This book provides a thorough examination of quality management practices essential for ensuring product integrity and regulatory compliance within the food industry. From foundational concepts to practical implementation strategies, the book covers a range of topics including defining quality control principles, assessing raw materials, managing production processes, and understanding certification and accreditation procedures. Readers will gain valuable insights into current industry standards such as ISO and HACCP, as well as the role of certification bodies in maintaining quality assurance. Additionally, the book offers an in-depth exploration of the Algerian Accreditation ALGERAC, shedding light on its mission, governance, and operational protocols. This comprehensive resource is indispensable for professionals seeking to enhance quality control measures and uphold food safety standards in today's dynamic marketplace.Commander
Autres Livre scientifique
Science of Food Quality: Chemical, Physical, and Sensory Approaches
