Quality Assurance Department at Dhaka Ice-cream Industry

Abstract

This study shows how to maintain the hygiene production and quality control of food &Ice-cream. The industrial attachment program has covered both hygiene production and quality control of food products. To ensure hygiene production and quality control different types of test parameter including Physical, Chemical, Microbiological has been taken. Actually a BSTI standard maintains or regulates its quality parameter. Physical and chemical tests are done routinely in the lab. Microbiological test is also important especially for final product.