Page 81 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

 Sanitary quality (measured by counts of bacteria, yeast,
and insect fragments)

 Keeping quality (measured under storage and handling
conditions)

Environmental control of temperature, humidity and
pests, as well as inventory control is very important to
minimize the changes in food quality during storage. Moreover,
Four essential strategies to apply in the food storage to keep its
quality, these strategies are:
1-Temperature control
2-Modified atmosphere storage
3-Grading, packing, and other quality assurance standards
4-Inventory management and stock rotations

Sensory evaluation is “an important part of quality
assurance for the food product. A complete sensory evaluation
laboratory should include facilities for taste panel work, where
experienced statistically evaluated. Sensory qualities of raw
material, ingredients, final products, and competitor's products
should also be routinely checked”.