Quality Systems in the Food Industry (eBook)

Contents 7
1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows 9
1.1 Chemical Additives for Food Productions. An Introduction 10
1.1.1 Quality Certification Systems in the Food Industry 14
1.1.2 How Can Food Additives Be Managed Correctly in a Quality-Oriented System? Main Requirements 20
1.1.3 Working Flows and Flow Charts in the Food Industry. Reliable Accounts 21
References 28
2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects 36
2.1 Intentional Adulteration in Food Industries and Quality Systems 37
2.2 What Is Intentional Adulteration? Some Clarifications by the Quality Management Viewpoint 39
References 41
3 Quality Audits in Food Companies and the Examination of Technical Data Sheets 45
3.1 The Importance of Technical Data Sheets in the Food Industry: Quality Management Systems 45
3.2 Technical Data Sheets: Commercial Name or Brand, Producer Name, Description of the Product, Declared or Intended Use, Dosages 47
References 49
4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry 52
4.1 Food Allergens and Unknown Sources 53
4.2 Food Allergens—Quality Management Requirements 54
4.3 Food-Grade Lubricants—Are They Possible Allergens? 56
References 58
Correction to: M. Fiorino et al., Quality Systems in the Food Industry, Chemistry of Foods, https://doi.org/10.1007/978-3-030-22553-7 61