PRODUCTS CONTAMINATION AND QUALITY CONTROL ANALYSIS

SYNOPSIS Quality control can be seen as the activities that sustain the quality of a product in order to satisfy a given requirement or meet certain standards. (McGraw-Hill Dictionary, 2003). It is applicable in all phases of the production cycle. In food products, qualities such as composition, structure (molecular, microscopic and macroscopic), physicochemical and sensory attributes are all analyzed.  These analyses are carried out both to satisfy customers’ and meet regulatory standards for safe and wholesome products to prevent product contamination or adulteration. Good manufacturing practices (GMPs) and Hazard analysis critical control point (HACCP) methods are both used in order to achieve this. The importance of food safety issues on livelihoods and consumer health needs to be higher on the political agenda in Nigeria. There is a need to identify food safety hazards of main concern to consumer health and livelihoods and where they occur on the food chain. It is recommended that a multidisciplinary approach based on the HACCP system be used. Although NAFDAC guidelines and activities have helped in the control of Product contamination and in the standardizing of consumer products in Nigeria, there are still a lot of adulterated and substandard products in circulation in the market. This is mainly due to the challenges in checkmating the activities of local/household small scale industries that flood the market with adulterated products repackaged under known/popular brand names. Standardization of small local laboratories with trained staff in conjunction with regulatory authorities might help combat such product safety issues.
TABLE OF CONTENTS Synopsis
CHAPTER ONE     1.0INTRODUCTION 1.1QUALITY CONTROL ANALYSIS 1.2PURPOSE OF QUALITY CONTROL ANALYSIS 1.3HISTORY OF HACCP AS A METHOD FOR PRODUCT SAFETY
CHAPTER TWO 2.0PRODUCTS CONTAMINATION 2.1PRODUCTS CONTAMINATION CONTROL 2.2HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
2.3PRINCIPLES OF HACCP 2.4STAGES OF DEVELOPING HACCP 2.5GOOD MANUFACTURING PRACTISES (GMP) FOR PRODUCTS
CHAPTER THREE 3.0QUALITY CONTROL ANALYSIS 3.1STEPS IN QUALITY CONTROL 3.2PROPERTIES ANALYZED 3.3CRITERIA FOR SELECTING TECHNIQUE
CHAPTER FOUR 4.0SAFETY AND REGULATIONS 4.1THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) 4.2GUIDELINES FOR ESTABLISHMENT OF FOOD MANUFACTURING PLANTS IN NIGERIA 4.3WATER TREATMENT PROCESS 4.4RAW/PACKAGING MATERIALS AND SOURCES 4.5QUALITY ASSURANCE/QUALITY CONTROL 4.6CONSUMER COMPLAINT AND RECALL 4.7PRODUCT LABEL 4.8PRODUCT REGISTRATION 4.9CONCLUSION REFERENCES