Food Quality Management Book: Table of content
Book Author By Dr Sunil Kumar (chefsunilkumar.com)
Chapter 1: Quality Management Fundamentals
1.1 Vision, Mission, and Quality Policy Statements
1.1.1 Vision Statement
1.1.2 Mission Statement
1.1.3 Quality Policy Statement
1.2 Customer Focus
1.2.1 The Value of a Customer-Focused Approach
1.2.2 Implementing Customer Focus
1.2.3 Benefits of Being Customer-Focused
1.2.4 Customer Perception of Quality
1.2.5 Creating a Positive Customer Perception
1.3 Cost of Quality (COQ)
1.3.1 Measuring the Cost of Quality
Review Questions
Chapter 2: Contributions of Quality Pioneers
2.1 W. Edwards Deming and His 14 Points
2.2 Joseph M. Juran
2.3 Armand V. Feigenbaum
2.4 Kaoru Ishikawa
2.5 Philip B. Crosby
2.6 Genichi Taguchi
2.7 Japanese 5S Principles
2.8 8D Methodology
2.9 Concepts of Quality Circles
Review Questions
Chapter 3: Introduction to Food Quality
3.1 Definition and Importance of Food Quality
3.2 Factors Affecting Food Quality
3.3 Costs of Poor Quality in the Food Industry
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Chapter 4: Food Quality Management Systems
4.1 Concept of Food Quality Management Systems
4.2 Benefits of Implementing a Quality Management System
4.3 Different Quality Management Systems
4.3.1 Hazard Analysis and Critical Control Points (HACCP)
4.3.2 ISO 22000
4.3.3 Safe Quality Food (SQF)
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Chapter 5: Food Legislation and Regulatory Requirements
5.1 International Food Standards (Codex Alimentarius)
5.2 National Regulatory Bodies and Legislations
5.3 Emerging Trends in Food Safety Regulation
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Chapter 6: Principles of Quality Control
6.1 Statistical Process Control (SPC) Techniques
6.2 Sampling Techniques for Food Quality Evaluation
6.3 Importance of Calibration and Validation in Quality Control
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Chapter 7: Food Quality Assurance Programs
7.1 Hazard Analysis and Critical Control Points (HACCP) Principles
7.2 Pre-Requisite Programs (PRPs)
7.2 Pre-Requisite Programs (PRPs) (continued)
7.3 Preventive Controls and Food Safety Plans (FSVP) for Importers
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Chapter 8: Sensory Evaluation of Food Quality
8.1 Sensory Analysis Techniques: Decoding the Senses
8.1.1 Descriptive Sensory Analysis: Painting a Detailed Sensory Picture
8.1.2 Affective Sensory Analysis: Decoding Consumer Preferences
8.2 Training and Selection of Sensory Panelists
8.3 Applications of Sensory Evaluation in Food Quality Control
Review Questions
Chapter 9: Quality Management in Primary Production (Agriculture)
9.1 Good Agricultural Practices (GAP): A Holistic Approach
9.2 Pre-Harvest Handling and Storage Practices: Maintaining Freshness
9.3 Traceability in the Food Chain: Ensuring Transparency and Accountability
Case Study: Successful Traceability Implementation in Apple Production
Review Questions
Chapter 10: Quality Management in Food Processing
10.1 Application of HACCP Principles
10.2 Control of Critical Processing Parameters
10.3 Sanitation and Hygiene Practices in Food Processing Plants
Review Questions
Chapter 11: Quality Management Tools and Techniques
11.1 Importance of Quality Management Tools
11.2 Quality Management Tools
11.3 Additional Tools
11.4 Case Study: Effective Use of a Quality Management Tool
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Chapter 12: Food Safety and Quality in the Global Market: A Deeper Dive
12.1 Impact of Globalization on Food Safety Concerns
12.2 Food Import/Export Regulations and Standards: Safeguarding the Global Food Chain
12.3 Food Fraud and Adulteration: Threats to Food Integrity
Review Questions
Chapter 13: New Technologies for Food Quality Assurance
13.1 Biosensors for Foodborne Pathogen Detection: Enhancing Safety Checks
13.2 Non-Destructive Techniques for Food Quality Evaluation
13.3 Applications of Artificial Intelligence in Food Quality Management
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Chapter 14: The Future of Food Quality Management
14.1 Sustainable Food Production and Quality: A Holistic Approach
14.2 Consumer Demands and Trends in Food Quality: A More Discerning Marketplace
14.3 The Role of Blockchain Technology in Food Traceability: A Secure and Transparent Journey
Review Questions
Chapter 15: Quality Leadership in Food Management
15.1 The Cornerstone of Quality: Effective Leadership
15.2 Building a Quality-Driven Workforce: Strategies for Motivation
15.3 Building Effective Teams for Quality Success
15.4 Recognizing and Rewarding Contributions
15.5 Employee Involvement
Review Questions
Chapter 16: Food Laws and Regulations
16.1 Prevention of Food Adulteration Act, 1954 (PFA)
16.2 Essential Commodities Act, 1955
16.3 Agricultural Produce (Grading and Marketing) Act, 1937 (AGMARK)
16.4: The Codex Alimentarius
16.5 International Organization for Standardization (ISO)
16.5.1 ISO 14001:2015: A Guide to Environmental Management Systems
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Chapter 17: Total Quality Management (TQM)
17.1 The Pillars of TQM: Core Concepts
17.2 Principles of TQM
17.3 Frameworks for Implementing TQM
Review Questions
Chapter 18: The Significance of Hygiene in Food Safety
18.1 Equipment Hygiene
18.2 The 7 C’s of Food Hygiene
Review Questions
Chapter 19: Food Adulteration
19.1 Types of Food Adulteration
Review Questions
Appendix:
Appendix A: Glossary of Food Quality Management Key Terms
Appendix B: Online Resources Downloads- PowerPoint
Appendix C: Previous Year Exam Paper for self evaluation purpose
References
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