Page 40 - FoodFocusThailand No.223 October 2024

SPECIAL FOCUS

planning and provision of necessary resources, including loaded and transported. For example, frozen foods must be
equipment and techniques for quality control as well as the transported at a specific temperature to keep the core
skills and abilities of the employees in problem-solving and temperature below -18°C.
result analysis, the production process control quality • The products must be handled properly and subjected
management system requires information support and to close supervision throughout transportation in order to
supervision. This is done to avoid potential contamination or avoid damage or cross-contamination.
loss in food production. In addition, the production control for Training guidelines for employees working in
maintenance of food quality and safety also covers the following food quality control systems
areas. Effective food safety and quality control can be achieved by
• Evaluation of the production environment’s suitability, planning training and personnel development initiatives that
sanitation measures that impact the site’s hygiene management, will empower employees to implement food safety and quality
and prevention of cross-contamination of the process or control plans and increase their awareness of and
products from the environment (e.g., the production room’s comprehension of the process. This is done in order to create
cleanliness, the possibility of cross-contamination from finished goods that adhere to hygienic requirements and
personnel or equipment). standards. The training guidelines for employees working in
• Use of production equipment and inspection control in food quality control systems are as follows.
accordance with applicable standards: To lower the risk of • Hygiene compliance training: To lower the risk of food
contamination, a control program for cleaning and disinfecting contamination, employees must wear appropriate personal
tools and equipment on a regular basis and suitably must be protective equipment, such as head covers, face masks, and
in place. gloves.
• Process monitoring, tracking, and recording are achieved • Training and updates on international standards:
by managing working conditions, keeping an eye on Employees need to be made aware of the new requirements
predetermined conditions, defining the proper inspection and given proper training on quality control procedures.
frequency and accurately collecting data. Guidelines for food safety and quality control are
important, and they must be followed at every step of the
Product quality inspection: To ensure that the food production process, including raw material selection,
product quality and safety satisfy the specified production process control, packaging and storage, and
standards, the products must be inspected in transportation. In a highly competitive market, these
compliance with the specifications after production is finished. guidelines can contribute to support the creation of high-
The inspection may include working conditions affecting quality and safe food items, customer confidence, and
physical appearance of the products such as color, taste, and business reliability. They also reduce product recalls or legal
smell; chemical inspection such as pH, total dissolved solids lawsuits, ensuring long-term viability of businesses. In order
(Brix), concentration, and other chemical values; microbiological to maintain quality and safety, the food producers should
inspection, especially testing for pathogenic microorganisms establish and implement a quality system that covers a variety
and allergen; and radioactive substances inspection. In order of areas, such as adhering to hygiene practices and
to communicate and foster understanding, the manufacturer recommendations and producing food products in
must also give this information to customers, partners, or other accordance with international standards, regulatory
relevant parties. requirements, and customer requirements.
• Good Hygiene Practices (GHPs) / Good Manufacturing
Practices (GMPs), cover every step of the production
Packaging and storage: To prevent of process in terms of sanitation and good hygiene in production,
contamination and maintain quality of food products, including efficient management of production areas and
the packing procedures must comply with the processes.
applicable standards and measures. For example, using airtight • Hazard Analysis Critical Control Points (HACCP), a
containers and protecting against moisture and air. In order to system for an analysis of potential hazards in food production
prevent dead stock, it is also necessary to control the product’s aiming to reduce the risk of food hazards in the production
storage conditions in a suitable environment and to implement process and products through the identification of critical
effective inventory control. This is due to the fact that food control points and application of control measures to prevent,
storage has a significant effect on its quality. On the other hand, reduce and eliminate hazards to an acceptable level.
cross-contamination can be avoided through the design of • ISO 22000 / FSSC 22000 system, the food safety
packaging to restrict the passage of air, moisture, and light. management systems that focus on quality control and safety
However, the storage condition must be appropriate for each management at each step of the production process, from
type of food product in order to extend the shelf life and prevent raw materials to production to distribution, while also
quality deterioration. protecting against food terrorism and commercial
counterfeiting.
Transportation: Food quality is significantly The key to the success of any business is understanding
impacted by transportation conditions, particularly by the nature of the products and overseeing the entire
temperature and environmental control. To ensure operational process. This ensures that the end products meet
that products retain their quality and safety until they are the needs and expectations of the customers or consumers
delivered to customers, control measures can be put in place and that the business can increase customer satisfaction
to prevent damage or deterioration during transportation. The and encourage repeat purchase behavior by fostering
following control measures can be taken into consideration in confidence and trust among producers, consumers, and
distribution and transportation. stakeholders in the food and beverage industry.
• Products that need to be stored at a specific temperature
range are frequently subject to temperature control before being
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