Topic 1.8: Food quality assessment after delivery

  • Organoleptic analysis, which is carried out through the senses, evaluates smell, appearance, colour, texture, consistency, firmness, and elasticity. Taste evaluation is more difficult, especially for packaged foods.
  • Checking the minimum shelf life or “use by” date to ensure that the remaining storage time after receipt is sufficient for safe distribution and consumption by the final consumer.
  • Verification of the integrity of the cold chain, which means maintaining consistent temperature conditions for refrigerated or frozen foods from production through transport and distribution to consumption by the consumer.
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