Surely many interesting sphere of production, in particular quality control and how it is carried out at all.It should be noted that at each facility there is a service that manages the entire control system.
Technical quality control is the control of raw materials, production and support processes, as well as control of finished products, in order to ensure production in line with the requirements of recipes, technical manuals, technical specifications and national standards.In fact, the foundation of the whole production and his well-being.
quality control of finished products is divided into the following types:
1) Input - control the quality of raw materials supplied for processing, as well as the product itself, intermediates, materials and packaging.
2) Technology - control technical processing of incoming raw materials and production.At this stage, raw materials and intermediates investigated in certain points indicated in technochemical control scheme.
3) Operational - controls the quality of cleaning regimes, apparatus and equipment, disinfection of dishes.It also includes monitoring of reagents, control of the state laboratory instruments, detergents and disinfectants, controls the flow of raw materials and finished products output.
4) Acceptance - controls the quality of the finished product, packaging, labeling, as well as the procedure for the production of finished products of the manufacturing enterprise.
Quality control is carried out in the food production laboratory of the enterprise and is divided into sections: bacteriological, physical and chemical, organoleptic.Food production laboratory should prevent the production and supply to consumers of products which do not comply with existing standards and technical documentation.In addition, it should strengthen the industrial and sanitary discipline in the enterprise and increase the responsibility of all departments of production for the quality of its products.
In order to better understand?How is the quality control in the food industry, consider the example of the process of monitoring the production of drinking milk.
at incoming inspection is carried out acceptance and sorting milk.
Next step is normalization of milk (normalization is a process for removal or addition of milk fat, such as milk production was received with 4% fat content, we produce milk with a fat content of 2.5% - hence, we need to remove fat by 1.5%separation of milk).In step it is normalizing the determined fat content, and such factors as acidity, density.
next stage - homogenization.It is a refinement of the fat globules in the milk in order to maintain.At this stage, control is not performed.
followed by pasteurization and cooling the milk.Before pasteurization milk determine acidity, the presence of bacteria (mainly bacteria of coliform) and some other microorganisms.During the heat treatment temperature is controlled laboratory milk twice per shift.After cooling the milk checking its organoleptic characteristics, temperature, pH, density, mass fraction of fat and protein.
then poured milk, packaged and labeled.For each batch, again check the amount of fat, protein and organoleptic characteristics.
microbiological control of packaging and packaging is carried out once a month.
Thus, quality control is an important point in the production of food.Only through strict control on the shelves of retail chains gets products safe for human life and health.
