Quality Assurance for the Food Industry: A Practical Approach

Rating:
Summary: The Best
Review: This is the best book on quality for the food industry I have come across. The writing is beautifully clear and easy to understand - so many of these books are mind-numbingly pedantic. As the title suggests, the author gives a "practical approach" to the issue of quality. Not only does he explain the concept of quality, he gives practical examples of how to achieve the best possible product. He emphasises training: from the line worker to upper management. He reminds us that quality requires a short-term economic investment, but in the long-term companies can avoid all-too-costly mistakes. Like all businesses, we have our share of management personnel who think they know everything - this book is a reminder to reconsider that premise. The willingness of upper management to establish basic quality guidelines and training is the most important factor in a company's success: it can engage every employee, promote a more dynamic and rewarding work environment and is simply cost-effective because it helps to avoid errors and costly re-calls.
The author covers all the tools of quality management and their practical applications. He thoroughly covers HACCP - why it is important, how to establish a HACCP program and when to call in a consultant. The section regarding audits is outstanding - the author explains the different types of audits, including the need for outside audits and gives practical examples of different product audits. Now, when it is time for an outside audit of our products, I can judge if the consultant is giving me all the information I need to know, is listing and rating any deviations and is recommending practical solutions. I have also initiated plans for increased training of our plant workers (short on-site HACCP and GMP courses, Better Process Control School, etc.) and am encouraging increased dialogue and training within management. Because my company is smaller, we cannot afford to hire the numbers of highly-trained professionals we really need, but I now know when to look for an expert consultant and how to apply their recommendations. I am already seeing striking improvements in the quality of our products and in the attitudes of our employees.
I recommend this book for all food professionals but especially for those directly involved with any type of processing.