Page 80 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

those instruments and tests for many reasons, for example the
next reasons:

 Evaluating the nutritional value of the food product
 Measuring the chemical composition of the food
 Determining the various nutrient and non-nutrient

substances in foods.
 Measuring the percentage of certain component in the

food or the food product.

Quality is the composite of characteristics that have
significance and make for acceptability. Food quality detectable
by our five senses can be divided into three main categories:

 Appearance factors (like shape, size, colour and
wholeness)

 Texture Factors (like hand- feel and mouth- feels of
firmness, softness)

 Flavor factors( like sweet, salty, sour, bitter and aromas)

Moreover, they added that three additional quality factors
are:
 Nutritional quality (measured by chemical or

instrumental analysis)