Food quality management : a technological and managerial principles and practices

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