Qualitatssicherung Lebensmittel: Praventives Und Operatives Qualitatsmanagement Vom Rohstoff Bis Zum Fertigprodukt (Softcover Reprint of the Original

Klaus Pichhardt addresses quality assurance in the food industry with a focus on preventive measures rather than end-product inspection. He argues that preventing errors is more effective than dealing with high costs associated with rework and final checks. The book covers development, production, procurement, and marketing as interconnected areas requiring management support. Pichhardt structures his argument around the opening of internal markets, which made quality control a critical issue for food producers. He emphasizes that successful concepts involve every employee, from safety officers to general staff. This approach shifts responsibility beyond simple testing to a comprehensive system embedded in daily operations. This text suits professionals in food science and strategic planning who need practical frameworks for operational management. It does not appeal to home cooks or readers seeking culinary history. The work remains a technical guide for those managing supply chains and production standards in the post-market opening era.