Food Quality Management System (Production Planning and Control) Food Quality Need for Food Quality GFSI BRC IFS SQF 2000 HACCP ISO 22000 Food Production Production Planning

1. Food Quality Management System
Production planning and Control
Submitted by:
Sonam Saini
M.Sc. Food Technology
2124615
Submitted to:
Dr. Akriti Jaiswal

2. Food Quality
• Food Quality is a sensory properties that includes
appearance, taste, nutritional value (nutrient content), health
benefit (functional ingredients), or safety (chemical, physical,
biological).
• It includes those attributes which consumer’s choice for a
product.

3. Need For Quality Food
Consumer Awareness: for this consumers have to adopt certain
techniques in order to meet the growing need of maintaining food
quality, this is known as quality control.
The most important Quality Management Systems in the food
industry are as follows:

4. The Global Food Safety Initiative
• Launched in 2000
• coordinated by CIES – The Food Business Forum, an association of the largest retailers
worldwide.
• Objectives:
1. To ensure consumer protection and to build up and maintain consumer trust,
2. To increase cost efficiency in the entire food supply chain through common acceptance of
GFSI recognized standards by retailers worldwide.
3. To provide a unique international platform for networking and the exchange of
knowledge, information and best food safety practices. The GFSI does not provide
accreditation or certification
(CIES, 2008), FSSAI

5. British Retail Consortium (BRC)
• In 1998, BRC published the BRC Food Technical Standard, a list of requirements
suppliers had to comply with for consumer protection.
• Set up common criteria to control all companies supplying retailers:
• With brand products, by requiring a plan for the implementation of HACCP, a
documented Quality Management System and control of factory environment,
products, processes and personnel.
• One Certification acknowledged by all the retailers.

6. International Food Standard (IFS)
• List of requirements.
• In 1999, the association of German retailers, Bundesvereininung Deutscher
Handelsverbände (BDH), started developing a standard by which suppliers would be
controlled for products with their labels (declarations), in an effort to provide a norm
with a single assessment and control system.
• The content of the IFS is based on the BRC Standard and the structure on ISO
9001:2000.

7. Safe Quality Food (SQF 2000)
• In 1995, The Australian govt. and many Farmer’ Associations developed SQFS
• To control the whole agro-food chain
• Renamed to SQF 2000
• This standard is based on the requirements set by Codex Alimentarius and those of ISO
9000.
• Due to differences in size, processes and products and the impracticability of using a
single standard for all businesses in the food industry, several standards have been
developed:
• SQF 1000 for primary production and smaller businesses,
• SQF 2000 for bigger food enterprises and
• SQF 3000 for retail and restaurants
(Safe Quality Food Institute, 2008), FSSAI

8. HACCP Certification
• Launched by the Dutch food processing industry.
• The initiative to develop a standard for certifying the Hazard Analysis and Critical Control Point
system (HACCP)
• The first version, ‘Criteria for the assessment of an operation HACCP system,’ was introduced in
1996.
• Six years later it was renamed ‘Requirements for a HACCP-based food safety system.’
• The structure of the standard is based on the 7 basic principles and the 12 steps of HACCP, with
additional requirements for a Quality Management System.
HACCP Principles:
• Conduct hazard analysis
• CCP identification
• Establishing critical limits
• Monitoring procedures
• Corrective actions
• Verification procedures and
• Record-keeping and documentation. FSSAI, FDA

9. ISO 22000:2005
• published in September 2005
• offers a practical framework for coordinating different requirements and norms in a single
global standard.
• The standard encompasses requirements for prerequisite programmes, including good
production practice, and the requirements for the implementation of HACCP and a quality
management system.
• Its objective is to establish a single food safety standard, applicable by any business in the
food industry, by integrating the existent food quality and safety management systems, and
thus to offer a firm basis for consumer trust.
• ISO 22000:2005 ‘Food safety management systems – requirements for any organisation in
the food chain’ can be used by different subjects in the food chain, from animal feed
producers, plant and cattle breeders, to food manufacturers, transport and storage
operators, retailers, to suppliers of additives and ingredients, food processors, producers of
packages, chemicals, sanitary and other material.

