Basic definations of food science and technology

Quality
Quality
• The ability of a product or service to consistently
meet or exceed customer expectations

• The totality of characteristics of a product or service
that bear on its ability to satisfy stated and implied
needs

Quality characteristic - Inherent characteristic of a
product, process or system related to a requirement


2
�Food Quality
• The quality characteristics of food that are
acceptable to consumers

– External factors such as appearance (size, shape,
color, gloss, and consistency), texture, and flavor

– Internal factors such as chemical, physical,
microbial


Food Quality��Food hygiene vs. Food safety

Food hygiene
�Quality Assurance
�Quality Control
�Prerequisite programs (PRP’s)
�Operational Pre-requisite programs (OPRP’s)
�Management system
�Food Safety Management System (FSMS)
ISO 22000

Codex Alimentarius Commission
�TQM (Total Quality Management)
�Food chain
�Food safety hazard

Food safety hazard analysis

Food safety record
�Food safety policy
�PDCA Cycle

Hazard analysis
�Hazard Analysis and Critical Control Point
(HACCP)
�Six Sigma

Control measure

Corrections

Co

1. Basic definitions of food science and technology

2. 2 Qua l ity The ability of a product or service to consistently meet or exceed customer expectations The totality of characteristics of a product or service that bear on its ability to satisfy stated and implied needs Qualit y c h a r a c t e ri s t ic - Inh e r e n t cha r ac t eri s tic o f a product, process or system related to a requirement

3. 3 Food Quality Th e q u ality c h a r a c t e r i s tics acceptable to consumers o f f ood th a t a r e External factors such as appearance (size, shape, color, gloss, and consistency), texture, and flavor I n t e rn a l f ac t o r s such a s ch e mical , p h y sic a l, microbial

4. 4 Food Quality e s t a b lis h ed r equi r e m e n ts r el a ti n g to F o o d quality i s t h e e x t e n t t o whi c h all t h e the characteristics of a food are met Commo n e x amp l es o f qual i ty ch a r a c t e r i s tics of food, excluding the food safety characteristics, are Identity of a food in relation to a standard (e.g., standardized food) Declared gross or net quantity (e.g., weight or volume) of a unit of the food or net fill of a food container Declared or claimed amount of one or more stated components of a food

5. 5 Food Quality Appearance (e.g., size, shape, color) Flavor Aroma Texture Viscosity Shelf-life stability Fitness for use as human food Wholesomeness Adulteration Packaging Labeling

6. 6 Food hygiene vs. Food safety Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain Food safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

7. 7 Quality Assurance Part of quality management focused on providing confidence that quality requirements will be fulfilled All those planned or systematic actions necessary to provide adequate confidence that a product or service will satisfy given needs All the planned and systematic activities implemented within a quality system that can be demonstrated to provide confidence a product or service will fulfill requirements for quality

8. 8 Quality Control Part of quality management focused on fulfilling quality requirements The operational techniques and activities that sustain a quality of product or service that will satisfy given needs; also the use of such techniques and activities The operational techniques and activities used to fulfill requirements for quality

9. 9 Prerequisite programs (PRP’s) Procedures, including good manufacturing practices that address operational conditions providing the foundation for the HACCP system Prerequisite programs must be developed and implemented before an effective HACCP system can be implemented Examples of common prerequisite programs Facilities Chemical control Specifications

10. 10 Prerequisite programs (PRP’s) Examples of common prerequisite programs Production Receiving Personal hygiene Supplier control Equipment Cleaning and sanitation Storage and shipping Traceability and recall

11. 12 Operational Pre-requisite programs (OPRP’s) Operational prerequisite programs (OPRP’s) are prerequisite programs (PRP’s) that are essential because a hazard analysis has shown that they are necessary in order to control specific food safety hazards OPRP’s are used to reduce the likelihood that products will be exposed to hazards, that they will be contaminated, and that hazards will proliferate OPRP’s are also used to reduce the likelihood that the processing environment will be exposed to hazards

12. Management system S y s t e m t o e s t abl i sh po l icy a nd objec t i v e s an d to achieve those objectives The r e a r e s e v e r al t yp e s o f mana g e m e n t s y s t e m s . e.g: quality management systems environmental management systems financial management systems occupational health and safety systems Qualit y m ana g eme n t s y s t em s a r e c o v e r e d b y t h e ISO 9000:2000 standards 12

