QUALITY ASSURANCE IN FOOD PROCESSING - PowerPoint PPT Presentation

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QUALITY ASSURANCE IN FOOD PROCESSING

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Next Organoleptic quality Functional properties Keepability Freshness Nutritional quality Safety Value for money Hygienic quality (safety) Nutritional quality ... – PowerPoint PPT presentation

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Date added: 7 August 2020
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Title: QUALITY ASSURANCE IN FOOD PROCESSING


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QUALITY ASSURANCE IN FOOD PROCESSING
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Quality A point of view
Quality assurance in food processing
  • From a consumer/ industry
  • point of view
  • From a public health
  • point of view
  • Organoleptic quality
  • Functional properties
  • Keepability
  • Freshness
  • Nutritional quality
  • Safety
  • Value for money
  • Hygienic quality (safety)
  • Nutritional quality
  • Compliance with regulations

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Quality Assurance
Quality assurance in food processing
  • All planned and systematic actions or steps
    necessary to provide confidence that a product or
    service will satisfy given requirements for
    quality.
  • (ISO/UNCTAD/GATT)

  • Think about it ?

  • Why it is required?

It is required to
Protect the customers from contaminated foods and
ensure that they get the good quality of food
that they pay for.
Ensure that food laws operating in a country are
complied with.
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Steps in Quality Assurance System Implementation
Quality assurance in food processing
Study the process.
Specify general design to test study
gt Develop an overall study protocol
Choose specific instruments.
gt Develop operation manuals
Inform, Instruct, Train the staff
gt Certify the staff
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Last but not the least Standardization of
procedures
Quality assurance in food processing
Why is standardization important?
  • To achieve highest possible level of uniformity
    and standardization in the quality of our
    products which we manufacture.

Preparation of written manual of operations
Detailed descriptions of how the procedures
specific the process is to be carried out in the
form of Standard Operating Procedures (SOP's) /
Operating manual.
Q by Qs (question by question) instructions for
interviews/ workers/staff.
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Quality Assurance Training of Staff (A
Continue Process)
Quality assurance in food processing
  • Aim to make each staff person thoroughly familiar
    with procedures under his/her responsibility
  • Training certification of the staff member to
    perform a specific procedure

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Quality assurance in food processing
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Food Safety Assurance
Quality assurance in food processing
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Good Manufacturing Practice
Quality assurance in food processing
Good manufacturing practice or "GMP" and "Good
hygienic practice" or "GHP" are
Guidance that outline the aspects of production
and testing that can impact the quality of a
product.
GMP /GHP guidelines are not prescriptive
instructions on how to manufacture products.
They are a series of general principles that must
be observed during manufacturing.
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Food hygiene
Quality assurance in food processing
All the conditions and measures that are
necessary to ensure the safety and suitability of
food at all the stages of the food chain.
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Food safety
Quality assurance in food processing
Assurance that food will not cause harm to the
consumer when it is prepared and / or eaten
according to its intended use.
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HACCP in food hygiene
Quality assurance in food processing
HACCP is Hazard Analysis and Critical Control
Point protocol. Its a method of food safety
assurance.
It identifies what we need to do to make food
safe.
It makes sure that what is planned is correctly
implemented.
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HACCP in food hygiene
Quality assurance in food processing
It is based on seven principles which
altogether ensures food safety if implemented
correctly.
  • There are Seven Key Steps
  • Hazard analysis .
  • Identify the critical control points.
  • Set the 'critical limits' for each critical
    control point.
  • Monitor the critical control points..
  • Establish corrective actions.
  • Verify that your HACCP system is working
    correctly.
  • Set up records.

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5-phase HACCP Plan Implementation
Quality assurance in food processing
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Total Quality Management (TQM)
Quality assurance in food processing
Total Quality Management (or TQM) is a
supervision concept coined by W. Edwards Deming.
Aims to decrease the errors produced during the
mechanized or service process, amplify customer
satisfaction, modernization of equipment,
streamline supply chain management and highest
rank of training for workers.
One of the most important aim of TQM is to limit
errors to 1 per 1 million units produced.
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Quality assurance in food processing
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Quality assurance in food processing
Inter-relationship
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