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Defining a product may include chemical, physical
or microbiological characteristics that are important
to the quality and safety of the product. Quality
attributes, such as color, flavor and viscosity, are
important in the definition of the product. Where
possible, use objective tests to eliminate subjective
errors of judgment. In jams you would look at
viscosity, pH and brix. These tests can usually be
performed by anyone as it is the result that is
important not the person administering it. These
measurements are also routinely used during
production to provide assurance that the quality is
consistent from day to day.
Some tests can be done in your plant during
production using simple equipment like
thermometers, pH meters, water activity meters,
refractometers and viscometers. Other tests may
require more expensive testing equipment and
trained staff. They can also be contracted to a local
laboratory.
From each batch of product prepared, at least one
sample should be taken and tested. The test can be as
simple as a taste test to say okay or not okay, and a
brief description of any problems. In all cases, the
tests performed and results must be documented.
Regardless of the size of your operation, you should
have a procedure to code and record where your
product is sold. This is used in the event that product
quality is not up to standard.
Small processors can determine product shelf life by
storing products at conditions similar to that of retail
operations and monitoring the product quality over
time.
Processors can access a video package called
Safe
Food Practices for Small Processors
from Alberta
Agriculture and Rural Development for a $20 fee.
Contact:
Alberta Agriculture and Rural Development
Ag-Info Centre
310-FARM (3276)