Quality Control in food key terms and organizations

Sensory Evaluation

• The process of human analysis of the sensory qualities of a food item

Appearance (as it relates to food products)

• Color and geometry

Maillard Reaction (Nonenzymatic)

• The main browning reaction in meat | Caused by the denatured proteins reacting with sugars that are present

Phenolic compounds

• Group of more than 8,000 compounds found in nature that have at least one aromatic ring and one hydroxyl group

Components of reflected light from foods

• Value, Hue, & Chroma

What does AMS stand for?

• Agricultural Marketing Service

What does HACCP stand for & do?

• Hazard analysis and Critical Control Point | Plan for ensuring safety and quality of food

What does TQM stand for?

• Total Quality Management  -  another way to ensure the safety and quality of food 

What are CGMPs?

• Current good manufacturing practices   -   guidelines that a company uses to evaluate the design and construction of food-processing equipment and plants

What are CIDs?

• Commercial Item Descriptions   -    concise description of a product with key characteristics pertaining to an available & acceptable commercial product