Does anyone have a Food Quality Control Program to share?
Does anyone have a Food Quality Control program that you would like to share?
Does anyone have a Food Quality Control program that you would like to share?
Need a little context.
process / product / standard ??
Rgds / Charles.C
Process and product. This is one of the questions from a 3rd Party Auditor.
Thanks,
Eli
These programs which many of us spend years creating and honing are dependent on what we are making and how we make it. They are specific to our product and processes. If you are asking what you need to have a food quality control program, the GFSI schemes give a good outline of what is needed. SQF specifically breaks down the difference between food safety and food quality.
Dear Eli
Snookie's statement is correct
Food Quality Programs are specific to particular product process. If you want in detail, you can refer food safety schemes
Regards / satya
Process and product. This is one of the questions from a 3rd Party Auditor.
Thanks,
Eli
Sorry, i have no idea what this means.
Rgds / Charles.C
Hi,
Be specific
Hello Eli Naulu,
Food safety and quality control are too different issues in food industry. Some people combine/equate both in one category.
A product passing a food safety test may fail in quality control like in appearance, off taste. rancidity, off flavour ,off color Net wt etc.
Quality control in the food industry has a multitude of meanings “Quality” has different meaning in different food industries. Like in food industries is related to product specifications testing (physical. chemical and microbiological testing) and in food service “Quality” is a word used in food service to describe the menu, meal service, and customer service.
Quality standards are based on measurable attributes that describe the value and utility of the product. For example, Beef quality standards are based on attributes such as marbling (the amount of fat interspersed with lean meat), color, firmness, texture, and age of the animal, for each grade. Standards for each product describe the entire range of quality for a product, and the number of grades varies by commodity. On the other hand, there are 38 grades for cotton, and more than 312 fruit, vegetable, and specialty product standards.
Dairy product grade standards are descriptions that measure quality based on attributes important to the consumer, such as taste, texture, or appearance, fat content, etc or apples which are not overripe, which are free from decay, worm holes, freezing injury and internal breakdown and free from any other defect, or combination of defects, the removal of which in the usual commercial preparation for use will cause a loss of more than 12 percent, by weight, of the apple.
Sorry, i have no idea what this means.
Rgds / Charles.C
Hi Charles, I think you were asking for their process or product to gain some understanding of what Eli is asking for.
Eli's reply is essentially, yes, for both products and processes.
*I think*
Get your hands on a standard, any GFSI standard and start from there. If you root around on here there is a risk assessment for Internal audits for BRC V6 which will give you the basic outline of the areas which need to be covered by a Food Safety management System. As others have stated Quality Control is a different animal altogether and is lead by your finished product specifications and customer requirements.
In fact ...now that I think of it, there's a gap analysis for V7 on here which is basically the standard and gives you all that information.
Otherwise you can employ me to write one for you for a reasonable rate :shades:
Hi Charles, I think you were asking for their process or product to gain some understanding of what Eli is asking for.
Eli's reply is essentially, yes, for both products and processes.
*I think*
Dear it-rains-inside,
yes, you're right.
But what does the "new" "yes" mean ? :rofl2: :beam:
We need an icon for "Despair".
Rgds / Charles.C