Food Science Universe (FSU)

Food Quality Management

B.Sc 8th/M.Sc & PhD Semesters (FST)

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Manual of Food Quality Control (Food for Export) Om P. Dhamija and W.C.K. Hammer, A Manual of Good Practices in Food Quality Management Mr. Iain C. Muse EMonument and USAMV-CN, Threat Assessment Critical Control Point (TACCP) & Vulnerability Assessment Critical Control Point (VACCP) Hafiz Zafar Iqbal, A Guide to Food Safety CSIRO Food and Nutritional Sciences, A Guide to HACCP For Caterers Hammersmith & Fulham, A Short Guide To Completing A Haccp Plan General, Advances in Food Protection Magdy Hefnawy, An Introduction to Hazard Analysis and Critical Control Point HACCP for Food Catering Businesses Food Safety Authority of Ireland Abbey Court,  An Introduction to ISO 22000 Food Safety Management Systems Stefan Nygren, Automotive Quality Systems Handbook David Hoyle, Basic Good Manufacturing Practices Food Saftey Program Government of Manitoba, Chlorination and Alternative Disinfectants (5th Edition) Black & Veatch Corporation, Cleaning in Place Dairy Food and Beverage Operations (3rd Edition) Dr Adnan Tamime, Codex Alimentarius Commission Procedural Manual FAO, Codex Alimentarius FAO, Concepts of Food Safety and Quality Management Systems Mrs. Malini Rajendran, Current Food Industry Good Manufacturing Practices American Frozen Food Institute, Emerging Issues in Food Saftey Enterobacters Sakazakii, Food Hygiene and Safety David Watson, Food Quality Assurance Principles and Practices Inteaz Alli, Food Safety Management Systems Requirements For an Organization in The Food Chain Ethiopian Standards Agency, Food Safety Management Systems Requirements For any Organization in The Food Chain (Iso 22000 2005) NSAI Standards, Food Safety Policy Science and Risk Assessment Food Forum Food and Nutrition Board Institute of Medicine Washington D.C., Food Safety System Certification 22000 Foundation for Food Safety Certification Gorinchem the Netherlands, GMP and HACCP for Tree Nuts and Dried Fruit Processing Plants in Afghanistan Kamal Hyder, GMP International Good Manufacturing Practice Standard For Corrugated & Solid Board FEFCO (European Federation of Corrugated board manufacturers) In cooperation with ESBO and ISA, Good Manufacturing Practices Leila Kakko, Good Manufacturing Practices For Active Ingredient Manufacturers European Federation of Pharmaceutical Industries and Associations, Good Manufacturing Practices Management of Hygiene Aspects General, Guide To HACCP Implementation USAID, Guidebook For The Preparation Of HACCP Plans USDA, Guidelines for Developing Good Manufacturing Practices GMPs Standard Operating Procedures SOPs and Environmental Sampling Testing Recommendations ESTRs North American Meat Processors, Guidelines on HACCP GMP and GHP For ASEAN Food SMEs Dr. Richard Bonne Nigel Wright Laurent Camberou and Franck Boccas, HACCP and ISO 22000 Ioannis S. Arvanitoyannis, HACCP in the Meat Industry Martyn Brown, Hygiene in Food Processing H. L. M. Lelieveld M. A. Mostert J. Holah and B. White, Introduction To Quality Assurance and Total Quality Management General, ISO 9000 Quality Systems Handbook (4th Edition) David Hoyle, Managing Food Safety A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments FDA, Organic Food Processing and Production (2nd Edition) Simon Wright and Diane McCrea, Quality Assurance for the Food Industry A Practical Approach J. Andres Vasconcellos, Quality Control A Model Program for the Food Industry William C. Hurst Philip T. Tybor A.E. Reynolds and G.A. Schchuler, Quality Control For Processed Foods Mr. K. V. R. Raju, Quality Management Systems in The Food Industry Filipovic I. B. Njari L. Kozacinski Ž. Cvrtila Fleck B. Miokovic N. Zdolec and V. Dobranic, Safety and Quality Assurance and Management Systems in Food Industry An Overview T.Sikora and A.Strada, Total Quality Management A guide to Implementation Brian B. Mansir& Nicholas R. Schacht, Total Quality Management Adediran Oluwatoyin & Adediran Oluseun, Why We Need Good Manufacturing Practices Almond Board of California and FDA, Advanced Planning in Fresh Food Industries Physica Verlag, Auditing in the Food Industry Mike Dillon and Chris Griffith.



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