CRC Press, LLC, 2001. — 215 p.The food industry faces an unprecedented level of scrutiny. Consumer concerns about safety have prompted an increasing level of regulation. Customers have ever higher expectations of quality, and food manufacturers have responded by developing systems to measure, manage and improve product quality more effectively. At the same time, there has been a shift in the relationship between the industry and those setting and enforcing standards. The traditional approach was a paternalistic one, with regulators setting and enforcing prescriptive standards, and food manufacturers responding retrospectively to infringements identified by regulatory inspections. This approach has been increasingly seen as inflexible and reactive. It is being replaced by a new relationship in which, within a framework of appropriate standards, food manufacturers take greater responsibility for the safety and quality of their products.
This collection explores the various dimensions of auditing in the food industry. A first chapter sets the scene by exploring the range of standards in the food industry and introducing the principles and practices of auditing. This chapt er lea ds on to Cha pters 3 and 4 which look at auditing from the auditor ’s perspective, firstly from the point of view of retailers auditing their suppliers, and secon dly from gover nment audi ting of the food industr y. Pa rt II looks specifically at safety and quality. There are chapters on how retailers and manufacturers audit HACCP systems, the auditing of TQM systems and quality control of microbiological analysis, an essential part of any safety or quality system. Finally , Part III looks at newer type s of audit that are gaining in importance within the food industry, ranging from benchmarking to environmental and organic audits. It is hoped that the book will help strengthen existing auditing skills and develop skills in new areas to the benefit of consumers, government and industry alike.
