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Overview of quality assurance issues on the non-thermal processing technologies |
B. W. RAINES, Food Information Services, 244 River Dr., Wilson Hill, Massena, NY 13662-4106 In order to delivery consistent product quality to the buying consumer, it is essential that quality assurance programs be in place. With the advent of new preservative technologies, concern has been expressed with traditional programs in existence. Company management's responsibilities include their commitment to the program and to the formation of a team, which establishes product and process parameters. Once in place, plans are developed to describe product flow throughout the Company. These include: process flow, operating procedures, control points, both product and process specifications and their test methods. Continuous review and improvement of these systems are both beneficial and essential. The development of quality assurance programs in the area of non-thermal processing will be reviewed.
Session 3, Impact of non-thermal processing technologies on food quality
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