EC Nutrition

The food processing sector is indispensable for the overall development of the economy of a nation because it provides an effective and mutually advantageous relationship between the agriculture and food processing industries. About 14% of India's overall food distribution and 15% of the manufacturing GDP are derived from the food processing industry. Currently, food processing industries have complex and evolving food quality and safety management systems. It is necessary to design, improve, and guarantee the production of healthy, reliable, and delicious food that is safe for consumption through the use of quality management systems and food safety management systems that are focused on a wide range of public (means legally prerequisite) and private (through industry) guarantees guidelines and standards (like HACCP, BRC, SQF, GLOBAL GAP, ISO22000). This is due to the constant pressure from various factors, including competitive markets, private and public safety, consumer trust, global trade, quality requirements, emerging hazards, and climate changes. This research overview highlights the concept of good manufacturing practices (GMP), best management practices, and quality management in the food processing industries. The food processing industries have been noticed to consume a substantial quantity of water and ultimately resulting into environmental. This overview provides new insights into investigating novel management devices in the food processing sector towards assured quality control and the impression of green revolution.

 Keywords: British Retail Consortium (BRC); Food Processing; Food Production; Food Safety Management System (FSMS); Gross Domestic Product (GDP); Hazard Analysis Critical Control Point (HACCP); Quality Management; Safety Quality Food (SQF)

1. Joyce IB and Yves A. “Current trends in green technologies in food production and processing”. Food Engineering Review 5 (2013): 1-17.
2. Forster A. “Sustainability: Best practices in the food industry”. Journal of Undergraduate Research 16 (2013): 1-9.
3. Annual report (2016-2017). Ministry of Food Processing Industry-Government of India.
4. Kahindi BB. “Food safety management practices of small and medium sized food industry enterprises in Tanzania”. Masters Thesis and Specialist Projects, Paper 1562 (2016).
5. Paiva CL. “Quality management: Important aspects for the food industry”. ISO Central Secretariat Ch. De Blandonnet 8 Geneva Switzerland. Food Industry. In Tech (2013).
6. Jacxsens L., et al. In: Quality management in the Food Industry”. st Kliment Ohridski University Press (2009): 141.
7. Miriam S. “Quality enhancement in food processing through HACCP (Hazard Analysis and Critical Control Point), a report of the Asian Productivity Organization” (2005).
8. Nordenskjold J. “Implementation of a quality management system in food production”. Independent Project in Food Science, Swedish University of Agricultural Sciences (2012).
9. Wandolo MA. “Food safety and hygienic practices: A comparative study of selected technical and vocational education and training and university hospitality school in Kenya” (2009).
10. Barcan M and Barcan L. “Implementation of change management in organizations dominated by mechanical bureaucracy”. Journal of Defense Resources Management2 (2021): 135-144.
11. Socaciu C and Echim EC. “A manual of good practices in food quality management”. Concepts and Practical Approaches in Agri food Sectors (2022): 155.
12. Seaman P and Eves A. “The management of food safety: The Role of food. Hygiene training in the UK service sector”. International Journal of Hospitality Management2 (2006): 278-296.
13. Panpatte S. “Management practices in the food processing industries”. International Journal of Research in Engineering, Science and Management2 (2019): 154-157.
14. Neves T., et al. “Sustainable operations management: Practices and measures in the food industry”. International Journal of Advanced Operations Research4 (2015): 335-352.
15. Mishra S., et al. “Physiological, biochemical, biotechnological and food technological applications of Mushroom: An overview”. IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB)1 (2021): 39-46.
16. Mishra S., et al. “Experimental optimization of formulation of non-dairy probiotic drink in context to preclusion of health impairments”. International Journal of Biochemistry and Physiology2 (2023): 000236.