⭕️ june 7 Today is world food safety day
ዛሬ የአለም ምግብ ደህንነት ቀን ነው!!

ሰላም እንዴት ናችሁ በዚህ ቻናል የተለያዩ ትምህርት አዘል ይዘቶችን ላለፉት ሁለት አመታት ስናስተላልፍ ቆይተናል አሁን ደሞ ቀጣይነት ባለው ስራችንን ለመስራት ስላሰብን የናንተን እርዳት እንፈልጋለን ቻናሉን በማስተዋወቅ ለጓደኞቻችሁ ሼር በማድረግ ቻናሉን እናሳድገው እንዲሁም ስለቻናሉ ያላችሁን አስተያየት @foodengbot ላይ ወይም ግሩፑ ላይ ብትፅፉልን እናመሰግናለን!!
@foodengineeringworld

Quality Assurance (QA) and Quality Control (QC) are two distinct concepts, yet related, in the food industry. Here are the differences between the two:

📌1. Definition:
✅️- Quality Assurance: QA refers to the systematic activities implemented in the food industry to establish confidence that the desired quality of a product or service will be consistently met. QA focuses on preventing quality issues and ensuring compliance with standards and regulations.

✅️ - Quality Control: QC, on the other hand, refers to the set of activities and techniques used to evaluate the quality of a product or service. QC is concerned with identifying and correcting any defects or non-conformities and ensuring that the final product meets the specified quality standards.

📌2. Focus:

✅️ - Quality Assurance: QA primarily focuses on the proactive measures taken to prevent quality issues from occurring. It involves developing and implementing procedures, guidelines, and policies to ensure that quality is built into all stages of the production process.

✅️ - Quality Control: QC, on the other hand, is reactive and focuses on detecting and eliminating quality issues after they have occurred. This involves inspecting, testing, and sampling products to verify their compliance with quality standards.

📌3. Scope:

✅️ - Quality Assurance: QA involves the entire organization and all its processes. It includes quality planning, document control, training, supplier management, process improvement, and risk management to ensure overall quality throughout the food industry.

✅️ - Quality Control: QC is concerned with specific quality checks conducted on finished products, raw materials, and manufacturing processes. It includes inspections, tests, and analysis to detect and correct any deviations from quality standards.

📌4. Goal:

✅️ - Quality Assurance: The goal of QA is to establish and maintain systems and processes that consistently produce products that meet or exceed customer expectations and comply with regulations.

✅️- Quality Control: The goal of QC is to identify defects or non-conformities in products or processes and take corrective actions to ensure that the final products meet the defined quality requirements.

In summary, Quality Assurance focuses on preventing quality issues through proactive measures, while Quality Control focuses on detecting and correcting quality issues through reactive measures. Both QA and QC are essential in ensuring the overall quality of food products in the industry. #management #training #quality
@foodengineeringworld

የምርት ጥራት ቁጥጥር ሃላፊ
#chilalo_food_complex
#engineering
#Addis_Ababa
የመጀምርያ ዲግሪ በፉድ ሳይንስ፣ ፉድ ቴክኖሎጂ፣ ኢንጂነሪንግ፣ ኬሚካል ኢንጂነሪንግ ወይም በተመሳሳይ የትምህርት መስክ የተመረቀ/ች አግባብ ከሆነ የስራ ልምድ ጋር
እድሜ: 28-45
Quanitity Required: 1
Minimum Years Of Experience: #4_years
Deadline: August 1, 2023
How To Apply: አመልካቾች ዋናውንና የትምህርት እና የስራ ልምድ ማስረጃ ከማይመለስ ፎቶ ኮፒ ጋር በመያዝ አዲስ አበባ ለቡ ሸዋ ሱፐርማርኬት 1ኛ ፎቅ በሚገኘው THG Packaging & Printing Contact Office/ አሰላ ዋናው ድርጅት አስተዳደር ቢሮ በአካል በመምጣት ወይም በኢሜይል: chilalofoodcomplex@gmail.com ለበለጠ መረጃ +251978604787/ +251223311319

@foodengineeringworld

HACCP, unlike GMP, is not a system of regulations which specify what must be done. Instead, it is a set of principles which can be applied as part of an approach to food safety management. It can be used across all stages of a food chain.

