Food Safety And Quality Assurance K R.pptx

1. Food Safety And Quality Assurance
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2. Contents
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• Introduction
• Issue and Function of Food Quality
Assurance
• Food Quality Assurance System
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3. Introduction
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• Major foodborne ILLNESSES
o Caused by bacteria, viruses, parasites or chemical  Through
contaminated food or water
o Causing
• Severe diarrhea or debilitating infections
(meningitis)
• Chemical contamination  acute poisoning or long-
term diseases (cancer)
• May lead to long-lasting disability and death
o Example unsafe food: uncooked foods of animal origin, fruits and
vegetables CONTAMINATED with faces, and raw shellfish
containing BIOTOXINS.
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4. Introduction
Ministry of Health Press Statement 2016 (Food Poisoning)
• 78% cases  School and MOEInstitutions
– 57% episodes increased compared to last year
– 60 episodes (2,325 cases) in Schools
• 95.7% incidence  school canteen or hostelkitchen
• Main factors:
– Contaminated raw materials
– Cross contamination
– Long holding time
– Improper temperature
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5. Introduction
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WHO Key facts
• An estimated 600 million – almost 1 in 10 people in the world –
fall ill after eating contaminated food and 420,000 die every
year, resulting in the loss of 33 million healthy life years (DALYs).
• Children under 5 years of age carry 40% of the foodborne
disease burden, with 125,000 deaths every year.
• Diarrheal diseases are the most common illnesses resulting
from the consumption of contaminated food, causing 550 million
people to fall ill and 230,000 deaths every year.
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6. Introduction
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WHO Key facts
• Food safety, nutrition and security are inextricably linked.
Unsafe food creates a vicious cycle of disease and
malnutrition, particularly affecting infants, young children,
elderly and the sick.
• May impede socioeconomic development by straining health
care systems, and harming national economies, tourism and trade.
• Food supply chains now cross multiple national borders 
Good collaboration between governments, producers and consumers
helps ensure FOOD SAFETY.
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7. Introduction
• Food Safety:
o Is about handling, storing and preparing food to prevent
infection and help to make sure that our food keeps enough
nutrients for us to have a healthy diet.
o Refers to handling, preparing and storing food in a way to
best reduce the risk of individuals becoming sick from
foodborne illnesses.
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8. Introduction
• Quality Assurance
o All the planned and systematic activities implemented
within the quality system that can be demonstrated to provide
confidence that a product or service will fulfill requirements for
quality
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9. Issues of Quality Assurance
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• Food quality assurance critically had been imposed for food
manufacturing to comply the standard in their production.
• Some of the food manufacturing (exporting countries) - is not alert in
producing healthy and safe food.
• A food production firm may try to reduce production costs by mixing
in low-quality materials, which may damage people’s health.
o Due to the lack of knowledge and awareness, it is very difficult for
consumers to distinguish between healthy food and unhealthy food.
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10. • Internationalization of food chains and networks
o Food quality assurance - hard to achieve because of
sourcing becomes more international as most food
industries have many sources of raw materials and as
there a recycling products and semi-finished products in
food processing industries, it contributes to not meet
food quality standards.
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11. General Principles of Quality Assurance
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• Fit for purpose
o The product should be suitable for the intended purpose
• Right first time
o Mistakes should be eliminated
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12. Function of Quality Assurance
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• To maintain standards & specification for all raw material &
finished product.
• To give service to company in all areas related to product quality
includes trouble shooting, visiting, production, facilities, designing
and training Quality control panel.
• To produce information that is accurate, reliable and adequate for
the intended purpose.
• Evaluating performance, service, of the quality of a product against
a system, standard or specified requirement for customers
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