Quality assurance is about total quality. It involves putting into place a system which identifies checks and strategies to prevent or deal with any problems, including production, storage, distribution channels and consumer feedback or complaints.
Quality Assurance is the process of verifying or determining whether or not products or services meet or exceed customer expectations, while it is a process-driven approach with specific steps to help. Quality food products have an appealing appearance, odor and flavor, which show no signs of deterioration or spoilage and are safe to eat.
Manufactured products such as biscuits, frozen vegetables, milk, fruit and grains means a consistent product in terms of shape, size and color and that the product has not been damaged or broken before it reaches the consumer.
Quality assurance is the main concern for any major food company such as SPC Ardmona, and small businesses starting out, because quality control has to be followed according to government legislation produced and past in Parliament. Occupational Health and Safety law has to be followed and company has to produce policy and procedures which center around the laws passed. The production of a top quality product is of utmost important and the health and safety of food, its production and delivering to its place to be sold must be maintained. Quality assurance means that the product being produced has to go through certain times and application standards with quality equipment which maintains a top food which is then distributed to the consumer who purchases the products off the shelves.
Without quality and good agronomic practices, the long term production of the products can be disadvantaged. Companies provide top specialist horticulturists who inspect and service the various fruit and vegetable crops processed and distributed. Management must pay attention to location, soil type, time of harvesting and expedient product delivery. Soft drinks for example are made from purified water and artificial sweeteners to make syrup instead of sugar. All of the flavors are tested for quality in a laboratory before they are converted into the syrup base for soft drinks. The mixture of a gas called carbon dioxide and the syrup base are controlled under high pressure quality assurance to ensure the right amount of bubbles are created for the finished product.
Carbon dioxide is tasteless, odorless and colorless, which occurs naturally in the world around us. The carbonated drink is transferred under pressure to the filling machines, where it is taken to the sealing machines where the bottlers are quality sealed to ensue freshness and to retain the carbonation or bubbles. Cans are still cold. If they were packed in cold condensation and moisture they would produce moisture to become wet and less manageable. At any manufacturing plant the food safety and quality assurance programs which include the testing of raw materials, packaging, production batches and the finished product to ensure they are safe and made to specification. Cans have labels printed on them before they arrive at the soft drink manufacturing plant. The cans and bottles are then packaged into cartoons for delivery to Australia and overseas customers.
Quality Assurance is the process of verifying or determining whether or not products or services meet or exceed customer expectations, while it is a process-driven approach with specific steps to help. Quality food products have an appealing appearance, odor and flavor, which show no signs of deterioration or spoilage and are safe to eat.
Manufactured products such as biscuits, frozen vegetables, milk, fruit and grains means a consistent product in terms of shape, size and color and that the product has not been damaged or broken before it reaches the consumer.
Quality assurance is the main concern for any major food company such as SPC Ardmona, and small businesses starting out, because quality control has to be followed according to government legislation produced and past in Parliament. Occupational Health and Safety law has to be followed and company has to produce policy and procedures which center around the laws passed. The production of a top quality product is of utmost important and the health and safety of food, its production and delivering to its place to be sold must be maintained. Quality assurance means that the product being produced has to go through certain times and application standards with quality equipment which maintains a top food which is then distributed to the consumer who purchases the products off the shelves.
Without quality and good agronomic practices, the long term production of the products can be disadvantaged. Companies provide top specialist horticulturists who inspect and service the various fruit and vegetable crops processed and distributed. Management must pay attention to location, soil type, time of harvesting and expedient product delivery. Soft drinks for example are made from purified water and artificial sweeteners to make syrup instead of sugar. All of the flavors are tested for quality in a laboratory before they are converted into the syrup base for soft drinks. The mixture of a gas called carbon dioxide and the syrup base are controlled under high pressure quality assurance to ensure the right amount of bubbles are created for the finished product.
Carbon dioxide is tasteless, odorless and colorless, which occurs naturally in the world around us. The carbonated drink is transferred under pressure to the filling machines, where it is taken to the sealing machines where the bottlers are quality sealed to ensue freshness and to retain the carbonation or bubbles. Cans are still cold. If they were packed in cold condensation and moisture they would produce moisture to become wet and less manageable. At any manufacturing plant the food safety and quality assurance programs which include the testing of raw materials, packaging, production batches and the finished product to ensure they are safe and made to specification. Cans have labels printed on them before they arrive at the soft drink manufacturing plant. The cans and bottles are then packaged into cartoons for delivery to Australia and overseas customers.
The Selection Criteria
Quality control begins on the farm with the selection of a variety and adoption of agronomic advice regarding best practices, with attention to location, soil type, time of harvesting and expedient product delivery.
The real objective of any process line is or should be the overall quality control programs. This should be done to precise controls and specifications which provide the shortest practical heating cycles and rapid product cooling. By following these procedures to flavor, color and nutritional retention are able to be maintained.
Care should be taken from the ground on the farm with crops such as peas mature rapidly and have a twenty-four hour period when the quality is ideal for processing. Manufactures like to think that people are eating food that is good and healthy for them. Care starts with the Australian Food Industry which advices on safe food practices.
Policies express aims and outcomes that the government want to achieve and strategies on how to achieve them, within a given time frame. There are policies on food, health, trade, the environment, competition and commerce.
Policy development is made under a regulatory model is supported by the Commonwealth Department of Health and Ageing and are developed by a Ministerial Council and their departments and their stakeholders. Food standards and regulations comply with policy guidelines set with guidance from regulatory and technical experts in their fields. Food legislation are standards which have been accepted by the Australia New Zealand Food Regulation Ministerial Council which is then responsible for seeing that the regulations are implemented and enforced in both Australia and New Zealand, along with the Food Standards Australia New Zealand and the Development and Implementation Sub Committee. The Technical Advisory Group and Food Regulation Standing Committee all make up the Food Standards Australia New Zealand model of food regulation which give us quality assurance and service.
Hazard Analysis and Critical Control Points is a system which ensures food safety is maintained throughout its production. Steps in the production process are designed to remove damaged or inferior ingredients, products or packages. Regular product and packaging tests are carried out for microbial load and nutrient content, to check on use-by dates or recommended storage times and temperatures.
The Cooperative Research Centers bring together researchers from different organizations such as universities, government laboratories and private industry, within cattle and beef quality, food industry innovation, aquaculture, and molecular plant breeding.
The Commonwealth also supports organizations like the Dried Fruit Research and Development Council, Food Sciences Australia and the CSIRO (Commonwealth Scientific and Industrial Research Organization), which carries out research in many areas including agriculture, manufacturing, health and the environment.
The quality of food must be acceptable to the consumer because the products success depends on if they buy or refuse to buy the product. Research and development are done to keep ahead of the consumer needs and trends, by reading journals, newspapers, while accessing statistics on consumer spending patterns and by collating consumer feedback.
The Australian Food Industry does not work in isolation. It is a vital industry. Its operations which impact both positively and negatively on the environment, the economy and society and as such it contributes to the standard of living through export earnings and employment. It also allows us to enjoy the convenience and variety of freshness and processed foods at reasonable prices.
