What do you do if you suspect the quality of food ingredients?

Sensory is the most crucial attribute in this aspect. Sensory can detect any sort of abnormalities in the drawn sample.Thus it needs to be ensured that we do the regular sensory checks of the raw material,FG religiously.

Conduct rapid quality and sensorial analysis of random lots. The samples should be evenly drawn from top, bottom and middle stacks. In case of liquid samples , they should be homogeneously mixed. Sensory analysis data from trained experts should take precedence as sensory aspects of the final product are paramount and a poor ingredient is sufficient to damage the sensory properties of the product. The analysis will determine whether the suspicion is justified.

Before tasting, inspect the ingredient thoroughly. If there are visible signs of spoilage (mould, discolouration, strange texture), do not proceed with tasting. Smell the ingredient. It should have its usual scent. Any off or sour smell can be a warning sign of spoilage or contamination. Taste a tiny amount. This should be an amount that’s enough to assess flavour and texture but small enough to minimize any potential adverse effects. Pay attention to the taste. It should match the typical flavour. Any bitterness, sourness, or other off flavours can indicate spoilage or contamination. Check the texture. The ingredient should feel as it normally does. Any unexpected hardness, mushiness, or grittiness can be a sign of a problem.

According to the WHO, an estimated 600 million people fall ill every year due to foodborne diseases, resulting in 420,000 deaths worldwide. If you suspect the quality of food ingredients, check the date of manufacturing and the expiration date or "best before" date to ensure the product is fresh and within its safe consumption period! If the product is near or past its "best before" date, it's best to discard it to avoid any potential food safety risks. Additionally, use your sensory judgment to assess the ingredient's appearance, smell, and texture to determine its quality and freshness. Also, verify that the food product has been certified by regulatory agencies such as NAFDAC to ensure it meets strict quality and safety standards.

Always check for the tracebility of the product. Check the label's information about its source, production date, and any relevant certifications or quality assurances. To ensure product compliance with guidelines, one can request a Certificate of Analysis (COA) for both raw materials (RM) and finished goods (FG). Additionally, verifying the presence of regulatory or Good Manufacturing Practice (GMP) logos on packaging assures that the product was manufactured in a reputable facility.

It's crucial to rely on both sensory checks and practical steps to ensure safety and quality. Easy 2 methods: 1. Always verify the 'use by' or 'best before' dates on packaging to avoid using expired ingredients. 2. Check for 3 sensory attributes: See, Smell and Taste (additionally texture)