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D Plastic Container Measurement There are fewer checks thctt are needed on plastic containers, compared to glass containers This is because the method of Quality Control in Food Industry 45 manufacture results in more uniform dimensions, the weight of the container is small compared to glass and variations are therefore less important. The main faults are likely to be splits, punctures, a badly formed neck and the use of non food-grade plastic. With the exception of the last fault, each can be checked visually by operators involved in filling the containers.
The production process for the food is then shown diagrammatically by constructing a process flow diagram, which is taken to the processing building and checked for accuracy. Find Solutions The team then prepares a diagram showing the hazards that have been identified and where they occur in the process. This should be the focal point for discussions by the team. The seyerity of risk of each of the above hazards should be assessed and any areas of doubt should be investigated further. This shoulQ be considered in relation to microorganisms of concern.
This should be replaced as directed in the suppliers instructions. New electrodes for bench models should be soaked for several hours in distilled water or buffer solution. Afterwards they should be stored with their tips in one of these solutions. 1 M hydrochloric acid for 1 minute, repeated twice. They are 44 Control and Analysis for Food and Agricultural Products then rinsed in water and carefully blotted (not wiped) with a soft cloth or tissue paper. pH meters should be standardised against buffer solutions which have a known pH.