Development of Raw Materials Specification in Food Industry: an Overall Idea to Ensure Food Safety and Its Quality in Food Manufacturing Company

This study was conducted on processed/finished raw materials (five vegetables i.e. tomato, aubergine, mushroom, onion and pepper) in vegetable preparation section at Katsouris Fresh Food Ltd, Abbeydale road site, London where different type of vegetables are processed in different size and shape for delivery to high care/risk zone for making ready to eat meals and Indian snakes. This company had a generic suppliers? raw vegetable specification but had no any final processed vegetables specification, especially above of those raw materials. But it?s a big issue for the company that they should have a final raw vegetables specification for better understanding about product defects and its tolerance, the size of the unit, the presence of extraneous vegetables matter, foreign bodies, shelf life of the finished materials, microbiological standards, packaging, nutritional information and above all entire raw vegetables processing to food processors as part of company?s raw material quality assurance system. There is a need to understand the importance how these problems can compromise the safety of final products during the each steps of processing to avoiding the abuses that may have h