chapter 1 Introduction: Concepts -- chapter 2 TOTAL QUALITY MANAGEMENT -- chapter 3 QUALITY ASSURANCE -- chapter 4 INGREDIENT SPECIFICATIONS AND SUPPLIER CERTIFICATION PROGRAM -- chapter 5 STATISTICAL METHODS OF QUALITY CONTROL IN THE FOOD INDUSTRY -- chapter 6 MANUFACTURING AUDITS: CONTROL OF PROCESSING OPERATIONS -- chapter 7 FOOD PLANT SANITATION: GOOD MANUFACTURING PRACTICE AUDITS -- chapter 8 PRODUCT QUALITY AUDITS AT THE RETAIL LEVEL -- chapter 9 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.