Qualité et sécurité alimentaire

The book "Quality and Food Safety" provides a comprehensive introduction to the fundamentals of quality assurance and food safety. It addresses important aspects of hygiene in the food industry, including the cleanliness of facilities, equipment, and personnel, as well as hygiene in the transportation and storage of food. A central theme of the book is the HACCP method, which was developed to ensure food safety. Additionally, the concepts of traceability and the requirements of the ISO 22000:2005 standard, which deals with food safety management, are explained. The book is aimed at both students in the field of food science and professionals involved in food control and development. It assumes basic knowledge in food processing, microbiology, and food toxicology, making it a valuable reference for anyone concerned with the safety and quality of food.