Today, I would like to briefly talk about the 7 principles of HACCP:

(a). Conduct a Hazard Analysis

(b). Determine a CCP

(c). Establish a Critical limit

(d). Establish a monitoring procedure

(e). Establish Corrective Actions

(f). Establish Verification Procedures

(g). Establish Record Keeping, Record Retention & Documentation Procedures.

Let's discuss a little bit more about CCP 👇👇👇

* CCP is located at any step or point in a food manufacturing process at which control measures can be applied or implemented to prevent, eliminate or reduce food safety hazards to an acceptable level without compromising the safety or quality of the product.

* CCP is used only for food safety related issues and it is determined after possible or suspected hazards have been identified, assessed and analysed.

* CCP must be determined by a highly experienced HACCP team (which should include professionals from different departments, e.g., Q.A personnels, engineers, production staff, Factory hygienist etc). It is determined using the "CCP decision Tree" method (One can make use of the simple decision tree, codex decision tree and robust tree methods). CCP is never randomly determined.

* For each CCP, corrective actions are established when the critical limits are exceeded and these actions are defined by the team in the HACCP plan.

* CCP is usually a Proactive and Preventive approach to food safety hazards, unlike corrective actions, the 5th HACCP principle which is the direct opposite and this is because corrective actions are reactive and curative approaches to possible deviations.

* Any step in a food process which results in significant pathogen reduction will almost likely become a CCP.

* Some examples of CCPs for food related processes include thermal processing (i.e. pasteurization, sterilization), chilling, inclusion of an antimicrobial, fermentation, drying, sieving, filtration, irradiation and allergen inclusion or other controlled ingredients or even the inclusion of a metal detector.

How effective is your company's HACCP plan?
Your contributions are welcomed in the comment section 😊
@foodengineeringworld

Unhealthy habits can indeed have a detrimental effect on your talent and overall performance. Here are a few common habits that can hinder your potential:
1️⃣ Procrastination: Putting off tasks or waiting until the last minute can lead to rushed and subpar work. It can also increase stress levels and decrease productivity. Developing good time management skills and breaking tasks into smaller, manageable chunks can help overcome procrastination.
2️⃣ Lack of Self-Care: Neglecting your physical and mental well-being can have a significant impact on your talent. Poor sleep, improper nutrition, and a sedentary lifestyle can decrease your energy levels, focus, and creativity. Taking care of yourself through regular exercise, healthy eating, and practicing self-care activities can enhance your overall performance.
3️⃣ Negative Self-Talk: Constantly criticizing yourself, doubting your abilities, or focusing on your weaknesses can undermine your confidence and limit your potential. Cultivating a positive mindset, practicing self-compassion, and celebrating your achievements can help boost your confidence and allow your talent to shine.
4️⃣ Lack of Continuous Learning: Stagnation and complacency can hinder your growth and limit your talent. Failing to invest in ongoing learning and development can lead to outdated skills and knowledge. Embrace a growth mindset, seek new challenges, and actively pursue opportunities to expand your knowledge and skills.
5️⃣ Distractions and Multitasking: Constantly being distracted by social media, emails, or other interruptions can diminish your focus and productivity. Multitasking, contrary to popular belief, can actually decrease efficiency and quality of work. Practice mindfulness, set boundaries, and create a distraction-free work environment to optimize your talent.
6️⃣ Lack of Goal Setting: Without clear goals, it's challenging to channel your talent effectively. Setting specific, measurable, achievable, relevant, and time-bound (SMART) goals can provide direction, motivation, and a sense of purpose. Regularly review and adjust your goals to stay on track and maximize your potential. Remember, breaking unhealthy habits takes time and effort. It's important to be patient with yourself and approach change gradually. Seek support from mentors, coaches, or accountability partners who can provide guidance and help you stay accountable. By identifying and addressing these unhealthy habits, you can unleash your true talent and reach new heights of success.
@foodengineeringworld

