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Book Categories |
| Ch. 1 | Introduction: Concepts | 1 |
| Ch. 2 | Total Quality Management | 19 |
| Ch. 3 | Quality Assurance | 79 |
| Ch. 4 | Ingredient Specifications and Supplier Certification Program | 119 |
| Ch. 5 | Statistical Methods of Quality Control in the Food Industry | 141 |
| Ch. 6 | Manufacturing Audits: Control of Processing Operations | 175 |
| Ch. 7 | Food Plant Sanitation: Good Manufacturing Practice Audits | 201 |
| Ch. 8 | Product Quality Audits at the Retail Level | 265 |
| Ch. 9 | Hazard Analysis and Critical Control Points | 289 |
| Glossary of Terms | 389 | |
| Index | 411 |
| Price | Condition | Delivery | Seller | Action |
| $159.95 | Digital |
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Add Quality Assurance for the Food Industry: A Practical Approach, Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to quality, as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of, Quality Assurance for the Food Industry: A Practical Approach to the inventory that you are selling on WonderClubX
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Add Quality Assurance for the Food Industry: A Practical Approach, Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to quality, as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of, Quality Assurance for the Food Industry: A Practical Approach to your collection on WonderClub |