Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

J. Andres Vasconcellos

Introduction. Concepts. Total quality management Quality assurance Ingredient specifications and quality of the final product Statistical methods for quality control in the food industry Product manufacturing audits Food plant sanitation/good manufacturing practice audits Product audits Hazard analysis and critical control point Glossary of terms Index