This document discusses quality systems for airline catering. It explains that quality, hygiene, and safety are important considerations for flight catering. A quality assurance system is needed to supervise all stages of food production. Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practice (GMP) systems are used to ensure food safety. Key aspects of quality control include proper handling of raw materials, temperature control during cooking and storage, cleaning procedures, and staff hygiene practices.
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
ISO 22000-HACCP AWARENESS TRAINING.pptssuser9e8f35
The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It describes the seven principles of HACCP, which include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The principles aim to identify and control biological, chemical and physical hazards at specific points during food production processes to help ensure food safety. The document also outlines preliminary steps for implementing a HACCP system, such as assembling a team, describing products, developing process flow diagrams, and grouping products.
Haccp development training course warehouse Jared Espeleta
The document provides an introduction and overview of Hazard Analysis Critical Control Points (HACCP). It discusses what HACCP is, food poisoning symptoms and causes, and types of food hazards including chemical, physical, and microbiological. It also outlines key HACCP principles like conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures, and documenting the HACCP system. Pre-requisite programs are identified that must be in place to support an effective HACCP plan.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
Principles of safety, hygiene and satination powerpointFlorecellB
This document provides guidance on food safety principles including hazard analysis and critical control points (HACCP). It discusses developing a food safety plan based on HACCP involving identifying hazards, preventive measures, monitoring procedures, corrective actions, record keeping, and reviews. Key aspects of a food safety plan covered include cleaning and sanitation, personal hygiene, pest control, waste disposal, staff training, and handling customer complaints. Foodborne illness can result from microbial contamination or improper temperature control during food processing.
This document discusses Hazard Analysis and Critical Control Points (HACCP) and food safety in canned foods. It outlines the principles of HACCP including hazard analysis, determining critical control points, establishing critical limits, monitoring critical control points, corrective actions, verification procedures, and record keeping. It also discusses the unreliability of post-process sampling of canned foods due to failures in container seals that can allow microbial contamination. Special training of personnel is needed to properly monitor critical control points and ensure food safety.
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
ISO 22000-HACCP AWARENESS TRAINING.pptssuser9e8f35
The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It describes the seven principles of HACCP, which include conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The principles aim to identify and control biological, chemical and physical hazards at specific points during food production processes to help ensure food safety. The document also outlines preliminary steps for implementing a HACCP system, such as assembling a team, describing products, developing process flow diagrams, and grouping products.
Haccp development training course warehouse Jared Espeleta
The document provides an introduction and overview of Hazard Analysis Critical Control Points (HACCP). It discusses what HACCP is, food poisoning symptoms and causes, and types of food hazards including chemical, physical, and microbiological. It also outlines key HACCP principles like conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures, and documenting the HACCP system. Pre-requisite programs are identified that must be in place to support an effective HACCP plan.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
Principles of safety, hygiene and satination powerpointFlorecellB
This document provides guidance on food safety principles including hazard analysis and critical control points (HACCP). It discusses developing a food safety plan based on HACCP involving identifying hazards, preventive measures, monitoring procedures, corrective actions, record keeping, and reviews. Key aspects of a food safety plan covered include cleaning and sanitation, personal hygiene, pest control, waste disposal, staff training, and handling customer complaints. Foodborne illness can result from microbial contamination or improper temperature control during food processing.
This document discusses Hazard Analysis and Critical Control Points (HACCP) and food safety in canned foods. It outlines the principles of HACCP including hazard analysis, determining critical control points, establishing critical limits, monitoring critical control points, corrective actions, verification procedures, and record keeping. It also discusses the unreliability of post-process sampling of canned foods due to failures in container seals that can allow microbial contamination. Special training of personnel is needed to properly monitor critical control points and ensure food safety.
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and food safety management systems. It discusses the 7 principles of HACCP including conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key points covered include common food safety hazards, temperature danger zones for bacterial growth, Malaysian food regulations, and integrating HACCP with other systems like ISO 22000. The purpose of HACCP is to effectively manage food safety risks and prevent foodborne illnesses.
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
Quality control practices in food processingMicrobiology
Quality control is important throughout the entire food system to ensure a safe and nutritious food supply. It requires adequate food laws and regulations, inspection of facilities, analytical testing of foods, and support services for industry and consumers. Quality control in the dairy industry specifically begins on the farm with monitoring cow health and milk quality, continues through transportation and processing of milk at regulated facilities using careful quality control procedures, and ensures packaged products meet standards before reaching consumers. Developed countries have increasingly comprehensive food safety systems that utilize process standards, performance testing, and labeling to communicate with consumers.
