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Informationen zum Autor Since the early 1990s Mark Swainson has worked extensively both in and with the Food Industry. His industrial food manufacturing sector expertise developed whilst holding key Quality, Technical and Operations Management positions in the high-risk chilled and frozen food sectors producing a wide range of product categories including Ready Meals, Soups, Sauces, Dips, Dressings, Risottos, Salads and Pasta Snacks. This involved close engagement with all parts of the food supply chain to assure food quality, safety and legality from supplier control of ingredients and packaging, through operational and technical oversight of food factory processing, storage and distribution, and finally liaison with the end customer including the major retailers and food service groups. Highly experienced and well qualified in industrial food technology, food processing & packaging operations, and in their underpinning technical standards and audit systems, his industry engagement continues, currently leading the Research and Higher Education agendas of the UK National Centre for Food Manufacturing (NCFM) - University of Lincoln. Since joining the University of Lincoln he has worked extensively on the development and delivery of a range of Food Sector Employee Training and Education Programmes (both undergraduate and postgraduate), making a significant contribution to the skills and staff development needs of the industry. He has also structured the successful NCFM “industry focused? approach to Research & Development, always working with the food sector to progress multidisciplinary projects and initiatives which address specific food sector challenges across food safety, quality and productivity agendas. Klappentext Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector provides a comprehensive overview of the role of technical and quality managers in the food business and their responsibility in maintaining industry standards. Part One of the book defines technical and quality standards, while Part Two looks at quality management issues. Next, Part Three examines issues relevant to technical managers, with final sections covering key services and stakeholders in food industry management and technical and quality management in specific food sectors. Inhaltsverzeichnis Part 1: Mark Swainson 1. Food Sector Challenges and the Role of Technical and Quality Management 2. Defining Technical and Quality Standards 3. The Food Safety and Quality Management System 4. Raw Materials and Packaging Supplier Control 5. Site Standards 6. Product Control and HACCP Considerations 7. Operations and Process Control 8. Personnel Control 9. Audits 10. Non-Conformance, Recall and Crisis Management 11. Managing the Technical Department Part 2: Guest Chapters 12. Hygiene Management 13. Third party audit schemes 14. Supplying supermarkets: good technical and quality management practices 15. Enforcement authority perspective on the food manufacturing sector (UK EHO) 16. Fruit and vegetables 17. Herbs and spices 18. Cereals 19. Baked products 20. Canning 21. "Cook - Chill" Ready Meals, Soups and Sauces ...
Sommario
Part 1: Mark Swainson1. Food Sector Challenges and the Role of Technical and Quality Management2. Defining Technical and Quality Standards3. The Food Safety and Quality Management System4. Raw Materials and Packaging Supplier Control5. Site Standards6. Product Control and HACCP Considerations7. Operations and Process Control8. Personnel Control9. Audits10. Non-Conformance, Recall and Crisis Management11. Managing the Technical Department
Part 2: Guest Chapters12. Hygiene Management13. Third party audit schemes14. Supplying supermarkets: good technical and quality management practices15. Enforcement authority perspective on the food manufacturing sector (UK EHO)16. Fruit and vegetables17. Herbs and spices18. Cereals19. Baked products20. Canning21. "Cook - Chill" Ready Meals, Soups and Sauces
