Overview
- Explains quality system standards in the food industry
- Critically discusses and evaluates international norms (ISO 9001, HACCP, GSFS, IFS)
- Presents selected examples, such as chemical additives and cross-contaminations as well as intentional adulterations
- Illustrates typical quality audits, and technical data sheets in the food industry
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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About this book
Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
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Keywords
Table of contents (5 chapters)
Authors and Affiliations
About the authors
Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training).
Dr Marco Mason is an experienced scientist working in the food and beverage technological ambit. He obtained his MSc in Food Science and Technology (2009) from the State University of Milan, Italy, and the PhD in ‘Mountain Environment and Agriculture (2017) from the Free University of Bozen, Italy. Subsequently, Dr Mason has been engaged in different ambits, including analysis (GC-MS, Uv-VIS, FTIR-ATR technologies) and quality control and, HACCP procedures - during a 4-year period. At present, he is Coordinator of Gastronomy Laboratory in the University of Cartagena, Colombia. Dr Mason has co-authored different papers, including Lemma et al. (2015) Removal of bacteria and yeast in water and beer by nylon nanofibrous membranes. J. Food Engineering, 157, 1-6.
Arpan R. Bhagat, Ph.D., FSPCA PCQI Lead Instructor, received his M.S. from the University of Georgia and Ph.D. from Purdue University. Between 2009 and 2018, he worked in the RTE meals & beverages, cheese & dairy, and airline catering industries. Arpan is a member of the International Association for Food Protection (IAFP). In his current role as a food safety manager, he develops and manages policies and procedures to ensure FSMA and PMO compliance for ESL and aseptic fluid milks and cultured dairy products. He has also co-authored two books – ‘The Influence of Chemistry on New Foods and Traditional Products’ and ‘Foods of Non-Animal Origin’ – in the SpringerBrief series in Chemistry of Foods.
Bibliographic Information
Book Title: Quality Systems in the Food Industry
Authors: Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason, Arpan Bhagat
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-22553-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
Softcover ISBN: 978-3-030-22552-0Published: 19 June 2019
eBook ISBN: 978-3-030-22553-7Published: 05 June 2019
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VIII, 55
Topics: Food Science, Quality Control, Reliability, Safety and Risk, Nutrition