The Best 7 Food Quality Attributes for the Customers.

In this article, you will learn the main food quality attributes for clients as per cGMP Good Manufacturing Practices.

The Most Common Kind of Food Quality Attributes are:

1. External factors such as appearance (size, color, shape, and consistency).
2. Texture
3. Flavor (odor and taste)
4. Correct labeling with the ingredients, nutritional information, and supplier/manufacturer details listed.
5. Products must be properly packaged and sealed.
6. Ingredient standards are maintained.
7. Food quality also deals with product traceability, should a recall of the food product be required.

Rest assured of the safety or being in the right hands.

Our Food Safety team could provide you a broad range of professional expertise in:

• FDA Registration Support. The Bioterrorism Act and the FDA Food Safety Modernization Act (FSMA) requires that:Food facilities register with FDA, andFDA be given advance notice on shipments of imported food.Specifically, it mandates that facilities engaged in manufacturing, processing, packing, or holding food for consumption in the United States submit additional registration information to FDA, including an assurance that FDA will be permitted to inspect the facility at the times and in the manner permitted by the FD&C Act.It also requires food facilities required to register with the FDA to renew such registrations every other year, and provides the FDA with authority to suspend the registration of a food facility in certain circumstances.
• Food Safety Modernization Act (FSMA) Readiness Assessment. This act focuses on responding to foodborne illness and preventing it.  Click on this video for more information.
• Food Safety Plan (FSP) development and implementation.  The FSP consists of the primary documents in a preventive controls food safety system that provides a systematic approach to the identification of food safety hazards that must be controlled to prevent or minimize the likelihood of foodborne illness or injury.
• HACCP Plan development and implementation, including support with pre-requisite programs.  The Hazard Analysis Critical Control Point (HACCP) is a food safety monitoring system that is used to identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. In addition, this plan determines critical control points (CCP) in the process of food production.
• Audits to ensure compliance with applicable regulations.

CIQA is a quality and regulatory consultant with 25 years of experience developing products and managing projects in the medical device supply chain, and pharmaceutical industries. His experience includes research, product development, operations management, manufacturing engineering, equipment design, regulatory affairs, and quality assurance. Specific questions about Document Control Management DCM or quality system training can be directed to CIQA at ramon.cayuela@ciqa.net.

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Three (3) Options to Create Document Control Management DCM Procedures:

Bronze Option. You Can Create Your Own Quality Procedures, using a Template.

You can download samples of the Document Control Management DCM procedure templates in .pdf format. 

To see the complete list of the most popular quality procedures templates, click here.

In addition, you can request a quotation to buy online a full SOP template document in MS Word format that is completely editable, ready to fill, and adapt to your specific needs.

Silver Option. We Can Bring You Formal Training about Food Quality Attributes.

This option is recommended if you want to learn more about how to build robust quality system procedures. One of our expert(s) can provide online step-by-step training to your team (unlimited assistance) on how to build reliable SOPs using our template(s). Also, you can improve your corporate quality procedures and policies by incorporating our template(s) and tools.  It includes a fully editable template from the Bronze option, plus training, exams, and a training certificate for each assistant.  Request a quote now.

Gold Option. We Can Create Customized Quality Procedures.

One of our expert(s) will create and prepare your customized SOPs with the inputs and specific information of your company. It includes a fully editable template from the Bronze option, plus online support in document creation, implementation, and training. Request a quote online.

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REFERENCES: Food Quality Attributes

STATUTORY AND REGULATORY REQUIREMENTS

PART 117 — CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=117

Subpart C–Hazard Analysis and Risk-Based Preventive Controls

Sec. 117.126 Food safety plan.

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=117.126

Rules and Standards for Food Processing

httpss://www.ag.ndsu.edu/foodlaw/processingsector/rules-and-standards-for-food-processing

TITLE 21–FOOD AND DRUGS

CHAPTER I–FOOD AND DRUG ADMINISTRATION

SUBCHAPTER B–FOOD FOR HUMAN CONSUMPTION

PART 110 CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

httpss://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=110

For more information about Food Quality Attributes, refer to:

httpss://tcisys.com/sqfcodetemplates.php

httpss://www.afsc.org/sites/default/files/documents/FINALCOLOR%20AFSC%20Food%20Safety%20Manual.pdf

httpss://safetyculture.com/checklists/food-safety/