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    Food Quality Control- 3- (1)

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    Food Quality Control- 3- (1)

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    Food Quality Control- 3- (1)

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    Theoretical

    FOOD QUALITY AND CONTROL


    Lecture 3
    Food Security and Public Health
    2023-2024
    Semester - 4

    Runj Mazher
    Definition of Terms
    Food

    Substance, whether processed, semi-processed or raw, which


    is intended for human consumption, and includes a drink,
    chewing gum and, any sense which has been used in the
    production, manufacture, preparation, or treatment of food,
    but does not include cosmetics or tobacco or substances used
    only as drugs.
    Food classification
    Food shall be classified according to its origin as follows:

    1) Food of animal origin;

    2) Food of plant origin;

    3) Mixed food, the ingredients of which are of plant and animal


    origin;

    4)Food of neither plant nor animals origin (mineral


    substances, salt);

    5)Other food (novel food, genetically modified food,


    and genetically modified feed)
    Quality

    The characteristics of a material which meets the customer’s


    requirements and is acceptable. The quality of a material
    varies in accordance with its intended use.

    Food Quality: The characteristics of a food that is acceptable


    to consumers. It includes the external factors such as
    appearance, texture, and flavor.
    The Importance of Quality in the
    Food Industry
    Monitor on each working in the field of preparation and
    handling of food to be his goal is to maintain the quality,
    while the technical supervision on quality control shall be the
    responsibility of the Department of the following obligations:

    1. Inspections and continuous on incoming raw materials and


    quality control.

    2. Inspection of raw materials related to preparation.


    The Importance of Quality in the
    Food Industry
    3. Study and review the steps of different processes.

    4. Examine and test the efficiency of appliances.

    5. Monitor and inspect the final product.

    6. Ores store observation.

    7. Health supervision and monitoring of waste.


    The Importance of Quality in the
    Food Industry
    8. Matching the output of legal legislation related to
    food
    control.

    9. Put the final product specifications.

    10.Find different ways to measure


    production quality; this observation leads to many of
    the benefits.
    Total Quality Control

    It refers to the control of raw materials - workers - machines


    and the management and quality control related activities.
    Need for food laws

    • To protect the population from persons who sells to the

    purchaser any food which is not of the desired or expected


    nature or is not of the substance, or is not of the quality of the
    food demanded by the purchaser.

    • To achieve through appropriate food control measures based

    on well- defined food regulations covering quality and safety


    of foods and its honest presentation to the consumer.
    Need for food laws

    • To help implement various controls throughout production,

    handling, processing and marketing which leads to improved


    food quality and safety, increased competitiveness; and,
    reduction in the cost of production and wastage.
    Need for food laws

    • To meet a country’s sanitary requirements, foods must

    comply with the local laws and regulations to gain market


    access. These laws ensure the safety and suitability of foods
    for consumers. In some countries; these also govern food
    quality and composition standards.

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