13. 14 Food Safety Management System (FSMS) ISO 22000 A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption A system which can establish a system as policy with reference to the food safety

14. 15 Codex Alimentarius Commission A joint, subsidiary body of the Food and Agricultural Organization (FAO) of the United Nations and the World Health Organization (WHO) The Codex Alimentarius Commission was established in 1962 for the purpose of developing, promoting, and harmonizing standards for food in order to facilitate international trade. The Codex Alimentarius Commission has developed numerous internationally recognized food standards as well as an internationally recognized HACCP system

15. 16 TQM (Total Quality Management) A philosophy that involves everyone in an organization in a continual effort to improve quality and achieve customer satisfaction TQM is a management approach to long-term success through customer satisfaction It is based on the participation of all members of an organization in improving processes, products, services, and the culture in which they work

16. 17 TQM (Total Quality Management) 8 principles of Total Quality Management Customer focus Total employee commitment Process approach Integrated system Strategic and systematic approach Continual improvement Fact-based decision-making Communications. The methods for implementing this approach are found in the teachings of such quality leaders as Philip B. Crosby, W. Edwards Deming, Kaoru Ishikawa, and Joseph M. Juran

17. Food Quality Management Food Quality Management – involves every step of the food production process, from the farmer's field to the delivery of the customer's end product

18. 19 WHIMS (Workplace Hazardous Materials Information System) Th e W o r kpla c e H a z a r dous M a t e r i als I n f or m a tion Ca n ada ' s n a ti o nal h a z a r d System (WHMIS) is communication standard The key elements of the system are Cautionary labeling of containers Controlled products Provision of material safety data sheets (MSDSs) Worker education and training programs

19. 20 International Organization for Standardization (ISO) A network of national standards institutes from 205 countries working in partnership with international organizations, governments, industry, business, and consumer representatives to develop and publish international standards A worldwide federation of national standard bodies which are referred to as ISO member bodies

20. Qualit y manua l - docume n t speci f ying t h e q ual i t y management system of an organization Qualit y ob j ecti v e - som e thing sou g h t, o r ai m ed f o r , related to quality Qualit y plan - p r ocedu r es and docume n t speci f ying whi c h a ssoci a t e d r es o u r c e s sha l l be applied b y who m an d whe n t o a specific p r oj e c t, product, process, or contract A document or set of documents that describe the standards, quality practices, resources and processes pertinent to a specific product, service or p r oject 20

21. 22 End product An end product is a finished product, it requires no further processing or transformation However, an end product for one organization could be an ingredient or raw material for another (customer) organization

22. 23 Food chain The food chain consists of the entire sequence of stages and operations involved in the creation and consumption of food products This includes every step from initial production to final consumption It includes the production, processing, distribution, storage, and handling of all food and food ingredients

23. 5 /2 3 /2 1 3 23 Food chain

24. 24 Food safety hazard A food safety hazard is an agent or condition that could potentially cause an adverse human health effect Agents are either in or on food and can be either biological, chemical, or physical Furthermore, the condition of the food itself can also be hazardous

25. 5 /2 3 /2 1 3 25 Entry of Hazards in Food Chain

26. 27 Organizations that do not directly handle food and feed may also compromise food safety These include producers of packaging materials, cleaning agents, and other products that eventually come into contact with food or feed If such products have been exposed to hazardous agents and they come into contact with food or feed, adverse human health effects can occur

27. 28 Food safety hazard analysis A food safety hazard analysis is done in order to determine which hazards need to be controlled, how much control is needed, and which combination of control measures should be used in order to make sure that food is safe Food safety record A document that contains objective evidence which shows how well food safety activities are being performed or what kind of results are being achieved

28. 28 Food safety policy A policy statement that commitment to food safety defines an organization‘s It expresses what top management intends to do about food safety and describes the direction the organization wishes to take A food safety policy statement should express an organization’s commitment to the implementation and ongoing maintenance of its FSMS The food safety policy should encourage people to update and improve its overall effectiveness

29. PDCA Cycle The ISO 9001:2000 standard proposes that the methodology of the PDCA cycle can be applied to all processes in an organization’s quality management system 30

