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Quality Management Systems

Presented to: Mr. Talha Sajid

Presented by: Amber Arshad (17-uglc-604)

Saqib Naseer (17-uglc -641)

Subject: Food Quality Management

Programme: BSc (Hons). Food Science and Technology (8th semester)

Institution of Food Science and Nutrition

University of Sargodha
 Contents
INTRODUCTION...........................................................................................................................................2
GLOBAL FOOD SAFETY INITIATIVE (GFSI).....................................................................................................2
HACCP CERTIFICATION................................................................................................................................3
Assemble and train the HACCP team..................................................................................................4
Describe the products and processes....................................................................................................4
Identify intended users..........................................................................................................................4
Construct a flow diagram.....................................................................................................................4
Validate the flow diagram.....................................................................................................................4
Identify the Critical Control Point (principle 2)..................................................................................5
Establish Critical Limits (principle 3)..................................................................................................5
Monitor CCP (principle 4)....................................................................................................................5
Establish Corrective Action (principle 5)............................................................................................5
Recordkeeping (principle 7)..................................................................................................................6
SAFE QUALITY FOOD (SQF 2000).................................................................................................................6
INTERNATIONAL FOOD STANDARD (IFS).....................................................................................................6
BRITISH RETAIL CONSORTIUM (BRC)...........................................................................................................7
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO) 22000:2005............................................8

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INTRODUCTION
Quality management systems (QMS) are indispensable in each sector of the food
industry, to ensure safe, quality food for the consumers. The number of businesses
in the food industry which adopt QMS in order to enhance their competitiveness on
the global market is continually rising.  The most important quality management
systems in the food industry are:

Global Food Safety Initiative (GFSI)

Hazard Analysis and Critical Control Point system (HACCP),
International Food Standard (IFS),
British Retail Consortium (BRC),
Safe Quality Food (SQF) 2000
International Organization for Standardization (ISO 22000:2018).

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A quality management system (QMS) is defined as a formalized system that
documents processes, procedures, and responsibilities for achieving quality
policies and objectives. A QMS helps coordinate and direct an organization’s
activities to meet customer and regulatory requirements and improve its
effectiveness and efficiency on a continuous basis.

GLOBAL FOOD SAFETY INITIATIVE (GFSI)

The Global Food Safety Initiative (GFSI) brings together key actors of the food
industry to collaboratively drive continuous improvement in food safety
management systems around the world.

The objectives of the Initiative are: 

 Ensure consumer protection and to build up and maintain consumer trust.

 Increase cost efficiency in the entire food supply chain through the common
acceptance of GFSI recognized standards by retailers worldwide
 Develop competencies and capacity building in food safety to create
consistent and effective global food systems
 Provide a unique international platform for networking and the exchange of
knowledge, information and best food safety practices. The basic principle

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 the GFSI rests on is the fact that ensuring food safety is not a competitive
process, since each potential problem may affect the entire sector, due to
market globalization.

HACCP CERTIFICATION
The initiative to develop a standard for certifying the Hazard Analysis and Critical
Control Point system (HACCP) was launched by the Dutch food-processing
industry. 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 principle and the 12 steps of
HACCP

Assemble and train the HACCP team

Describe the products and processes
Identify intended users
Construct a flow diagram
Validate the flow diagram
Conduct a Hazard Analysis
Identify the Critical Control Points
Establish Critical Limits
Monitor CCP
Establish Corrective Action
Verification
Recordkeeping

Assemble and train the HACCP team

The HACCP team must be proportionate to the size, risk and complexity of the
business operation. The team must have the technical expertise and awareness of
the potential hazards and control associated with the animal feed production.

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Describe the products and processes
A detailed description of the process and final products will be provided.
Identify intended users
The intended users of the final product are stated.

Construct a flow diagram

A systematic representation of the sequence of steps involved in the production of
the final product is constructed. Typically, this starts with the purchase of raw
materials to the customer.

Validate the flow diagram

Validating that the constructed flow diagram accurately reflects what happens
during production

Conduct a Hazard Analysis (principle 1)

 Identifying the hazards that may affect the process

 Identifying the steps were hazards are likely to occur
 Deciding which hazards are significant
 Determining the measures necessary to control the hazards.

Identify the Critical Control Point (principle 2)

A critical control point (CCP) is a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated or reduced to
acceptable levels. The HACCP team will use a CCP decision tree to help identify
the critical control points in the process.