The document discusses food safety management at Covent Garden Hotel in London. It addresses several key aspects of ensuring food safety including temperature control, safe food storage methods, the importance of personal hygiene, cleaning and disinfection processes, pest control, facility design and construction, and staff training. Temperature control is crucial and involves establishing required temperatures, implementing techniques to achieve temperatures, monitoring achieved temperatures, and keeping temperature records. Safe food storage methods include dry storage, freezing, canning, and refrigeration. Personal hygiene of food handlers is important to control food contamination, as is regular cleaning and disinfection of surfaces and equipment. Pest control is also important to prevent food contamination from insects, rodents, and birds.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The document discusses Hazard Analysis and Critical Control Point (HACCP), a food safety system that identifies potential food hazards and establishes controls to prevent them. It outlines the seven steps of HACCP: 1) identify hazards, 2) determine critical control points, 3) establish critical limits, 4) set monitoring procedures, 5) define corrective actions, 6) establish record keeping, and 7) verify the system is working. Implementing HACCP focuses inspections on preventing problems, improves food handling practices, and ensures food safety.
The document provides an overview of Good Manufacturing Practices (GMP). It discusses that GMPs are procedures and universal steps that provide basic environmental conditions and management systems necessary for safe food production. It outlines 10 key areas of GMP including facilities, equipment, water supply, waste disposal, cleaning, and personnel practices. The document emphasizes that GMPs focus on preventative measures and each facility must implement supervision and monitoring systems to ensure food safety.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in milk industries. It outlines the 7 principles of HACCP and identifies potential biological, chemical, and physical hazards at each processing stage - from raw milk collection through packaging and cold storage. Critical control points are established for pasteurization and product storage. Monitoring, corrective actions, verification, and record keeping procedures are described to control hazards and ensure food safety.
This document provides information on Hazard Analysis and Critical Control Point (HACCP), a food safety management system. It outlines the 7 principles of HACCP, which include identifying hazards, critical control points, critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document also lists prerequisites that must be in place before implementing HACCP, such as personnel hygiene and training, cleaning and sanitation, maintenance, and pest control. Finally, it provides examples of sector-specific Irish Standards for good hygiene practice in catering, retail, and food processing.
ISO 22000 is a food safety management standard that integrates Hazard Analysis and Critical Control Points (HACCP) principles. It aims to ensure safety throughout the entire food supply chain from production to consumption. The standard outlines eight principles for good hygienic practices including primary production, facility design, operations control, sanitation, personnel hygiene, transportation, product information, and training. It also details the six preliminary steps and seven principles for implementing a HACCP plan to identify and manage food safety hazards. The overall goal is to minimize risks and ensure the safety of food for consumers.
Isha singh (haccp- benefits and applications)IshaSingh156
This document discusses the benefits and applications of Hazard Analysis and Critical Control Points (HACCP). HACCP is an internationally recognized systematic approach to identifying and managing food safety hazards. It consists of seven principles including hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. Applying HACCP provides benefits to industry, consumers, and government by improving food safety, quality, public health, and compliance with regulations.
The document provides an agenda and materials for a training workshop on standards and technology for maintaining food safety in food transportation cold chain processes. It includes:
- An agenda for the one-day workshop with times for registration, breaks, and lunch
- Biographical information on the instructor, Dr. John Ryan, who has 30 years of experience in food safety systems
- An overview of topics to be covered including regulations, technologies, costs, and implementing a food safety system
- Diagrams of sample cold chain transportation processes and definitions of key terms
The document discusses Hazard Analysis and Critical Control Points (HACCP) and its application in poultry production. Some key points:
- HACCP was developed in the 1960s by NASA and focuses on identifying specific hazards and measures to control them. It was first applied to food safety by Pillsbury in the 1970s.
- Poultry products can become contaminated with pathogens like Salmonella and Campylobacter, making them a cause of foodborne illness. HACCP provides a systematic approach to control food safety hazards during processing.
- A HACCP plan involves identifying hazards at each step, determining critical control points, establishing limits and monitoring procedures. This helps prevent or reduce
The document outlines the Hazard Analysis and Critical Control Point (HACCP) system for milk processing. HACCP identifies seven principles for food safety that include hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document then provides a hazard analysis for the milk processing steps from reception to packaging and storage. For each step, biological, chemical and physical hazards are identified and critical control points are established to eliminate or reduce the hazards.
Awareness of Codes or Regulations such as Hazard.pptxRusselLabusan1
HACCP and GMP are food safety systems. HACCP identifies hazards and establishes control measures. It includes conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. GMPs establish minimum sanitation requirements to ensure food safety. They include cleaning, pest control, proper receiving and storage of food, and maintenance of facilities and equipment. Both systems are designed to prevent foodborne illness and ensure food is produced safely.
Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to identify potential food safety hazards and establish control procedures at critical points during food production to prevent foodborne illnesses. HACCP aims to prevent hazards from entering the food supply by analyzing each step of food production and identifying critical control points that must be monitored to ensure food is processed safely. The HACCP system was developed in the 1960s by Pillsbury in cooperation with NASA to establish a systematic approach to identifying and controlling food safety hazards.
