Quality in the food industry
1991
Hayes, George D. (George David)
The primary objective of this report is to alert senior management in the western world to changes taking place in food manufacturing with respect to quality. Discusses the traditional role of quality control and assurance in the food industry; the European and North American business scene, with particular reference to food laws and regulations and the emergence of the TQM approach; the Japanese food industry; etc. Provides food executives with outline proposals by means of which they may implement their quality improvement programs.
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