MANUAL Published: 12 October 2021
MNL1420200027

Chapter 2 | Background Information for Establishing New Plant Sensory Programs

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Plant sensory programs typically focus on ensuring that raw materials, intermediates, and finished products are within the specifications for key characteristics and attributes. This chapter provides background information for establishing new sensory plant programs to perform the above functions. Matters discussed include assessment of existing quality assurance (QA) and quality control (QC) practices, product quality records, the manufacturing process, and a current or previous sensory QC program. Recommendations to obtain management support are provided. Advantages and disadvantages of where a plant sensory program would fit within the organizational structure are also presented.

Author Information

Hinds, Margaret, J.
Givaudan Taste & Wellbeing, Cincinnati, OH, US
Schultz, Ali
New Belgium Brewing Company, Fort Collins, CO, US
Gordon, Sheri
Campbell Soup Company, Camden, NJ, US
Price: $25.00
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Details
Pages: 5–13
DOI: 10.1520/MNL1420200027
ISBN-EB: 978-0-8031-7149-7
ISBN-13: 978-0-8031-7148-0