Food Quality Management Systems.pptx

FQMS

1. FOOD QUALITY MANAGEMENT SYSTEMS.

2. Aims of Presentation: What is food quality ? Need for food quality? Consumer requirements What is ISO, HACCP, VACCP, TACCP, GMP and GHP? 5 Key elements of safe food

3. What is Food Quality? Food quality is a sensory property that includes appearance, taste, nutritional value (nutrient content), health benefit (functional ingredient) and safety (food is free from physical, chemical and biological hazards). It includes those attributes which affect consumer’s choice for a product. Physical Hazards Chemical Hazards Biological Hazards

4. Need for Food Quality : Major challenge for food industry is to maintain the food quality; the reason being well consumers. For this reason, food industry has to adopt certain techniques in order to meet the growing need of maintaining food quality; this is known as quality control. The main issue which is considered while quality control process is to deteriorate the level of microbes and other contaminants in food.

5. Consumer Requirements: “ The 21 st century customer had become demanding, curious, comparative, branded, flexible and opting for THE BEST WITH IN CHEAP RATES”. Hence the brand providing consistent QUALITY, OPTIMUM and CHEAP products/services can survive in the competition.

6. INTRODUCTION …… Food quality management  is the process of directing and controlling the raw material handling, production, packaging and distribution of food products in order to ensure effectiveness and efficiency. A common food quality management system applied in each section are: ISO (International Organisation for Standardisation ), HACCP (Hazard A nalysis C ritical C ontrol P oints), TACCP (Threat Assessment Critical Control Points), VACCP (Vulnerability Assessment Critical Control Points). GMP (Good M anufacturing Practices), GHP (Good Hygenic Practices).

7. ISO International Organisation for Standardisation The International Organisation for Standardisation (ISO) ensure that products and services are safe, reliable and of good quality. ISO 22000 isa Food Safety Management System that can be applied to any organisation in the food chain, farm to fork.

8. ISO 22000 Food Safety Management Systems ISO 22000 is a generic Food Safety Management Standard. It can be used by any organisation directly or indirectly involved in the food chain. It applies to all organisations in the food chain. It doesn’t matter how complex the organisation is or what size it is, ISO 22000 can help ensure the safety of its food products.

9. HACCP Hazard Analysis Critical Control Point HACCP is a system which looks for and prevents potential problems before they happen. HACCP may be used by food companies to make sure they do not break the law by putting consumers at risk when producing food. It is a structured approach to risk assessment and is one means of satisfying the risk assessment requirement of UK hygiene legislation .

10. Preliminary Tasks Seven Principles HOW HACCP WORKS – THE 12 CODEX STEPS

11. Benefits to consumers: Reduced risk of food borne diseases. Increased confidence in food supply. Increased awareness of basic hygiene increased quality of life (health and socio-economic). Benefits to industry: Increased market access. Reduction in production costs through reduced wastage and recall of food increased consumer and government confidence. Mitigating the business risk. Benefits to governments: Improved public health. Reduced public health costs. Enhanced facilitation of international trade. Increased confidence of the community in the food supply.

12. TACCP Threat Assessment Critical Control Points  This is all about food defense and the focus is on food tampering, intentional adulteration or contamination of food. TACCP builds upon the existing processes of   HACCP   in ensuring the safety of food products.  TACCP implementation involves thinking like a potential attacker and examines vulnerability, likelihood, opportunities and an appreciation that intentional contamination requires human intervention. TACCP helps to proactively identify and manage control points in the supply chain that can be at risk of intentional contamination.

13. VACCP Vulnerability Assessment Critical Control Points VACCP focuses more on adulteration for financial gain in the supply chain. For example:  Product substitution.  Bulking out with a cheaper ingredient.  The sale of counterfeit or stolen goods. VACCP is a special type of risk assessment that helps identify and control vulnerabilities in the food supply chain that can be exposed to economically motivated food fraud.

14. CONT..... Unlike HACCP, which identifies all the potential  hazards  that can enter food unintentionally, VACCP is concerned with preventing food fraud, which is the intentional contamination of food during its production. VACCP is concerned with preventing two of these:   Adulteration –  including a foreign substance which is not on the product’s label to lower costs or fake a higher quality.   Substitution –  replacing a food or ingredient with another substance that is similar but inferior.

15. GMP Good Manufacturing Practices Good manufacturing practices is a set of regulations , codes and guidelines for the manufacture of drug substances and drug products, medical devices, invivo and invitro diagnostic products and foods. A basic principle of GMP is that quality cannot be tested into a batch of product but must be built into each batch of product during all stages of the manufacturing process. It is used to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.

16. TEN PRINCIPLES OF GMP Design and construct the facilities and equipments properly. Follow written procedures and experiments. Document work. Validate work. Monitor facilities and equipment. Write step by step operating procedures and work on instructions. Design, develop and demonstrate job compentence . Protect against contamination. Controls components and product related products. Conduct planned and periodic audits.

17. GMP in Food Industry Personnel Plant and grounds Sanitary operations Sanitary facilities and control Equipment’s and utensils Processes and controls Ware housing and distribution Maximum defect action level

18. Raw material, Packaging material and Finished product Testing Each lot or batch of raw materials is tested Confirm the identity of the raw materials. Provide assurance that quality of the drug in dosage. Materials and products should be stored under conditions specified and protected from contamination especially microbiological cross contamination. Samples of incoming materials are collected and tested before use. Approved test methods and specifications are used. Results must conform to specifications for use or sale. Transportation and storage records.

19. 5P’s of GMP

20. GHP Good Hygienic Practices Good Hygienic Practices deal with safety and suitability requirements to be followed world wide. GHP includes all practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. It is a guide for food manufacturers on compliance with food safety regulations (general food hygiene). GHP is a prerequisite for GMP implementation.

21. 8 Principles of GHP Primary production (Environmental and Production Hygiene). Establishing design (Risk Analysis). Operations control (Food Grade Packaging). Sanitation (Cleaning, Pest control, waste management). Personal hygiene (Employee’s health status). Transportation (Arranging transportation). Consumer Awareness (Identification, Labelling and consumer Education). On job training (Training and development).

22. 5 Key Elements Of Safe Food Effective washing of raw material/glass ware. Use safe water and raw material. Cooking temperature. Separate raw and cooked food (Cross contamination). Storage temperature.