Quality Assurance of Food Products

Foodborne disease has become more common, large-scale outbreaks have occurred, and novel foodborne pathogens and chemical dangers have emerged, necessitating the implementation of food safety procedures. Food had become industrialised by the end of the twentieth century. Quality Assurance (QA) is a set of actions used by food manufacturers to ensure that the process of developing and producing products adheres to a set of standards and requirements. The purpose of quality assurance is to prevent defects by focusing on the manufacturing process. Process checklists, project audits, and defining standard operating procedures are all frequent QA tools. Quality analysis is carried out as new goods and procedures are developed to find the best practises for food safety. Suppliers would be verified, plant trials would be co-managed from a safety standpoint, production operations would be overseen for best safety procedures, and quality control steps would be established.

• Processing, Packaging, and Storage Effects on Nutritional Value
• Food Quality Assurance