Meat product quality assurance, Biology

Product Quality Assurance

Meat products should be manufactured under strict hygiene and sanitary conditions to avoid public health risks and improve aesthetic appeal of the products. Good Manufacturing Practices  and Good Hygiene Practices are designed to assure that the foods are produced under hygienic conditions and that microbiological, chemical and physical hazards are prevented. These are the control factors relating to the entire manufacturing operation, not just processes used, and include programs for facilities and grounds, equipment and utensils, pest control, receiving and storage, process control, product recall and personnel training. Contact of products with floor or any other extraneous matter should be avoided during all stages of manufacture of products. Temperature abuse of products handling and storage at higher temperatures should be avoided to check bacterial growth and spoilage. Drains should be cleaned properly. Solid waste should be collected through suitable screen trap and waste water could be disposed appropriately. The operations should not result in pollution and regulations of pollution control should be followed.

Cleaning of floor and proper upkeep of machinery are important. At the end of day operations machinery should be thoroughly cleaned. Left over materials should be properly stored in case required or should be discarded. Samples of ingredients and finished products should be tested for quality control norms. Food distributors and consumers seek their supplies from the processing plants following preventive food safety and quality assurance systems based on HACCP system and following Food Safety and Standards Act 2006. Practice of OIE/ Codex standards would meet WTO requirements and would boost up export meat trade.

Posted Date: 9/20/2012 2:22:39 AM | Location : United States







Related Discussions:- Meat product quality assurance, Assignment Help, Ask Question on Meat product quality assurance, Get Answer, Expert's Help, Meat product quality assurance Discussions

Write discussion on Meat product quality assurance
Your posts are moderated
Related Questions
what is the bet way to asses energy production in the body of an athlete?

why DNA copying is essential

Define Primary motor cortex corticospinal interneuron A Primary motor cortex (M1) corticospinal interneuron A that produces action potentials during movements of the big toe of

What is Nutrition? Explain types of nutrition? Nutrition - Taking Nutrients from environment Nutrients - Substances which are needed for the sources of chemical potential en

Effect of pH or Nutrient Availability One of the greatest influence of pH on plant growth is through its effect on the nutrient availability. When base saturation is less than

Describe 5 ways that a microorganisms directly or indirectly affects our lives.

Swine influenza Swine influenza, a highly contagious disease affecting the respiratory tract of pigs, is c a use d  b y a  vir us b e lo nging t o the ge nus I nflu e nz a vir

Explain Light in cell Metabolism? Energy for almost all organisms on earth is derived directly or indirectly from light energy produced by the sun. Sunlight consists of energy

Where do the two neuronal pathways diverge For both the neuronal pathways i.e. light reflex and near reflex the efferent fibres go to are 3rd cranial nerve and then to sphinct

What is a plant-incorporated protectant? Plant-incorporated protectants are pesticidal substances formed and used by the living plant, typically to protect the plant from pests