blog of food security


Traceability as ability to follow all the steps of production, processing and distribution of food, from a feed to an animal intended for food.


Production chain and quality management

Posted onWednesday, 29th of July of 2015by
Tags:vacuno gestion de calidad

The food industry has to meet the stringent requirement of maintaining a consistent quality management at every stage of the production chain. These conditions have to ensure the production of different products: pork, beef, etc.



We then review various aspects to be taken into account in the quality assurance of the different stages of the production chain:





Compliance with the law



The legality plasma, usually in the form of certificates and guarantees certain sanitation and information for customers.


The regulations to be observed, both formally (labels, for example) and quality of products , ensure that consumers will not have to go through unpleasant incidents, such as poisoning. Factors such as the presence of allergens or traceability are under the supervision of the law.



legality production





Control of incoming raw materials


The start of the production chain in the food industry always starts with the entry of animals (cows, pigs ...) on the farm. They are the raw material and concerned arrive in the best conditions. Instructions to suppliers must be clear, both in terms of quality and quantity and batch facilities. It will be important to provide only the necessary raw materials, according to the offer. Thus unnecessary waste can be avoided.




The warehouse, always in order



In the warehouse are managed different lots, which must be organized in different sections. Therefore it requires strict coordination of inputs, outputs and processes in the production chain.





Resource optimization in general



An analysis with illuminating data of the main tasks carried out in a production line will save on resources without impairing the quality of the end result occurs. Fitness and actual performance of operators should be evaluated and decisions will be made, depending on optimization criteria. If every worker has the relevant position and carries out its work in accordance with scales of efficiency, the savings will add the template of equipment.




optimizing resources




Gaining time is critical



The above resource optimization also helps save time, a precious commodity that can be made ​​available to the directors of the company, which could be used, more fully, to enhance the business. Ensuring compliance checks in real time and save preplanned execution a key time.




Permanent monitoring



The different stages of production must be subjected to overlapping controls. This real-time control provides error correction, which implies cost savings.





The duty of traceability



The guarantees have been to give the customer, you are to inform the history of each batch and food. Since entering the factory to customer consumption. One way to avoid irregularities.








Rigor at every stage



Each phase (eg, the sacrifice in the beef ) requires a different professional skills and knowledge.





The culmination of the expedition



In issuing the final success of the product it is demonstrated. It ensures quality and timely information by labeling specified. It is also presented, with the right image, the product. Moreover, the stock, in order to take appropriate conservation measures are analyzed.





An ERP for Quality Management



The inherent complexity of the processes of quality management in the context of the production of a food company, requires a powerful data management tool, such as an ERP.




It is therefore vital to have a sophisticated instrument that guarantees the interests of businesses and customers.






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