Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Quality control during processing and storageJuhiMishra16
describes about microbiological quality criteria and about indicator organisms and their isolation. lays emphasis on GMP and HACCP AND ITS PRINCIPLES. also describes about risk analysis
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describes about microbiological quality criteria and about indicator organisms and their isolation. lays emphasis on GMP and HACCP AND ITS PRINCIPLES. also describes about risk analysis
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
1. SAFETY IN FOOD PROCESSING
GROUP No.2
Submitted by: M. Akmal (Reg#050)
Submitted to: Sir, Dr. Asim
2. CONTENTS
1. Introduction of food safety
2. Define food safety
3. What is food processing
4. Food manufacture practices
5. Sanitation procedure
6. Monitoring
7. HACCP and ISO
8. Model of HACCP for different food processing
9. Requirement of food safety
10. Advantages of food safety
11. Conclusion
3. MONITORING
The processing facility should be evaluated on a
daily basis to assure that conditions are hygienic
before processing begins. Visual inspection should
assure that no food particles or foreign matter are
present on processing equipment.
• Underside of conveyer
• Peeling equipment
5. PETRI CONTACT PLATES
• First decision to make during the microbiological
testing of foods is Contact plates.
• Raised agar plate that is pressed against a surface
and ... are pressed against a surface and then
sliced off into a Petri plate for incubation.
6. SURFACE SWABBING
• The swab contact method involves using a sterile
nonabsorbent swab (cotton) to sample the surface.
• The swab is first moistened with rinse solution
and then rubbed slowly and thoroughly over
the surface to be sampled with rinsing after
each swab.
7. BIO- LUMENESCE
• The presence of ATP on the surface indicates that
it has not been adequately cleaned. The primary
purpose of cleaning is to remove product residue
for product contact surfaces.
8. HACCP
HACCP is a management system in which food
safety is addressed through the analysis and control
of biological, chemical, and physical hazards from
raw material production, procurement and
handling, to manufacturing, distribution and
consumption of the finished product. It was
introduced in 1965.
9.
10. UNIQUE CONCEPT OF HACCP IN
FOOD SAFETY
• HACCP give the quality and safety assurance to
complete food chain
• HACCP monitor product from raw material to
finish product for food quality and safety
• In addition all basic hygiene, including personal
hygiene, pest management, waste management
supplier management etc.
11. PRINCIPLES OF HACCP
• Conduct a Hazard Analysis.
• Identify the Critical Control Points.
• Establish Critical Limits.
• Monitor CCP.
• Establish Corrective Action.
• Verification.
• Recordkeeping.
12. ISO
• The International Organization for
Standardization is an international standard-
setting body composed of representatives from
various national standards organization.
• Founded on 23 February 1947, the organization
promotes worldwide proprietary, industrial, and
commercial standards.
13. ROLE OF ISO IN FOOD SAFETY
WHY ISO 22000?
• ISO 22000 sets out the requirements for a food
safety management system and can be certified to
it.
• It can be used by any organization regardless of
its size or position in the food chain.
