Food Processing Report

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Unit 4 Quality Control

and Food Safety


CROP SCIENCE 417- FOOD PROCESSING
Definition of Terms

 Food – is a fundamental element that is vital for human health.


 Quality Control – is the whole of the processes carried out to
ensure that products comply with established standards.
 Food safety – is a concept that enables consumers to
consume food without risking their health.
 Food safety regulations – is a scientific discipline describing
handling, preparation, and storage of food in ways that prevent
foodborne illness.
Definition of terms

 Quality assurance – is a system for evaluating


performance, service, of the quality of a product
against system, standard or specified requirement for
customer. Planned activity or systematic approach to
provide adequate confidence of product and service.
Quality control and Food safety

 In the food industry, quality control ensures that quality is maintained from
raw materials to the end consumer. In this process, the composition, taste,
texture and safety of products are regularly checked and corrected if
necessary. Quality control ensures that reliable and high quality products
are offered to consumers and protects the reputation of brands.
 Safe food consumption helps prevent foodborne diseases and protects the
overall health of society. Food safety requires careful monitoring at every
stage of the production, processing, transportation and consumption
process. However, food safety affects not only human health, but also the
economy, social welfare and the environment.
Food safety

 Food safety provides an assurance that food will not cause harm to the
consumer when it is prepared and/or eaten according to its intended use.
Safety is a component of quality.
 Safety differs from other quality attributes since it is a quality attributes
that is difficult to observe. A product can appear to be a high quality e.i.
well colored, appetizing, flavorful etc. and yet be unsafe because it is
contaminated with undetected pathogenic organisms, toxic chemical or
physical hazards. On the other hand, product that seems to lack many of
the visible quality attributes can be safe.
Quality assurance and quality control

 Quality assurance can be defined as “part of quality management


focused on providing confidence that quality requirements will be
fulfilled”
 Quality Control can be defined as “part of quality management focused
on fulfilling quality requirements”
How is Food Safety and Quality Control
Ensured

 Setting and Implementing Standards: The food industry must work in accordance
with national and international standards and produce its products according to these
standards.
 Good Manufacturing Practices (GMP): Good Manufacturing Practices are guidelines
for improving food safety and quality by ensuring hygienic production environments and
processes.
 HACCP Principles: Hazard Analysis and Critical Control Points (HACCP) is used
as a food safety management system to identify potential risks in production processes
and take measures to prevent them.
 Periodic Inspections and Tests: Production facilities and products should be regularly
inspected and tested. This ensures early detection of potential risks and allows corrective
measures to be taken.
How is Food Safety and Quality
Control Ensured

 Training and Awareness: Training and awareness


raising of employees on food safety and quality
control helps prevent errors and accidents.
Food safety regulations and
practices

 There are four basic steps to food safety at home:


 Clean – always wash your fruits and vegetables, hands,
counters, and cooking utensils.
 Separate – keep raw foods to themselves. Germs can
spread from one food to another.
 Cook – food need to get hot and stay hot. Heat kills germs.
 Chill – put fresh food in the refrigerators right away.
Food safety regulations and
practices

 Proper Cooking Temperature – cooking food at the right temperature is


the first rule of the food safety system.
 Sanitation measures – sanitize your hands after handling non vegetarian
food products like meat poultry so to avoid cross contamination. Similarly,
people working in farms should adopt the practice of handwashing right
after handling animal feed.
 Water and Sewage Disposal – make sure the water you use for soaking
food products and cooking meets the drinking water safety standards.
Contaminated water is a major source of E-coli and Campylobacter, which
can cause severe foodborne illness.
Food safety regulations and
practices

 Pests and rodents – farmers are required to spray pesticides on their farms regularly
to keep crop safe. To ensure food protection and food safety store your food in sealed
containers.
 Design and Operation of Premises – a store room for keeping for raw materials and
food products like grains and cereals is a must to have an any food establishment.
 Preventing Contamination During Food Processing and Packaging – clean
machinery and appliances from time to time in line with food safety regulations.
 Personal Hygiene – all staff involved in handling food products should wear a PPE.
 Temperature Control
Monitoring and Controlling
processing variables for food quality
and safety
 Monitoring and verification are important parts of food safety program.
 Monitoring means observing or taking measurements to determine if an
established good manufacturing practice (GMP) or critical control point
(CCP) are in control.
Types of monitoring activities

 Implementing an environmental monitoring program to ensure cleaning and


sanitizing is effective.
 Conducting mock recalls ensure your traceability system is effective.
 Ensuring that equipment used to monitor food safety parameters is properly
calibrated.
 Testing to ensure that data on a certificate of analysis (COA) for an incoming
ingredients is accurate.
 Conducting trend analysis to determine if the program is effective over time.
 Conducting internal audits
 Conducting a program review.
Conclusion

 Food safety and quality control ensures


access to healthy and safe food for all.
Therefore, cooperation and transparency
between the food industry and consumers is
important. However, for this process to work
effectively, it requires constant effort and
vigilance. Let us not forget that everyone has
the right to safe food for a healthy life.
End of Presentation

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