Key Features:
- No of Pages: 39
- No of Chapters: 04
Introduction:
Abstract
CHAPTER ONE
1.0 INTRODUCTION
1.1 QUALITY CONTROL ANALYSIS
1.2 PURPOSE OF QUALITY CONTROL ANALYSIS
1.3 HISTORY OF HACCP AS A METHOD FOR PRODUCT SAFETY
CHAPTER TWO
2.0 PRODUCTS CONTAMINATION
2.1 PRODUCTS CONTAMINATION CONTROL
2.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
2.3 PRINCIPLES OF HACCP
2.4 STAGES OF DEVELOPING HACCP
2.5 GOOD MANUFACTURING PRACTICES (GMP) FOR PRODUCTS
CHAPTER THREE
3.0 QUALITY CONTROL ANALYSIS
3.1 STEPS IN QUALITY CONTROL
3.2 PROPERTIES ANALYZED
3.3 CRITERIA FOR SELECTING TECHNIQUE
CHAPTER FOUR
4.0 SAFETY AND REGULATIONS
4.1 THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC)
4.2 GUIDELINES FOR ESTABLISHMENT OF FOOD MANUFACTURING PLANTS IN NIGERIA
4.3 WATER TREATMENT PROCESS
4.4 RAW/PACKAGING MATERIALS AND SOURCES
4.5 QUALITY ASSURANCE/QUALITY CONTROL
4.6 CONSUMER COMPLAINT AND RECALL
4.7 PRODUCT LABEL
4.8 PRODUCT REGISTRATION
4.9 CONCLUSION
REFERENCES
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Introduction
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