Increasing awareness and concerns of consumers regarding food safety and quality, forced many food industries to enhance their products safety and quality by implementing quality assurance and safety management systems. In response to consumer pressure, many industries adopted Hazard analysis and critical control point (HACCP) system because it is well known preventative, cost effective system if implemented effectively, as well as it is required by law. HACCP can be identified as a systematic scheme to identify, evaluate and control the hazards. It can be applied to many types of products and processes from primary production to consumption (From farm to fork). However, before a HACCP system is carry out, some basic procedures need to be in place which is essential for food safety and it include factors to control raw materials ,personal hygiene and training ,operational control, waste management, good laboratory practice ,traceability and recall procedures.
Lipase: Lipase is enzymes that speed up the reaction of breaking fat into fatty acids and glycerol. Lipase can be found in different kind of industry. It can be found in dairy industry, by lipase is used to break down the milk fats and give different flavour into the cheese. Those flavour came from when lipase turn fats into fatty acid. Lipase that are use to react is from the microbial that create bacteria.
Usually, a company promotes a group of their expert and multi-disciplinary employees to join this group (Pun & Bhairo-Beekhoo, 2008). These procedures help the manufacturers or operators to ensure the foods are safe before being introduced to consumers or marketed worldwide. HACCP procedures are proven to be more effective and efficient system to monitor and manage the food hazard compared to conventional approach that focused only the inspection or test on the final product, without monitoring the whole processes. There are seven procedures of HACCP that are obligated to be followed. The procedures are conducting the hazard analysis, identifying the Critical Control Points (CCP), establishing Critical Limits, monitoring the Critical Control Points, establishing the corrective actions, verifying the processes and keeping record (refer to Figure 1 in Appendix 1).
Kellogg 's tailors their production choices based on consumer requirements which is obtained through adequate research. Its focus on cost-effective systems supports its goal to stay within and above its competition in the food industry. It works with retailers to improve the awareness, promotion and consumer appeal of its products. This encourages brand loyalty for its products. Usually, businesses tend to keep inventory levels high so as to effectively meet uncertain and quick changing demands of its customers.
Whole Foods Market Factors to Consider in Strategic Planning Development Strategic planning development is a process that enables a company to achieve its goals and objectives within the stipulated time frame (Harrison & John, 2014).The Whole Foods Company should involve all the managers of the various functional departments of the organization, in the development of a strategic plan. For the strategic plan to successful, the company needs to consider it 's:- Vision. The management of the company has a vision of expanding its operations and increasing the sales in the current stores. The vision of the company is to set the standard of excellence in the food retailing industry. The company should ensure that the strategic plan that is
f) addition of sweetness agents : sweetness agents aim to lower the acidity of the product . so during the manufacture of flavored yoghurt sweetness compound are added . G) addition of miscellaneous compounds : there example of additives that some yoghurt manufacture add it to the basic mix ( milk ) with a aim of achieving certain specific objective . Such additives are as follow : 1_) penicillinase : antibiotics can remain in milk up to 4 days and it have against effects on the growth and metabolic activities of yogurt starter bacteria. In the case of use of penicillin, should be inactivated by adding penicillinase or penicillinase-synthesizing bacteria (e.g.,Micrococcus spp.)
The bacteria from kefir break down the milk sugar lactose, so it can be used by people who are lactose intolerant. The minerals from the milk, for example. calcium, the fermentation process become easier biologically available (can be easier to use
Variation in the nature of cheese happen relying upon the sort of milk utilized. A mixture of sorts of milk are utilized to make distinctive sorts of cheeses for example cow, goat and sheep Milk should likewise be carefully chosen to verify there are no anti-microbial or harmful against that could affect the procedure. After the ... ... middle of paper ... ...ther. When the strong gel-like bunch is decreased in an exact process called cutting, a fluid called whey is permitted to escape. The motivation behind slicing the curd is to start the water/whey evacuation transform by expanding the surface region of the curds.
This step enables the marketing to make the right decision. The marketing personnel of Zaeem Foods regularly monitor the market requirements, conduct research about the trends in the market; then they arrive at a final decision regarding the introduction of a new product. The marketing manager plays a vital role to this effect. 2. ENVIRONMENTAL ANALYSIS: To acquire a leading role as the producer of quality products, Zaeem Foods marketing departments constantly observe the political, social and economic environment at home and abroad.
The quality systems for FDA-regulated products (food, drugs, biologics, and devices) are known as current good manufacturing practices. Chopped nuts manufacturer should follow the all food quality system and food requirements, legal frameworks measure a key pillar in a good food system. All countries, food is ruled by a complexness of laws and regulations that kicked off the government’s needs to be met by organic phenomenon operators to confirm the food is safe and of adequate quality. Generally “food law” is employed to use to legislation that regulates the assembly, trade and handling of food and thence covers the regulation of food management, food safety and relevant aspects of food trade. Minimum quality needs square measure enclosed within the food law to confirm the foods made square measure pure and don 't seem to be subjected to any deceitful practices supposed to deceive the patron.