Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainsons Handbook of Technical and Quality Management is a comprehensive guide to food industry technical and quality management, covering challenges, standards, safety, and operations. It provides insights and guidance from industry practitioners, with a focus on applied practice and making things happen.

Format: Hardback
Length: 606 pages
Publication date: 21 November 2018
Publisher: Elsevier Science & Technology

The book delves into the intricate and demanding realm of Food Industry Technical & Quality Management, a subject of global significance. As the world's most vital industry, food production is complex, multifaceted, and subject to constant scrutiny. Food scares and product recalls, occurring on national and international scales, underscore the persistent challenge of identifying, monitoring, and controlling all hazards, while also addressing the growing criminal threats of food fraud, adulteration, and intentional contamination.

Drawing from unique perspectives gained through roles in quality, technical, and operations management across various levels within the food industry, Swainson's Handbook of Technical and Quality Management explores the diverse remits and specific challenges faced by individuals striving to ensure product quality, safety, and legality. Written from the perspective of industry practitioners, the book offers valuable insights and guidance on the Applied Practice of Industrial Quality and Technical Management.

Recognizing that knowing what to do is only half the battle, the book emphasizes the importance of being able to translate ideas into action. It is a perspective that is often overlooked in food sector information resources.

The book is organized into two sections. The first section provides a comprehensive review of generic aspects of food quality and technical management activities, with a particular focus on:

Food Sector Challenges and the Role of Technical and Quality Management: Examining the unique challenges faced by the food industry, including regulatory requirements, supply chain complexities, and the impact of globalization.

Defining Technical and Quality Standards: Discussing the establishment and implementation of technical and quality standards, including the development of specifications, protocols, and quality management systems.

The Food Safety and Quality Management System: Exploring the framework for ensuring food safety and quality throughout the supply chain, including HACCP (Hazard Analysis Critical Control Points) principles, food safety audits, and crisis management.

Raw Materials and Packaging Supplier Control: Investigating the importance of controlling suppliers of raw materials and packaging to maintain product quality and safety.

Site Standards: Analyzing the establishment and maintenance of site standards to ensure consistency and compliance with regulatory requirements.

Product Control and HACCP Considerations: Discussing the application of HACCP principles to product control, including monitoring, recording, and corrective actions.

Operations and Process Control: Exploring the techniques and methods used to control operations and processes to ensure product quality and safety.

Personnel Control: Examining the importance of personnel control in maintaining product quality and safety, including training, certification, and performance evaluation.

Audits: Analyzing the role of audits in ensuring product quality and safety, including the preparation, conduct, and follow-up of audits.

Non-Conformance, Recall & Crisis Management: Discussing the strategies and processes for managing non-conformance, recalls, and crises to minimize the impact on consumers and the brand.

Managing the Technical Department: Exploring the management and leadership of technical departments within the food industry.

The second section of the book features contributions from guest authors, who share their expertise on a range of topics related to food quality and technical management. These authors include industry professionals, researchers, and experts who provide valuable insights and perspectives on the latest trends, innovations, and best practices in the field.

In conclusion, Swainson's Handbook of Technical and Quality Management is a comprehensive and practical guide for professionals and practitioners working in the food industry. It offers a deep understanding of the complex challenges and opportunities facing the sector, providing insights and guidance on the Applied Practice of Industrial Quality and Technical Management. By leveraging the expertise of guest authors and industry practitioners, the book equips readers with the tools and knowledge necessary to ensure product quality, safety, and legality in a rapidly evolving industry.

Weight: 1094g
Dimension: 160 x 235 x 36 (mm)
ISBN-13: 9781782422754