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Quality control for Yakult (Carrying out inspections of performance…
Quality control for Yakult
Establishment of Quality benchmarks to be achieved
HACCAP
Hazard Analysis and Critical Control Point is an international standard for food safety management
ISO 9001
They claim that there is 6.5 billion bacteria is in the drink
The taste of the Yakult is the same for each batch
Carrying out inspections of performance
Sampling
taking approximately 100 to 200 product samples to be tested for every batch of Yakult created
Testing
Testing raw ingredient samples before purchasing a batch of raw ingredients
Somethings that can be tested are
Microbiological quality
Yakult composition
The taste of Yakult
Some tests assess
The specific gravity which measures the density of liquid using a density measure
Brix, which is the sugar concentration of foods using a refractometer
Titratable Acidity, which measures the level of acid development in the product and is also used to monitor the growth number of Lactobacillus casei Shirota strain
Microbiological tests, which measure the number of the Lactobacillus casei Shirota strain within the samples adn ensures negligible to zero levels of contaminating bacteria
Inspection
Randomly picking bottles from the production line to check for incorrect printing, undesirable marketing and lid sealing
Keeping bottles of Yakult for the duration of their use by date to ensure that they are safe to drink and is any claims come from customers they can check to see if they have done something wrong in the production process or if the product has been stored incorrectly by their customers
Mock recalls to check the quality of the product to ensure that suppliers of Yakult are storing the product correctly
Comparing results of inspections with established standards
Through Quality tests they must compare the amount of bacteria they claim is in each bottle and how much is actually in each bottle
Comparing the taste of each batch of Yalkult to the taste that they have set the drink out to be
Correct procedures to prevent defects from recurring
When the machinery detects a problem within the production line, it alerts people to come in and fix the problem
Quality Assurance for Yakult
ISO 9001
International product quality management system certification
A quality management system whose aim is to maintain and improve product quality
Specifies requirements regarding principles for the operation of an organisation that conducts quality management, as well as methods for production and other tasks
Hazard Analysis Critical Control Points
internationally recognized program for achieving food and public heath specifications
The entire manufacturing process is controlled to identify possible hazards and to implement hazard prevention measures
Maintains excellence in:
Personnel and factory hygiene standards
Equipment Cleaning
Processing methods
Product Handling
Purchasing raw materials
Food hygiene training for staff
The provision of equipment and premises
ISO 14001
International certification for systems aimed at continuous improvement in environmental performance
An environmental management system standard whose aim is to minimize the effects of a corporations on the environment
Stipulates that each organisation should adopt the PDCA (Plan, Do, Check, Act) cycle for continuous improvement and set their own goals and objectives
Total Quality Management at Yakult
Anyone working on the production line can take a bottle of Yakult and drink it to ensure that the Yakult tastes right
People on the production line are responsible for ensuring that all bottles are filled properly and are not leaking
Customer complaints, if a customer complains about something they can address their complaints. this is done by keeping a Yakult in the factory for the life of the product to ensure that the quality of Yakult is as it should be