Priročnik o nadzoru živil

Priročnik o nadzoru živil na začetku ponudi pregled obstoječih mednarodnih shem za varnost in kakovost živil, kot so standardi BRC, IFS, SQF in FSSC 22000, in vam pomaga, da se pri izboljševanju postopkov ali izbiri ustrezne opreme za tehtanje in sistemov za pregled izdelkov odločite premišljeno in pravilno. Področja obsegajo:

• spremljanje in sledenje, oblikovanje, obseg proizvodnje
• zakonske zahteve za pakiranje (nadzor neto vsebine, označevanje itd.)
• zaznavanje tujkov
• higiensko zasnovano opremo
• umerjanje/nadzor sistemov za merjenje, spremljanje in pregled

Kaj ponuja priročnik
Ta priročnik vsebuje podrobne informacije glede varnosti in kakovosti živil. 16 poglavij bo v pomoč osebam, odgovornim za varnost živil in zagotavljanje kakovostnih postopkov pri doseganju ciljev kakovosti in donosnosti. To je mogoče doseči s pomočjo.

Table of Contents

1. Chapter 1 Food Safety & Quality – The Trend Towards Certification 06
2. Chapter 2 Traceability for Standard Compliance and Process Improvement 14
3. Chapter 3 Improved Production Yield Through Process Oriented Recipe Management 20
4. Chapter 4 Food Safety – Fresh Products in Grocery Retail 26
5. Chapter 5 Package Quality Control – Net Content Control 34
6. Chapter 6 In-line Checkweighing – Aspects of a Key Technology 40
7. Chapter 7 Vision Inspection – Driving Quality and Process Security 46
8. Chapter 8 Foreign Body Detection – Metal 52
9. Chapter 9 Foreign Body Detection – X-ray Inspection 58
10. Chapter 10 Hygienic Designed Food Scales – Less Contamination, Enhanced Profits 64
11. Chapter 11 7 Considerations for Cleaning Production Equipment 70
12. Chapter 12 Efficient Quality Management in a Regulated Environment 76
13. Chapter 13 Meeting Legal Metrology Standards 84
14. Chapter 14 Reaching Specified Food Attributes with Compliant Analytical Instruments 92
15. Chapter 15 Moisture Analyzer Routine Performance Testing 98
16. Chapter 16 Intrinsically Safe Solutions – Accurate Weighing in Hazardous Areas 104