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A Brief Note on Food Quality and Control

Jean B Nachega*

Department of Food and Information Technology, Comsats University Islamabad, Sahiwal, Pakistan

*Corresponding Author:
Jean B Nachega
Department of Food and Information Technology,
Comsats University Islamabad,
Sahiwal,
Pakistan
E-mail: [email protected]

Received: 12-Apr-2022, Manuscript No. JFPDT-22-61169; Editor assigned: 14- Apr-2022, Pre QC No. JFPDT-22-61169 (PQ); Reviewed: 28- Apr-2022, QC No. JFPDT-22-61169; Revised: 2-May-2022, Manuscript No. JFPDT-22-61169 (A); Published: 09-May-2022, DOI: 10.4172/2321-6204.10.2.e001

Visit for more related articles at Research & Reviews: Journal of Food and Dairy Technology

Editorial Note

Food quality refers to the characteristics of food that (mostly human) customers find acceptable. This includes visible qualities such as size, shape, brightness, gloss, and consistency, as well as internal factors such as federal grading standards (for example, for eggs) (chemical, physical, and microbial). The Food Safety Act of 1990 regulates food safety in the United States. Members of the public register complaints with trade standards specialists, who send public researchers complaint samples as well as samples needed to found that the practice in the food market. The samples are subjected to scientific investigation by governmental analysts to establish whether they are of sufficient quality [1]. Although food users are susceptible to any contamination that occurs during the manufacturing process, food quality is an important food manufacturing requirement. Due to dietary, nutritional (kosher, halal, vegetarian), or medical conditions, many consumers rely on manufacturing and processing standards to know what ingredients are present (e.g., diabetes, or allergies).

There are sanitary requirements in additional to ingredient quality. In order to provide the safest food for the consumer, it is crucial to keep the food processing area as clean. The 2006 North American E. coli outbreak involving spinach, which is still under investigation, is one recent example of insufficient sanitation. Food quality also includes product traceability (for example, ingredient and packaging suppliers) in the case that a product recall is necessary. It also addresses difficulties with marking to ensure proper ingredient and nutritional information.

There are multiple global quality institutes that evaluate food goods in order to show all consumers which products are of higher quality. The international Grand Select quality award, which has been established in 1961 in Paris, is the oldest in the field of assessing food quality. The items must pass the Institute's selection criteria during the deputations, which include sensory analysis, bacteriological and chemical analysis, nutrition and health claims, and a usage notice. Taste, health, convenience, packaging, packaging, environmental friendliness, and innovation are just a few of the criteria used to make choices. The Institute Monde Selection considers the European Food Law since many consumers rely on manufacturing and processing standards.

Food quality control is crucial to achieving that customers consume and handle healthy food. It can safeguard customers from hazards like tainted meals while also ensuring that they get the weight and quality of food they paid for. Quality control can also help the firm avoid untrustworthy suppliers, equipment damage, and false quality allegations from customers or suppliers. Lastly, it can verify that food laws are followed and regulations are followed. Quality control is used to keep a record of the quality of processed foods, test them, and find a buyer for them. As a result, suppliers or sellers should write and agree on quality specifications, and any control concerns should be identified during the process [3-6].

The food industry must manage and supply highly delicate items, which is one of the main reasons for keeping high-quality standards. Food items from the same brand tend to purchase, and even a minor incident in which product quality is compromised can ruin the entire brand reputation and a company's repeat business. As a consequence, when brands handle food items, having appropriate quality control measures in place is critical. Inspections are required, and hiring a third-party quality service can make the process smoother, faster, and more efficient.

Whether you grow food, pack, process, transport, or purchase bulk food, supplements, or other food items for human consumption, you must assure the security and consistency of all your food products, starting at the source and continuing through the whole food supply and production chains. Growing, processing, buying, and shipping processes should all be regularly checked and tested by a professional third-party corporation, and this should be done at every stage of both the supply chain and the manufacturing processes.

The food industry is a group of companies that provide the bulk of the food consumed by the world's population. When it comes to dealing with these highly delicate products, even a minor occurrence in which food quality is harmed can easily tarnish a professional image. This can result in a significant earnings loss in the long run. Here are eight must-know quality control measures for the food industry for more information [7-10].

  1. Give a presentation of the product requirements document
  2. Make a list of the ingredients
  3. Don't forget to include the product formulation
  4. Provide a supplier list that has been approved
  5. Keep track of records in progress
  6. Ensure proper manufacturing procedures (GMPs)
  7. Make certain that all various packaging requirements are met
  8. Make a recall strategy

References