Quality Assurance in Seafood Processing.

Whilst there are plenty of books on general quality assurance there been very few that have focused specifically on the seafood industry. Furthermore, most of the books that have dealt with this area have been of a theoretical rather than a practical nature. It was this dearth of useful references that led the author to produce this text which maintains its practical approach throughout, as is evident by the generous use of actual examples from the authors consulting experience with the Atlantic Canada seafood processing industry.

The steps for implementing an effective quality program are set out, which should ensure the production of products that are consistent to the customer's requirements and the company's productivity and profitability needs. This book is designed for both the student and the practitioner, and is presented in straight forward language to give a handy and effective guide and textbook.

The areas covered can be seen from the chapter titles which are given below: Introduction; Organizing for a Quality Program; Finished Product Quality; Process Control; Raw Material Quality; Sanitation; Microbiological Indicators and Seafood Processing; Statistical Quality Control; Quality Management Information System; Quality Cost Accounting; Quality Program Implementation.