Establish Critical Limits (principle 3)

A critical limit (CL) is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate,
or reduce to an acceptable level the occurrence of a food safety hazard. The critical

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limit is usually a measure such as time, temperature, water activity (Aw), pH,
weight, or some other measure that is based on scientific literature and/or
regulatory standards.

Monitor CCP (principle 4)

The HACCP team will describe monitoring procedures for the measurement of the
critical limit at each critical control point.

Establish Corrective Action (principle 5)

Corrective actions are the procedures that are followed when a deviation in a
critical limit occurs. The HACCP team will identify the steps that will be taken to
prevent potentially hazardous food from entering the food chain and the steps that
are needed to correct the process. This usually includes identification of the
problems and the steps taken to assure that the problem will not occur again.

Verification (principle 6)
Those activities, other than monitoring, that determine the validity of the HACCP
plan and that the system is operating according to the plan. The HACCP team may
identify activities such as auditing of CCP, record review, prior shipment review,
instrument calibration and product testing as part of the verification activities.
Recordkeeping (principle 7)
A key component of the HACCP plan is recording information that can be used to
prove that a food was produced safely. Record should include information on the
HACCP Team, product description, flow diagrams, the hazard analysis, the CCP
identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping
Procedures, and Verification Procedures.

SAFE QUALITY FOOD (SQF 2000)

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The Australian government and several farmers’ associations developed in 1995 a
system which could control the entire agri-food chain, the Safe Quality Food
system SQF. It was later renamed SQF 2000. This standard is based on the
requirements set by Codex Alimentarius and those of ISO 22000. Since farmers’
representatives were directly involved in developing it, SQF is applicable in the
primary production as well.

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
 SQF 3000 for retail and restaurants (Safe Quality Food Institute, 2008)

INTERNATIONAL FOOD STANDARD (IFS)

In 1999 the association of German retailers, Bundes vereininung 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 standard was supported by
French retail chains and consequently it became significant for the entire Western
Europe. The fifth version, issued in 2007, was developed in cooperation with
Italian experts and interest groups. The content of the IFS is based on the BRC
Standard and the structure on ISO 9001:2000. The IFS is in fact a list of
requirements that businesses in the food industry have to fulfil in order to be
certified. The fulfillment of each requirement is evaluated and scored as:

 Full compliance with the IFS criteria

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  Nearly full compliance with the IFS criteria, apart from minor irregularities

 Partial application of the IFS criteria

 No of application of the IFS criteria.

The fifth version eliminates the earlier three levels (basic, higher and
recommendations on good practice) and offers a single set of requirements.
Furthermore, it introduces more requirements regarding risk analysis, as well as a
new evaluation system, which facilitates the comparison of results (IFS, 2007).

BRITISH RETAIL CONSORTIUM (BRC)

In 1998 the British Retail Consortium (BRC), an association of the largest British
retailers (Tesco, Safeway, Somerfield, Sainsbury etc.), published the BRC Food
Technical Standard, a list of requirements suppliers had to comply with. This
standard enabled retailer to fully meet their legal obligations regarding consumer
protection. It also 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. Finally, there is only one standard
in Great Britain and consequently one certificate acknowledged by all retailers
(BAERT and associates, 2005; BRC, 2005). After the original version, the BRC
Standard has been regularly revised to include new trends in food safety. Although
the initiative was British, the Standard has been used in other countries as well.
The latest, 5th issue, has thus been published with the purpose of its application
worldwide, and the BRC has renamed it Global Standard for Food Safety – GSFS
(BRC, 2008). of this principle included technical

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INTERNATIONAL ORGANIZATION FOR
STANDARDIZATION (ISO) 22000:2005
ISO 22000:2005 was published in September 2005. It offers a practical framework
for coordinating different requirements and norms in a single global standard. The
standard encompasses requirements for prerequisite programs, including good
production practice, and the requirements for the implementation of HACCP and a
quality management system. It also includes HACCP according to Codex
Alimentarius, so that it can be easily applied in companies worldwide.

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

organization 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.
ISO 22000 was developed by experts in the food industry, retail and services,
representatives of international trade associations and other experts in related
fields, in cooperation with the Codex Alimentarius Commission. This standard
represents a model for the improvement of food industry business management,
which is based on risk management. The standard is applicable on its own, but it is
also in full accordance with ISO 9001:2000, so that companies which already
operate according to the ISO 9001 system can simply expand that norm to ISO
22000.

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The ISO 22000 set of standards includes ISO 22001 – ‘Guidelines on the
application of ISO 9001:2000 for the food and drink industry’, which has replaced
ISO 15161:2001. (HAH, 2008).

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