This document provides guidance on implementing a Hazard Analysis and Critical Control Points (HACCP) food safety system. It explains that food businesses are legally required to analyze food safety hazards and implement controls at each stage of food preparation and storage.
The document outlines a two-step process: 1) Establish good hygiene practices for facilities, equipment, employee training, etc. and 2) Implement a HACCP system to identify and control specific food safety hazards at each step of food preparation for different types of dishes. It provides templates to categorize dishes, create flow charts of preparation steps, identify hazards, and establish controls and monitoring procedures for each hazard. Following these steps will help the business comply with food safety regulations
This document provides guidance on implementing a Hazard Analysis and Critical Control Point (HACCP) food safety system. It explains the key steps to building a HACCP system, including establishing good hygiene practices, categorizing dishes, constructing flow charts, identifying hazards at each stage of food preparation and storage, determining controls and monitoring procedures. The document includes templates for recording the HACCP analysis and progress in implementing the system. Following the guidance will help food businesses comply with food safety regulations and ensure safe food is prepared and served.
This document provides an overview of food hazards and food safety. It discusses biological, chemical, and physical food hazards as well as allergens. It explains how bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness. Key factors that influence bacterial growth like food, moisture, temperature and time are also summarized. The document outlines proper food receiving, storage, preparation, holding and service procedures to prevent cross-contamination and bacterial growth. It introduces Hazard Analysis Critical Control Point (HACCP) systems to identify and control risks. Food safety best practices around personal hygiene, cleaning and sanitation are also covered.
Shared situation awareness in aviation involves more than just sharing data between crew members; it also includes sharing comprehension and projections about future scenarios. Team situation awareness is improved through individual situation awareness being communicated via planning, communication, leadership, and adaptability. High-quality team situation awareness is strongly associated with other indicators of effective team performance such as trust, cohesion, and a positive group climate.
The document discusses common marketing metrics used in the hospitality industry to measure the effectiveness of marketing efforts and optimize strategies. Some key metrics mentioned are occupancy rate, average daily rate, revenue per available room, customer acquisition cost, return on advertising spend, conversion rate, customer lifetime value, online reviews and ratings, social media engagement, and email open and click-through rates. These metrics help hospitality businesses assess areas like room utilization, pricing, overall performance, marketing campaign efficiency, advertising returns, website and campaign conversions, customer retention, reputation, social media reach, and email marketing effectiveness.
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and food safety management systems. It discusses the 7 principles of HACCP including conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key points covered include common food safety hazards, temperature danger zones for bacterial growth, Malaysian food regulations, and integrating HACCP with other systems like ISO 22000. The purpose of HACCP is to effectively manage food safety risks and prevent foodborne illnesses.
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
Quality control practices in food processingMicrobiology
Quality control is important throughout the entire food system to ensure a safe and nutritious food supply. It requires adequate food laws and regulations, inspection of facilities, analytical testing of foods, and support services for industry and consumers. Quality control in the dairy industry specifically begins on the farm with monitoring cow health and milk quality, continues through transportation and processing of milk at regulated facilities using careful quality control procedures, and ensures packaged products meet standards before reaching consumers. Developed countries have increasingly comprehensive food safety systems that utilize process standards, performance testing, and labeling to communicate with consumers.
The document discusses food safety management at Covent Garden Hotel in London. It addresses several key aspects of ensuring food safety including temperature control, safe food storage methods, the importance of personal hygiene, cleaning and disinfection processes, pest control, facility design and construction, and staff training. Temperature control is crucial and involves establishing required temperatures, implementing techniques to achieve temperatures, monitoring achieved temperatures, and keeping temperature records. Safe food storage methods include dry storage, freezing, canning, and refrigeration. Personal hygiene of food handlers is important to control food contamination, as is regular cleaning and disinfection of surfaces and equipment. Pest control is also important to prevent food contamination from insects, rodents, and birds.
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
The document discusses Hazard Analysis and Critical Control Point (HACCP), a food safety system that identifies potential food hazards and establishes controls to prevent them. It outlines the seven steps of HACCP: 1) identify hazards, 2) determine critical control points, 3) establish critical limits, 4) set monitoring procedures, 5) define corrective actions, 6) establish record keeping, and 7) verify the system is working. Implementing HACCP focuses inspections on preventing problems, improves food handling practices, and ensures food safety.
The document provides an overview of Good Manufacturing Practices (GMP). It discusses that GMPs are procedures and universal steps that provide basic environmental conditions and management systems necessary for safe food production. It outlines 10 key areas of GMP including facilities, equipment, water supply, waste disposal, cleaning, and personnel practices. The document emphasizes that GMPs focus on preventative measures and each facility must implement supervision and monitoring systems to ensure food safety.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in milk industries. It outlines the 7 principles of HACCP and identifies potential biological, chemical, and physical hazards at each processing stage - from raw milk collection through packaging and cold storage. Critical control points are established for pasteurization and product storage. Monitoring, corrective actions, verification, and record keeping procedures are described to control hazards and ensure food safety.
