Food Industry and Packaging Materials - Performance-oriented Guidelines for Users

This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the 'food product' (food/packaging). The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of 'performance-oriented' guideli.

The Essential Role of Quality Control Procedures: General Principles. Basic Concepts for Quality Control ; Statistical Consideration: Sampling Plans ; Quality Control and Economic Sustainability ; The Quality Control Team: Organisation, Duties and Responsibilities. -- Differences between Food Companies and Other Industries: Safety Concepts. Quality in the Food Industry: Hazard Analysis and Critical Control Points and Different Risk Levels ; Quality in Chemical Industries: The Analytical Approach ; Quality in Manufacturing Industries: The Packaging ; Theory of Food Packaging and Practical Considerations ; Quality in Packaging Industries: Hybrid Testing Methods. -- Food Industries: Chemistry, Microbiology and Safety of Related Products. Chemistry of Food Products -- General Considerations ; Microbiology of Food Products -- Technological Implications ; Microbiology and Safety ; Other Hazard Analysis and Critical Control Points Risks ; Food Alterations: The Problem of Shelf Life Assessment. -- Packaging Industries: Chemistry and Technology of Packaging Materials. Plastic Packaging ; Metal Packaging ; Paper and Paper-based Packaging ; Glass-based Packages ; Coupled Packages ; Smart and…