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   

1.0    INTRODUCTION

1.1       QUALITY CONTROL ANALYSIS

1.2       PURPOSE OF QUALITY CONTROL ANALYSIS

1.3       HISTORY OF HACCP AS A METHOD FOR PRODUCT SAFETY

CHAPTER TWO

2.0       PRODUCTS CONTAMINATION

2.1       PRODUCTS CONTAMINATION CONTROL

2.2       HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

2.3       PRINCIPLES OF HACCP

2.4       STAGES OF DEVELOPING HACCP

2.5       GOOD MANUFACTURING PRACTISES (GMP) FOR PRODUCTS

CHAPTER THREE

3.0       QUALITY CONTROL ANALYSIS

3.1       STEPS IN QUALITY CONTROL

3.2       PROPERTIES ANALYZED

3.3       CRITERIA FOR SELECTING TECHNIQUE

CHAPTER FOUR

4.0       SAFETY AND REGULATIONS

4.1       THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC)

4.2       GUIDELINES FOR ESTABLISHMENT OF FOOD MANUFACTURING PLANTS IN NIGERIA

4.3       WATER TREATMENT PROCESS

4.4       RAW/PACKAGING MATERIALS AND SOURCES

4.5       QUALITY ASSURANCE/QUALITY CONTROL

4.6       CONSUMER COMPLAINT AND RECALL

4.7       PRODUCT LABEL

4.8       PRODUCT REGISTRATION

4.9       CONCLUSION

REFERENCES