This first of three volumes on quality control in the food industry was designed to cover aspects which are applicable to all branches of the food industry. The second and third volumes will be devoted to specific ingredients or products.
The first section on the organization for quality control by J Hawthorn considers the needs and reasons for quality control as well as the organization of the program and personnel required to handle a program. The approach of considering the problems arising in the quality control of a hypothetical food product made from acorns is quite refreshing.
The consideration of the health problems is divided into the logically separated chemical and microbiological aspects. The first of these was covered by Alastair C. Fraser while the latter was handled by Betty Hobbs. Under the chemical aspects, the approach of balancing of benefits and risks is introduced along with the factors that determined the potential hazards or safety.