Meat product quality assurance, Biology

Assignment Help:

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.


Related Discussions:- Meat product quality assurance

Explain the skin fold method to measure body fats, Explain the Skin fold me...

Explain the Skin fold method to measure body fats? The skin fold method utilizes predication of body fat from sum of three or four skin folds (at biceps, triceps, sub scapular,

What are tannins, What are Tannins? Long known for their inhibitory eff...

What are Tannins? Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high m

What is community ecology explain their characterstics, What is Community E...

What is Community Ecology explain their characterstics? Community Ecology: In ecological terms, a community consists of an assemblage of all of the populations living and int

Transport through plasma membrane, TRANSPOR T THROUGH P.M. P.M. regula...

TRANSPOR T THROUGH P.M. P.M. regulates transport of materials in and outside of cell P.M. is semi- permeable as it allows rapid passage to water molecules. P.M. is selectively

Tissue culture, Tissue culture The ability of a plant cell to give r...

Tissue culture The ability of a plant cell to give rise to a whole plant is called totipotency. The culture of a cell or a tissue in a suitable medium to produce new plan

Define briefly about the manganese toxicity, Define Briefly about the Manga...

Define Briefly about the Manganese Toxicity? Manganese is considered least toxic of the trace minerals through oral intake. However, some people may be at a risk to develop tox

Explain meningococcal disease, Meningococcal disease  Meningococcal vac...

Meningococcal disease  Meningococcal vaccine is recommended for adults and children >2 years old who are traveling to areas where epidemics are occurring, or to the "meningitis

Introduction to ecology, Ecology is a interdisciplinary branch of science t...

Ecology is a interdisciplinary branch of science that deals with inter relationship between living organism and their environment. The term ecology (from greek, oikos-meaning ho

Define eggs as a rich source of protein, Define Eggs as a rich source of pr...

Define Eggs as a rich source of protein? Roughly, the chicken egg consists of 11% shell, 31% yolk and 58% white. Liquid whole egg consists of 65% white and 35% yolk. The primar

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd