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Kansas Value Added Foods Lab

Kansas Value Added Foods Lab
Kansas State University
203 Call Hall
1530 Mid-Campus Drive North
Manhattan, KS 66506

785-532-3295 fax


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Technical Assistance

Texture analysisBefore a food product can be sold, it must be made safely and follow regulatory guidelines. Quality control within the processing of food products will reduce any potential hazards and problems.

Quality control consists of actions taken by food processors to adequately monitor the food product, providing a product that is safe, compatible with the market and accepted by consumers. Quality control should be implemented in three stages during processing:

  1. Control of raw materials during shipping.
  2. Control of the processing line.
  3. Inspection of the finished product

Quality control can increase process efficiency, with the use of information provided by quality control laboratories. A successful quality control program can ensure product safety by eliminating cases of foodborne illness and related risks. Quality control protects the business from having to implement a recall procedure, which can lead to financial difficulties. Finally, quality control can provide clear evidence of compliance with food regulations affecting product quality.