Quality assurance in seafood processing: a practical guide.

Type of monograph: Guide/Handbook

Summary

This guide enables and ensures the production of products that consistently conform to both the customers' requirements and the company's productivity and profitability needs. It draws practical examples from functioning programs to demonstrate the most prevalent approaches to quality assurance today. Extract from the table of contents: finished product quality; process control; raw material quality; sanitation; microbiological indicators and seafood processing; statistical quality control; quality management information system; quality cost accounting; quality program implementation.

Details

Original title: Quality assurance in seafood processing: a practical guide.
Record ID : 1996-3180
Languages: English
Publication: Chapman & Hall - United kingdom/United kingdom
Publication date: 1994
Source: Source: 208 p. (15.5 x 23.5); fig.; tabl.; append.; index; GBP 43.00.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Regulations; Microbiology; Quality; Seafood; Fish; Hygiene; Guide