Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Woodhead Publishing Series in Food Science, Technology and Nutrition Series

This 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.

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

Technical and quality managers across the food industry; postgraduate/industry-based/postdoctoral students and academics with research interest in this area

• 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.