This document provides information on Hazard Analysis and Critical Control Point (HACCP), a food safety management system. It outlines the 7 principles of HACCP, which include identifying hazards, critical control points, critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document also lists prerequisites that must be in place before implementing HACCP, such as personnel hygiene and training, cleaning and sanitation, maintenance, and pest control. Finally, it provides examples of sector-specific Irish Standards for good hygiene practice in catering, retail, and food processing.
ISO 22000 is a food safety management standard that integrates Hazard Analysis and Critical Control Points (HACCP) principles. It aims to ensure safety throughout the entire food supply chain from production to consumption. The standard outlines eight principles for good hygienic practices including primary production, facility design, operations control, sanitation, personnel hygiene, transportation, product information, and training. It also details the six preliminary steps and seven principles for implementing a HACCP plan to identify and manage food safety hazards. The overall goal is to minimize risks and ensure the safety of food for consumers.
Isha singh (haccp- benefits and applications)IshaSingh156
This document discusses the benefits and applications of Hazard Analysis and Critical Control Points (HACCP). HACCP is an internationally recognized systematic approach to identifying and managing food safety hazards. It consists of seven principles including hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. Applying HACCP provides benefits to industry, consumers, and government by improving food safety, quality, public health, and compliance with regulations.
The document provides an agenda and materials for a training workshop on standards and technology for maintaining food safety in food transportation cold chain processes. It includes:
- An agenda for the one-day workshop with times for registration, breaks, and lunch
- Biographical information on the instructor, Dr. John Ryan, who has 30 years of experience in food safety systems
- An overview of topics to be covered including regulations, technologies, costs, and implementing a food safety system
- Diagrams of sample cold chain transportation processes and definitions of key terms
The document discusses Hazard Analysis and Critical Control Points (HACCP) and its application in poultry production. Some key points:
- HACCP was developed in the 1960s by NASA and focuses on identifying specific hazards and measures to control them. It was first applied to food safety by Pillsbury in the 1970s.
- Poultry products can become contaminated with pathogens like Salmonella and Campylobacter, making them a cause of foodborne illness. HACCP provides a systematic approach to control food safety hazards during processing.
- A HACCP plan involves identifying hazards at each step, determining critical control points, establishing limits and monitoring procedures. This helps prevent or reduce
The document outlines the Hazard Analysis and Critical Control Point (HACCP) system for milk processing. HACCP identifies seven principles for food safety that include hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The document then provides a hazard analysis for the milk processing steps from reception to packaging and storage. For each step, biological, chemical and physical hazards are identified and critical control points are established to eliminate or reduce the hazards.
Awareness of Codes or Regulations such as Hazard.pptxRusselLabusan1
HACCP and GMP are food safety systems. HACCP identifies hazards and establishes control measures. It includes conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. GMPs establish minimum sanitation requirements to ensure food safety. They include cleaning, pest control, proper receiving and storage of food, and maintenance of facilities and equipment. Both systems are designed to prevent foodborne illness and ensure food is produced safely.
Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to identify potential food safety hazards and establish control procedures at critical points during food production to prevent foodborne illnesses. HACCP aims to prevent hazards from entering the food supply by analyzing each step of food production and identifying critical control points that must be monitored to ensure food is processed safely. The HACCP system was developed in the 1960s by Pillsbury in cooperation with NASA to establish a systematic approach to identifying and controlling food safety hazards.
This document provides guidance on implementing a Hazard Analysis and Critical Control Points (HACCP) food safety system. It explains that food businesses are legally required to analyze food safety hazards and implement controls at each stage of food preparation and storage.
The document outlines a two-step process: 1) Establish good hygiene practices for facilities, equipment, employee training, etc. and 2) Implement a HACCP system to identify and control specific food safety hazards at each step of food preparation for different types of dishes. It provides templates to categorize dishes, create flow charts of preparation steps, identify hazards, and establish controls and monitoring procedures for each hazard. Following these steps will help the business comply with food safety regulations
This document provides guidance on implementing a Hazard Analysis and Critical Control Point (HACCP) food safety system. It explains the key steps to building a HACCP system, including establishing good hygiene practices, categorizing dishes, constructing flow charts, identifying hazards at each stage of food preparation and storage, determining controls and monitoring procedures. The document includes templates for recording the HACCP analysis and progress in implementing the system. Following the guidance will help food businesses comply with food safety regulations and ensure safe food is prepared and served.
This document provides an overview of food hazards and food safety. It discusses biological, chemical, and physical food hazards as well as allergens. It explains how bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness. Key factors that influence bacterial growth like food, moisture, temperature and time are also summarized. The document outlines proper food receiving, storage, preparation, holding and service procedures to prevent cross-contamination and bacterial growth. It introduces Hazard Analysis Critical Control Point (HACCP) systems to identify and control risks. Food safety best practices around personal hygiene, cleaning and sanitation are also covered.
