Page 55 - FoodFocusThailand No.200 November 2022

SMART PRODUCTION

• Planning is the process of analyzing existing data • Inspect inspection equipment such as inspection belts,
and planning the use of resources to meet the desired selection belts, grading tables, UV lights, etc. Check the
goals effectively. But also make sure that sub-goals that effectiveness of the equipment and maintain or customize it as
are involved in achieving a larger goal are established needed.
in advance and followed through step by step. • Check that the machine is being used and the inspection
• Operations are the steps in the process that can equipment is operating according to the manufacturer’s
begin only after the details of the planning process have instructions.
been defined in the production plan. • Evaluate the effectiveness of those assigned to handle the
• Control is the process of monitoring, giving advice, monitoring tasks as well as the availability of inspection tools.
and following up on operations by using feedback • Examine how waste is handled and remove waste that is
information as the work progresses. The control unfit for food or feed production.
mechanism is responsible for improving the plan, and 2.2 Laboratory Inspection
its main objective is to be reassured that the main goal What should be done during a laboratory inspection includes:
will be met. Usually, production control is divided into • Review if there are routine tests or audits performed by the
three parts: company’s laboratory or any records that need to be kept.
• Input (e.g., labor, raw materials, machines, energy, • Check what tools are in the laboratory and whether the tool
money, and information) is suitable for its intended use. If the company uses external
• Processing or production activities (e.g., the laboratory services, check what tests are being performed and
preparation of various raw materials, blending and mixing how often.
ingredients, shaping, and packaging) • Review laboratory records during the period of inspection.
• Output (e.g., finished products or services)

What should be checked during the More Information Service Info C006
production process?
1. Food Additives Whenever inspecting a food เอกสารอ้างอิง / References
factory, emphasize the assessment of food additives www.bc.crru.ac.th/downloads
only if there is a possibility of deviation, misuse, or using www.isotoyou.com/index.php/article/179-food-process.html
the wrong amount that will cause food safety problems.
Preliminary inspections that should be performed
regularly cover two types of additives:
1.1 Unauthorized and illegal additives as defined in
TFDA’s list of food additives (Safrole and Thiourea, etc.);
and
1.2 Additives that are restricted to use as specified
in the finished product.
Things that should be considered next include
packaging materials, coatings, chemicals used in fresh
fruits and vegetables, synthetic flavoring agents,
flavoring components, except those prohibited by law.
2. Quality Control The objectives of quality control
are to ensure that manufactured products meet the
required quality standards by randomly checking the
products periodically. Auditors should have or find
evidence and measure whether the company’s quality
control system meets the stated objectives. They should
also check if there are any assigned people to carry out
quality assessments or any critical control points for the
safety of the end product, and so on.
2.1 Inspection System
To improve the inspection system, consider the
following matters:
• Verify how audit controls are carried out for raw
materials and production procedures. This examination
can vary from a simple visual examination to a sensory
test, which is a complex matter.

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