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Food Quality Management:

  • Food Quality Management:

Food Quality Management:

P A. Luning and W J. Marcelis

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Technological and Managerial Principles and Practices
Author(s): P A. Luning and W J. Marcelis

About The Book

Consumer understanding of food quality and the ultimate concern for health and food safety increases. This forces actors in agribusiness and food industry to use quality management as a strategic issue in innovation and production.

This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that food quality is the combined effect of food behaviour and human behaviour. The contemporary use of technological and managerial theories and models, is the core element of this approach. It is used to predict food systems behaviour and to generate adequate improvements to the system. Moreover, special attention is paid to food quality management from a chain perspective.

Topics covered include technological food quality properties, quality management and decision making behaviour in organisations. Quality design, control, improvement and assurance are dealt with in detail, with special attention paid to the use of tools and methods. This book describes quality assurance systems currently in use, ranging from international QA-systems like GMP, HACCP, ISO and BRC. Furthermore, policy and business strategy principles are discussed in the framework of food quality management and the concept of TQM receives special attention. Finally, expected future developments in food quality management are considered.

This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production systems. The integrated approach with technological and managerial principles and practises for analysing food quality management, and valuable information on the latest developments make this book of great importance.

Additional Information

Author P A. Luning and W J. Marcelis
Availability In Print
Dimensions Unknown
Extent 426pp
ISBN 9789086861163
Publication date 2009
Book Type Softcover

Contents

Preface

Authors

1 Introduction food quality management

  • 1.1 Food quality management
  • 1.1.1 Quality in the agri-food chain
  • 1.1.2 Complexity food quality management
  • 1.2 Techno-managerial approach in food quality management
  • 1.2.1 Techno-managerial approach
  • 1.2.2 Food quality relationship
  • 1.2.3 Food quality management functions
  • 1.3 Quality
  • 1.3.1 Quality definitions
  • 1.3.2 Quality concepts
  • 1.4 Structure of the book

2 Food quality

  • 2.1 Introduction
  • 2.2 Quality perception
  • 2.3 Quality attributes
  • 2.3.1 Safety
  • 2.3.2 Health
  • 2.3.3 Sensory
  • 2.3.4 Shelf life
  • 2.3.5 Convenience
  • 2.3.6 Extrinsic attributes
  • 2.4 Factors influencing food behaviour
  • 2.4.1 Variable food composition
  • 2.4.2 Dynamic food processes
  • 2.4.3 Packaging conditions
  • 2.4.4 Food processing equipment conditions
  • 2.4.5 Food plant and environmental conditions
  • 2.5 Food quality from a chain perspective
  • 2.5.1 Primary production
  • 2.5.2 Animal production
  • 2.5.3 Vegetable production
  • 2.5.4 Processing and distribution
  • 2.5.5 Retail and final food handling
  • 2.6 Environmental factors
  • Appendix 2. Overview of common packaging materials for agri-products and food

3 Quality management

  • 3.1 Introduction
  • 3.2 Management
  • 3.2.1 Management concerns
  • 3.2.2 Decision-making
  • 3.2.3 Factors influencing decision-making
  • 3.2.4 Decision-making models
  • 3.2.5 Administrative concepts
  • 3.3 Quality management
  • 3.3.1 Quality management history
  • 3.3.2 The quality gurus
  • 3.3.3 Quality management activities
  • 3.4 Food quality management
  • 3.4.1 Quality assurance
  • 3.4.2 Food quality management functions
  • 3.4.3 Food quality decisions
  • 3.5 Factors influencing quality behaviour
  • 3.5.1 Quality behaviour and leadership
  • 3.5.2 Human dynamics
  • 3.5.3 Administrative conditions
  • 3.5.4 Organisational structure design
  • 3.6 Quality management from a chain perspective
  • 3.6.1 Supply chain management
  • 3.6.2 Customer-supplier relationships

4 Quality design

  • 4.1 Introduction
  • 4.2 The quality design process
  • 4.2.1 Quality design activities
  • 4.2.2 Quality design decisions
  • 4.3 Variables in product and process design
  • 4.3.1 New food products
  • 4.3.2 Product design variables
  • 4.3.3 Process design variables
  • 4.4 Customer-oriented design
  • 4.4.1 Customer-oriented design processes
  • 4.4.2 Customer information
  • 4.4.3 Quality function deployment
  • 4.5 Tools to support quality design
  • 4.5.1 Methods and techniques to assess product characteristics
  • 4.5.2 Modelling to support product and process design
  • 4.5.3 Failure mode and effect analysis (FMEA) in process design
  • 4.5.4 Hygienic design concept
  • 4.5.5 Taguchi method for product and process design
  • 4.6 Managing the design process
  • 4.6.1 Product development strategy
  • 4.6.2 Collaboration in design processes
  • 4.6.3 Project management
  • 4.7 Quality design in practice

