How 100% Quality Check Is Possible

A 100% quality assurance check is often not done. Only a portion of large batch is analyzed or every few samples after every hundred or thousands are inspected. However, a 100% quality inspection is not far from reality. It is possible with the use of advance machinery, intelligent and fast computers or lots of time and patience.

Examples:

While molding PET bottles. The molding machine is capable of producing 800 bottles a minute. A built in camera takes picture of every bottle which is then analyzed by a computer. Every defective mold are taken out for recycling.

While making aluminum cans for soft drinks. Each can pass through a  multiple photo inspection. Any item with deviating color, dimensions and with other defects are blown out for recycling.

Adequately filled soda cans. It is easy for PET bottles. The content level can be seen with a naked/machine eye. Underfilled and overfilled are tossed off. However, the method is impossible for canned soda. Checking for properly filled cans is done by gamma ray scanner – a method similar to X-ray.

Medicine capsules. Each should have a precise weight. Every capsule pass on a weighing machine. Overweight and underweight are ejected.

Above examples are performed at a very high speed and accuracy while the following can be done manually with lots of time and patience.

Glass molding. Broken glass can be recycled endlessly – break and mold into bottle again. They are cleaned well before the process. Broken pieces are pass on a wide conveyor while a staff is removing paper and other debris that may contaminate the glass.

Potato Chips. After frying, it pass under camera that can see every single chip. Chips with brown and black spots are thrown out with a trigger. Non conformities can also be removed by series of human hand.

Harvesting coffee. Only red cherries should be harvested. They are carefully hand picked to leave the green and allow it to ripen. Or harvesters try  their best not to include more than two green for every 100.

Manual selection of coffee defects. Coffee defects has bad effects on overall coffee quality. Defects such as black, broken, too small, stones, woods and hollow beans. Those are sorted out using human eye and hands.

Simple Quality Control of Mami Noodle Soup

mami-noodle-soup

Almost 11 o’ clock in the evening and its time to my routine late night sleep. Instead of going to bed, I went to kitchen to get a cup of coffee. I don’t want to sleep yet because I need to drive my mother-in-law to bus terminal 2 o’ clock in the morning. She is going to her home province to vote for barangay election and spend all saint days.

FYI: my mother-in-law is taking care of our baby. She takes one week vacation every two months.

Near the bus terminal, a vendor is selling mami noodle soup. I always buy some for me and her.

Base on my observation, this is how they prepare the mami noodle soup. The girl got a pre-packaged and cooked mami noodles. The soup was cooked separately in a large kettle. Then she placed the cooked mami noodles in a clean cellophane and added a measured amount of hot soup.

This is how the quality control works: Cooking the two components separately ensures the right ratio of noodles and soup during serving and every serving. I noticed that the product is consistent every time I order. Consistent in terms or taste, noodle consistency, amount of noodles and volume of hot soup.

mami-noodle-soup

So the next time you cook any meal or food products. Be sure to pay attention to details that may affect the quality. Quality is very important in food processing. Even a small ihaw-ihaw stand needs to practice quality control to ensure customer loyalty.

Standard Specifications for Chicken / Table Eggs

table egg

How many of you don’t eat eggs? I guessed very few persons are not eating this very popular and nutritious egg. Those are the vegans and people who are advised by doctor not eat such.

Here are the basic standards for table eggs or the chicken egg. However, this does not apply to our Philippine native chickens.

Minimum Requirements

In all classes subject to special provisions for each class and tolerances allowed, the table egg must meet the following requirements:

1. It must be fresh
2. It must be clean and free from visible cracks;
3. It must be practically normal in shape; and
4. It must be free from foreign odors.

Classification and grading

Chicken eggs shall be grouped into two based on the color of shell. Each group shall be described as follows:

1. Whites – All eggs must be of the standard chalky white tolerating the very light cream tints.
2. Browns – All eggs must be apparently brown including the dark cream tints and any variation in the shade of brown eggshell.

Each group shall be divided into seven Classes Based on Weight (grams per egg) of each egg in group. Its different from US weight classes.

Jumbo = 70 and up
Extra large = 65-70
Large = 60-65
Medium = 55-60
Small = 50-55
Pullets = 45-50
Pewee = 40-45

The information was sourced from Philippine National Standard – Table Egg Specifications.

