This document discusses food quality management systems. It begins by defining food quality and the need for quality control in the food industry to meet consumer requirements. It then explains several common food quality management systems used in the industry: ISO, HACCP, TACCP, VACCP, GMP, and GHP. ISO and HACCP are described in more detail. The key elements of producing safe food are effective washing, using safe materials and water, proper cooking temperatures, preventing cross-contamination, and correct storage temperatures.

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.