Shaheel Ali 1120234 Rahul Jagwani 1120305 Tanmay Das 1120317 Anish Thomas 1120341

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.

Quality assurance in food processing

Quality assurance in food processing

Inter-relationship

HACCP Food Hygiene Food Quality Assurance TQM

Quality assurance in food processing

From a consumer/ industry point of view

From a public health point of view Hygienic quality (safety) Nutritional quality Compliance with regulations

Organoleptic quality
Functional properties Keepability Freshness Nutritional quality Safety Value for money

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)

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.

Quality assurance in food processing

Study the process.

Specify general design to test study

=> Develop an overall study protocol

Choose specific instruments.

=> Develop operation manuals

Inform, Instruct, Train the staff

=> Certify the staff

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.

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

Quality assurance in food processing

Consum er

Public Health

Food safety

Industry

Quality assurance in food processing

HACCP system Food-related hygienic requirements General principles of food hygiene

Food
Safety Assurance

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.

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.

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.

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.

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.

Quality assurance in food processing

Thank you..