Expert evidence: “How is quality safety controlled during production?”
Today we will consider an important question: “How is quality safety controlled during production?”
Galina Abaeva, Production Director of Olkom Group, answers:
According to the ISO 22000:2005 food safety management system in force at the enterprise, quality safety control begins at the stage of accepting components and raw materials, and is monitored at all stages of production.
In the production of mayonnaise, sauces and mustard, dry ingredients, egg yolk, sugar and mustard powder undergo mandatory pasteurization. For this, the required temperature is maintained automatically and stored in the memory of the recorders. Each preparation of mayonnaise and mustard is tested in a quality control laboratory and only then is sent to packaging.
The margarine and fat production area has two automated continuous production lines. Technological equipment is controlled by computers, and special software enables the operator to select the type of required recipes depending on the range of output fats.
Automation of production processes and the use of software helps to avoid errors in technological processes and ensures consistently high product quality.
Therefore, industrial products initially have longer shelf life than analogs cooked at home in manual mode.
We are constantly working to improve technological processes, increase the level of automation, strive for continuous improvement and development. For this, at the end of 2019, we began to implement a more advanced and more demanding BRC food safety and quality management system at the enterprise.
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