5 Quality control

  • 5.1 Introduction
  • 5.2 The quality control process
  • 5.2.1 Quality control activities
  • 5.2.2 Quality control decisions
  • 5.2.3 Variation
  • 5.3 Quality control in food production
  • 5.3.1 Supply control
  • 5.3.2 Production control
  • 5.3.3 Distribution control
  • 5.4 Tools and methods for quality control
  • 5.4.1 Acceptance sampling
  • 5.4.2 Statistical process control
  • 5.4.3 Quality analysis and measurement
  • 5.4.4 Visual inspection
  • 5.5 Managing the control process
  • 5.5.1 Quality controlled logistics
  • 5.5.2 Forms of organisational control
  • 5.5.3 Costs and benefits of control
  • 5.6 Quality control in practice

6 Quality improvement

  • 6.1 Introduction
  • 6.2 Quality improvement process
  • 6.2.1 Quality improvement activities
  • 6.2.2 Quality improvement decisions
  • 6.2.3 Complexity of food production
  • 6.2.4 Learning
  • 6.3 Quality gurus on improvement
  • 6.4 Tools and methods for quality improvement
  • 6.4.1 Tools for improvement
  • 6.4.2 Methods for improvement
  • 6.5 Managing the quality improvement process
  • 6.5.1 Basic conditions for quality improvement
  • 6.5.2 Training
  • 6.5.3 Teamwork
  • 6.5.4 Project approach
  • 6.5.5 Organisational change strategies
  • 6.6 Quality improvement in practice

7 Quality assurance

  • 7.1 Introduction
  • 7.2 Quality assurance process
  • 7.2.1 Quality assurance activities
  • 7.2.2 Quality assurance decisions
  • 7.3 Primary quality assurance guidelines and standards
  • 7.3.1 Principles of basic codes and guidelines
  • 7.3.2 Principles Hazard Analysis and Critical Control Point (HACCP)
  • 7.3.3 Principles ISO 9001:2000 standard
  • 7.4 Tools and methods supporting quality assurance
  • 7.4.1 Quantitative risk assessment
  • 7.4.2 Predictive food microbiology
  • 7.4.3 Traceability systems
  • 7.5 Managing quality assurance
  • 7.5.1 Quality assurance in the organisation
  • 7.5.2 Quality auditing and certification
  • 7.6 Quality assurance from a chain perspective
  • 7.6.1 Quality assurance standards with a chain focus (ISO 22000, SQF)
  • 7.6.2 Quality assurance demands in the retail sector (GFSI, BRC, IFS)
  • 7.6.3 Quality assurance guidelines in animal production
  • 7.6.4 Quality assurance standards for vegetables and fruits production
  • 7.6.5 Quality assurance standards/guidelines in flower/plant sector
  • 7.7 Quality assurance in practice
  • Appendix 7.1. Hygiene issues that are covered in the ?Codex general principles of food hygiene?
  • Appendix 7.2. Overview of prerequisite programmes
  • Appendix 7.3. Overview of items for which requirements are described in global standard for food safety from the British Retail Consortium

8 Quality policy and strategy

  • 8.1 Introduction
  • 8.2 The quality policy and strategy process
  • 8.2.1 Quality policy and strategy activities
  • 8.2.2 Quality policy and strategy decisions
  • 8.2.3 SWOT analysis and strategic alternatives
  • 8.3 Factors influencing quality policy
  • 8.3.1 Quality philosophies
  • 8.3.2 Organisational maturity
  • 8.3.3 Technological complexity
  • 8.3.4 Quality costs
  • 8.4 Total quality management
  • 8.4.1 Policy orientations
  • 8.4.2 Total quality management
  • 8.4.3 Total quality control and total quality learning
  • 8.4.4 Implementing TQM
  • 8.4.5 Quality policy evaluation
  • 8.5 Quality policy from a chain perspective
  • 8.5.1 The value system
  • 8.5.2 Collaboration in the food supply chain 385
  • 8.6 Quality policy in practice

9 Food quality management in perspective

  • 9.1 Dynamics in the agri-food production chain
  • 9.2 Core developments in food quality management
  • 9.3 Food quality management research

References

Index

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