Food ingredients

Food safety: methods and good practices for R&D professionals in the food industry

Some procedures are imperative to ensure food safety!

The soundness and assurance of food production without any kind of problem relies on good practices and some procedures that must be carefully followed.

Here are some techniques and methods applicable to food safety:



Traceability is a system that allows to trace the history, identification and location of a product by means of previously recorded information. From this scenario it is possible to find the origin of the product from production of raw material and inputs to the final consumer.


In order for achieve full efficiency, a traceability system must identify a product throughout the process and all stages of the production chain. This method allows to find the industrial or commercial destination of a batch of products until its storage at the point of sale. It also allows the follow-up of all stages, from product batch to its history and origin.


Operational Hygiene

Hygienization should take place before and after all production processes and depends on the Good Manufacturing Practices (GMP) and Standard Sanitizing Operating Procedures (SSOP) rules. It is necessary to know the nature of the soils and to evaluate the constitution of the surfaces, avoiding that cleaning and sanitizing agents infect the material.


GMPs must be followed from the process of choice of inputs to end applications and consumer sales.

Most food contamination occurs during the formulation process, so the use of some prevention equipment is essential to prevent the spread of any type of foodborne illness.

All regular personal hygiene habits must be strictly observed and inspected by the technical supervisor:


  • Hand sanitization
  • Tidy appearance
  • Absence of accessories
  • Clean uniforms
  • Suitable gloves


The sensorial quality of products must come together with sanitary quality so that they can show a competitive edge much desired by the industry.


Choice of inputs

Purchasing ingredients demands care. The process should be supervised by the technical leader of the formulations sector, who should pay a visit to the input source, prior to shipment. Monitoring suppliers is very important so as not to compromise the supply chain. Sensory, physical, chemical, peroxide, amine and ammonia index analyses at the critical points of the process allow a greater number of evaluations and a quick identification of the problems.


Properly selecting inputs can be the key to ensuring food quality. Amid the intense competition in the food market, quality becomes a competitive strategy and often a competitive edge for companies. Hazard Analysis and Critical Control Points (HACCP) acts as a prevention technique, allowing for the anticipation of problems so that corrective measures are taken safely. This system detects biological, chemical or physical agents, as well as food condition with potential to cause adverse health effects, such as Salmonella spp.

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