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D.No:1-40, C/o K U B Krishna Rao, Vinayaka Temple Street, PALAGUMMI, RAZOLE Mandalam-533249, E.G.Dt. Andhra Pradesh, India

Phone:

9704796596

    Email Us

    Product Information

    konaseemabiosol@gmail.com

    General Inquiries

    bsgbhavani@gmail.com

    Frequently Asked Questions

     

    1. WHAT IS COCONUT MILK?

    Coconut Milk is the oil-protein-water emulsion obtained by squeezing fresh grated coconut kernel.

    1. WHAT IS VIRGIN COCONUT OIL

    Coconut oil obtained from coconut milk is called virgin coconut oil.

    1. WHAT DOES MEAN “DESICCATE COCONUT”?

    Dehydrated coconut meat in the grated and shredded form is desiccated coconut (DC).

    1. WHAT IS COCONUT SKIMMED MILK?

    Coconut skimmed milk is a solution of the soluble components of coconut after the cream is separated in a cream separator.

    1. WHAT DO WE MEAN “TENDER COCONUT WATER”?

    The water of tender coconut (TCW) is a sterile, nutritious and thirst quenching health drink. It possesses therapeutic properties.

    1. HOW DOES COCONUT VINEGAR MADE?

    Coconut vinegar is made from fermented coconut water and is used extensively as a preservative and flavouring agent in pickles, salads, sauces and many other condiments.

    1. WHAT DOES MEAN “FOOD SAFETY”?

    Is about ensuring that food does not cause injury or harm to consumers when it is prepared and / or eaten according to its intended use.

    1. WHAT DOES MEAN “FOOD HYGIENE”?

    All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

    1. WHAT IS QUALITY CONTROL (QC)?

    Quality control may be defined as a planned system of activities whose purpose is to provide a quality product (FAO Food and Nutrition Paper No. 14/1 Rev 1). QC, often known as quality inspection, consists of carrying out checks at various points in the manufacturing system Eg., net weight, acidity, color.  It was the first formal control mechanism introduced at the start of the last century.  Inspection can only segregate good from bad – it cannot by itself improve the quality of a processed product.

    1. WHAT DO WE DEFINE AS “QUALITY ASSURANCE”?

    Quality assurance may be defined as a planned system of activities whose purpose is to provide assurance that the quality control programme is actually effective.

    1. WHAT IS THE DIFFERENCE BETWEEN “QUALITY CONTROL” AND “QUALITY ASSURANCE”?

    In contrast to QC, QA looks at the whole process – from purchase of materials, through the manufacturing process, to the point at which the consumer uses the food.

    1. WHAT IS THE CORRECT DEFINITION OF “GOOD MANUFACTURING PRACTICE (GMP)”?

    In practice it is difficult to locate a satisfactory scientific working definition of GMP.  CODEX does not use the expression GMP but rather refers to Codes of Practice.  GMP may be defined as that part of a food control operation aimed at ensuring that products are consistently manufactured to a specified quality appropriate to their intended use.  It thus has two complementary and interacting components; the manufacturing operation itself and the control system and procedures. (IFST, 1998)

    1. WHAT IS “TOTAL QUALITY MANAGEMENT (TQM)”?

    TQM is a set of proactive methods, all of which continuously contribute to improving a food processing enterprise, or indeed any enterprise, and the safety of its products.

    1. COULD YOU PLEASE TELL ME MORE ABOUT “SANITATION STANDARD OPERATING PROCEDURES (SSOPS)”?

    SSOPs are documented descriptions of the programmed cleaning and maintenance procedures, which are carried out in the processing plant and are designed to prevent direct contamination or adulteration of the meat product.  SSOPs include pre-operational and in process measures and specify the frequency of enactment of all measures specified.  The SSOP must give clear responsibility for the cleaning to an individual(s) and any alternations must be recorded. They are best applied to the plant environment (E.g. plant cleaning and hygiene) whereas HACCP (see below) is targeted towards the hazards, which are identified as posing a particular threat to the particular product or process characteristics.

    1. WHY IS FOOD SAFETY IMPORTANT?

    Many consumers worldwide consume livestock products on a daily basis because they are nutritious and necessary for human health and growth. However, livestock products are the most susceptible class of food products to contamination.  Primarily this is in microbial form and includes such effective microbes as Escherischia Coli, Salmonella and Campylobacter. Unfortunately, milk, meat and eggs are ideal substrates for all these microbes that kill hundreds of thousands of people every year. Especially in developing country, limited resource base for livestock product production – need to use all that is produced safely and efficiently. Food spoilage is resource wasteful, costly and can adversely affect trade and consumer confidence.

    1. WHAT IS “CODEX ALIMENTARIUS”?

    The Codex Alimentarius, or the Food Code, is a global reference point for consumes, food producers and processors, national food control agencies and the international food trade on food safety. The code has had an enormous impact on the thinking of food producers and processors as well as on the awareness of the end users – the consumers. The Codex Alimentarius presents a unique opportunity for all countries to join the international community in formulating and harmonizing food standards and ensuring their global implementation.

     

    CONTACT US WITH ONE CLICK

    M/s Konaseema Biosol Pvt Ltd,

    D.No:1-40, C/o K U B Krishna Rao,

    Vinayaka Temple Street,

    PALAGUMMI, RAZOLE Mandalam-533249,

    konaseemabiosol@gmail.com

    +91 9849719960