Similar to session8 chapter6 quality system.pptx (20)
Shared situation awareness in aviation involves more than just sharing data between crew members; it also includes sharing comprehension and projections about future scenarios. Team situation awareness is improved through individual situation awareness being communicated via planning, communication, leadership, and adaptability. High-quality team situation awareness is strongly associated with other indicators of effective team performance such as trust, cohesion, and a positive group climate.
The document discusses common marketing metrics used in the hospitality industry to measure the effectiveness of marketing efforts and optimize strategies. Some key metrics mentioned are occupancy rate, average daily rate, revenue per available room, customer acquisition cost, return on advertising spend, conversion rate, customer lifetime value, online reviews and ratings, social media engagement, and email open and click-through rates. These metrics help hospitality businesses assess areas like room utilization, pricing, overall performance, marketing campaign efficiency, advertising returns, website and campaign conversions, customer retention, reputation, social media reach, and email marketing effectiveness.
The document defines basic set theory concepts including:
- A set is a collection of distinct objects called elements.
- Sets can be represented using curly brackets or set builder notation.
- The empty set, subsets, proper subsets, unions, intersections and complements are defined.
- Cardinality refers to the number of elements in a finite set.
- Power sets are the set of all subsets of a given set.
Threat and Error Management (TEM) is a framework that recognizes error as a normal part of human behavior. It focuses on anticipating, recognizing, and managing threats from outside influences as well as errors from inside influences to prevent unsafe outcomes. Threats are external influences outside a crew's control that could impact safety, while errors are actions or inactions by the crew that deviate from correct procedures. The goal is to recognize potential threats and errors and manage them before an undesired state occurs, which reduces safety margins but does not necessarily lead to an unsafe outcome. Key aspects of TEM include planning for potential threats, executing with good crew coordination and decision making, and reviewing operations to continually improve threat and error management.
The document provides an overview of different number systems including decimal, binary, octal, and hexadecimal systems. It discusses the following key points in 3 sentences:
The decimal system uses base 10 and the digits 0-9. The binary system uses base 2 and only the digits 0 and 1. The octal and hexadecimal systems use bases 8 and 16 respectively and have unique symbol sets in addition to 0-9 to represent values.
Human factors relates to CRM by studying the human-machine interface to reduce error and maximize safety and productivity. Some key points:
- Human error has been found to contribute to over 70% of commercial airplane accidents.
- The objectives of aviation human factors include identifying technical efforts to address significant human issues, understanding the human aspects to recognize mental/physical issues, and maintaining awareness of flight physiology.
- The SHELL model examines the interactions between software, hardware, environment, and liveware (humans) and how mismatches can lead to errors. It is used to analyze human factors in complex systems like aviation.
RevPAR is a key performance metric used in the hospitality industry to measure the total room revenue generated by a hotel over the number of available rooms. It is calculated by dividing the total room revenue by the number of available rooms. RevPAR gives hotel managers a comprehensive view of revenue by taking into account both occupancy rates and average room rates. Analyzing RevPAR allows managers to make informed decisions about pricing, marketing, and overall business performance.
The document discusses common marketing metrics used in the hospitality industry to measure the effectiveness of marketing efforts and optimize strategies. Some key metrics mentioned are occupancy rate, average daily rate, revenue per available room, customer acquisition cost, return on advertising spend, conversion rate, customer lifetime value, online reviews and ratings, social media engagement, and email open and click-through rates. These metrics help hospitality businesses assess areas like room utilization, pricing, overall performance, marketing campaign efficiency, advertising returns, website and campaign conversions, customer retention, reputation, social media reach, and email marketing effectiveness.
This document outlines the key steps in developing an effective SEO strategy:
1) Create a list of target keywords through keyword research tools like Google Suggest. Focus on product keywords and long-tail keywords.
2) Analyze the top organic search results on Google to see what types of content rank well.
3) Create unique, high-quality content that is different or better than what currently ranks. Include hooks to attract backlinks.
4) Optimize content through design elements like graphs, charts, and formatting that improves readability.
5) Continually improve content through regular updates to encourage search engine crawling and indexing while demonstrating site relevance.
Digital media refers to any content that is created, distributed, and consumed using electronic devices and the internet. Unlike traditional media, digital media exists in a digital format, allowing it to be easily accessed, shared, and interacted with online. Key characteristics of digital media include interactivity, accessibility, and sharability. It also encompasses various formats like text, images, audio, video, and interactive content.
To cook by dry heat, usually in the oven is known as baking. Grilling outdoors is commonly referred to as barbecuing. These cooking methods involve using dry heat to prepare food without additional moisture.
