By M Dillon, Mike Dillon
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Extra resources for Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits
The retailer will have various requirements as to capacity, shelf-life and delivery deadlines. Conversations between buyers, technical managers and potential suppliers as to volume requirements in advance of the visit are essential. Approval of a factory to supply 500 stores with a chilled short-life product, if the factory only has refrigeration and packing equipment to supply 200 stores daily, will usually end in short deliveries or poor quality. Allowance should be made for additional volume requirements for promotions and supply to other customers of the factory must be considered.
The retailer and supplier will have agreed the number of samples of each product to be analysed on the day of or day following production and throughout the shelflife. The standards applied are usually based on legislation or good manufacturing practice (GMP). The organisms tested for will vary depending upon the nature of the product but will usually include a total viable count of 26 Auditing in the food industry organisms per gram. This will give a measure of the effectiveness of any heat treatment or processing procedures, an indication of expected shelf-life and possibly a measure of the quality of ingredients used.
All of these factors must be considered when a processor decides to produce a ‘‘quality’’ product to meet their customers’ expectations. It is in this context that the term quality is used in this chapter. 2 Industry control systems Before commencing to produce any product, processors must be aware of consumer and government expectations, including those related to food safety, sensory characteristics, other regulatory requirements and specific customer or foreign country requirements. Once these expectations are known, the processor can design a control system which provides a reasonable level of assurance that they will be met.
Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits by M Dillon, Mike Dillon