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Quality management in the food industry - Coggle Diagram
Quality management in the food industry
metrological control
science that studies measurements
It is the action of determining the length, extension and volume or capacity of something.
Physiochemical
immediate quality indicators
durability indicators
Microbiological:
Pathogenic alterations
Indicators
Enterobacteriaceae
coliforms
enterococci
Typical pathogens
Microbiological:
non-pathogenic alterations
Causes:
vital phenomena
non-vital phenomena
Quality management standards
ISO 9001:2000 standards
British retail council standards
Netherlands HACCP expert committee standards
Gestión de laboratorios de alimentos
calidad
Certificaciones
inspección
Normas
Objectives and fields of a laboratory
The research area must have:
infrastructures
laboratories
cubicles
computing area
equipment
Good laboratory Practices
chemical storage
General recommendations during the stay in the laboratory
Specific precautions during the development of operations related to glassware
Implementation of regulations
Compliance with general hygiene requirements
community standards
national standards
relative animal health and welfare measures
plant health
Standard work plans
rules
codes of practice
codex alimentarius guidelines