Traceability system - Quality of Products

A visibly readable and correct code is the key to trace any food in case of a call to mind, with the code itself becoming an essential part of the product quality.

Traceability System consists of two parts: first printer and system, so printer prints the code onto the product and a system can store the information of printed code. Code information is stored by customers ERP system. An operator prints the code, which is provided by the quality manager.

If the information is handled by hand, then this system is open errors because the operator may incorrectly communicate the code, this error may be occurred on entry time may be by mistake tracking wrong information by the system.

Traceability system and video system is the best option for tracking and tracing of food product. It is track and trace solution of fingerprints of your brand. Imprints can generate fully random cods, or administer cods in pre-generated from of outside resources.

A vital element of a track & trace solution is connecting the codes to intended shipment destinations. Video traceability system is a best tracking and tracing system and check quality of every product. Traceability system is the best option for checking food traceability and pureness of product.

For more information regarding this, please visit articlemonkeys.com
Article Source: www.articlemonkeys.com
Author Name: Kevin Meaney

Top Food Safety Terms which is Very Useful

Everybody knows that food safety is very important and first requires and understanding of key terms and concepts of food safety techniques.

Bactria: Bacteria that can cause food bore infection and food spoilage. Bacteria are more normally involved in food-related illness than viruses, parasites, or fungi. Food Traceability is very important for food safty.

Contamination: The occurrence of harmful substances in food.

Cross-Contamination: when human physically transfer is injurious substances or bacteria from one place to another place.

Food Contact Surface: Any exterior that touches food and other items.

Food Born Illness: Infection or illness transmitted to people via food it is very bed.

Fungi:Fungi can range in size from multi-cellular organisms. Fungi are often the reasons of food spoilage.
Integrated Management: Programs to put off pests from infesting food sources and helping establishments and events to remove any pest intrusions.

Microorganisms: A microscope can see these very small living organisms.

Parasite: It can live inside many animals that are used for food including pigs, cows, chickens, and fish. Proper cooking, heating, freezing kills parasites.

Pathogens: Microbes that cause disease including disease in food.

Potentially Hazardous Food: Types of food in which microbes are able to grow quickly. Potentially risky food groups often has a history of being involved in food bore poor health outbreaks, has the potential for contamination due to methods used to create and process it, and has the distinctiveness that generally allow microbes too thrive.

Produce Traceability: The ability to accurate trace fresh produce from its point of origin (field) to the time of buy the end consumer.

Sanitize: Process of reducing the number of harmful bacteria on a surface to make it safe for contact with food.

Toxins: Injurious sub stances or poison.

Virus: Viruses require a live host to survive and reproduce. Virus usually contaminates food via handler's insufficient and hygiene.

The described terms are above most important for core food safety. These are very important for safety purpose.
For more information regarding this, please visit squidoo.com
Article Source:www.squidoo.com
Author Name: Kevin Meaney