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Food companies must manage the quality of their products for the sake of their bottom lines, and also for food safety reasons. When customers buy products of uneven quality, they are unlikely to continue buying from the same company. With food products in particular, quality issues are often safety issues, as improper handling and insufficient attention to detail increases the chances of foodborne illness. Managing the quality of food products is a matter of implementing effective protocols, tracking results, and educating employees to practice safe food handling. |
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Step 1 Standardize your recipes. Test batches of different sizes, find an ideal batch size, and write a clear, concise recipe with specific quantities and detailed procedural instructions. Include guidelines for instances when natural variability in ingredients necessitates adjustments and judgment calls. Step 2 Write an HACCP (Hazard Analysis and Critical Control Point) plan for your manufacturing processes. Include detailed information regarding how your crew will handle the food at critical points in the production flow, and what measures they will take when they face circumstances that can compromise product quality. Post this plan conspicuously or distribute copies to your staff. Step 3 Hold regular meetings to update staff about changes and concerns, and solicit their feedback about difficulties and potential improvements. Encourage communication between staff and management, and among workers. Reward good ideas. Step 4 Maintain your equipment regularly, especially your refrigeration equipment. Keep a refrigerator thermometer in each of your refrigeration units, and use a metal stem thermometer to monitor the temperatures of cold-holding food products. When a refrigerator malfunctions, remove the products immediately and, if they have already warmed to more than 41 F, discard them or take them home if you still deem them safe for personal consumption. |
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