table egg

Philippine Standard Specifications for Margarine

  1. Margarine shall be the plastic food prepared principally from edible fats and oils such as rendered fat or oil stearin and any vegetable oils or fats or a combination of both. The optional fats maybe hydrogenated. It resembles butter in consistency, appearance and flavor.
  2. Margarine shall contain edible fats and oils or mixtures of these, water and/or milk and/or milk products. It shall contain not less than 80% fat and not more than 16.5% moisture.
  3. Margarine may contain the following optional ingredients:
    • Citric, tartaric and lactic acid (sodium and potassium salts), isopropyl citrates in an amount not to exceed 0.025% by weight of the finished margarine and stearyl citrate in an amount not to exceed 0.15% by weight of the finished product.
    • Antioxidants like propyl, octyl, dodecyl gallates, butylated hydroxytoluene (BHT) at 0.02% maximum level of use individually or in combination by weight of the fat in the finished margarine, tocopherols not limited, ascorbyl palmitate and stearate at 0.02% individually or in combination by weight of the finished product.
    • Calcium disodium EDTA in an amount not to exceed 75 ppm by weight of the finished product.
    • Sodium benzoate or benzoic acid or a combination of them, and potassium sorbate in an amount not to exceed 0.1% by weight of the finished product.
    • Emulsifiers such as lecithin, monoglycerides or diblycerides or fat-forming fatty acids or combination of these in an amount not to exceed 0.5% of the weight of the finished product and sucrose esters of fatty acids in an amount not to exceed 1.0% by weight of the finished product.
    • Vitamin A in such quantity that the finished margarine contains not less than 15,000 I.U. per 454 grams, for the optional addition of Vitamin D in such quantity that the finished margarine contains not less than 1,500 I.U. per 454 grams, Vitamin B1 in such quantity that the finished margarine contains not less than 40 mg. Per 454 grams.
    • Colors like Beta-carotene, annatto, curcumin, canthaxanthine, Beta-apo-8- carotenoic acid.
    • Flavors like natural flavors and their identical synthetic equivalents, except those which are known to represent a toxic hazard.
    • Sodium chloride, monosodium glutamate, sugars and suitable edible protein.
  4. Label Declaration.
    1. Fat ingredients shall be declared first in the ingredient statement by the name of the specific fat or oil stearin used. Where combination of fat ingredients are used, the names shall be arranged in order of decreasing predominance. If any fat ingredient is hydrogenated, the ingredient statement shall include the word “hydrogenated” or “Hardened” at such place or places in the list of fats as to indicated which fats arehydrogenated; for example, “corn oil, hardened soybean oil.”
    2. Immediately following the listing of fat ingredients, other optional ingredients used shall be named in the order of decreasing predominance.
    3. The optional ingredients butter, salt, water, cream, milk, skim milk, sweet cream buttermilk, dried sweet cream buttermilk and water, condensed sweet cream buttermilk and water, nonfat dry milk and water, ground soybeans and water, lecithin, mono-or diglycerides, sodium sulfu-acetate derivatives of mono-or diglycerides shall each be declared by those terms.
      • Margarine that contains artificial coloring or artificial flavoring shall be declared by the statement “artificial coloring added” or “artificial flavoring added”.
      • Preservatives and antioxidants shall be declared and qualified.
      • Vitamin A shall be declared by the statement “Vitamin A added” or “with added Vitamin A”. Vitamin D shall be declared by the statement.
      • “Vitamin D added” or “with added Vitamin B”. Vitamin D shall be declared by the statement “Vitamin B1 added” or “with added Vitamin B1”.

Labeling Prohibition. No reference shall be made to the presence of milk fat or butter in margarine except in a complete list of ingredients.

ADMINISTRATIVE ORDER
No. 243 s. 1975
Regulations: Standards for Margarine
Recommended by:
(Sgd.) L. M. PESIGAN
Food and Drug Administrator
Approved:
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health

margarine standard

Philippine Standard Specifications for Shortenings

Shortening other than butter or lard shall be the plastic food prepared from fats, oils or a combination of fats and oils and may be processed by hydrogenation.

1. Shortening may contain the following preservatives:

  • ascorbyl palmitate, citric, tartaric or ascorbic acid, lecithin and vegetable oils containing tocopherols – sufficient for purpose.
  • butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in an amount not more than 0.02% of fat or oil content.
  • propyl gallate in an amount not more than 0.02% of fat or oil content
  • gum guiacum in an amount not more than 0.1%

2. Monoglycerides or combination of monoglycerides and diglycerides, the weight of the monoglycerides being not more than 10 per cent and the total weight of the monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening.

3. Shortening may contain not more than 1 per cent of the substances other than monoglycerides, diglycerides, fatty acids and fat. This regulation shall take effect thirty (30) days after publication in the Official Gazette.

ADMINISTRATIVE ORDER
No. 230 s. 1974
Recommended by:
(Sgd) L.M. PESIGAN
Food and Drug Administrator
(Sgd) CLEMENTE S. GATMAITAN, M.D. M.P.H.
Acting Secretary of Health

Philippine Standard Specifications for Salad Dressings

lettuce and ketchup

Standard for Salad Dressings

  1. Salad Dressing shall be a semisolid emulsion of:
    1. Edible Vegetable oil
    2. Whole egg or eggyolk in liquid, frozen or dried form
    3. Vinegar, lemon or lime juice
    4. Starch
  2. Salad dressing may contain one or more of the following:
    1. Salt
    2. Sweetening Agent
    3. Spice or other harmless food seasoning except turmeric or saffron.
    4. Citric, tartaric or lactic acid
    5. Monosodium glutamate
    6. An emulsifying agent
  3. Salad Dressing shall contain not less than 30% by weight of edible vegetable oil.
  4. Salad Dressing may contain calcium disodium EDTA (calcium disodium  ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate) singly or in combination. The quantity of such added ingredient or combination does not exceed 75 ppm by weight of the finished product.
    1. If salad dressing contains calcium disodium EDTA or disodium EDTA or both, the label shall bear the statement “_______ added as preservative” or “______ added to protect flavor”, the blank being filled in with the words “calcium disodium EDTA” or “disodium EDTA”
  5. When the additional acidifying ingredient citric, tartaric of lactic acid is used, the label shall bear the statement “______ added” or “with added _______” as a preservative.
  6. When one or more of the optional emulsifying ingredient is used, the label shall bear the statement “_____ added” or “with added ______,” the blank being filled in with the common name or names of the emulsifying ingredients or mixture of emulsifying ingredients used.
  7. Label statement for declaring the presence of optional ingredients maybe combined as for example “with added citric acid and sodium carboxymethylcellulose.”

This regulation shall take effect 30 days after publication in the Official Gazette.
DEPARTMENT OF HEALTH
ADMINISTRATIVE ORDER
No. 236 s. 1975
Recommended by:
(Sgd.) L. M. PESIGAN
Food and Drug Administrator
Approved:
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health

lettuce and ketchup