To ensure a beverage is free from hazards and of high quality, manufacturers must adhere to the quality control steps outlined by food regulators. These steps encompass the entire process from raw material procurement to storage and distribution of the finished products. International and national regulatory bodies play a role in inspecting and certifying product quality before it reaches consumers.
Food quality control involves a set of procedures that companies must follow to comply with food quality regulations and meet acceptable standards, thus ensuring consumer safety. Several basic quality control tools are commonly employed: 1) Check sheets; 2) Graphs for trend analysis; 3) Histograms; 4) Pareto charts; 5) Cause-and-effect diagrams; 6) Scatter diagrams; 7) Control charts.
The responsibility for checking quality lies with all staff members, ranging from hygiene operators to those involved in product and packaging quality. This emphasizes the need for constant vigilance and individual accountability in maintaining product quality.
Soft drink companies employ both Quality Control (QC) and Quality Assurance (QA) throughout their production processes. QC primarily focuses on the production line itself, while QA encompasses the broader operations process and associated functions, promptly addressing potential issues.
Analyzing the nutritional values and ingredient quality is crucial in ensuring the safety and quality of beverages. Additionally, sensory evaluations involving color, taste, odor, and texture analysis play an effective role in assessing the final beverage quality. Implementing a Quality Management System (QMS) that incorporates good manufacturing practices is also essential.
Quality control in soft drinks production
