Simply said, quality control is the “maintenance of quality at a level that fulfills the client while being cost-effective for the producer or seller.”
Almost any operation concerning the quality monitoring of fish or fish products might be included in this description. The buyer on the port market selecting fish that fit his customers’ informal standards is engaging in a basic form of quality control, and this type of informal activity is common in the sector; often, this is all that is needed. QC, on the other hand, usually refers to something more formal, based on written processes or standards intended to decrease errors, and the phrase is used in this meaning in the following article.
The goal of quality control is to aid in the preservation or enhancement of competitiveness by reducing customer complaints about quality and, as a result, avoiding wasted revenue.
The Purpose of Seafood Quality Control
Customer complaints are usually the result of a drop in quality; thus, the goal of QC is to keep output quality at an acceptable level. Fish items that do not meet local or national regulations can also result in a loss of income; QC can help here as well. Quality control is especially crucial for branded items since a brand name is connected with a certain degree of quality, and any drop in that level leads the client to lose trust in the brand; other goods sold under the same brand could also be decreased as a result.
QC’s Location and Methods of Operation
The level of QC required depends on the size of the company and the items it handles; a small business selling iced fillets to merchants and fryers will require far less advanced QC than a major company producing high-end, artistically produced frozen entrees. However, there are four primary stages when quality control is used:
- Creating a project plan.
- Checking or evaluating raw materials,
- Processing,
- Inspecting or testing finished goods
Not all of these steps will be available in every situation.
In theory, a consistent product can be manufactured by regulating the raw material and the process, but in practice, total uniformity is rarely attained, hence product inspection and testing are a necessary precaution.
In stage 1, the client is generally responsible for developing a product specification, QC employees may be called upon to assist in the process. When there is no specific customer, it is helpful to develop the specification with persons in the firm who are acquainted with the customer’s needs, such as sales or marketing personnel. The supplier can establish the processing line and organize raw material suppliers once the product specification is ready.
Also Read: Meat and Seafood Processing for Suppliers
The quality controller’s next task is to check and, if required, test the raw material. Although the quality factors that need to be checked are usually obvious from the product specification, they should be documented separately as a raw material requirement, ideally after agreement with the buyer. The procedure may impact the raw material’s quality, which must be accounted for in the specification; for instance, freshness can be reduced during the procedure, therefore the raw material’s freshness reliability must be greater than that required for the result.
Stage 3 entails evaluating the procedure at points where the quality controller or fish technologist is aware that quality may be compromised; professional help may be required when selecting these places. Much of the information provided in this collection’s Advisory Notes can assist the quality controller in determining which checks to use and what kind of measures to take. The locations and checks to be performed can then be listed in a process specification.
The next approach involves inspecting the product to ensure that it complies with the product specifications. The limitations of QC are defined by what is mentioned in the specification; it is usually useless to verify aspects that the client is not concerned about or that are not relevant.
Extra inspection may be acceptable on rare occasions if it provides valuable additional confidence in the product or its producer.
One of the developments that have spread across the seafood processing business in the hunt for quality food supplied at the consumer’s table is Quality Control (QC). In retrospect, Quality Control is a method used by seafood producers to improve the quality of their products.
The following stages must be completed as part of the process:
- Personnel development
- Using preset criteria
- Product testing and deviation analysis
Quality control’s main goal is to create standardization at every level of production, which is extremely crucial in seafood processing industry, where food safety is a constant concern. With the inspection of seafood units to discover which suits the bill following plans to follow too, QC considerably minimizes the likelihood of errors. Quality control is achieved by testing raw materials and obtaining sample sizes from manufacturing lines at different phases.
Challenges
The following are some of the quality control difficulties that seafood producers face today:
Standards for Compliance
Quality control is the only way to counter when compliance organizations like SQF, HACCP, GFSI, and FSMA are ramming it down seafood producers’ throats. Seafood Quality control is worth gold since monitoring compliance at each level of production is not an option for a seafood processor, but a need.
Customer Complaints
For seafood processors, collecting customer complaints is a huge roadblock. In this perspective, food quality and safety are mostly to blame for a slew of complaints that not only lower consumer satisfaction but also damage the seafood processor’s reputation, maybe forcing him out of business for long.
Recalls of Products
When there is no quality control system in place, product recalls become the accepted norm when requirements are not met. This not only necessitates higher investment to address the substandard supply, but it also leads to dissatisfied customers. Product recalls damage seafood processors on all sides, as satisfied customers and profitability are the goals.
Tracking is Lacking
Seafood processors can’t track which batches and lots are damaged without a good quality control system in place. This leads to more recalls and, as a consequence, output decreases. The absence of Lot Tracking is a flirt with Satan in the face of increased rivalry and the search for organizational effectiveness.
Benefits of Seafood ERP
Seafood ERP with an adequate QC procedure is the best method to deal with these difficulties. The following are some of the benefits that Seafood ERP will bring to the table:
Lot tracking
Lot Tracking is a service that allows you to keep track of your improper seafood may be traced down to its batch and lot number using seafood ERP, allowing the damaged product to be disposed of before it hits the customer’s dish. This creates a favorable environment for consumer happiness.
A QC Test is used to Ensure Compliance
Seafood ERP with a QC mechanism creates limited value at each stage of manufacturing, with testing taking place at every level. The seafood that is prepared at each stage must meet certain standards, and if it does not, it is discarded. Accountability is at the heart of the seafood processor’s operation, with inspection plans, checklists, and QC tests all stored in the ERP system.
The Recall is Simple
Recalling a product is simple and effective when it can be traced back to its lot and batch. The recall is as simple as pressing a button with product hold for quality check and quality control management on smart devices. This prompt recall not only alleviates complaints but also increased effectiveness, thereby severely injuring birds with one stone.
Standardization of Seafood
Standardization of seafood is ensured via sampling inspections across the warehouses and factory line, as well as a quality control display.
The icing on the cake is a printed quality control label and accreditation report from seafood ERP, which enables seafood processors to stand out from the competition.
Food safety issues have never been more scrutinized than now, with an outbreak on the prowl. With the health of consumers in danger, quality control has become the lifeblood of the seafood processing sector, with any violations resulting in seafood processors losing business for good. In this context, seafood ERP is no longer an option, but rather a requirement for survival and growth. If profitability is the goal, then quality control integrated into seafood ERP is how seafood manufacturers thrive.
