Quality control practices in food processing

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Quality Control In Food And Dairy Industries
The Quality control of food has a significant role in assuming a high quality, safe and
nutritious food supply for the public, for their good health and for the economic benefits
derived from trade of safe and high quality food.
Quality control is applicable throughout the entire food system. The three basic
characteristics of a food quality control infrastructure include-
Food Law and accompanying regulations:
• Quality control in food cannot operate without adequate food law
• The law should define the role and responsibility of the private sector and other
institutions such as industry, academic institutes, scientific committees and
consumers in relation to food quality and safety.
A Food Inspectorate, Analytical Services, and Compliance Unit
• Role of the inspectorate is to inspect food manufacturing, processing and handling
facilities, import/export foods.
• The inspectors should be trained in the latest investigative techniques and fully
educated in the latest food safety and Q.A methods.
• The laboratory function is critical to Q.C in food.
• Use of latest analytical instruments and sophisticated methods of analysis.
• A compliance unit ensures that the recommendations for legal action are
appropriately supported by sufficient and supportable evidence.
• It would be responsible for those actions that are considered regulatory in nature
such as court actions.
Supporting services i.e. education, information, training and advisory support,
industry, consumers.
• Science and Technology services provide backup in research planning and
support or for review of the latest technologies in food control or food processing.
• Food Industry shares responsibility with the governmental agencies in achieving
quality control strategies such as Good Agricultural Practices (primary
production) and Good Manufacturing Practices (secondary production).

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• Consumer organizations can play an important role in representing the consumer
in the development of a Q.C strategy and bringing the concerns of consumers to
the attention of the policy makers and the industry.
The main reason for having quality control is to ensure that the products are made as per
the standards demanded by the management. It ensures that raw materials meet set
standards; processing methods perform as designed; finished products meet company
standards and consumer confidence in the company remains high.
Key aspects of a quality control program are
• Physical and Chemical evaluation of raw materials and processed products
• In- process control of
• Raw materials, ingredients and packaging supplies
• Processing parameters
• Finished products
• Microbiological analysis and control of raw materials and finished products.
• Control of storage and handling conditions.
• Sanitation and Waste product control.
• Assurance that final products are within the legal and marketing standards
established.
We often confuse ‘Quality Assurance(Q.A)’ with ‘Quality Control(Q.C)’.Quality
control focuses on the product, while quality assurance focuses on the process. Quality
control includes evaluating an activity, a product, process, or service while quality
assurance aims to ensure processes are sufficient to meet clearly defined objectives.
Further on, Quality assurance ensures a product or service is created, implemented, or
produced correctly, whereas quality control determines if the end product results are
satisfactory or not.
Quality control in a typical food processing system begins right from the stage of
production of food and runs till the stage of its sale and distribution. Some of the
common quality control measures at each stage of a processed food are highlighted
below:
PRODUCTION
• Control on the use of pesticides, veterinary drugs, and fertilizers.
• Quality control at the time of harvesting.
• Post harvest handling particularly during storage (temperature, humidity and
time control)

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PROCESSING
• Use of Good Manufacturing Practices (GMPs)
• Application of Hazard Analysis of Critical Control Points (HACCP) approach
to achieve optimum results with regard to the quality and safety of the product.
• The application of ISO 9000 series of standards to establish Q.C regimes.
DISTRIBUTION AND SALE
• The ambient conditions under which food is stored or transported. For ex.
Time, temperature, humidity.
• Application of ‘first-in, first-out’ principle to see that food is not held beyond its
shelf life.
• Protection against insects, rodents, and extraneous matter.
• Preparation of food particularly street foods under hygienic conditions.
Quality control in dairy Industries
The dairy industry is justifiably proud of its safety record. Milk products reaching the
consumer have been produced and processed with careful attention to detail. Since milk
is a highly perishable product it must be produced and processed under the strictest
sanitary conditions.
Caring for milk starts on the farm. Federal, state and local inspectors ensure that the
farm meets strict standards for the production of milk. The facilities, the animals,
management practices and proper handling procedures are stressed. Dairy cows are bred
for their ability to produce large amounts of high quality milk. The health of each cow is
carefully monitored. Cows are vaccinated and constantly monitored for disease. An ill
dairy cow does not produce high quality milk. Fieldmen from the company which buys
the milk help train the farmer and monitor proper management and handling practices.
Before the milk is picked up by specially trained and certified haulers, it must be
inspected. The hauler checks the milk temperature, the surface of the milk and the odor.
He then takes a sample for chemical and microbial analyses which will be performed at
the plant. At this point, the hauler will, in most cases, take a second sample and test the
milk for any antibiotic residues. This would indicate if a recently treated cow had been
milked. Only after the hauler is satisfied that the milk is of top quality and properly
cooled, will he begin to pump it into his transport.
When the milk transport arrives at the plant, the hauler takes his samples to the lab for
further analysis. The receiving person opens the top of the tanker, checks the surface,

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taste the milk and pulls more samples for microbiological and chemical testing. Before
the tanker can be unloaded into the silo, tests for antibiotics, temperature abuse and
butterfat must be passed. Tests for microbiological quality are initiated.
The samples originally pulled by the hauler from each farmer's milk are evaluated.
Trends in production and quality are logged. The fieldmen will monitor these records to
insure that proper practices are being followed on the farm.
All the processes and equipment at the milk plant are designed to maintain the quality of
the milk. The plant is inspected by county, state and federal regulators. Trained quality
control personnel will monitor all operations in the plant. They are responsible for
ensuring sanitation, quality, and proper pasteurization of the milk. Laboratory technicians
analyze both the raw and finished products. Packaged dairy products must pass
laboratory tests for pasteurization, keeping quality, butterfat content and flavor.
Since much of the work in the modern dairy plant is automated, each process is
documented. From cleaning and sanitizing, to processing, to proper storage careful
adherence to well designed processes is monitored. Dairy processing and quality control
is the most sophisticated in the food industry.
Milk is a product used by almost every household. It is expected to be fresh, to taste good
and to be a excellent source of nutrients. Safety and quality of the product come first. The
consumer can be assured of a high quality product which tastes good and provides the
best of nutrition
QUALITY CONTROL: INTERNATIONAL SCENARIO
Developed countries have structured food safety regulatory systems that are increasingly
comprehensive and more stringent. They are adopting a mix of regulatory approaches
depending on the problem addressed, including process standards such as HACCP,
performance standards for testing final products and even increasing labeling standards to
communicate about food safety to consumers.
Prepared by
Amjad Khan Afridi

5. 5
Date: 10th
May, 2017

6. 5
Date: 10th
May, 2017