Safety and quality

Fluorescent Whitening Agents," in F. Coulston and F. Korte, eds.. Environmental Quality and Safety Suppl. Vol. 4, Georg Thieme Vedag, Stuttgart, and Academic Press, Inc., New York, 1975. 

L. Slade and H. Lavine, Bejond Water Mctivity Recent Mdvances Based on an Alternative Approach to the Assessment ofFood Quality and Safety, CRC Critical Reviews in Pood Science and Nutrition, CRC Press, Boca Raton, Fla., 1991, pp. 115—360. 

In some liquid-phase processes, catalyst components are slowly leached from the catalyst bed and eventually the catalyst must be replaced. The feasibility of this type of process involves economics, ie, the costs of catalyst maintenance and keeping a unit out of service for catalyst replacement, and product quality and safety, ie, the effects of having catalyst components in the product and their ease of removal. 

Do audits assess that quality and safety activities comply with planned activities, that the quality and safety system are effective and that defined procedures and methods are being followed ... 

This policy statement may be combined with that of safety (quality and safety should be twin objectives) and should be signed or properly reviewed within the last 12 months. 

In order to maintain a high level of quality and safety in the actual operations, whether chemicals are transferred, loaded/unloaded or transported, proper operating instructions/procedures are crucial and should be regularly reviewed. 

Audits should assess whether the actual quality improvement and safety activities comply with planned activities. The effectiveness of the overall quality and safety system should be scrutinized. Fundamental procedures and methods should be investigated to insure they are up-to-date and being followed in actual practice. The focus of the audit should be prevention, that is, finding areas needing improvement before they actually turn into situations that generate iioiicoiiformaiice. 

Whiston, J. and B. Eddershaw, 1989, Quality and Safety - Distant Cousins or Close Realtives, The Chemical Engineer, June. 

Whiston, J., Eddershaw, B. (1989). Quality and Safety—Distant Cousins or Close Relatives The Chemical Engineer U.K., June 1989. 

Stephen G. Minter, Quality and Safety Unocal s Winning Combination, Occupational Hazards, October 1991. 

Parliament and of the Council of 27 January 2003 setting standards of quality and safety for the collection, testing, processing, storage and distribution of human blood and blood components and amending Directive 2001/83/EC Amended by Commission Directive 2003/63/EC of 25 June 2003 amending Directive 2001/83/EC of the European Parliament and of the Council on the Community code relating to medicinal products for human use... 

Brooks, G.T. (1972). Pathways of enzymatic degradation of pesticides. Environmental Quality and Safety 1, 106-163. 

Walker, C.H. (1974). Comparative aspects of the metabolism of pesticides. Environmental Quality and Safety 3, 113-153. 

Advanced techniques like molecularly imprinted polymers (MIPs), infrared/near infrared spectroscopy (FT-IR/NIR), high resolution mass spectrometry, nuclear magnetic resonance (NMR), Raman spectroscopy, and biosensors will increasingly be applied for controlling food quality and safety. 

The current trend in analytical chemistry applied to evaluate food quality and safety leans toward user-friendly miniaturized instruments and laboratory-on-a-chip applications. The techniques applied to direct screening of colorants in a food matrix include chemical microscopy, a spatial representation of chemical information from complex aggregates inside tissue matrices, biosensor-based screening, and molec-ularly imprinted polymer-based methods that serve as chemical alternatives to the use of immunosensors. 

The official permission to use a synthetic colorant in food is determined by its quality and safety. Detailed and accurate analysis became compulsory in order to verify purity and quantify the labeled concentrations of colorants in food. For the analysis of synthetic colorants added to food products, (1) simple and rapid methods are used to determine their presence, (2) accurate and precise methods evaluate then-concentrations, or (3) certain methods evaluate their degradations to unstable and unsafe forms. This chapter is dedicated to these three methods used to identify and quantify synthetic colorants as pure or mixed pigments in foodstuffs. 

In order to control food color, underlying mechanisms cansing variation in color must be understood. Three types of colorants can be distinguished from the perspective of quality and safety control natural colorants, formed colorants, and color additives. Depending on the type of colorant, specific strategies are required to control dynamics of colorants and achieve constant qnality in terms of safety, desired color, appearance, and health (Section 7.1.3). The extent to which underlying food color-affecting mechanisms are understood determines how well the quality of food color can be predicted. 

Includes quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives... 

Many structure-function relationships of food colorants are stressed in this book, helping readers understand the effects of their biosynthesis, structures, and function modifications during food storage and processing conditions, and their influences on food quality and safety. This knowledge is necessary to control the rate of... 

Sampedro, F., Rodrigo, M., Martinez, A., Rodrigo, A., and Barbosa-Canovas, G. V. (2005). Quality and safety aspects of PEF application in milk and milk products. Crit. Rev. Food Sci. Nutr. 45, 25-47. 

J.A. Garde, J. Galotto, R. CatalS and R. Gavara, Proceedings ILSI Symposium on Food Packaging Ensuring the Quality and Safety of Foods, Budapest (1996). 

Given the controversy and uncertainties regarding the relative quality and safety of organic foods, and the lack of structured textbooks describing the current state of the art with respect to quality and safety assurance in organic food and farming systems, the Handbook of organic food quality and safety aims to ... 

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