Defects on Food and its classification.pptx

Presentation discussing defects found in food production and how to differentiate its classification

1. Lesson 3: Defects on Food Instructor: Maribeth V. Martinez, PFT

2. What is a defect? A Defect is the nonfulfillment of a requirement related to an intended or specified us (ISO 9000:2000). A departure of a quality characteristics from its intended level or state that occurs with a severity sufficient to an associated product or service not to satisfy intended normal, or reasonably foreseeable, usage requirements (ASQ, 1998) Also called as nonconformity

3. Classification of defects Class 1 Class 2 Class 3 Class 4 Reference : QP, 1992

4. Class 1 defect Very serious, leads directly to severe injury or catastrophic economic loss.

5. Class 2 defect Serious, leads directly to significant injury or significant economic loss.

6. Class 3 defect Major, is related to major problems with respect to intended or reasonably foreseeable use.

7. Class 4 defect Minor, is related to minor problems with respect to intended normal or reasonably foreseeable use.

8. How do we determine the defects? International Regulations / Specifications Regional / National Regulations / Specifications Private Company’s Specification

9. Reference: PNS/BAFPS 01:2003 Green Coffee Beans Specification Type of Defect Grade % 1 2 3 4 Black Beans 4 6 9 15 Infested Beans 4 5 7 8 Broken beans 3 5 7 10 Immature beans 2 3 5 8 Husk beans 1 1.5 2 3 Husk fragment 1 1.5 2 3 Fermented/Sour beans 1 1.5 2 3 Foreign matter 1 1 1 2 Admixture 0.5 0.5 1 2