What are the factors that affecting the quality of the food?

Weather- is an important factor that affects food quality. In situations where a freeze develops out of unexpected cold weather, fruits and vegetables can be irreversibly damaged. In addition, excess amounts of rain or a drought can also affect food quality. This can result in damaged produce with a variance in flavor and color, and can affect the ability of some manufacturers to provide quality processed, frozen and fresh foods. Weather can also affect the quality of meats and fish. When there is bad weather such as snow storms or hurricanes, it can drastically reduce the supply of available animals and fish in our food chain. The quality of meats can be compromised, as well, when weather impedes the ability to care for and feed livestock. Inclement weather sometimes causes illness, which can result in very poor quality meats and a reduced amount of product. In addition, the quality of fish and seafood can be affected due to pollution from storms. The Department of Public Works of Santa Cruz, Calif. reports that water in lakes, rivers and oceans can quickly become polluted with chemicals, waste and fertilizers when it stormy weather sends it flowing over open land.

The amount of time from harvest to delivery can also affect food quality. When fruits and vegetables are picked too late in the season, or when there is a delay in exportation, there is a risk of decay developing before the harvest reaches the public or manufacturers. Fresh produce also tends to lose nutritional value if it is not processed or utilized quickly.

Storage of foods is a critical aspect in ensuring good quality food. Keeping bulk supplies of fruits and vegetables in a cooled storage area can help keep them as fresh as possible. However, if food sits in storage warehouses for extended periods of time, it tends to lose some of its nutritional value and decay can set in. Freezing fresh foods can help solve the problem if done in a timely manner. The United States Department of Agriculture (USDA), reports that freshness and quality at the time the food is frozen is critical to the quality of food when it is finally consumed.