What do you do if your food quality is compromised?

As a quality personnel, my sole responsibility is to produce products that meet up to specified quality and safety standard, if quality is compromised, the first step is to do a root cause analysis, investigate to know the cause of the problem, this involves inspecting production processes, reviewing records and collecting samples for testing and there’d definitely be a product recall if it’s in the market already depending on the severity of the compromise. The next step is to put down corrective measures to prevent such from happening in the future.

It is important that quality criteria be stated from onset and categorised into critical and non critical. The reaction to failure of different quality criteria will determine what will be done per time. you can seek concession for rework, or even ignore if the quality failure is not seen as critical. In cases where quality failure is critical, you need to analyse and follow sue process as stated in your procedure to deal with the situation. Do not forget to get the right authorisation and notify relevant regulatory agencies when required

Your commitment to ensuring quality and safety standards are met is commendable. Conducting root cause analyses to identify the source of any issues and investigating thoroughly through production processes, record reviews, and testing samples demonstrates a proactive approach to addressing challenges. If necessary, initiating a product recall reflects a dedication to consumer safety and integrity. Implementing corrective measures to prevent future occurrences showcases your commitment to continuous improvement and maintaining high standards. Keep up the excellent work!

As a quality Control personnel, my sole responsibility is to ensure that the process and package of the product follows standard measure. So if there is quality compromised root analysis will be conducted to check where the fault is, maybe it's the from the consumer or batch fault. Analysis will be done on warehouse sample of the particular compromised date. If the problem is confirmed the batch will be retrieve from the market.

As a food personnel Root Cause analysis comes first we need to know what went wrong examine the process then put in place Corrective actions to avoid such from happening again

Podemos avaliar os alimentos, pelo aspecto, cor, cheiro, aparência do alimento. Verificado se os alimentos possuem essas características segregar estes alimentos como impróprio para consumo!

When you identify this problem, take the following steps: 1. Isolate the quality compromised product so that you prevent the further contamination of other products. 2. Check out the remaining products, if they are okay it's good, if you get a small doubt about their quality then shift them to a clean and hygienic storage space. 3. Make sure to discard the quality compromised product and clean or disinfect the place where it was stored before.

No caso de alimentos com indício de bactérias! Uma das principais causas é a contamina??o cruzada, para evitar a contamina??o é preciso higienizar o local, os utensílios separa cada tipo de alimento ex: carne suína , carne bovina e frango em lugares separados !

Garantir a qualidade dos alimentos na origem, na produ??o e no consumidor final, garantindo que os alimentos n?o se contaminem !

Problem arises when the food quality is compromised in the ways like: ignorance, reoccurring of the issues, improper addressal to the concerned departments, improper & inadequate techniques used while handling & the environmental factors related to the food etc. So, as much as we know that the root cause analysis & HACCP analysis is important, we also know that prevention is always better than cure. So when the quality is jeopardised, we shall look back into our basics including SOPs & documentation. To address a single incident happened, firstly the hazard is analysed, the amount of danger it is associated with is analysed, the previous processes & documentation are then re-analysed, scope of improvement is suggested & is implemented ASAP.

Haven established that quality has been compromised, it is essential to analyse and establish the cause, this will help to prevent future occurrence. Also, if the food is not yet out of the production part of the chain, the nature of nonconformity will determine whether the quality is good enough for a certain group (not originally intended for) or the product can be reworked (when that will transform the product), converted to non-human food (when good enough for such), selection (if only a few are defective) or disposed (when all mentioned earlier cannot be effective). When product is already out, it is important to communicate the distributors or customers of the defect in a way to manage their expectations or replacement when possible.