How do you know when your raw material is properly clean?
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How do you know when your raw material is properly clean?
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Answer: In many food processing operations, food products are converted from their natural state to a state where the original food is transformed so significantly that they are unrecognizable compared to the original form. For example tomato is transformed into ketchup and wheat is transformed into donuts. Because of this huge change, a processor may take the quality of the raw material for granted. For example, he may say, I am making ketchup so there’s no problem in using tomatoes with some insect damage, or rotten spots here or there, or a bit of pesticide residue just over the limit. After all, who’s going to know when everything gets squashed together? Well, he may have been able to get away with a lax in quality raw material in the past. However, today it’s less likely he will be. Customers have become more sophisticated, having high demands for quality and safety of the food they eat. Advances in technology have made it easier to detect poor quality raw material such as the ability to rapidly and accurately detect and quantify microorganisms, harmful chemicals and toxins. High food safety standards such as the Food Safety Modernization Act in the US has called for greater scrutiny of food processing operations to ensure that they are following high food safety standards.