Intro; Contents; 1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows; 1.1 Chemical Additives for Food Productions. An Introduction; 1.1.1 Quality Certification Systems in the Food Industry; 1.1.2 How Can Food Additives Be Managed Correctly in a Quality-Oriented System? Main Requirements; 1.1.3 Working Flows and Flow Charts in the Food Industry. Reliable Accounts; References; 2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects

2.1 Intentional Adulteration in Food Industries and Quality Systems2.2 What Is Intentional Adulteration? Some Clarifications by the Quality Management Viewpoint; References; 3 Quality Audits in Food Companies and the Examination of Technical Data Sheets; 3.1 The Importance of Technical Data Sheets in the Food Industry: Quality Management Systems; 3.2 Technical Data Sheets: Commercial Name or Brand, Producer Name, Description of the Product, Declared or Intended Use, Dosages; References; 4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry

4.1 Food Allergens and Unknown Sources4.2 Food Allergens-Quality Management Requirements; 4.3 Food-Grade Lubricants-Are They Possible Allergens?; References