Quality Regulations In A Biscuit Processing Company
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Added on 2021-05-27
Quality Regulations In A Biscuit Processing Company
Added on 2021-05-27
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Quality Regulations In A Biscuit Processing Company 1EFFECTIVE QUALITY REGULATIONS IN A BISCUIT PROCESSING COMPANYUniversity Code and Name of course. Name of professor.Name of UniversityDate
2 Quality Regulations in A Biscuit Processing Company IntroductionQuality regulations are standards of safety and quality that each company needs follow(NHS Providers 2018). A company has to comply with regulations set by the local, national, orregional agencies that ensure it produces quality goods. Quality regulations have huge impactson output and assists in competition (Sinha 2016). The paper provides an overview of fourquality control regulations in a gluten free biscuits food company Consumer requirements on ingredients and products: Regulation in food processing Quality biscuits have a short, flaky or open texture. Moreover, the density should be low.The low density delivers a lighter bite and more volume to biscuits. In addition to that, qualitybiscuits should have a low content of moisture to enhance. The moisture content allows forretention of qualities in biscuits (Ian 2017).Ingredients that adhere to quality standards should prepare biscuits. Wheat flour is aningredient used in preparation of biscuits. It has a protein known as gluten that determines flourstrength. Furthermore, it produces extensible dough. The dough produces a continuous sheet ofcrackers and hard biscuits. Therefore, high protein flour should be used to produce quality hardbiscuits and crackers (Ian 2017).Sugar is another ingredient used in biscuit preparation. It develops texture in biscuits.Dissolved and undissolved sugars are the two types of sugars present. Dissolved sugars inhibitstarch gelatinisation and gluten formation. Furthermore, they produce tender biscuits. Therefore,undissolved sugars should be used since they give a crunchy texture (Ian 2017). Yeast is a
3 Quality Regulations in A Biscuit Processing Company leavening agent that should be maintained at 30-350 C during dough fermentation. Its activity isinactivated at a higher temperature of 40 0C (Ian 2017).Quality Regulations in packaging.The primary packaging of biscuits should have an expiry date or “best before” date. Thedates guide consumers on safety and health reasons. Such labels indicate that biscuits cannot besold after their expiry dates because they can affect consumers. Furthermore, they need batchnumbers for easier identification and traceability. In addition to that, identification codes shouldbe placed on primary packaging to help in identification of products within the supply chain.Identification codes used in packaging are barcodes or alphanumeric codes. They haveinformation on dates of manufacture, factory information and serial numbers of differentmaterials used in packaging (NSF International 2018).Food Safety Regulations.Food handlers must have skills in food hygiene matters and food safety. Moreover, theirknowledge on food safety and hygiene should commensurate with their activities at work. Thismeans that the amount of knowledge and skills will depend on the work to be done (Chocolate,Biscuits & Confectionery of Europe 2018).Personnel handling food should follow appropriate practices in hygiene. Furthermore,their health status should be monitored before handling food. Moreover, they are required towear clean and appropriate clothing to prevent contamination. The facility should be in alocation that reduces risks from industrial and environmental pollutants (Biscuit People 2016).Regulations on food storage
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