⭕️MILK POWDER

Milk powder or dried milk is a manufactured dairy product made by dehydrating liquefied milk through numerous drying processes until it is a powder. One purpose of drying milk is to preserve it, milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated. The milk powder is popular among consumers due to its long shelf life and ready to use characteristics. The milk powder is easy to carry while traveling and can be easily used by just mixing water with it. Also, with the help of science and technology milk powder can be made with all the natural properties of milk such as flavor, color, solubility, and nutritional value. Nutritional food and supplementary food products manufacturers have a high demand for whey powder as it contains a high amount of nutrition.
❌please leave a comment or add yours idea!
@foodengineeringworld #milkpowder #milk #foodie #dairyproducts #sweet #food #dessert #sweets #foodandbeverage #foodandbeverageindustry #foodbusiness #foodandbeverages #foodandbeveragemanufacturing #size #share #manufacturing #manufacturer #manufacturingindustry #trends #trending #growth #demand

📍Today's Question 🖐
We all know shelf life testing is very important to any food product, from shelf life components
⭕️What are the difference between Use-by-date and best-before dates?

please participate share your knowledge in the comment section
@foodengineeringworld

⭕️Detailed Answer to the above question
The difference between use-by-dates and best-before dates to help reduce food waste.
⭕️ A best-before date reflects the length of time a food can reasonably be expected to retain its best quality e.g. flavour. Examples of foods that have best-before dates include canned, dried, and frozen foods.
⭕️A use-by-date date is the length of time a food can reasonably be expected to be safe to consume when stored under specified storage conditions. Consequently, these foods may present a risk of food poisoning if consumed after the use-by date. Examples chilled dairy products, cooked meats, prepared salads., etc.

⭕️Difference between Fortification, Enrichment, and Restoration in food?
"Fortification, enrichment, and restoration are all terms used in the context of improving the nutritional content of food. Each term refers to a different process and purpose. Here's an explanation of each along with examples:
⭕️Fortification:
Fortification involves adding specific nutrients to a food product to increase its nutritional value. This is often done to address nutrient deficiencies in a population, such as adding vitamins or minerals to staple foods. The goal of fortification is to improve public health by ensuring that essential nutrients are present in the diet.

Example: Adding vitamin D and calcium to a type of breakfast cereal to help promote bone health. This is particularly important in regions where people might not get enough sunlight exposure (a natural source of vitamin D) and where dairy consumption (a source of calcium) is low.
⭕️Enrichment:
Enrichment refers to the process of adding back nutrients that may have been lost during the refining or processing of a food product. Often, refining grains can remove important nutrients, so enrichment is used to restore some of those nutrients.

Example: Enriching refined wheat flour with B vitamins (such as niacin, riboflavin, and thiamine) and iron that are lost during the process of making white flour from whole wheat. This helps maintain the nutritional value of the flour even after processing.

⭕️Restoration:
Restoration involves bringing a food product back to its original nutritional state by adding nutrients that have been naturally removed or degraded during processing. It's a process aimed at reversing the nutritional losses that occur during food production.

Example: Restoring the natural fiber content of fruit juice by adding back some of the dietary fiber that is lost during the juicing process. This can help maintain the health benefits associated with consuming whole fruits.

In summary, fortification involves adding nutrients to a food product to enhance its nutritional value, enrichment focuses on restoring nutrients lost during processing, and restoration aims to bring a processed food closer to its original, unprocessed nutritional state".

Gezahegn Abera
Contact @ethiopiafoodengineering

Job Title: Food Science or Food Engineer

Job Type: Permanent (Full-time)

Job Sector: #Food_and_Drink_preparation_or_service

Work Location: Addis Ababa

Experience Level: Junior

Vacancies: 2

Salary/Compensation: Monthly

Deadline: 3/10/2023

Description:
In our company, NRF TRADING PLC located in Gerji area, ​​Addis Ababa, we are looking for a head of food production department with a bachelor's degree in food science or food engineering or even any other related fild of study; Credentials can be sent via Telegram @nrfplc before October 3 of 2023.
@foodengineeringworld