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 21st 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 Analysis Critical Control Points),
• TACCP (Threat Assessment Critical Control Points),
• VACCP (Vulnerability Assessment Critical Control Points).
• GMP (Good Manufacturing 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
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. Prelimina
ry 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
economic).
Benefits to industry:
• Increased market access.
• Reduction in production costs
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
• Increased confidence of the

12. TACCP
Threat Assessment Critical Control
• 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

13. VACCP
Vulnerability Assessment Critical
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.

16. 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.

17. 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.

18. 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

19. 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.

20. 5P’s of GMP

21. 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.

22. 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).

23. 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.