Food quality control

Food industries work with highly sensitive products that require routine inspections and food controls, from the sourcing of raw materials to the distribution of finished products.

Food quality control not only prevents food poisoning, but also has a direct impact on consumer satisfaction, brand reputation and company performance.

In this article we explain what food quality control is and how it can help you improve your products.

What is food quality control?

It is the procedures that a company must follow to ensure that its products meet food quality regulations and acceptable standards to ensure consumer safety.

Since food has a direct impact on the health of consumers, it is crucial that the quality status of the product is documented and thoroughly checked at all stages of the production process.

Preventing and correcting food quality problems can lead to product excellence, enhanced brand reputation and a stronger customer base.

Definitely, food quality control is a process that identifies and rectifies any defects in food products and likewise seeks new ways to improve product quality through methods ranging from food texture analysis to the use of ultrasound to improve food quality.

How to ensure a good food quality control system

Food quality is an indispensable element that is integrated in all steps of the production process, including product conception, development, production and distribution.

The standard that applies to food safety is ISO 22000. It is an international standard that defines the requirements for a system or process to ensure food safety, at any stage of the food chain.

It is important to carry out preventive quality control. This is based on previous events and common knowledge of the industry. In this sense, the production process can include proactive measures to avoid any anomalies during the production phases. For example, carrying out routine inspection of machinery or frequently checking the safety and sterilisation of tools in contact with food.

Similarly, applying a food quality control methodology based on critical control points (HACCP) is essential.

Critical control points are those located at any stage in the production chain where hazards can be prevented, eliminated or reduced. For example, thermal processing, refrigeration, analysis of ingredients for chemical residues, control of product formulation and analysis of products for metal contaminants.

To ensure good management of quality control of processed foods, the following should be considered:

  • Ingredient specifications.
  • Reliable suppliers.
  • Product formulation and recipe.
  • Manufacturing procedures.
  • Records during the production process.
  • Food regulations.
  • Label specifications.
  • Cleaning and disinfection
  • Removal of defective or contaminated products.
  • Storage and shipping.

The importance of food quality control

Reducing production costs

When effective inspection and control is carried out on production processes and operations, companies in the food industry can significantly reduce their production costs.

Increases brand reputation

By producing better quality goods and meeting consumer needs, quality control achieves not only product improvement, but also brand reputation and sales.

Improve production techniques

Food quality control ensures that products are processed at reasonable rates and to desired standards. By seeking to improve food characteristics, quality control also ensures that better methods are applied, such as microscopic quality control in food and production designs.

Ultimately, maintaining high food quality standards is essential in the food industry. That’s why we want to help you by applying the most innovative techniques in food quality control and improving the qualities of your food. Contact our Materials Innovation team to offer you the best solution.