Raw food materials quality is a complex term that includes nutritional, sensory, hygienic and technological points of view. The main raw materials for the food industry are the products of agriculture. The quality of raw materials used influences the total quality of produced foods.
Some basic quality control points of raw materials upon delivery are the following :

temperature
expiration date
package and label integrity
organoleptic characteristics
signs of infection (insects, foreign bodies etc)
appropriate transport equipment

certificates, laboratory tests

Also, it is vital to have adequate, trained personnel, apply the specifications for raw materials (accepting – rejecting criteria, corrective actions), inspect the raw materials received (priority given to perishable products).
In perishable raw materials, the microbiological quality of the raw materials play an important role and has to be controlled. The water content of many raw food materials has the biggest influence on its storability.

Learn more in Food safety online courses of Agricourses.com

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