Quality control

For a business to have success, you need to make sure the consumers are always satisfied and that under no circumstances allow the product to cause health problems.

In order to achieve this, it is very important and absolutely necessary to carefully examine each step of the productive stage, starting from buying the materials until the moment it reaches the consumer.

One of the fundamental aspects of the fabrication and manipulation of food products is hygiene. In the next section we will offer some suggestions and guidelines that could be very useful.

The technical norms that rule in each production place should also be taken into account. These norms vary depending on the nature of the product, but there is certain general criterion that must be checked after, and which we will get into later on.

Another one of the aspects that we will examine in this part corresponds to the problems that can show up in the elaboration of vinegar such as an inadequate usage of sugar or alcohol, and deficient dilution, incorrect regulation of the acidity, etc.

Finally, it is recommendable to design a thorough control plan in order to guarantee total quality of the product in each stage of the process. A careful risk and control analysis of critical point will help to identify where “danger” could be presented, and so that the adequate measures can be taken.

A small team formed by two or three people from an advisory institution can help to develop a diagram of the productive process, and to identify the possible contamination sources and the critical control points.

Desserts Recipes Products material and equipment Fruit Vinegar Elaboration Processes Banana Vinegar Elaboration Process Quality control Hygiene in fabrication and manipulation Machinery, equipment and materials Simple sterilization methods Costs and Determination of Prices

Healthy Foods