30. 31 Hazard analysis The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan

31. 32 Hazard Analysis and Critical Control Point (HACCP) HACCP is a methodology and a management system used to identify, prevent, and control food safety hazards HACCP plan - a written document that describes how you plan to manage and control your organization’s food safety hazards

32. 33 Six Sigma A business process for improving quality, reducing costs, and increasing customer satisfaction Six sigma results increase in performance and decrease in process variation leads to defect reduction and improvement in profits, employee morale, and product quality Six Sigma quality – a term generally used to indicate that a process is well controlled (i.e., six sigma from the centerline in a control chart)

33. 34 Non-conforming products In the context of ISO 22000, nonconforming products are products that are potentially unsafe Th e y a r e potentially unsafe produced or manufactured because during th e y w e r e a period whe n c ri t i c al limits w e r e viol a t e d o r e x c e ed e d or when an organization c o n t r ol of a p r e r equisi t e p r o g r am has lost (PRP) o r an ope r a t ional prerequisite program (OPRP)

34. 35 Continual improvement In the context of ISO 22000, the term continual improvement refers to an ongoing need to improve the effectiveness of a food safety management system (FSMS) The effectiveness of any FSMS can be continually improved through the use of communications, management reviews, internal audits, corrective actions, system updates, verification research, and validation studies

35. 36 Cause and Effect Diagram It was developed by Kaoru Ishikawa and is also referred to as the Ishikawa diagram and the fishbone diagram because of its shape It is one of the seven tools of quality and is used for analyzing process dispersion It illustrates the main causes and sub-causes leading to an effect (symptom)

36. Cause and Effect Diagram 37

37. 38 Control measure Control measures are actions or activities that are used to manage and control food safety hazards Control measures must be capable of preventing or eliminating food safety hazards or reducing them to an acceptable level

38. 39 Corrections A correction is any action that is taken to eliminate a nonconformity In the context of the ISO 22000 standard, a correction is any action that is taken to deal specifically with potentially unsafe products (nonconforming products) Corrections may include the following types of actions Reprocessing of potentially unsafe products Assigning them to a different use Or destroying them

39. 40 Corrective actions Cor r ecti v e ac t io n s a r e s t e p s th a t a r e t a k en to eliminate the causes of an existing nonconformity The corrective action process includes causal analysis and is designed to prevent recurrence

40. 41 Critical control point (CCP) A critical control point (CCP) is the point (or step) at which a control measure must be applied It is a point that is critical or essential to safety It is the point where a control measure can be used to prevent or eliminate a food safety hazard or to reduce it to an acceptable level

41. 42 Critical limit A critical limit is a criterion or boundary that is used to distinguish between what is acceptable (safe) and what is unacceptable (unsafe) Critical limits (values) are used to ensure that a process produces safe food products When critical limits are violated or exceeded, products are deemed to be potentially unsafe

42. 43 V a l id a tion Validation is a process that is used to ensure that food safety control measures are capable of being effective The validation process uses evidence to determine whether control measures are capable of controlling food safety hazards and ensuring that end products are safe

43. 44 V erification Verification is a process that uses objective evidence to confirm that specified requirements have been met In the context of ISO 22000 standard, it is expected to verify that FSMS has been implemented

44. 45 Doc u m e nt Document information and its supporting medium The types of documents that are part of a quality management system include specifications, records, documented procedures, work instructions, drawings, reports, standards, quality manuals and quality plans The supporting medium paper, photograph, and optical computer disc f or docum e n ts includes m a gn e tic, ele c t r onic or

45. 46 Re c ord R ec o r d D ocu m e n t s ta ting r esult s achie v ed or providing evidence of activities performed

46. 47 Compliance The state of an organization that meets prescribed specifications, contract terms, regulations, or standards Concession Permission to use or release a product that does not conform to specified requirements A customer can grant a concession to an organization for the acceptance of a product that has been made but which does not conform to the product requirements

47. 48 Confor m a n ce An affirmative indication or judgment that a product has met the requirements of a relevant specification, contract, or regulation The terms conformity and conformance are often used interchangeably In the ISO 9000:2000 standards, conformity is used in preference to conformance