Quality control throughout the production process of infant food.
The manufacture of infant food is a highly complex process and needs an effective quality control beyond classical in-process parameters and a final microbiological analysis. To ensure a safe end -product, various tools, such as the Hazard Analysis Critical Control Points (HACCP), have been developed to facilitate the management of food safety. Every single infant formula ingredient must have an excellent quality and safety approach because even if an ingredient is used in very small quantities in a single product, serious consequences may arise if the quality and product safety are not taken seriously by the ingredient manufacturer. The purpose of this article was twofold: firstly, to briefly describe existing Quality Management Systems and, secondly, to highlight the consequences of non-quality.
DSM Nutritional Products Ltd., Wurmisweg 576, Kaiseraugst, Switzerland. pia.hamrin@dsm.com
Pia
P
Hamrin
Birgit
B
Hoeft
D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000592:standards*; D059022:Food Safety / Q000379:methods; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis / Q000382:microbiology / Q000592:standards*; D041943:Infant Formula / Q000737:chemistry / Q000331:legislation & jurisprudence / Q000592:standards; D007881:Legislation, Food; D011786:Quality Control