Advertisement

Food Industries Manual

  • M. D. Ranken
  • R. C. Kill

Table of contents

  1. Front Matter
    Pages i-xii
  2. M. K. Knight
    Pages 1-41
  3. M. J. Urch
    Pages 42-73
  4. J. Gordon
    Pages 74-131
  5. D. Arthey
    Pages 132-164
  6. D. J. Wallington
    Pages 165-203
  7. F. J. Palmer
    Pages 204-233
  8. R. Broomfield
    Pages 234-287
  9. M. Gordon
    Pages 288-327
  10. D. J. Millin, D. A. Cruickshank
    Pages 328-360
  11. D. Stansell
    Pages 361-397
  12. R. G. Booth
    Pages 398-414
  13. D. A. Rosie
    Pages 415-423
  14. M. D. Ranken, R. C. Kill
    Pages 424-431
  15. S. D. Holdsworth
    Pages 432-481
  16. N. D. Cowell
    Pages 482-536
  17. W. E. Whitman
    Pages 537-568
  18. K. G. Anderson
    Pages 569-581
  19. Back Matter
    Pages 582-596

About this book

Introduction

It is a pleasure to be involved in yet another edition the enforcement system and its officers, and the of the Food Industries Manual, and to know that the appearance of many more consultants, advisors and training specialists all claiming to assist manu­ book remains in sufficiently high demand for a new edition to be necessary. The work of revision and facturers in the discharge of what are described as updating has been rewarding to us and we hope that new and onerous duties. In reaction to all this, food the result will be found at least equally helpful to manufacturers are learning so to order their opera­ those who use it. tions that their reliability and their commitment to In the five years since the last edition the growth quality and good workmanship can be routinely of the chilled foods sector, in both quantity and demonstrated. The touchstone of this has become quality-with much more refrigeration available accreditation of the manufacturer's systems by an and in use, with close control of refrigeration tem­ independent authority, for instance that they peratures, storage times, storage temperatures, conform with the International Standard for tra?Sport conditions and display conditions, and Quality Systems, ISO 9000, or its British Standard with better information on labels and elsewhere equivalent, BS 5750. These and related matters are about shelf life and the handling of products-has dealt with in another new Chapter, on Food Issues.

Keywords

cereals food growth information learning quality quality assurance system temperature

Editors and affiliations

  • M. D. Ranken
    • 1
  • R. C. Kill
    • 1
  1. 1.Micron LaboratoriesLutonUK

Bibliographic information