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Quality assurance in food processing Quality –A point of view From a consumer/ industry point of view From a public health point of view Organoleptic quality Hygienic quality (safety) Functional properties Nutritional quality Keepability Compliance with regulations Freshness Nutritional quality Safety Value for money End Next

Quality assurance in food processing Quality Assurance All planned and systematic actions or steps necessary to provide confidence that a product or service will satisfy given requirements for quality. (ISO/UNCTAD/GATT) Think about it ? Why it is required? It is required to Protect the customers from contaminated foods and ensure that they get the good quality of food that they pay for. Ensure that food laws operating in a country are complied with. End Previous Next

Quality assurance in food processing Steps in Quality Assurance System Implementation Study the process. Specify general design to test study => Develop an overall study protocol Choose specific instruments. => Develop operation manuals Inform, Instruct, Train the staff => Certify the staff End Previous Next

Quality assurance in food processing Last but not the least: Standardization of procedures Why is standardization important? ØTo achieve highest possible level of uniformity and standardization in the quality of our products which we manufacture. Preparation of written manual of operations Detailed descriptions of how the procedures specific the process is to be carried out in the form of Standard Operating Procedures (SOP's) / Operating manual. Q by Q’s (question by question) instructions for interviews/ workers/staff. End Previous Next

Quality assurance in food processing Quality Assurance: Training of Staff (A Continue Process) ØAim to make each staff person thoroughly familiar with procedures under his/her responsibility ØTraining certification of the staff member to perform a specific procedure End Previous Next

Quality assurance in food processing Consumer Public Health End Food safety Industry Previous Next

Quality assurance in food processing Food Safety Assurance HACCP system General principles of food hygiene Food-related hygienic requirements Food Safety Assurance End Previous Next

Quality assurance in food processing Good Manufacturing Practice Good manufacturing practice“ or "GMP" and "Good hygienic practice" or "GHP" are Guidance that outline the aspects of production and testing that can impact the quality of a product. GMP /GHP guidelines are not prescriptive instructions on how to manufacture products. They are a series of general principles that must be observed during manufacturing. End Previous Next

Quality assurance in food processing Food hygiene All the conditions and measures that are necessary to ensure the safety and suitability of food at all the stages of the food chain. End Previous Next

Quality assurance in food processing Food safety Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use. End Previous Next

Quality assurance in food processing HACCP in food hygiene HACCP is Hazard Analysis and Critical Control Point protocol. Its a method of food safety assurance. It identifies what we need to do to make food safe. It makes sure that what is planned is correctly implemented. End Previous Next

Quality assurance in food processing HACCP in food hygiene It is based on seven principles which altogether ensures food safety if implemented correctly. There are Seven Key Steps: Hazard analysis. Identify the critical control points. Set the 'critical limits' for each critical control point. Monitor the critical control points. . Establish corrective actions. Verify that your HACCP system is working correctly. Set up records. End Previous Next

Quality assurance in food processing 5 -phase HACCP Plan Implementation End Previous Next

Quality assurance in food processing Total Quality Management (TQM) Total Quality Management (or TQM) is a supervision concept coined by W. Edwards Deming. Aims to decrease the errors produced during the mechanized or service process, amplify customer satisfaction, modernization of equipment, streamline supply chain management and highest rank of training for workers. One of the most important aim of TQM is to limit errors to 1 per 1 million units produced. End Previous Next

Quality assurance in food processing End Previous Next

Quality assurance in food processing Inter-relationship HACCP Food Hygiene Food Quality Assurance TQM End Previous