Quality Assurance
Quality assurance is the maintenance of a desired level of quality in a service or product, especially by means of attention to every stage of the process of delivery or production. It is a process that ensures set standards are met within businesses.
By law, most licensed food businesses must have a food safety program. Bulla Dairy Food uses the HACCP food safety program which is designed to help businesses identify and manage hazards to food safety.
HACCP is an internationally recognised system used to identify and manage risk. It stands for Hazard Analysis and Critical Control Point. Bulla employs a Quality Assurance Coordinator and Factory Supervisor to help develop, implement and audit food safety programs and quality management systems.
HACCP looks at problem areas in food production and aims to control or minimise hazards. They establish procedures to deal with any issues that arise; this helps to maintain a high-quality product.
Strict systems operate to ensure the safety of dairy foods reaches all consumers.
The development of a Food Safety Program outlines the guidelines that dairy manufacturing companies such as Bulla, apply safe practices. Cleaning and sanitising is important throughout the business to minimise the risk of contamination of dairy food, a maintenance program ensures that the premises and equipment does not contribute to the contamination of dairy food, pest control ensures that dairy food is protected from contamination by pests, storage and storage temperature is extremely important to ensure that dairy food is protected from contamination from all sources (dairy food should be kept at 5 degrees Celsius or below).
Calibration of equipment ensures that measuring equipment critical to food safety is calibrated to verify its accuracy. Testing programs verify the effectiveness of the Food Safety Program in preventing contamination of dairy food and include the testing of products and environment. Incoming products ensure that incoming milk and ingredients do not pose a risk to food safety, product recalls ensure that humans do not consume contaminated dairy food. Product identification and traceability ensures that dairy foods that do not comply with food safety standards can be traced back to their source and traced forward to the receiver. Hold and release systems, rework or disposal of products and waste disposal ensure that dairy food does not pose a risk to human health. Competency ensure that people involved in the manufacture of dairy food are competent and skilled in the area.
Internal audit, management responsibility and record retention ensure that al elements of the Food Safety Program are implemented and that documentation is kept to ensure it is effective. All of these guidelines are related to the health and safety of all food produced by Bulla Dairy Foods so they produce products of the highest quality for their consumers.
By law, most licensed food businesses must have a food safety program. Bulla Dairy Food uses the HACCP food safety program which is designed to help businesses identify and manage hazards to food safety.
HACCP is an internationally recognised system used to identify and manage risk. It stands for Hazard Analysis and Critical Control Point. Bulla employs a Quality Assurance Coordinator and Factory Supervisor to help develop, implement and audit food safety programs and quality management systems.
HACCP looks at problem areas in food production and aims to control or minimise hazards. They establish procedures to deal with any issues that arise; this helps to maintain a high-quality product.
Strict systems operate to ensure the safety of dairy foods reaches all consumers.
The development of a Food Safety Program outlines the guidelines that dairy manufacturing companies such as Bulla, apply safe practices. Cleaning and sanitising is important throughout the business to minimise the risk of contamination of dairy food, a maintenance program ensures that the premises and equipment does not contribute to the contamination of dairy food, pest control ensures that dairy food is protected from contamination by pests, storage and storage temperature is extremely important to ensure that dairy food is protected from contamination from all sources (dairy food should be kept at 5 degrees Celsius or below).
Calibration of equipment ensures that measuring equipment critical to food safety is calibrated to verify its accuracy. Testing programs verify the effectiveness of the Food Safety Program in preventing contamination of dairy food and include the testing of products and environment. Incoming products ensure that incoming milk and ingredients do not pose a risk to food safety, product recalls ensure that humans do not consume contaminated dairy food. Product identification and traceability ensures that dairy foods that do not comply with food safety standards can be traced back to their source and traced forward to the receiver. Hold and release systems, rework or disposal of products and waste disposal ensure that dairy food does not pose a risk to human health. Competency ensure that people involved in the manufacture of dairy food are competent and skilled in the area.
Internal audit, management responsibility and record retention ensure that al elements of the Food Safety Program are implemented and that documentation is kept to ensure it is effective. All of these guidelines are related to the health and safety of all food produced by Bulla Dairy Foods so they produce products of the highest quality for their consumers.