Food Product Optimization for Quality and Safety Control

2020 ◽  
Keyword(s):  
Food Product ◽  
Quality And Safety ◽  
Safety Control ◽  
Product Optimization

scholarly journals Hyperspectral Imaging Applications in Agriculture and Agro-Food Product Quality and Safety Control: A Review

2013 ◽  
Vol 48 (2) ◽  
pp. 142-159 ◽  
Author(s):  
Laura M. Dale ◽  
André Thewis ◽  
Christelle Boudry ◽  
Ioan Rotar ◽  
Pierre Dardenne ◽  
...  
Keyword(s):  
Product Quality ◽  
Hyperspectral Imaging ◽  
Food Product ◽  
Quality And Safety ◽  
Safety Control ◽  
Product Quality And Safety

scholarly journals Food product quality and safety control based on HACCP principles

2021 ◽  
Vol 845 (1) ◽  
pp. 012125
Author(s):  
L M Zakharova ◽  
M S Gorbunchikova
Keyword(s):  
Technological Process ◽  
Food Product ◽  
Quality And Safety ◽  
Safety Control ◽  
Bakery Product ◽  
Action Coordination ◽  
Haccp System ◽  
Product Quality And Safety ◽  
High Level ◽  
Critical Limits

Abstract The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, establish critical limits for each of the points, and define a monitoring system.

System of quality and safety management in medical organization. Modern state

2019 ◽  
Vol 2019 (6) ◽  
pp. 15-23 ◽  
Author(s):  
Игорь Иванов ◽  
Igor' Ivanov
Keyword(s):  
Medical Care ◽  
Internal Control ◽  
Safety Management ◽  
Internal Quality ◽  
Modern State ◽  
Quality And Safety ◽  
Main Attention ◽  
Medical Organization ◽  
Safety Control

The article presents main approaches to provision of quality and safety of medical organization’s activities. The main attention is focused on the issues of implementation of the Suggestions (recommended practice) of Roszdravnadzor on organization of the internal quality and safety control of medical activities, as well as particular points of the Order of June 7, 2019 No. 381n “On Approval of Requirements for organization and conduction internal control of the quality and safety of medical care in hospitals”.

scholarly journals Assessment of suppliers in food business: is there a way to estimate the risk?

2017 ◽  
Vol 110 (1) ◽  
pp. 139-154
Author(s):  
Joanna Trafiałek ◽  
Friedrich-Karl Lücke ◽  
Danuta Kołożyn-Krajewska ◽  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Raw Materials ◽  
Food Product ◽  
Assessment Method ◽  
Ease Of Use ◽  
Quality And Safety ◽  
Past Performance ◽  
Simple Method ◽  
Risk Assessment Method ◽  
Dairy Plant

The objective of the study was to develop an easy-to-apply method for assessing the supplier-linked risk in the food business. The method as suggested in the study makes it possible to calculate, using simple mathematical tools, a level of risk involved in the cooperation with a particular supplier. The risk assessment is based on six criteria set for every supplier: type of commodities or products provided by the supplier; period of the cooperation with the supplier; systems applied by the supplier to assure quality and safety; past performance of the suppliers with respect to delayed deliveries, cancelled deliveries, and claimed deliveries owing to improper quality of raw materials. The method developed was validated in three companies: meat plant, dairy plant, and catering facility. A simple method was proposed to assess what risk a particular supplier could bring on the quality and safety of finished food product. This risk assessment method can be applied in different food businesses. The greatest benefit of the method developed consists in its ease of use and functionality. The suggested method can be used by small companies and it does not require any complicated calculations or advanced statistical techniques. The method can be very useful for enterprises; however, it has certain limitations such as knowledge and awareness of its users.

scholarly journals Influence of degree of wheat infestation with Fusarium on its technological quality and safety

2011 ◽  
pp. 61-72
Author(s):  
Elizabet Janic-Hajnal ◽  
Aleksandra Torbica ◽  
Jasna Mastilovic
Keyword(s):  
Climatic Conditions ◽  
Wheat Crop ◽  
Quality And Safety ◽  
Safety Control ◽  
Test Elisa ◽  
Upper Limits ◽  
Metabolic Products ◽  
Technological Quality

Climatic conditions prior to wheat harvest 2010 were favorable for the development of field molds. The most important wheat contamination that should be determined is the presence and frequency of grain lots infected with Fusarium. This paper presents the results of content of fusarious kernels found in samples collected from all wheat growing regions of Serbia. Investigations were performed according to the regulations which foresee sensory determination of content of infected kernels. Determined average content of fusarious kernels was 6.01%, varying in range from 0% to 29.65 %. The obtained results, which exceeded the upper limits of permitted contents defined by national and EU regulations, pointed to the need for investigation of presence of Fusarium metabolic products, i.e. mycotoxins (zearalenone (ZEA) and deoxinivalenol (DON)) in wheat. Mycotoxin content was determined in average wheat samples and in wheat samples with increased content of fusarious kernels. Direct enzymatic immunoaffinity test (ELISA) was applied for determination of mycotoxin content. Although high content of fusarious kernels characterizes wheat crop in 2010, the determined quantities of two investigated mycotoxins did not exceed maximal permitted content. Consequences of unfavorable quantity and structure of total impurities in wheat crop in 2010 reflect decreased commercial and technological quality of wheat and point out to the need of necessary wheat safety control.

Quality and safety control of tumor-shrinking decoction (TSD): A Chinese herbal preparation for the treatment of uterine fibroids

2016 ◽  
Vol 64 (1) ◽  
pp. 126-133 ◽  
Author(s):  
Xiao-Xin Chen ◽  
Wai Ling Lin ◽  
Wing Fai Yeung ◽  
Tian-He Song ◽  
Li-Xing Lao ◽  
...  
Keyword(s):  
Uterine Fibroids ◽  
Quality And Safety ◽  
Herbal Preparation ◽  
Safety Control ◽  
Chinese Herbal

scholarly journals Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal

2020 ◽  
Vol 12 (18) ◽  
pp. 7428
Author(s):  
Malik Orou Seko ◽  
Andrée Prisca Ndjoug Ndour ◽  
Walter Ossebi ◽  
Jasmina Saric ◽  
Katharina Kreppel ◽  
...  
Keyword(s):  
Perceived Risk ◽  
Fast Food ◽  
Eating Habits ◽  
Health Indicators ◽  
Food Product ◽  
Health Concern ◽  
Quality And Safety ◽  
Hygiene Practices ◽  
Price Range ◽  
Sub Saharan

Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the ‘dibiteries’ serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were perceived among customers who define their own purchasing social norms. A total of 165 meat consumers were randomly selected and interviewed, from 165 dibiteries sampled by convenience in the Dakar region using a structured questionnaire. Results showed that purchase decisions were guided by trust in the salesperson’s expertise, the taste of the product, perceived risk of meat contamination, tenderness, price, the nutritional value, the smell and the colour and freshness of the meat. The perceived quality and safety of dibiterie meat was expressed by the ‘organoleptic quality’, ‘environment and service’ and ‘price and trust of the product’s safety’ factors. The majority of consumers (61%) were ‘less concerned’ about the safety of dibiterie meat, and the acceptable price range of the product was between $5.08 and $7.62. As this food product is gaining popularity in Dakar and the majority of our participating consumers do not show high levels of concern, we suggest stricter standards.

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