Quality Control – Why is it necessary?

Quality Control – Why is it necessary?

Quality Check
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There is a huge competition between the food industries of our country. Therefore the food manufacturers are always under continuous development and progress with the aim to increase their market share and earn huge profits. The industry should ensure customer requirements and needs and focus on making safe, natural, and nutritionally enriched products. The major concern for manufacturers is to produce a final product that is consistent and has the same overall properties, i.e., appearance, texture, flavour, and shelf life. The properties of the raw material and the manufacturing conditions vary from batch to batch. It is due to which the overall properties of the product do not meet the quality of standard. So manufacturers should ensure quality control through the following methods.

Characterization of raw materials

Manufacturers should ensure the properties of incoming raw materials so that their final product can fulfil the quality standards that the manufacturer and government agencies have defined.

Monitoring of food properties during processing:

The manufacturers should measure the properties of foods during processing. If any problem or defect arises, it can be quickly detected, and the process can be altered or terminated to compensate for it.

Characterization of the final product

Once the product has been manufactured, it is important to analyze its properties to ensure that it meets quality standards and is safe for consumption. It is also essential to ensure that it retains its desirable properties up to the time when it is consumed.

Quality Assurance System

To improve quality management and to ensure quality production in the food sector, four Quality Assurance systems are usually used by the industry:

  1. Hygiene code used for confectionery and bread: It describes the production process and guideline to assure food safety based on the principles HACCP
  • HACCP (Hazard Analysis Critical Control Points): It aims to ensure safe food products produced in the industries using a systematic approach for identification, evaluation, and control during manufacturing food and food products. HACCP majorly focuses on technological aspects of the primary process
  • ISO 9000-series (International Organization for Standardization) aims to achieve uniformity and consistency in products and services by preventing technical barriers to free trade. It requires establishing procedures for all activities and handling, which must be followed by ensuring the exact assignment of responsibilities and authority.
  • BRC (British Retail Consortium). These systems focus on different aspects of a quality system. BRC aims to assure product quality and food safety. It is a technical standard for companies supplying retailer branded food products. BRC consists of a checklist that combines HACCP with specific parts of Good Manufacturing Practice (GMP) and parts of ISO. It focuses on both technological and managerial aspects (Van Der Spiegel M et al. 2005).

Quality Control and Quality Management during Production

Five S in quality control.
Five S system in quality management

5S is referred to as Five S. It refers to five Japanese terms used to describe system management Quality and productivity in an Industry/workplace. In Japanese, the five S’s are SeiriSeitonSeisoSeiketsu, and Shitsuke. In English, these are Sort, Set in Order, Shine, Standardize, and Sustain. The implementation of 5S in the food industry is important for employees and forms customer satisfaction.

Setting Production Standards for Quality Control

  1. Standard recipe: – It involves standardizing the product recipe so that the flavor, ingredient, quality, and quantity of consistent. This way, one can monitor the quality and cost of the product.  The standard recipe has been tested and repeated enough time to give the same results and yield.
  2. Standard yield: – A standard yield is the yield obtained when an item is processed as per the particular standard methods of preparation, cooking, and portioning of an establishment.
  3. Standard Portion size: – Portion size is the amount of food you choose to eat — which may be more or less than a serving. For example, the Nutrition Facts label may indicate ½ cup cereal for one serving, but if you eat ¾ cup, that is your portion size.
  4. Standard purchase specification: – It is a concise description of quality, size, weight, or count factor desired for a particular item; specification buying will give uniformity and consistency to purchasing and receiving, which will help maintain a desire food cost and create a standard product.
  5. Standard operating protocol: – Maintaining SOP and following them during production.

References

Dhamija, O. P. & Hammer, W.C.K. (1990). Manual of food quality control. Rome, Food And Agriculture Organization Of The United Nations Rome.

Hoogland JP, Jellena A, Jongen WM. Quality assurance systems in the food industry. Journal of Food Technology in Africa. 1999;4(2).

How to Prepare A Quality Assurance Plan, Food Warehousing. Department of Health and Human Services, Public Health Service, U.S. Food and Drug Administration.

Marić, A., Arsovski S., Mastilović J. (2009). Contribution to the improvement of product quality in the baking industry. International Journal for Quality Research UDK- 378.014.3(497.11) Short Scientific Paper (1.03), Vol.3, No. 3, 1-8.

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