Analysis of Quality Regulations in a Gluten-Free Biscuit Company

This report provides a comprehensive overview of quality regulations within a gluten-free biscuit processing company. It meticulously examines four key areas: consumer requirements concerning ingredients and product characteristics, including texture, moisture content, and the role of wheat flour, sugar, and yeast. The report also details packaging regulations, emphasizing the importance of expiry dates, batch numbers, and identification codes for traceability. Furthermore, it addresses food safety regulations, highlighting the necessary skills, hygiene practices, and health monitoring of food handlers, along with the required facility standards to prevent contamination. Finally, the report outlines regulations on food storage, ensuring the safety and suitability of food through proper temperature control, safe containers, and pest prevention measures. The report references several sources to support its findings and provides valuable insights into maintaining quality and safety standards within the biscuit manufacturing industry.

Quality Regulations In A Biscuit Processing Company 1
EFFECTIVE QUALITY REGULATIONS IN A BISCUIT PROCESSING COMPANY
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2Quality Regulations in A Biscuit Processing Company
Introduction
Quality 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, or
regional agencies that ensure it produces quality goods. Quality regulations have huge impacts
on output and assists in competition (Sinha 2016). The paper provides an overview of four
quality 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, quality
biscuits should have a low content of moisture to enhance. The moisture content allows for
retention of qualities in biscuits (Ian 2017).
Ingredients that adhere to quality standards should prepare biscuits. Wheat flour is an
ingredient used in preparation of biscuits. It has a protein known as gluten that determines flour
strength. Furthermore, it produces extensible dough. The dough produces a continuous sheet of
crackers and hard biscuits. Therefore, high protein flour should be used to produce quality hard
biscuits 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 inhibit
starch 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
leavening agent that should be maintained at 30-350 C during dough fermentation. Its activity is
inactivated at a higher temperature of 40 0C (Ian 2017).

3Quality Regulations in A Biscuit Processing Company
Quality Regulations in packaging.
The primary packaging of biscuits should have an expiry date or “best before” date. The
dates guide consumers on safety and health reasons. Such labels indicate that biscuits cannot be
sold after their expiry dates because they can affect consumers. Furthermore, they need batch
numbers for easier identification and traceability. In addition to that, identification codes should
be 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 have
information on dates of manufacture, factory information and serial numbers of different
materials used in packaging (NSF International 2018).
Food Safety Regulations.
Food handlers must have skills in food hygiene matters and food safety. Moreover, their
knowledge on food safety and hygiene should commensurate with their activities at work. This
means 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 to
wear clean and appropriate clothing to prevent contamination. The facility should be in a
location that reduces risks from industrial and environmental pollutants (Biscuit People 2016).
Regulations on food storage
The biscuit processing company needs effective regulations on food storage. The
regulations ensure that safety and suitability of food is maintained. Food should be stored in

4Quality Regulations in A Biscuit Processing Company
places without contamination (Sharma, Brownell & Teret 2010). The temperature used in storage
should reduce growth of pathogens. Moreover, containers and wrappings should be safe for
storage. Packaged food should not be contaminated. Furthermore, it should be stored above
ground to avoid pest infestations. The places of storage should be dry since moist places allow
for growth of microorganisms. (Mohammed 2017).

5Quality Regulations in A Biscuit Processing Company
Reference List
Biscuit People 2016, ISO and HACCP in Food Industry, Biscuit People, viewed 12 May 2018,
<https://www.biscuitpeople.com/magazine/post/iso-and-haccp-in-food-industry>.
Chocolate, Biscuits & Confectionery of Europe 2018, Food Safety, Chocolate, Biscuits &
Confectionery of Europe, viewed 12 May 2018, <https://www.caobisco.eu/caobisco-chocolate-
biscuits-confectionery-europe-page-54-Safety.html>.
Ian, D 2017, Biscuit baking process: a guide to good quality biscuits, Davidson Ian, viewed 5
May 2018, < https://www.biscuitpeople.com/magazine/post/biscuit-baking-process>.
Mohammed, S 2017, “Factors affecting the microbial growth in food,” Journal of Food:
Microbiology, Safety and Hygiene, vol. 2, no. 2, pp. 1-6, viewed 5 May 2018,
<DOI:10.4172/2476-2059-C1-006.
NHS Providers 2018, Quality Regulation, NHS Providers , viewed 12 May 2018,
<https://www.nhsproviders.org/topics/regulation/quality-regulation>.
NSF International 2018, Label Claims and Regulation, NSF International, viewed 12 May 2018,
<https://www.nsf.org/services/by-industry/food-safety-quality/label-claims>.
Sharma, L, Teret, S & Brownell, K 2010 , “The Food Industry and Self Regulation: Standards to
Promote Success and to Avoid Public Health Failures”, American Journal of Public Health, vol.
100, no. 2, pp. 240-246, viewed 12 May 2018,
<https://www.ncbi.nih.gov/pmc/articles/PMC2804645/>

6Quality Regulations in A Biscuit Processing Company
Sinha, S 2016, Three Stage Regulatory Compliance in Food Manufacturing, Sonal Sinha, viewed
12 May 2018, < https://www.foodmanufacturing.com/article/2016/11/three-stage-regulatory-
compliance-food-manufacturing>.