BRC Global Standard
Author: British Retail Consortium
Publisher: The Stationery Office
Published: 2006-08-21
Total Pages: 96
ISBN-13: 0117036749
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Global standard for storage and distribution
Author: British Retail Consortium
Publisher: The Stationery Office
Published: 2010-09-03
Total Pages: 100
ISBN-13: 9780117068643
DOWNLOAD EBOOKThe new, updated Global Standard for Storage and Distribution Issue 2 will replace Storage and Distribution Issue 1 for all audits from March 2011. The Standard provides certification for the section of the supply chain between BRC Standards for the manufacture of food, packaging and consumer products and the end user of these products, the retailer/food service company. Aimed at companies involved in the storage and distribution of goods, the new Standard represents a substantial upgrade to Issue 1 and builds upon experience, with a new lay out, simpler presentation and clearer explanation of requirements. The Standard is designed to ensure best practice in the handling, storage and distribution of products and to promote continuous improvement in operating practices. The updated Standard includes the audit requirements, scheme rules and background to the Standard and provides the basis for an accredited certification of sites storing and/or distributing food, packaging and consumer products. It also enables certification of sites that wholesale products or carry out a range of contracted services.
BRC/IoP Global Standard
Author: British Retail Consortium
Publisher: The Stationery Office
Published: 2004
Total Pages: 72
ISBN-13: 9780117022225
DOWNLOAD EBOOKUnder the terms of the Food Safety Act 1990, retailers have an obligation to take all reasonable precautions and exercise due diligence in the development, manufacture, distribution, advertising and sale of food products to the consumer. This is the second issue of the publication which contains guidance on a best practice packaging standard providing a common basis for the evaluation of companies supplying packaging for food products to retailers. The Standard is not intended to replace the requirements of any legislation which sets a higher standard for any specific industry sector. The Standard covers a variety of issues including scope and organisation, the hazard and risk management system, technical management aspects, factory standards, contamination control, personnel issues, and the evaluation protocol.
Global Standard for Food Safety - Guideline for Fresh Produce
Author: British Retail Consortium
Publisher: The Stationery Office
Published: 2013-01-22
Total Pages: 40
ISBN-13: 9780117080096
DOWNLOAD EBOOKThis is the latest guidance on the interpretation of the requirements of the BRC Global Standard for Food Safety - Issue 6 for fresh produce packers of fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this will help companies, auditors and customers understand how to implement the requirement of the Standard. The guideline includes practical guidance and real examples to illustrate the principles of the clauses and compliments the recently published more general interpretation guideline.
The Stationery Office Annual Catalogue 2008
Author: U K Stationery Office
Publisher: Stationery Office Annual Catal
Published: 2009-11
Total Pages: 612
ISBN-13: 9780115010507
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Brc Global Standard
Author:
Publisher: The Stationery Office
Published: 2003
Total Pages: 82
ISBN-13: 9780117031975
DOWNLOAD EBOOKThis publication lists the requirements for the supply of safe consumer products and covers 30 category headings including: tobacco; clothing, footwear; furniture, carpets, household and garden products; medical products; audio-visual and photographic equipment; recreational goods; and fuels.
Specialty Foods
Author: Yanyun Zhao
Publisher: CRC Press
Published: 2012-05-22
Total Pages: 356
ISBN-13: 1439854246
DOWNLOAD EBOOKSpecialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods dif
Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
Author: Md. Abdul Hannan
Publisher: Springer Nature
Published: 2022-05-30
Total Pages: 278
ISBN-13: 9811915660
DOWNLOAD EBOOKThe book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
Statistical Process Control for the Food Industry
Author: Sarina A. Lim
Publisher: John Wiley & Sons
Published: 2019-02-25
Total Pages: 194
ISBN-13: 1119152003
DOWNLOAD EBOOKA comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.
Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector
Author: M Swainson
Publisher: Woodhead Publishing
Published: 2018-11-15
Total Pages: 608
ISBN-13: 1782422870
DOWNLOAD EBOOKThis book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. - Compiled expertise of food sector specialists with extensive industrial experience. - Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. - Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. - Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.
