Food Hygiene, Microbiology and HACCP 3ed S. J. Forsythe, P. R. Hayes

Table of Contents
1. Fundamental Principles of Microbiology
2. Food Poisoning and Other Food-borne Hazards
3. Food Spoilage
4. Microbiological Examining Methods
5. Factory Design and Construction
6. Factory Layout
7. Design of Food Processing Equipment
8. HACCP and Product Quality
9. Cleaning and Disinfection: Methods
10. Cleaning and Disinfection: Practical Application
11. Hygiene and Training of Personnel
12. World-wide Food Safety Programmes and Legislation

Juran’s Quality Handbook 5ed Joseph M. Juran - A. Blanton Godfrey

Table of Contents
1. How to Use the Handbook J. M. Juran
2. How to Think about Quality J. M. Juran
3. The Quality Planning Process John F. Early and O. John Coletti
4. The Quality Control Process J. M. Juran and A. Blanton Godfrey
5. The Quality Improvement Process J. M. Juran
6. Process Management James F. Riley, Jr.
7. Quality and Income J. M. Juran
8. Quality and Costs Frank M. Gryna
9. Measurement, Information, and Decision-Making Thomas C. Redman
10. Computer Applications to Quality Systems Fredric I. Orkin and Daniel P. Olivier
11. The ISO 9000 Family of International Standards Donald W. Marquardt
12. Benchmarking Robert C. Camp and Irving J. DeToro
13. Strategic Deployment Joseph A. DeFeo
14. Total Quality Management A. Blanton Godfrey
15. Human Resources and Quality W. R. Garwood and Gary L. Hallen
16. Training for Quality Gabriel A. Pall and Peter J. Robustelli
17. Project Management and Product Development Gerard T. Paul
18. Market Research and Marketing Frank M. Gryna
19. Quality in Research and Development Al C. Endres
20. Software Development Lawrence Bernstein and C. M. Yuhas
21. Supplier Relations John A. Donovan and Frank P. Maresca
22. Operations Frank M. Gryna
23. Inspection and Test E. F. “Bud” Gookins
24. Job Shop Industries Leonard A. Seder
25. Customer Service Edward Fuchs
26. Administrative and Support Operations James A. F. Stoner, Charles B. Wankel, and Frank M. Werner
27. Process Industries Donald W. Marquardt
28. Quality in a High Tech Industry M. K. Detrano
29. Automotive Industry Yoshio Ishizaka
30. Travel and Hospitality Industries Patrick Mene
31. Government Services Al Gore
32. Health Care Services Donald M. Berwick and Maureen Bisognano
33. Financial Services Industries Charles A. Aubrey II and Robert E. Hoogstoel
34. Second-Generation Data Quality Systems Thomas C. Redman
35. Quality and Society J. M. Juran
36. Quality and the National Culture J. M. Juran
37. Quality in Developing Countries Lennart Sandholm
38. Quality in Western Europe Tito Conti
39. Quality in Central and Eastern Europe Robert E. Hoogstoel
40. Quality in the United States J. M. Juran
41. Quality in Japan Yoshio Kondo and Noriaki Kano
42. Quality in the People’s Republic of China Yuanzhang Liu
43. Quality in Latin America Marcos E. J. Bertin
44. Basic Statistical Methods Edward J. Dudewicz
45. Statistical Process Control Harrison M. Wadsworth
46. Acceptance Sampling Edward G. Schilling
47. Design and Analysis of Experiments J. Stuart Hunter
48. Reliability Concepts and Data Analysis William Q. Meeker, Luis A. Escobar, Necip Doganaksoy, and Gerald J. Hahn
Appendix I. Glossary of Symbols and Abbreviations
Appendix II. Tables and Charts
Appendix III. Selected Quality Standards, Specifications, and Related Documents
Appendix IV. Quality Systems Terminology
Appendix V. Quality Improvement Tools

Six Sigma Demystified by Paul Keller

Table of Contents
Part 1: Preparing for Deployment
Chapter 1: Deployment Strategy
Chapter 2: Personnel Requirements
Chapter 3: Focusing the Deployment
Part 2: DMAIC Methodology
Chapter 4: Define Stage
Chapter 5: Measure Stage
Chapter 6: Analyze Stage
Chapter 7: Improve Stage
Chapter 8: Control Stage
Part 3: Six Sigma Tools
Appendices

¿Qué es el Control Total de Calidad? de Kaoru Ishikawa

Contenido
Capítulo 1
Mi encuentro con el control de calidad
Capítulo 2
Características del control de calidad japonés
Capítulo 3
La esencia del control de calidad
Capítulo 4
La garantía de la calidad
Capítulo 5
El control total de la calidad
Capítulo 6
El CTC es una revolución conceptual en la gerencia
Capítulo 7
¿Qué hacer y qué no hacer en la gerencia alta y media?
Capítulo 8
Actividades de los círculos de CC
Capítulo 9
Control de calidad para subcontratos y compras
Capítulo 10
Control de calidad en el mercadeo: industrias de distribución y servicios
Capítulo 11
Auditoría de control de calidad
Capítulo 12
Utilización de métodos estadísticos

Quality Management Demystified by Sid Kemp PMP

PART ONE: MANAGING QUALITY
CHAPTER 1
Quality Throughout History
CHAPTER 2
The Development of Quality Management
CHAPTER 3
Defining Quality
CHAPTER 4
Quality for the Customer
PART TWO: QUALITY ESSENTIALS
CHAPTER 5
Key Quality Concepts
CHAPTER 6
Defining, Planning for, Controlling, Assuring, and Delivering Quality
CHAPTER 7
Leading a Quality Team
CHAPTER 8
Quality Engineering
CHAPTER 9
Auditing Quality
CHAPTER 10
Statistics for Quality
PART THREE: QUALITY MOVEMENTS
CHAPTER 11
Total Quality Management
CHAPTER 12
Quality Standards—ISO 9000 and More
CHAPTER 13
Six Sigma
CHAPTER 14
The Cost of Quality
CHAPTER 15
The Capability for Quality: CMM and CMMI
CHAPTER 16
Steady Improvement in Japan: Gemba Kaizen for Lean (JIT) Manufacturing
PART FOUR: PRACTICAL QUALITY MANAGEMENT
CHAPTER 17
Challenges and Leadership
CHAPTER 18
Practical Quality for Projects and Programs
CHAPTER 19
Global Quality in the 21st Century

Making the most of HACCP Learning from others′ experience by Tony Mayes and Sara Mortimore

The origins of this book go back to the spring of 1998. When the publishers asked if we would like to consider writing on HACCP, the last thing we wanted to do was another ‘how to’ book. Both of us had already been involved with publications on the principles of HACCP systems and how organisations could turn those principles into practice. Something different and more useful was needed. A logical progression was a title which explored what had happened to those organisations which had followed the various ‘how to’ guides. What was it like to translate the theory into practice and to implement a real HACCP system...