The Need for Quality Control and Assurance in Local Food Processing

The objectives of Quality control and assurance is to ensure that a food product meets a particular set of standards with respect to the product itself as well as the processes of production, distribution and processing,. In food quality control, conformance to standard exists and in quality assurance, planned and systematic activities are used to prevent mistakes or defects in manufactured food products. However, syst ems like Hazard Analysis and Critical Control Point (HACCP) is not applicable in local food processing. Most Local food processing lack quality control and quality assurance in the sense that there are no utilization of technological, physical, chemical, m icrobiological, nutritional and sensory parameters to achieve the wholesomeness of foods The processors (handlers) are not trained and the raw materials, equipment used, product in process and the finished products are not evaluated to ascertain their free dom from hazards and other food contaminants.