This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Hubbard, M.R., Statistical Quality Control for the Food Industry, Kluwer Academic/Plenum Publishers, New York, 2003.
Ong, K.G., Puckett, L.G., Sharma, B.V., Loiselle, M., Grimes, C.A., Bachas, L.G., Wireless, Passive, Resonant-Circuit Sensors for Monitoring Food Quality, Proceedings of SPIE, Vol. 4575, 2002, pp. 150–159.
Thorner, M.E., Manning, P.B., Quality Control in Food Service, The AVI Publishing Company, Westport, Connecticut, 1976.
Vasconcellos, J.A., Quality Assurance for the Food Industry, CRC Press, Boca Raton, Florida, 2004.
Mears, P., Quality Improvement Tools and Techniques, McGraw Hill Book Company, New York, 1995.
Kanji, G.K., Asher, M., 100 Methods for Total Quality Management, Sage Publications Ltd., London, 1996.
Dhillon, B.S., Advanced Design Concepts for Engineers, Technomic Publishing Company, Lancaster, Pennsylvania, 1998.
Dhillon, B.S., Reliability, Quality, and Safety for Engineers, CRC Press, Boca Raton, Florida, 2005.
Pyzdek, T., The Six Sigma Handbook, McGraw Hill Book Company, New York, 2003.
Mizuno, S., Editor, Management of Quality Improvement: The Seven New QC Tools, Productivity Press, Cambridge, Massachusetts, 1988.
Bauman, H.E., The Hazard Analyses Critical Control Concept, in Food Protection Technology, edited by C.W., Felix, Lewis Publishers, Chelsea, Michigan, 1987, pp. 175–179.
Simonson, B., Bryan, F.L., Christian, J.H.B., Roberts, T.A., Tompkin, R.B., Silliker, J.H., Prevention and Control of Food borne Salmonellosis Through Application of Hazard Analysis Critical Control Point (HACCP), International Journal of Food Microbiology, Vol. 4, 1987, pp. 227–247.
Shaw, S., Rose, S.A., New Food Legislation and the Role of Quality Assurance, Quality Forum, Vol. 17, No. 4, 1991, pp. 151–155.
The Quality Auditor’s HACCP Handbook, ASQ Quality Press, Milwaukee, Wisconsin, 2002.
Pierson, M.D., Corlett, D.A., HACCP Principles and Applications, Van Nostrand Reinhold Company, New York, 1992.
Arthey, D., Quality Control of Fruits and Vegetables and Their Products, in Quality Control in the Food Industry edited by S.M. Herschdoerfer, Academic Press, London, 1986, pp. 217–260.
Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers, published by the Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, Maryland, USA, 2002.
Thorner, M.E., Manning, P.B., Quality Control in Food Service, The AVI Publishing Company, Westport, Connecticut, 1976.
ANSI Z1.15, Generic Guidelines for Quality Systems, American National Standards Institute, New York, 1980.
Rights and permissions
Copyright information
© 2007 Springer-Verlag London Limited
About this chapter
Cite this chapter
(2007). Quality Control in the Food Industry. In: Applied Reliability and Quality. Springer Series in Reliability Engineering. Springer, London. https://doi.org/10.1007/978-1-84628-498-4_11
Download citation
DOI: https://doi.org/10.1007/978-1-84628-498-4_11
Publisher Name: Springer, London
Print ISBN: 978-1-84628-497-7
Online ISBN: 978-1-84628-498-4
eBook Packages: EngineeringEngineering (R0)