Auditing in the Food Industry: From Safety and Quality to Environmental and Other Audits

Erscheinungsjahr 2001
ISBN: 978-0-8493-1214-4
Verlag: Taylor & Francis

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Inhaltsverzeichnis

Introduction. THE AUDITING PROCESS. Food Standards and Auditing. What Auditors Look for: A Retailer's Perspective. Regulatory Verification of Safety and Quality Control Systems in the Food Industry. SAFETY AND QUALITY. Assessing Supplier HACCP Systems: a Retailer's Perspective. Auditing HACCP-Based Quality Systems. Laboratories and Analytical Methods: Quality Control. OTHER TYPES OF AUDIT. Benchmarking. Environmental Audits: Food Processing and Life Cycle Assessment. Auditing Organic

Increasing consumer expectations, government legislation and levels of competition have led to a growing number of standards and benchmarks by which food processors may be measured and audited. These standards cover safety, quality, environmental, and social and economic criteria. Auditing in the Food Industry comprehensively examines all these issues. This unique book guides food processors in the main types of audit and their importance. It also shows how to prepare for audits and how to use audits to gain a competitive advantage.

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