Harish bag/ June 7, 2017/ Restaurant Tips/ 0 comments

Quality has long been a factor in the success of food trade transactions; however, recent food safety issues have propelled quality control to the forefront of international trade concerns. Now with the increasing globalization of trade, food quality is also becoming a factor in domestic markets as quality and variety compete for a buyer’s attention and regulatory bodies seek to better control potential threats


What is Food Quality?

Despite its common use, the term “quality” is not easy to define. Unless it makes reference to particular criteria or standards, the general term “quality” is subjective. In the most generic sense, quality refers to the combination of characteristics that establish a product’s acceptability. In the food industry, this is usually an integrated measure of purity, flavour, texture, colour, appearance and workmanship. In a highly competitive market, other criteria of quality can be ‘value’ or perception of the product’s worth.

food quality

Quality management

The public sector has played a significant role in the development, implementation and enforcement of agricultural safety standards and regulations, coordination with international organizations on harmonization of standards and regulations, surveillance of food borne diseases, consumer education, training, extension, and research.

food quality management in restaurants

The responsibility for food quality management, in practice, usually falls to the private sector at the level of trade associations or agro-enterprises where these assess and manage risk in response to market and regulatory requirements.



The primary solution for food waste management is controlling the wastage in food production and consumption!!
A very high volume of food is wasted in commercial food production and consumption patterns, especially in case of Hotels, restaurants, eating houses and by caterers for private parties.
During festive seasons, we have a general tendency to splurge and over consume and eventually land up wasting more food and consume less!!
Another major area of food waste is the Retail distribution chains where ready to consume food products and frozen foods (Milk and Milk products, Meat and poultry) are wasted when they remain on the shelves or warehousing facilities, beyond their stipulated expiry date!!
It is our mind-set towards our food production, consumption and wastage patterns, the world over that needs to be corrected.

Now, we go to the solution for managing the food waste!!

The options are very simple and effective….

Food waste from Hotels, restaurants, eating houses and by caterers for private parties can primarily be controlled by efficient food storage, production and consumption management systems.

The remaining cooked food at the end of the day can go to the less fortunate if permissible or to the piggeries if the options are available.

The organic food waste from vegetable markets can go as cattle feed!!

If the above options are not available, The organic food waste from vegetable markets, the cooked, unconsumed food along with the food processing waste can be composted and the organic compost can be used for Horticulture and farming.

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