Classification of defects: critical defect

A classification of defects is the enumeration of possible defects of the unit of product classified according to their seriousness. Quality defects are classified into three broad areas: critical, major, and minor.

A critical defect is a defect that is likely to result in a hazardous or unsafe condition for an individual or anyone around him using the product or that contravenes mandatory regulations.

The most serious critical defects are those which can endanger the health of consumers - contamination by toxic chemicals, salmonella, botulism, metal or ceramic fragments and so on.

Any product is usually subject to 100 percent inspection for critical defects. Because of this requirement, the monitoring of CCPs is monitoring of CCPs is different from that of many other important but less critical factors in food process.
Classification of defects: critical defect

Definition of food defects

When it comes to food, defects include blemished apples, bruised peaches, mushy bananas, green eggs, iridescent ham, slimy wieners, stale cereal, lumpy mashed potatoes, and crunchy macaroni and cheese.

Quality is thus more than the absence of the bad; it is also the presence of good to great to exquisite. The color of a fruit indicates how ripe it is, and color also is an indication of strength as in tea or coffee, degree of cooking, freshness or spoilage. Consumers expect foods to be of certain color and if they are not, it is judged to be a quality defects.

Defects in ice cream quality associated with compositional factors are related to flavor, body and texture, meltdown, color and appearance. Dairy ingredients may contribute to rancid or oxidized flavors associated with fat content, stale or old ingredient flavors associated especially with the use of dried milk ingredients.

The main objective of food industry quality control programs is to determine whether the quality and safety requirements are fulfilled by detecting whether unacceptable levels of hazards or defects exist in foods.
Definition of food defects

What is the meaning of canned food soft swell?

The spoilage of canned foods, including canned vegetables can be usually identified by swollen containers. According to FDA, swell can occur in metal containers, plastic pouches, plastic trays or tubs.

Clostridium thermosaccarolyticum and Bacillus polymyxa cause ‘swells’ in the can. Cans exhibit various degrees of swelling, known as hard swells, soft swells, springers and flippers; gas production and resistant swelling may be caused by chemical reaction or by bacteria.

Defects in the protective lacquer on the inside of the can may allow the contents to attack the metal releasing hydrogen.

A soft swell refers to a can bulged at both ends, but no so tightly that the ends cannot be pushed in somewhat with thumb pressure. In soft swell, with one push, the can forms a dent.
What is the meaning of canned food soft swell?