General Aspects 3.2. One of the first items that influence the consumer is the appearance of the package and the label. According to Food Quality and Safety Magazine, Statistical Process Control (SPC) was created 65-years ago as a method of quality control improvement in a manufacturing environment. The objective of quality control is to identify contaminants in raw material, or contamination after a product is produced and before it is placed on the market. can access or rely on to assure that the seller has taken reasonable steps to reduce the risk of a food borne problem. Where and how raw materials are stored is also a crucial aspect of quality and food safety. The food industry also is demanding that food businesses retain records which buyers (other food processors?) Quality Production Laboratory Materials Facilities and Equipment Packaging and Labeling •A Q& – CGMP, GGP Level 2 Guidance –Control of Components, Containers and Closures Some of the more common methods used to monitor the overall food safety and quality of incoming raw materials include: There will be different methods of monitoring based on what it is you are going to monitor. Two basic packages are typically necessary for food products. Control from Raw Material to Finished Product 4. A final product can only be as good as the raw materials and ingredients put into it. 3. Storage equipment needs to meet strict hygiene standards and maintain a steady and cool temperature to avoid degradation. Food analysis and quality control process are compulsory for all type of food industry. Quality AssuranceA Model Program for the Food Industry Packaging and Labeling A quality control program should include packaging and labeling. Quality Control of Food Products 3.1. Food Control - April 1990 Quality control of water as raw material in the food industry: M. Poretti 5. Compliance to the raw material specification eg. If the quality or food safety of the whey has been compromised, we can measure it … Total Quality Management (TQM) in the Food Industry Glossary Bibliography Biographical Sketch Summary This article concerns the legal provisions relating to food activities, namely the production, processing, and sale of food. Quality control (QC) is a set of activities for ensuring quality in products by identifying defects in the actual products produced. Different types of quality control methods are also discussed to mentioned the quality of the food products. Quality Control in the Food Industry– Defect Identification. quality attributes of size, colour, weight, count; Undertaking monitoring activities. 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