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With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety. This book outlines the role of management in overall quality control and the role of HACCP within a company. It explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. Readers can visit the CRC website to download supporting programs in a "plug-and-play" format and adaptable forms with specific examples and resources that enable companies to customize forms to fit their own needs.
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