Understand the importance of efficient quality management for food safety

In the food sector, quality must be present in all processes, from production, equipment, handling, ingredients, packaging, to when it reaches the supermarket shelf, ready to be purchased by the end consumer.

Do you want to learn more about what an effective food quality management plan involves? Keep reading!

What is food quality and safety management?

When selecting any item on a supermarket shelf, the consumer needs to have one certainty: that they are purchasing a product free from contamination and protected from potential health risks.

What gives them this security are the more than 9,000 requirements present in international regulations that govern the sector and must be met by manufacturers, under penalty of fines and embargoes.

Compliance with these laws and also with the good practices recommended for the sector encompasses a broad set of actions. It is a continuous effort—not a one-time activity—and, therefore, must be practiced every day to achieve the desired results consistently.

To execute what is required in the food and beverage sector, it is essential for the company to have a quality management system, documenting processes, procedures, and responsibilities to achieve quality policies and objectives.

They are essential for ensuring safe and quality food for the consumer.

How to implement an efficient food quality management system?

Food management refers to the adoption and control of practices that can prevent any agents that, upon contact with food, may pose risks to consumer health.

This care is essential at all stages—from the handling of raw materials to distribution to the end consumer.

Next, you will see what is important to include in the quality plan for the food sector.

1. Specifications for ingredients and suppliers

With food, quality is almost entirely determined by the characteristics of the ingredients used. The use of ingredient specifications holds suppliers accountable for consistently providing quality products. This list may include:

• The name of the ingredient, for example: wheat;
• A brief description, for example: iron-enriched wheat;
• The composition of the ingrediente;
• Expiration date.

Delivery and storage conditions, for example: butter must be delivered in a refrigerated truck and stored below 4°C.

2. List of approved suppliers

For each ingredient, have a list of approved suppliers with the following information: ingredient name and internal code, supplier name, address, phone number, and other important contact information, such as: commercial name of the ingredient and supplier code number.

3. Formulation/recipe and product standard

All food products must have the formula or recipe registered and be available for use as a means of ensuring quality standards between batches and even production days.

It should also have a record of the detailed standards of the item, such as physical, chemical, and microbiological characteristics, appearance, aroma, flavor, and texture.

4. Manufacturing procedures

Keep all production procedures documented, identifying important data such as time, temperature, necessary equipment, order of ingredient addition, and weight.

Make the manufacturing procedures or parts of the procedures available to production staff.

5. Packaging and labeling

Quality control should also include packaging and labeling. They are the first items that influence the consumer in the supermarket.

In addition to meeting the specific protection and storage needs of the product, packaging and labels must display the information required by law.

Utilize an automated packaging system to elevate the quality standard of this stage, reducing the risks of contamination.

6. Good manufacturing practices and sanitation

Ensuring that employees do not forgo using the recommended PPE for the food sector is also part of food quality and safety management (and remember that you are responsible for providing the safety equipment).

It is also the company’s responsibility to ensure that a regular cleaning and sanitization program is executed to prevent the proliferation of insects and rodents in the factory.

Remember that ensuring good manufacturing procedures refers to the basic conditions and standards used to guarantee food safety, preventing food contamination and controlling health risks.

Maintain a culture of respecting food safety at all levels of production in your company.