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Improving Food Quality Processes by applying HACCP Principles and Pareto Analysis.

Authors :
BRATU, Iuliana
Source :
Quality - Access to Success; Jun2014, Vol. 15 Issue 140, p101-104, 4p
Publication Year :
2014

Abstract

Food quality is not an aim in itself, but a consequence of the quality of all activities in an enterprise, of the whole system of organization and management. The paper proposes a comparative study by assessing the conformity of sanitary conditions in bakery processing units based on three groups of requirements A, B, C, which have or not a quality management system and food safety following principles of HACCP/ISO 22000:2005 implemented. It was also tracked the relevance of the principles of HACCP and Pareto analysis as a tool for process improvement in the food industry. The objective of these methods is to identify the causes that have generated different types of defects/non-conformities and direct efforts to eliminate recurrence and thus improving product quality. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
15822559
Volume :
15
Issue :
140
Database :
Supplemental Index
Journal :
Quality - Access to Success
Publication Type :
Academic Journal
Accession number :
96514926