ABSTRACT

After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and verifiable quality control program.Authored by a 20-year

chapter 1|10 pages

Introduction

chapter 2|8 pages

Quality: Role and Function

chapter 5|14 pages

Quality Control Program: Overview

chapter 6|4 pages

Organizational Chart

chapter 7|40 pages

Good Manufacturing Practices Program

chapter 8|32 pages

Pest Control Program

chapter 9|16 pages

Allergen Program

chapter 10|8 pages

Weight Control Program

chapter 11|10 pages

Inspection Program

chapter 12|24 pages

Sanitation Program

chapter 13|14 pages

Metal Detection Program

chapter 14|8 pages

Regulatory Inspection Program

chapter 15|8 pages

Lot Coding Program

chapter 16|10 pages

Customer Complaint Program

chapter 17|10 pages

Receiving Program

chapter 18|6 pages

Shipping Program

chapter 19|10 pages

Specification Program

chapter 20|18 pages

Recall Program

chapter 21|40 pages

Supplier Certification Program

chapter 22|16 pages

Hold/Defective Material Program

chapter 23|8 pages

Glass, Hard Plastic, and Wood Program

chapter 24|8 pages

Loose-Material Program

chapter 25|6 pages

MICROBIOLOGY PROGRAM

chapter 26|16 pages

Security/Biosecurity Program

chapter 27|6 pages

Kosher Program

chapter 28|8 pages

Organic Program

chapter 29|8 pages

Environmental Responsibility Program

chapter 30|12 pages

Environmental Testing Program

chapter 31|4 pages

Outside Audits

chapter 32|4 pages

Social Responsibility Program

chapter 33|6 pages

Continuing Food Guarantee Program

chapter 34|4 pages

Contract Laboratory Testing Program

chapter 35|2 pages

Record Keeping

chapter 36|22 pages

Other Forms