Manufacturers who are involved in industrial food production must comply with strict quality control measures that ensure the safety of our food supply. It is the company’s responsibility to make sure the food produced is as fresh as possible, free of toxins and contaminants, properly labeled and adequately preserved. Along with quality control measures, quality assurance standards require accurate documentation including information and lot numbers of all products that are produced. The following measures are just a few of the steps in the food manufacturing process.
Cleanliness and Sterilization
The production environment must be clean and sterile at all times. Each company has a quality control team who is in charge of making sure an area is thoroughly cleaned between each production run. It is also their responsibility to make sure all ingredients used are free of contaminants and in the freshest state possible.
Time and Temperature Settings
One of the most important elements of proper food production is temperature control. Foods must be adequately cooked to prevent spoilage and the growth of bacteria such as salmonella and eColi bacteria. Proper temperature and adequate cook time will keep foods fresh and bacteria free. The type of food being processed will determine the time and temperature settings needed to ensure freshness.
Cross contamination is caused by touching one type of food or chemical and then touching another food product or surface. Cross contamination can lead to spoilage, toxicity and bacteria growth. Cross contamination can be prevented by washing hands and cooking surfaces often and making sure all utensils are thoroughly cleaned between each use. Proper storage of ingredients before, during and after the manufacturing process will also help prevent cross contamination.
Food safety training is one of the requirements for individuals who work in the food production industry. Adequate HPLC training ensures staff members and individuals who are responsible for quality control know how to maintain a safe and secure production environment. With this type of specialized training, individuals are taught how to adequate clean and maintain a sterile work area. They know what measures must be taken to ensure quality as well as prevent cross contamination and other possible problems that can lead to spoilage and exposure to bacteria.
Freshness is vitally important in the food production industry. Consumers rely on food companies to produce products that are nutritious and safe. They expect labels to be accurate and the ingredients contained in the foods to be safe. To maintain freshness, companies must constantly be aware of the shelf life of both the ingredients and the end product.
Industrial food production is a major process and ensuring the safety of the foods being produced is a meticulous process. Individuals who are involved in controlling the quality of the items being produced must be highly trained and dedicated to maintaining the highest standards possible, making food safety training a key part of the work.