Quality control in food technology
Description
Although it is a crucial aspect of modern food technology, quality control may also be the biggest challenge for any food-producing company. This program identifies quality standards that exist in various parts of the world, explores ways of measuring and monitoring quality, and looks at who is responsible for QC within a large food manufacturer. Students are introduced to HACCP and GMP systems for assuring quality and safety in food, and manufacturer recalls are discussed. Experts share their knowledge about packaging labels, explaining what they communicate and what they don't, while halal, kosher, and other cultural certification systems are also featured.
Runtime
26 min
Subjects
- Cookery (21)
- Environmental health (87)
- Food science (11)
- Food industry and trade (258)
- Business ethics (382)
- Technology and law (23)
- Technology (1161)
- Food service (145)
- International business enterprises (261)
- Management (2363)
- Production management (42)
- Operations research (43)
Genre
Date of Publication
[2009], c2008
Database
Films on Demand
Direct Link
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