10. Food Quality Management System: Production
Planning and Control.
• Households, hotels, restaurants, lunch rooms, fast foods operations, catering services,
schools, hospitals, institutional food services, industrial and military food services and
vending machines, calls for planning and control of entire system of food production and
executing the same.
• Planning, is pre-requisite for any system to succeed.
• Planning for food production would involve number of steps like
• storage facilities,
• storage of ingredients, and raw materials in a most hygienic condition,
• use of germ free implements, utensils,
• use of appropriate robes/aprons by the cook.
• Storage of finally cooked food will call for maintaining a particular temperature.
• Control: the use of standardized recipes, which helps to deliver a food product of
same quality every time to the consumer
• helps in forecasting ingredients requirements for food production.
• Also exercises like portion control and adoption of measures for safeguarding are inevitable steps for
quality food production.

11. Food Production
Food Service System: 4 categories - Degree of processing required on purchased
items, methods of production, holding and distribution.
Traditional
Involves the procurement of
ingredients to be processed,
cooked and served within
individual food service units.
These operations often maintain
separate production centers
such as baking, entrée
preparation and cold food
production areas, cooking area,
frying area etc. within the units.
Commissary
involves production of food items
in a central facility.
Menu items are partially or
completely processed then held
frozen, chilled, or heated for
distribution to satellite centers for
final preparation and service.
Ready prepared Assembly/served
fully prepared foods
are purchased from
manufacturers and
only finishing
processes such as
seasoning, thawing,
reheating is done at
the place of service.
developed in response
to increasing labor costs
and a critical shortage of
skilled food production
personnel.

12. Production Planning:
MENU:
• What is menu?
• Quantities of food to prepare are based on the predicted number of servings needed and
the portion size to be offered based on the menu.
• Foundation of the functions of the system.
• guides the selection and layout of equipment
• controls purchasing, storage, production and service.
• Menus are classified according to frequency of use and degree of choice

13. Ingredient Control
• Items may arrive as ingredients, semi prepared products, or ready-to serve
products.
• begins with the forecasting, purchasing, receiving and storing of foods and
continues through preparation and production,
• Two major approaches to ingredient control are common in food service
operations:
• In traditional production systems, employees in production areas are often responsible for all processes,
relating to the preparation of specific items. For this each employee must be trained in the proper use of
measuring and processing equipment and ingredient handling.
• An alternative to this approach is training staff specially assigned to the processes of ingredient control.
With this approach, designated areas may be utilized for these procedures. This approach may involve
arrangement in the kitchen or development of a separate room or area designed for ingredient
preparation and distribution

14. List of major equipments needed for a ingredient control area

15. Production Forecasting
• Production forecast is the prediction of the food needs (for a day or far a stated period) of
the food service unit
• The most common forecasting methods are time series analysis, which are helpful in
projecting short-term needs
• The least complicated procedure is the moving average, useful for projecting needs for
an individual item. The process involves maintaining usage data for some time period say
5 to 10 days.

16. • Scheduling production is an extension of the production forecast
• Schedules define the amount of each item to be prepared, time sequence, expected and
actual yield, additional instructions, and employee assignments.
Production Scheduling

17. Production Control
Production control involves a number of steps adopted to maintain the quality, standard and
required quantity of the final food product.
Use of Standardized Recipes
• A standardized recipe can be termed as a recipe which gives consistently the same result every time
it is used.
• The importance of using standardized recipes is highlighted herewith.
• Standardization of Recipes:
• Promotes uniform quality of foods produced.
• Promotes uniform quantity of foods produced, saves time for cooks, managers, or dietitians.
• Saves money for controlling waste and regulating inventories.
• Simplifies costing of menu items.
• Simplifies the training of new cooks.
• Introduces a feeling of job security and satisfaction for food service workers.