목차 일부
CONTENTS
Preface ... xi
Acknowledgements ... xiii
Chapter 1 Introduction ... 1
WHAT IS QUALITY? ... 2
QUALITY CONTROL VERSUS QUALITY ASSURANCE ... 5
THE PURPOSE OF QUALITY PROGRAMS IN SEAFOOD...
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목차 전체
CONTENTS
Preface ... xi
Acknowledgements ... xiii
Chapter 1 Introduction ... 1
WHAT IS QUALITY? ... 2
QUALITY CONTROL VERSUS QUALITY ASSURANCE ... 5
THE PURPOSE OF QUALITY PROGRAMS IN SEAFOOD PROCESSING ... 6
MISCONCEPTIONS ABOUT QUALITY PROGRAMS ... 8
QUALITY AND COMPANY PROFITABILITY ... 10
Chapter 2 Organizing for a Quality Program ... 17
FUNCTIONAL RESPONSIBILITIES OF A QlIALITY PROGRAM ... 17
PERSONNEL REQUIREMENTS ... 19
TRAINING OF QUALITY PERSONNEL ... 22
DAILY RESPONSIBILITIES OF A QUALITY ORGANIZATION ... 24
ENSURING QUALITY : PROCESS CONTROL VERSUS PRODUCT CONTROL ... 30
Chapter 3 Finished Product Quality ... 32
TYPES OF REQUIREMENTS ... 32
ENSURING PROPER SPECIFICATION DESIGN AND CONTENT ... 37
Chapter 4 Process Control ... 39
HAZARD ANALYSIS CRITICAL CONTROL POINTS ... 40
INSPECTION／PLANS ... 46
Chapter 5 Raw Material Quality ... 54
INTRINSIC QUALITY OF SEAFOODS ... 54
FISH SPOILAGE ... 58
MAINTAINING RAW MATERIAL QUALITY ... 61
QUALITY ASSESSMENT ... 65
CHEMICAL INDICES OF BACTERIAl SPOILAGE ... 74
Chapter 6 Sanitation ... 77
HYGIENIC PRACTICES ... 78
CLEAN-UP PROCEDURE ... 79
CHLORINATION OF WATER SUPPLIES 87
Chapter 7 Microbiological Indicators and Seafood Processing ... 90
GENERAL CONCEPTS IN MICROBIOLOGY ... 90
BACTERIOLOGICAL INDICATORS OF SEAFOOD PLANT SANITATION AND PRODUCT QUALITY ... 96
Chapter 8 Statistical Quality Control ... 107
DEVELOPMENT OF STATISTICAL QUALITY CONTROL ... 108
QUALITY IMFPROVEMENT - WHAT IS THE CHALLENGE? ... 110
STATISTICAL QUALITY CONTROL ... 113
Chapter 9 Quality Management Information System ... 138
COLLECTION OF DATA ... 139
QUALITY RECORDS ... 140
QUALITY REPORTS ... 141
QUALITY MANUAL ... 142
Chapter 10 Quality Cost Accounting ... 144
PURPOSE ... 145
QUALITY COST SYSTEM DESIGN ... 145
USES OF QUALITY COST INFORMATION ... 148
Chapter 11 Quality Program Implementation ... 153
SYSTEM IMPLEMENTATION ... 153
DEVELOPMENT OF PERSONNEL ... 155
Appendix A Internal Standard Skinless Flounder Fillets 5s ... 157
Appendix B External Standard Fish Inspection Regulations，1969 - Provide of New foundland and Labrador，Canada ... 167
Appendix C Product Specification ... 177
Appendix D Hygienic Practices ... 179
Appendix E Recording Forms Lumpfish Roe Processing ... 191
Appendix F Reporting Forms Lumpfish Roe Processing ... 195
Index ... 201
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