ANTICIPATED CHALLENGES AND PLANNED RESPONSES
As our business enters the world of food industry,
INTERNAL QUALITY CONTROL
Every food would not be one if it is not clean. It takes several stages to ensure that our products are not only edible or delicious, but most importantly safe for every consumer. This is also a serious matter of all food industries because its good name is at stake. Orion Foods Inc., being a competitive newcomer, will go through big paces to earn the market’s trust, which is too costly. We have to respond to regulatory authorities which provide the compulsory national framework for food or meat hygiene programmes through laws and regulations.
Hygienic measures are to be taken during the various processing steps in the manufacture of meat products – the Meat Processing Hygiene. This is part of a firm’s Quality Management (QM) based on the following three principles crucial for meat processing operations: * Prevent microbial contamination of raw materials, intermediate (semi-manufactured)goods and final products during meat product manufacture through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnel. * Minimize microbial growth in raw materials, semi-manufactured goods and final products by storing them at a low temperature. * Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life of products
Fig.*** Microbiological contamination in the meat processing chain
Figure *** shows the extent of contamination among meat processing operations, and the possible remedies, if any. If these processes were relinquished, it would highly contaminate meat which is unsuitable for further processing. Final products could be unattractive, tasteless or shorter in shelf life. In light of this issue, Quality Management schemes are needed. Such schemes have technical and hygienic...
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