• Principles and practices for the safe processing of foods
• Food hygiene auditing
• Food and drink good manufacturing practice a guide to its responsible management
• microbiological safety of food
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food product development from concept to the marketplace
• Diets of British schoolchildren
• Food processing technology principles and practice
• High blood pressure
• Food portion sizes
• Vegetables herbs and spices fifth supplement to McCance and Widdowsons The composition of foods
• Sensory evaluation of food statistical methods and procedures
• Introduction to microbiology
• microbiological safety of food report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health et al
• Sensory evaluation of food theory and practice
• Hygiene for management a text for food hygiene courses
• Food science
• Health service catering Hygiene
• technology of dairy products
• Physical properties of foods and food processing systems
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Guidelines for sensory analysis in food product development and quality control
• science of food
• Shelf life evaluation of foods
• Shelf life of foods guidelines for its determination and prediction
• Sensory properties of food
• Experimental food science
• HACCP principles and applications
• Foodborne illness
• food hygiene handbook
• Human nutrition and dietetics
• Essential statistics
• Analytical chemistry of foods
• Food the chemistry of its components
• Dietary reference values for food energy and nutrients for the United Kingdom
• Questionnaire design interviewing and attitude measurement