The document discusses menu planning for airline catering. It explains that the menu defines the service concept and impacts passenger expectations. Several factors must be considered in menu planning, including dietary requirements, regulations, cultural preferences, and managing inventory. The planning process involves assessing passenger needs and preferences, determining production costs, and proper preparation. Menus are typically arranged in cycles with advantages like familiarity but disadvantages like increased costs. Menu cards provide meal details to passengers. The document also gives examples of western meal types and required catering equipment.
The document discusses the British Council English Score, an online English assessment test that students can take unlimited times from anywhere. It provides benefits to students by allowing unlimited attempts to achieve the highest score before printing a certificate, but the score cannot be used for jobs. For schools, it can improve students' English skills if combined with subjects, but the package lacks speaking and writing assessments and has expenses.
The document discusses menu planning for airline catering. It explains that the menu defines the service concept and impacts passenger expectations. Several factors must be considered in menu planning, including dietary requirements, regulations, cultural preferences, and managing inventory. The planning process involves assessing passenger needs and preferences, determining production costs, and properly preparing menus. Western menus typically include meals like breakfast, brunch, dinner and snacks with specific dishes. Equipment is also needed to serve meals inflight. Overall menu planning is important for the airline catering business.
Flight catering involves preparing large numbers of meals across many flights in a complex supply chain process. Meals are cooked in large flight kitchen facilities, cooled, packaged on trolleys, and delivered to planes by truck. Used trolleys are then removed, cleaned, and reused. The process involves coordination between airlines, passengers, caterers, and suppliers to ensure the right meals are delivered efficiently for each flight.
Flight catering involves preparing large numbers of meals across many flights in a complex supply chain process. Meals are cooked in large flight kitchen facilities, cooled, packaged on trolleys, and delivered to planes by truck. Used trolleys are then removed, cleaned, and reused. The process involves coordination between airlines, passengers, caterers, and suppliers to ensure the right meals are delivered efficiently for each flight.
Part 2 Deep Dive: Navigating the 2024 Slowdownjeffkluth1
Introduction
The global retail industry has weathered numerous storms, with the financial crisis of 2008 serving as a poignant reminder of the sector's resilience and adaptability. However, as we navigate the complex landscape of 2024, retailers face a unique set of challenges that demand innovative strategies and a fundamental shift in mindset. This white paper contrasts the impact of the 2008 recession on the retail sector with the current headwinds retailers are grappling with, while offering a comprehensive roadmap for success in this new paradigm.
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session8 chapter6 quality system.pptx
1. IAB324 NUTRITION AND AIRLINE CATERING
CHAPTER6 FLIGHT CATERING AND
QUALITY SYSTEM
RATIPORN CHOMRIT
2. Quality and safety of dairy foods Food quality control is a mandatory regulatory
activities of enforcement by national/International or local authorities to provide
consumer protection and ensure that all foods during production, handling,
processing and distribution are safe, and health for human consumption.
At the same time, it must conforms to safety, fulfill quality requirements and are
honestly & accurately labelled as per the standards / specifications prescribed in food
laws. Consumer movement across the globe has also increased in recent past and as a
result export / import of food products has become more vulnerable in complying
safety requirements of the consumers.
QUALITY AND SAFETY OF FOODS
3. QUALITY SYSTEM IN AIRLINE
The air transportation has become the choice among international trips and business,
on board dining service has become one of the key factors of providing quality and
usefulness within the catering industry. Its main goal pervades not only on taste
satisfaction, but also guarantee the food safety.
4. Quality system to consider for airline catering
Quality - Quality management system in food production and service to be
appropriate meet the standards and meet the needs of customers.
Hygiene - Hygiene management system in food production and service to be
clean and safe Good quality following GMP system
Safety - To be safe for the consumption of customers, follow HACCP system
QUALITY SYSTEM
5. The Flight Catering Quality System is a system related to food production
facilities.
,especially food cooked for service to airlines. There must be a system that supervises all
the way from start to finish. Such a system we will call “Quality Assurance System”
Which consider every step of production Including various related factors such as
production must be controlled systematically, continually and regularly to ensure
quality and safety.
QUALITY SYSTEM
6. Food will be served to passengers must be meet the standard in term of
quality and hygienic and also safe according to international standards.
1. Raw material procurement - Inspect, receive, sort and store according to the raw
materials according to the type and type of raw materials
2. Preparation – wash, cut
Once the ingredients are prepared, they will be delivered to the cooking department.
3. Cooking – Hot kitchen/ Cold Kitchen/ Bakery then “Cook and Chill”
4. Service on the aircraft
All mentioned above must have a system to support such operations.
This system is called “Flight Catering Quality System”
QUALITY SYSTEM
7. FOOD PRODUCTION TIME CONTROL BEFORE DEPARTURE
It is the time limit for each step. since receiving raw materials Until the time of
producing food on the plane
This considered one of the quality systems in order to obtain food cleanliness to
free from contaminants before being served to passengers.
