FOOD QUALITY MANAGEMENT AND SAFETY

Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu

doi:10.29121/granthaalayah.v5.i4RAST.2017.3312

Authors

Rizwana Khatoon Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India
Debkumar Chakraborty Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India
R.C. Chandni Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India
Amar Sankar Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India
A.V. Raghu Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India

DOI:

https://doi.org/10.29121/granthaalayah.v5.i4RAST.2017.3312

Keywords:

Center of Emerging Technology, Department of Food Technology, School of Engineering Technology, Jain University 560 078, India

Abstract [English]

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

Downloads

Download data is not yet available.

References

Twinn F (2007) Energy reduction becomes a priority. Food Manufacture 82(3): 41–42.

James SJ, and James C (2010) Advances in the cold chain to improve food safety, food quality and the food supply chain. In: Mena C, Stevens G (Eds) Delivering performance in food supply chains. DOI: https://doi.org/10.1533/9781845697778.5.366

Rodrigues CMA, Della Lucia CM, Azeredo RMC, Cota AM, Santana AMC, Pinheiro- Santana HM (2010) Control of vitamin C losses in vegetables prepared at a food service. Food Control 21(3): 264–271. DOI: https://doi.org/10.1016/j.foodcont.2009.05.020

Terreri A (2009) Preventing the next product recall. Food Logist 111:20–25.

Giannakourou MC, Taoukis PS (2003) Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the customer end. J Food Sci 68(1):201–209.

Dalgaard P, Buch P, Silberg S (2002) Seafood spoilage predictor—development and distribution of a product application software. Int. J Food Microbiol 73(2–3):343–349. DOI: https://doi.org/10.1016/S0168-1605(01)00670-5

Grunert KG (2005) Food quality and safety: consumer perception and demand. Eur Rev Agri Econ 32(3):369–391. DOI: https://doi.org/10.1093/eurrag/jbi011

Raab V, Bruckner S, Beierle E, Kampmann Y, Petersen B, Kreyenschmidt J (2008) Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains. J Chain Network Sci 8(1):59–73. DOI: https://doi.org/10.3920/JCNS2008.x089

Panozzo G, Minotto G, Barizza A (1999) Transport and distribution of foods: today’s situation and future trends. Int J Refrigerat 22(8):625–639. DOI: https://doi.org/10.1016/S0140-7007(99)00023-7

Rushton A, Croucher P, Baker P (2006) The Handbook of Logistics and Distribution Management, 3rd Edn. Kogan Page, London, UK.