Quality Assurance and Sanitation Programs in Food Industry
Since the late 1970s, the food industry has emphasized an organized sanitation program that monitors the microbiology of raw ingredients in production plants and the wholesomeness and safety of the finished products, in an effort to maintain or upgrade the acceptability of its food products.
As consumers become better informed and more sophisticated, it is even more vital for the food industry to develop an effective quality assurance (QA) and sanitation program. The efforts of regulatory agencies in the field of sanitation and food microbiology have been responsible for the food industry’s implementation of voluntary quality assurance programs. Food scientists have also had a positive impact on quality assurance programs because many of these professionals have joined various companies in the food industry. Their efforts have been instrumental in the adoption and/or upgrading of quality assurance programs for the organizations they represent.
In its initial stages, quality assurance was primarily a quality control function, acting as an arm of manufacturing. It has now evolved to formidable force within executive structure of large food firms and has emerged into broad spectrum of activities. A quality assurance program provides the avenue to establish checks and balances in the areas of food safety, public health, technical expertise, and legal matters affecting food manufacturing firms. Activities related to food sanitation include sanitation inspections, products releases and holds, packaging sanitation, and product recalls and withdrawals.
A quality assurance program that emphasizes sanitation is vital to the growth of a food establishment. If foods are to compete effectively in the market place, established hygienic standards must be strictly maintained. However, it is sometimes impractical for production personnel to measure and monitor sanitation while maintaining a high level of productivity and efficiency. Thus, an effective quality assurance program should be available to monitor, within established priorities, each phase of the operation. All personnel should incorporate the team concept to attain established sanitary standard, ensuring that food products in the market place are safe.
Quality Assurance and Sanitation Programs in Food Industry
