Table of Contents
The food industry currently faces an unprecedented level of scrutiny. Consumers are concerned not just about the safety and quality of food products but also the way in which they are produced. At the same time the industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. Auditing in the food industry provides an authoritative guide to the range of standards and audits now being used.
Dillon, Mike;Griffith, Chris
- CRC Press
2001
9781591243427
0849312140
- Medicine - All Feeds
- Allergology and Immunology
- Anatomy and Physiology
- Anesthesiology and Intensive Care
- Biochemistry
- Bioengineering
- Biophysics
- Biotechnology
- Cardiology
- Cardiothoracic Surgery
- Clinical Chemistry
- Clinical Medicine
- Complementary Medicine
- Cytology and Histology
- Dentistry
- Dermatology
- Endocrinology
- Forensic Medicine
- Gastroenterology
- General Practice
- Genetics
- Geriatrics
- Health services and Administration
- Hematology
- Infectious Diseases
- Internal Medicine
- Logopedics
- Medical Education and Humanities
- Medical Microbiology
- Medicine - Other
- Nephrology
- Neurology
- Neurosurgery
- Nursing
- Nutritional Sciences
- Obstetrics and Gynecology
- Occupational Health
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- Ophthalmology
- Oral and Maxillofacial Surgery
- Orthopedics and Traumatology
- Otorhinolaryngology and Phoniatrics
- Pathology
- Pediatrics
- Pharmacology and Pharmacotherapy
- Physical and Rehabilitation Medicine
- Plastic Surgery
- Psychiatry
- Psychology
- Public Health
- Radiology
- Respiratory Medicine
- Rheumatology
- Sports Medicine
- Surgery
- Urology