Production X Quality in food safety

The production area in the food industries, food services and other food companies is seen as the largest and main stage of the production processes. This phase is essential for the preparation and processing of products, requiring special attention to guarantee several essential requirements, from general process controls such as formulation and recipes, trained labor, to the proper functioning of equipment and, mainly, guarantee and quality control.

Efficiency and quality in food production

In food production, many activities occur simultaneously: machines operating at their highest capacity, employees agile and precise in their tasks, and products being produced on a large scale. All this efficiency must guarantee two fundamental aspects: perceived quality and product safety.

Perceived quality is related to the sensorial aspects of the product, such as color, aroma, flavor and texture. Food safety, on the other hand, is associated with the consumption of products that do not cause adverse effects on the consumer's health, avoiding biological, physical or chemical contamination. These requirements can only be met with strict controls in the production area, covering procedures, correct work instructions and records.

Challenges and misperceptions

Many companies believe that implementing strict controls to ensure the quality and safety of products can result in a drop in productivity, increased costs, labor idleness and delays in deliveries. However, this perception is mistaken. In reality, implementing these necessary procedures and controls improves production efficiency.

Actions to ensure quality and safety without sacrificing productivity

To achieve the objective of ensuring food quality and safety without sacrificing productivity, companies need to adopt the following actions:

1. Continuous Monitoring: Implement continuous monitoring systems to evaluate production, with a qualified team monitoring all processes.
2. Preventative Maintenance: Maintain equipment in good condition and with up-to-date maintenance, reducing the risk of failures and interruptions in production.
3. Waste Reduction: Adopt practices that minimize waste in the production process, contributing to cost reduction.
4. Training of the Workforce: Invest in the continuous training of employees, ensuring that they are able to follow the procedures and quality controls.
5. Quality Management: Establish a robust quality management system that allows the monitoring and recording of all aspects related to food quality and safety.

These measures not only ensure compliance with safety and quality requirements, but also result in more efficient production, lower costs due to reduced waste and greater customer loyalty, who recognize and trust safe, quality products.

Ensuring the quality and safety of food in production is essential to meet consumer expectations and comply with regulations. By implementing strict controls, adequate equipment maintenance, workforce training and waste reduction practices, companies can improve their efficiency and competitiveness in the market. The perception that such measures harm productivity is unfounded, as it is possible to achieve excellence in production with safe, high-quality products.

Certifications are also extremely important to guarantee the quality of food.

• You can learn about choosing the right certification for your business at this link.
• The implementation of HACCP/APPC (Hazard Analysis and Critical Control Points), for example, conducts an in-depth vulnerability analysis. See more on the topic here.