Making Safe Food: A Management Guide for Microbiological Quality

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide.