This unique colour atlas is intended as a guide to visual diagnosis of faults in many types of food products and as an indicator of the likely causes of problems. Whilst food poisoning agents cannot be identified by visual examination, food containing such agents must be considered of poor quality. This atlas covers different groups of food (eg. dairy, fish, meat) kept fresh, frozen and canned, recommending the correct means of storage. It will be of interest to those in the food industry who are actively involved in quality control, and for students and trainees who want to enhance their product knowledge. It will also be of use to manufacturers where technical quality is concerned. Some laboratory tests to aid analysis are included.