■ BEHIND EVERY BOTTLE OF DRINKS IS A LONG AND HIGHLY REGULATED QUALITY CONTROL PROCESS THAT MAINTAIN BEVERAGE INTEGRITY AND PROTECT CONSUMERS’ HEALTH .

Beverages safety (like other Foods ) ensures
— Adequate monitoring of raw materials quality.
— Production process.
— PACKAGING examination.
— Microbial analysis and sensory analysis.
All these include the
• Identification of ingredients
• Pesticides
• Contamination evidences
• Plastics
• Coloring additives
Others are analysis of the nutritional values and the quality of ingredients to ensure safety and quality.
SOLUTIONS to manage all criteria is to initiate a comprehensive Quality Assurance and Control programme. Key component of which are the measurement of •Brix ( Relative density of TS ), • Sugar Inversion , •% Diet , •Co2 etc.

QUALITY CONTROL AND LABORATORY EQUIPMENT.
The concept of Quality Control in any establishment is the enforcement of specifications control Practices from the raw materials to Processing down to the final product and finally the
marketing.

The main focus of Q/C department mainly are:
— RAW MATERIALS
— QUALITY CONTROL PLANNING.
— BOTTLING PROCESSING.
— LABORATORY FACILITIES.
— LABORATORY PRACTICES.

RAW MATERIALS
The sources of raw materials is directly linked with procurement in order that substandard materials are not provided for production purposes hence, it’s the responsibility of the laboratory to test all raw materials and confirm their acceptance before use. The following raw materials are adequately tested and ensured that they conform to specifications before the subsequent procurement items such as :
● Water, ● Sugar, ● Carbon dioxide, ●Bottles, ●Crown corks, ●Crates, ●Chemicals, ● Concentrate /Extracts etc.

QUALITY PLANNING
Various planning in the plant can be likened to a triangle of the three major departments consisting of PRODUCTION, ENGINEERING and QUALITY CONTROL in which the efforts of one depends on the other all ensuring a Corporate goal . The followings are part of Q/C planning lack of which causes a serious setback to the organisation in terms of quality.

QUALITY ASSURANCE. — CHECKING THE BALANCES.
The accurate weighing of materials is very important so as to maintain a consistent product in the market.
FOOD MANAGEMENT SYSTEM — Maintainance of the aesthetic beauty of the premises by cleaning the floors, drainages etc.
CANDLING — Exact graphical representation would enable on the spot assessment of what happened in the past and presently.

LABORATORY FACILITIES.
The status of equipment in use should be ensured to be very fit and accurate. This includes :
— Calibration of tanks and equipment such as gauges etc.
— Sight glass.
— Water meters.
— Hydro meter. / refractometer.
— Scale accuracy by Standardization.

LABORATORY PRACTICES.
Such as :
— STERLISTION
— CONTROL drink Brix .
— TITRATED acidity.
— CAUSTICITY of washing solution.
— TEMPERATURE control in various compartment.
— CARBONATION.
— Co2 analysis.
— MICROBIOLOGY.
— CANDLING.
— LIQUID content.

-■- MAINTENANCE OF HIGH REGULATORY STANDARDS FROM ALL INTERNATIONAL FOOD AUTHORITIES. eg ( DIAGEO ) As elucidated below.

STERILISATION .
One of the most important function of the the Laboratory Practices is the facilitation of quality control protocol which is the requirement of sterilisation of materials , pipping lines and others that are of high quality themselves ‘- the filters are tested to ensure they are sterile and ready for use. The filters also will contain extra layer of protection to be confident of any cross contamination .

Membrane filter is used to ensure that products are free of pathogenic and non- pathogenic microbes.

MICROBIOLOGY . eg :
One of the most common procedure to analyse the Microbiology of beverages is the application of Membrane Filtration technique. Filtering through a nitrocellulose membrane of 0.45um porosity retaining any microorganisms present the membrane is placed over culture media then incubate at 32°C based on the target microbes.
Then the microbial growth is measured from the membrane.
— The Sugar content, Preservative and Short shelf life makes soft drinks susceptible to spoilage.
■ – Q/C is performed at different steps online process with likelihood to detect slightest microbial growth.
■– There must be constant review of filling – lines in the bottling systems ensuring optimal conditions to prevent and mitigate any health risks to consumers.

LABORATORY EQUIPMENT & GLASSWARE.
● PH METER.
● TRIPPLE BEAM BALANCES.
● SCALE
● HYDROMETER.
● REFRACTIVE / REFRACTOMETER (0- 500).
● COMPLETE DISTILLATION UNITS
● HEATING MANTLE.
● RETORT STANDARD.
● ELECTRIC STIRRER.
● BEAKER S.
● CLINDERS.
● FUNNELS.
● GLASSWASHERS.
● PIPETTES.
● REAGENTS.
— ELECTRONIC PIPETTES are used to carry out microbial activity tests
— The MICROSCOPE is used to visualise the microorganisms we are dealing with.
— The INCUBATOR provide appropriate temperature for cultivation of Microbial growth.

OBSERVATIONS
■ Lately, the emerging innovation in biochemical reengineering (Disruptive Technologies ) is vastly changing the narratives not only in Quality Control but in all facets of Food Processing.
However, the basic concept and the focus of safety in Food for all remains .

At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing REDEFINED AGROPENUERAIL EDUCATION IN ETHICS OF FOOD PROCESSING In Water treatment, Quality Control concept, Food mgt System, Preservation, Packaging etc to promote Global Competitiveness and International Best Practices for the teeming youthful population, unemployed graduates, propreneurs and other Food handlers through our Entrepreneurial / Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY. WE ARE Tested and proofened in Food Security evaluation and Agenda in the optics of the UN Sustainable Development Agenda in Food for all by 2030.
Our Team leader was at various times
— Factory Mgr NIYAMCO Bacita kw.state – Ethanol Distillation from Molasses.
— BrewMaster North Brewery Ltd Kano.
— Production Mgr – 7up Bottling Company Lagos.
— Tech Sales Mgr Cadbury Nig plc.
— GM Lister flour Mills Ibadan.
— Plant Mgr Prime Distillery and Vitners Sango Ota Ogun state.
— Dairy Man – WUFASONFOODS (Yoghurt and beverages )
— NYSC SAED INSTRUCTOR. (Food Processing
Technology).

Our Contact details : 08034064270 , 08157784430 . email address wufasagronet@gmail.com Fb pages WUFAS AGR0Net.