Page 67 - FoodFocusThailand No.210 SEPTEMBER 2023

STRONG QC & QA

2. Proper sealing: Ensure the
package is completely sealed after เอกสารอ้างอิง / References
ทะนงพัันธ์์ สััจจปาละ, ขัันทอง เพั็ชรนอก, ก่อเกียรติิ ศาสัติรินทร์, กนกวรรณ ติ้�นสัก้ล, สัิ�งแปลกปลอม
filling to prevent contamination. ในอาหาร: http://bqsf.dmsc.moph.go.th/bqsfWeb/wp-content/uploads/2017/Publish/filth.pdf
3. Pasteurization: Proper heating องค์์การอนามัยโลก (2564). ค์วามปลอดภััยขัองอาหาร: https://www.who.int/news-room/fact-
must be applied to disinfect and sheets/detail/food-safety
prevent the growth of microorganisms. องค์์การอาหารและเกษติรแห่งสัหประชาชาติิ (2564). ค์วามปลอดภััยขัองอาหาร: http://www.fao.
4. Quality Control: Products must org/food-safety/en/
be tested regularly to prevent microbial การเสั่�อมเสัียขัองอาหารเน่�องจากจ้ลินทรีย์ / Microbial spoilage: https://www.foodnetworksolution.
contamination, including applying the com/
appropriate measures in storing and
temperature control.

More Information Service Info C008
From the lessons learned to
the conclusion in mitigating
the dangers of micro-
organisms
Food spoilage is mainly caused by
bacteria, fungi, or mold, which
contaminate and proliferate in food
products, leading to various changes
that render the food quality
unacceptable. Microbial spoilage can
be harmful for consumption. From the
above lessons, we would like to
summarize the multiple measures to
mitigate the dangers of such
microorganisms as follows:
1. Proper storage of raw
materials and products: Raw
materials and products should be
stored in a cool and dry environment
and kept away from direct sunlight in
order to inhibit the growth of
microorganisms.
2. Quality and food safety
testing: Microbial verification
measures must always be in place to
identify the cause of contamination
and find solutions to prevent and solve
further problems.
3. Maintaining a hygienic
production environment and
complying with food safety
guidelines: Strictly comply with
sanitation guidelines, control
temperature in the production and
sterilization process, as well as
implement effective food management
to meet the specified standards. This
is to avoid cross-contaminations
critical to product safety and quality.
4. Appropriate labeling: Products
should be clearly labeled with the
appropriate expiration dates and
storage instructions to enable
consumers to comply accordingly.

SEP 2023 FOOD FOCUS THAILAND 67

22/8/2566 BE 18:04
62-67_Strong QC&QA_Sukhantha.indd 67 22/8/2566 BE 18:04
62-67_Strong QC&QA_Sukhantha.indd 67