About this book
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).
Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
Food Adulteration Allergen Quality Audit Food Industry Chemical Food Additives Food-grade Lubricants Cross-contamination Global Food Safety Initiative Quality System Food Production Technical Data Sheet Food Industry
- DOI https://doi.org/10.1007/978-3-030-22553-7
- Copyright Information The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
- Publisher Name Springer, Cham
- eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
- Print ISBN 978-3-030-22552-0
- Online ISBN 978-3-030-22553-7
- Series Print ISSN 2191-5407
- Series Online ISSN 2191-5415
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