Quality assurance for small-scale rural food industries


by P. Fellows, B. Axtell, M. Dillon

Midway Technology Ltd
Northampton, United Kingdom

Food and Agriculture Organization of the United Nations
Rome, 1995

Table of Contents

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ISBN 92-5-103654-3

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Chapter 1 Basic principles

1.1 The importance of quality assurance
1.1.1. Quality control or quality assurance
1.1.2 Analysing food processes to improve quality using hazard analysis
1.2 Building design and equipment layout
1.3 Sanitation and hygiene
1.4 Regulatory quality control

Chapter 2 Quality assurance of selected commodities

2.1 Milled products
2.1.1 Cereals
2.1.2 Oilseeds
2.2 Baked products
2.3 Fruit products
2.4 Herb and spice products

Chapter 3 Simple methods for quality control

Appendix 1

Appendix 2