A Guide to Food Quality Assurance
by John Sumner
M&S Food Consultants, Barton College of TAFE, 1995, ISBN 0644429003, large format spiral bound paperback
Very Good Condition, a little edge and shelf wear, a little rubbing and bumping to edges and corners, no inscriptions, small asterix in blue ink alongside some contents listings (see photographs)
“This book has been prepared for people who either work in food operations or are students of food technology, no matter at which level. Its aim is to bring under one cover all the elements needed for establishing and operating a quality system. It’s now accepted that, only if all the personnel in an operation are involved, will the quality system operate successfully. Accordingly, this book provides direction and support for a wide spectrum of personnel in the food industry: the operators who run the plant; the laboratory and technical staff who support them, quality assurance staff; assurance staff; training officers and finally, mangers – especially those who come from a non-food background.
Students in Food Technology, Quality Technology, Nutrition and Food Retailing will find the material invaluable. It is linked with accredited academic programs in each of these areas and offers many examples and case studies from which the student may draw direction.”