8. FOOD PRODUCTION TIME CONTROL BEFORE DEPARTURE
Receiving - 36 hours before departure time
Preparing - 24 hours before departure time
Cooking - 16 hours before departure time
Blast Chilling - 14 hours before departure time
Cold Storing- 12 hours before departure time
Portioning - 8 hours before departure time
Tray Setting - 6 hours before departure time
Loading - 2 hours before departure time
Service
9. HACCP (Hazard Analysis Critical Control Point)
GMP (Good Manufacturing Practice)
QUALITY SYSTEM FOR AIRLINE CATERING
10. Hazards are those which have biological, chemical or physical attributes present in
food. or food conditions that have the potential to cause health problems.
1.biological hazard It is dangerous from microorganisms.
2.Chemical hazards are include chemicals used in farming. Cultivation in the production process of
raw materials such as antibiotics, growth accelerators ,pesticides ,substances used as food additives
such as preservatives
3.Physical hazards such as broken glass, glass shards, metals, biological hazards
HAZARD
11. It is moral as well as operational responsibility of airlines caters to ensure and provide safe food
with concern to avoid food poisoning and contamination to the consumers either passenger or crew. In
order to health safety HACCP (Hazard Analysis and Critical Control Point) approach has been implemented in
1993.
Basically HACCP is internationally recognized management system by which the analysis and control
of biological, chemical, and physical hazards in food through various stages like production,
procurement, handling, and consumption food is done. It identifies and manages food safety related risk
well as provides guidelines to avoid such situations. It also provides education and training about
implementation and maintenance of the HACCP guidelines.
Airline caters are adhere to the principles of HACCP and is supported by the management and staffs
as a result the microbiological quality of aircraft meals is improving significantly. It is also been observed that,
since 2008 the growing importance of HACCP to provide safe food. However, food safety in not only assured
with HACCP, but other factors such as hygiene and sanitation in area and food, pest control, traceability &
recall, also need to be developed and implemented to avoid the risk of food poisoning, foreign objects
during handling. In Addition, suppliers and distributors also need to ensure the safety guidelines of food
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
12. 1. Preliminary Production
2. Location and Facilities
3. Production process
4. Personal Hygiene
5. Maintenance
6. Loading (Transportation)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
13. 1. Preliminary Production according to GMP standard
Must consider that the production area must be clean. Preventing the area
from getting dirty. After make a meal, the area needs to be cleaned to prevent the
accumulation of the disease.
Moreover, the clothes of the cooking staff must be dressed to prevent any
matter from falling into the food being cooked including personal hygiene.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
14. 2. Location and Facilities
The location of flight kitchen must be appropriate, convenient to travel to
the aircraft.
Catering Flight kitchen must be designed to provide appropriate space and
manage the production service and have sufficient equipment in every department.
In addition, there should be production facilities such as water for cooking,
water used for cooking water for washing the kitchen, changing room, toilet,
storage room etc.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
15. 3. Production Process
To follow HACCP and GMP standard flight catering need to specific each production
process;
3.1 Inspection of raw materials when the ordered raw materials are delivered. It has to be compared with
product specification and check that the goods delivered are exactly as ordered and have the quality as
specified or not.
3.2 Temperature controlled of raw materials; for the materials that need to control the temperature during
inspection temperature need to be under 8celcius.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
16. 3. Production Process
3.3 Storage Material; after inspected, each raw materials store according to temperature of each type.
(chill under 8celcius, Freeze under 18celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
17. 3. Production Process
3.4 Thawing; In order to prepare the food, it must be defrosted in a cold room with
under 8celcius and soak the product in water without unwrap the product.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
x
18. 3. Production Process
3.5 Washing and disinfecting vegetables, fruits and raw materials need to wash
follow washing process
1. The first rinse; put raw materials in a large bucket and letting the water
flow through
2. Second rinse; Wash with fruit and vegetable wash.
3. Wash with intense chlorine 50-100ppm (part per million) about 5
minutes
4. Last wash by clean water.
After that all the raw materials will be transferred to preparation room
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
19. 3. Production Process
3.6 Raw Material Preparation; after washed all of raw material will be cut sliced and
prepared. During this process, temperature must be control both material’s temperature and
preparation room’s temperature which should be under 15celcius
3.7 Cooking process; cook the meal according to airline’s order, cooking meal’s temperature
should be around 70-74celcius before immediately cool down the meal.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
20. 3. Production Process
3.8 Scoop the meal to portion; when the time come, kitchen staff will scoop the cooled meal
to the plate. (Meal from hot kitchen will scoop to aluminium Foil or porcelain plate) depend on
the airline provided. During the process temperature has to be controlled at under
15Celcius
3.9 Slot the meal; this is the final process, slot all the meal into trolley which prepare to serve
onboard. All the contained trolley will be stored at final holding room (control temperature at
4celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
21. 3. Production Process
3.9 Slot the meal; this is the final process, slot all the meal into trolley which prepare to serve
onboard. All the contained trolley will be stored at final holding room (control temperature at
4celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
22. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
4. Personal Hygiene
All the kitchen staff must keep clean before work. Including taking care of their health for
example sick kitchen staffs are prohibited from working with food and immediately report to supervisor
In addition, kitchen staffs must maintain personal hygiene, such as body and costumes
cleanliness. Kitchen staffs will passing through the blower and air shower before going to work in
order to prevent any dust stick to their clothes.
23. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
5. Maintenance
• Flight catering kitchen building must be inspected and maintained on a regular
basis and also arrange the plan to clean.
• Plan to control disease carrier animals
24. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
6. Loading (Transportation)
• All the trolley must be cleaned
• Storage process must be stored according to
standard, prevent contaminate
• The catering truck’s temperature should be
control and keep clean
25. TYPE OF HEAT IN COOKING PROCESS
1. Radiation; This method is to heat food directly or through containers such as grill roast bake
broil or burn and cooking with other type of waves for instance microwave.
2. Convection; Heating through a water medium or mainly oil which is the most used method.
(boil, stew, simmer, stream)
- Parboil; Boiled almost cooked but had to continue cooking
- Scalding; Boiled on low heat
- Steeping; Same method with Scalding but take more time
3. Conduction; Heating through metal containers only, may put a little water or oil into it. Such
as Sear, Stir, Fry.
26. TYPE OF HEAT IN COOKING PROCESS
Besides these method, there are more other techniques such as;
• Braising – Fry in a little amount of oil
• Blazing – Liting a fire with liquor
27. Deliver Process
• Meal temperature control before loading to catering truck should be under 8celcius
• Meal temperature control when transfer to the aircraft should be under 10celcius
The temperature should be measured when the catering truck going to leave the kitchen. If the
temperature higher than 8celcius suddenly find the cause and turn it into normal temperature.
28. 1.Ensuring the safety of food product consumption
2.It is a tool that helps to effectively prevent hazards that may occur in food products.
3.Reduce the number of samples that must be randomly examined.
4.reduce product wastage
5.increase product shelf life in accordance with the requirements of the customer airline.
BENEFITS OF THE HACCP SYSTEM
29. 1. Conduct a Hazard Analysis
The analysis and assessment that in various production stages of what could be
dangerous and how to prevent ,such as wearing jewelry, earrings or rings to cook and it
fell into the food. would there be any danger or how to prevent that from happening.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
30. 2. Critical Control Points - CCPS
It is a point or step of the production process. to focus on control In order to be able to
reduce or eliminate the danger to a level that is acceptable to be safe.
For example, there are 7 levels of cooking. Critical points to be careful or controlled
are levels 2, 4 and 6.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
1 2 3 4 5 6 7
31. 3. Critical Limit
Rules or values established for use in hazard control at CCP, such as the temperature
of chilled raw materials during inspection must not exceed 8 degrees, etc.
4. Establish a system to monitor control of the CCP
It is a measure of various values that must be controlled. To assess whether the CCP
point is still in a controlled condition or not.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
32. 5. Establish the corrective action to be taken when monitoring indicates that
particular CCP is not under control : any action which must be taken when the
monitoring results at the CCP point do not meet the specified critical value.
6. Establish procedures for verification to confirm that the HACCP system is
working effectively : Various tests and evaluations In addition to the audit to determine
compliance with the HACCP plan.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
33. 7. Establish documentation concerning at procedures and records appropriate to
these principles and their application : Documents and records made according to
HACCP principles to ensure hazard control. which affects food safety.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
34. FOOD POISONING
Food poisoning is a condition that occurs when a person ingests food or drink
that has been contaminated with harmful bacteria, viruses, parasites, or toxins.
Symptoms of food poisoning can vary depending on the type of contaminant and the
individual's sensitivity, but they often include nausea, vomiting, diarrhea, abdominal
pain, fever, and dehydration.
Prevention of food poisoning includes practicing good food safety habits such as
washing hands before handling food, keeping raw and cooked foods separate,
cooking meat and poultry to a safe temperature, and properly storing food in the
refrigerator or freezer.
Quality control is the evaluation of a final product prior to its marketing, i.e. it is based on quality checks at the end of a production chain aiming at assigning the final product to quality categories such as "high quality", "regular quality", "low quality" and "non-marketable". Since, at the end of the production chain, there is no way to correct production failures or upgrade the quality of the final product, the low-quality products can only be sold at lower prices and the non-marketable products have to be discarded. Quality control has only a limited potential to increase the quality and efficiency of a multistep production procedure.
Good raw material specifications must be written in precise terminology, must be complete, must provide specific details of test methods, type of instruments, and manner of sampling must be properly identified.