FOOD SAFETY NOTES-QUALITY ASSURANCE

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FOOD SAFETY NOTES-QUALITY ASSURANCE

  1. 1. QUALITY ASSURANCE<br />FOOD SAFETY AND QUALITY<br />
  2. 2. MICROBIOLOGICAL SAFETY OF FOOD<br />AT THE SOURCE,Control<br />PRODUCT DESIGN AND PROCESS CONTROL<br />APPLICATION OF GOOD HYGENIC PRACTICES<br />During production<br />Processing,labelling<br />Handling,distribution ,storage <br />Sale ,preparation ,use <br />The above in conjunction with HACCP system <br />
  3. 3. APPLICATION<br />To the complete food chain<br />Production on the farm through to the consumer<br />
  4. 4. FOOD SAFETY TOOLS REQUIRED<br />GMP<br />GHP<br />HACCP<br />MICROBIOLOGICAL RISK ASSESSMENT<br />QUALITY MANAGEMENT:ISO Series<br />TQM<br />Implemented Worlwide<br />
  5. 5. IMPORTANT INTERNATIONAL MEETINGS<br />GATT-General agreement on Tarriffs and Trade<br />Under WTO<br />SPS agreement-Agreement on The Application of Sanitary and Phytosanitary Measures<br />TBT-Agreement to technical Barriers to trade<br />For free movement on international borders,<br />means established for protecting human health is scientifically justified.<br />spsstandards,codes,guidelines based on Codex alimentarius.<br />
  6. 6. 5-step Management of food in international trade<br />Conduct a risk assessment<br />Establish food safety objectives-maximum level of hazard acceptable for human consumption<br />Achievable food safety objectives-HACCP can be involved<br />Establish Microbiological Criteria<br />Establish acceptance procedure for the food at the port of entry.-food testing,phlevel,moisture content etc. <br />
  7. 7. QUALITY MANAGEMENT SYSTEM<br />QUALITY<br />Anticipating,conforming and exceeding customer requirements.<br />ISO:9000”the totality of characteristics of a product or service that bears on its ability to satisfy stated or implied needs”<br />ISO:9000:2000”the degree to which a set of inherent characteristics fulfils requirement”<br />
  8. 8. QUALITY ASSURANCE<br />A prevention based system which improves product and service quality and increases productivity by placing the emphasis on product and process design.<br />At source-it prevents emergence of non-conforming products or services.<br />At design stage only quality is created,not on the control stage.<br />
  9. 9. 4-levels in the Evolution of TQM<br />TOTAL QUALITY MANAGEMENT<br />QUALITY ASSURANCE<br />QUALITY CONTROL<br />INSPECTION<br />
  10. 10. BASIC TENETS OF TQM<br />CUSTOMER SATISFACTION<br /> Internal customer<br /> External Customer<br />Continuous improvement<br />Employee involvement and empowerment<br />Measurement and recording the work<br />Doing it right at the first time<br />Effective communication and education<br />
  11. 11. Paths to TQM<br />KAIZEN<br />Continous improvement by the individual on the work<br />JUST-IN-TIME<br />Structural approach in manufacturing units focused on<br />IMPROVING<br />Timeliness<br />Quality<br />Productivity<br />Flexibility<br />
  12. 12. INSPECTION<br />Identify sources of NON –Conformance<br />Taking Corrective actions<br />Salvage<br />Sorting,Grading,Reblending<br />
  13. 13. QUALITY CONTROL<br />Devolp Quality Manual<br />Process Performance Data<br />Basic Quality Planning<br />Product Testing<br />Self-inspection<br />Basic Quality Planning<br />Use of Basic Statistics<br />Paperwork Controls<br />
  14. 14. QUALITY ASSURANCE<br />Quality Systems Devolpment<br />Advanced Quality Planning<br />Comprehensive Quality Manuals<br />Use of Quality Costs<br />Involvement of non-production operations<br />Failure mode and effects analysis<br />Statistical process control<br />
  15. 15. TQM<br />Policy deployment<br />Involve suppliers and customers<br />Involve all operations<br />Process management<br />Performance measurement<br />Team work<br />Employee involvement<br />
  16. 16. CULTURE FOR SUCCESS OF TQM<br />Continuous improvement<br />Empowering people<br />Caring for people<br />Involvement<br />Compliance to specification<br />Allocating blame<br />

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