FQA PRELIM
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why are most foods processed?
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7 components of food quality
1. Hygienic
2. Physical
3. Cosumer choice
4. Convenient
5. Energy, nutrition, & Health Promotion
6. Sensory
7, Chemical (no toxin)
2. Physical
3. Cosumer choice
4. Convenient
5. Energy, nutrition, & Health Promotion
6. Sensory
7, Chemical (no toxin)
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This is the extent to which all the established requirements relating to the characteristics of a food are met.
Food Quality
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Considerations for food quality (11)
1. Appearance
2. Flavor
3. Aroma
4. Txture
5. Viscosity
6. Shelf-life stability
7. Fitness for use as human food
8. Wholesomeness
9. Adulteration
10. Packaging
11. Labelling
2. Flavor
3. Aroma
4. Txture
5. Viscosity
6. Shelf-life stability
7. Fitness for use as human food
8. Wholesomeness
9. Adulteration
10. Packaging
11. Labelling
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3 factos in food quality that lead to customer satisfaction?
1. Degree of excellence
2. Value of the product
3. Fitness for use/consumption
2. Value of the product
3. Fitness for use/consumption
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Dimensions of Quality (2)
1. Design
2. Conformance
2. Conformance
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Dimensions of Quality: Factors that affect the product design (2)
1. Customers
2. manufacturing
3. Other stake holders
2. manufacturing
3. Other stake holders
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Dimensions of Quality: Considerations for conformance (8)
1. Performance
2. Features
3. Reliability
4. Conformance
5. Durability
6. Service ability
7. Aesthetic
8. Perceive Quality
2. Features
3. Reliability
4. Conformance
5. Durability
6. Service ability
7. Aesthetic
8. Perceive Quality
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Intrinsic factors affecting food quality (give atleast 5)
1. Flavor
2. Shape
3. Apperance
4. Nutritional Value
5. Health aspects
6. Shelf life
7. Microbial Safety
8. Chemical Safety
9. Packaging
2. Shape
3. Apperance
4. Nutritional Value
5. Health aspects
6. Shelf life
7. Microbial Safety
8. Chemical Safety
9. Packaging
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Extrinsic factos affecting food quality (give atleast 5)
1. Emotions
2. Culture
3. Regulations
4. Availability
5. Price
6. Brand name
7. Convenience
8. After sales service
2. Culture
3. Regulations
4. Availability
5. Price
6. Brand name
7. Convenience
8. After sales service
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All of the intrinsic quality factors are influenced by:
1. the quality of raw materials
2. the composition of the food
3. processing methods
4. storage method & conditions
2. the composition of the food
3. processing methods
4. storage method & conditions
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What is a good quality product?
- conformance to specification (production)
- fitness for use (consumption)
- customer satisfaction
- exceeding consumer expectations
- fitness for use (consumption)
- customer satisfaction
- exceeding consumer expectations
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These are 8 of the consumer requirements
1. safety requirements
2. commodity requirements
3. nutritional requirements
4. sensory requirements
5. requirements concerning the product context
6. Ethical requirements
7. Guarantee requirements
8. The requirements of the packaging system
2. commodity requirements
3. nutritional requirements
4. sensory requirements
5. requirements concerning the product context
6. Ethical requirements
7. Guarantee requirements
8. The requirements of the packaging system
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What has to be done to produce a good quality product and to maintain or even improve the quality?
The implementation of a quality system management (qsm)
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The 4 common Food Quality Standards
1. Legal standards
2. Company/Voluntary label standards
3. Industry standards
4. Consumer/ grade standards
2. Company/Voluntary label standards
3. Industry standards
4. Consumer/ grade standards
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This food quality standard is one of the four common standards that are mandatory and are set up by law.
Legal standards
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This food quality standard is one of the four common standards that are generally used by private companies or supermarkets.
Company or Voluntary standards
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This food quality standard is one of the four common standards that represent the consumers’ requirements for a product.
Consumer or grade standards
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International Food Standards
1. Codex alimentarius
2. Sanitary and Phytosanitary Agreement (by WTO)
3. ISO 22000 (Food Safety Management Systems)
4. ISO 9000 (Quality System Management Standard)
2. Sanitary and Phytosanitary Agreement (by WTO)
3. ISO 22000 (Food Safety Management Systems)
4. ISO 9000 (Quality System Management Standard)
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Codex in layman’s term is?
Food Code
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This organization is responsible for making proposals to, and shall be consulted by, the Directors General of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) on all matters pertaining to the implementation of the Joint FAO/WHO Food Standards Programme.
Codex Alimentarius Commission
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These are the two international organiztions that oversee food standard
1. World Health Organization
2. Food and Agriculture Organization
2. Food and Agriculture Organization
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What country was WTO created in?
Uruguay
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When was WTO established?
- January 1, 1995
- January 11, 1995
- January 1, 1996
- January 11, 1996
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This is described as a process for managing quality. It consists of the integration of all functions and processes within an organization in order to achieve continuous improvement of the quality of goods and services
Total Quality Management
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Quality Management System
Familiarize
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The application of HACCP encompasses what stage of food producttion/processing?
From Farm-to-table
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What was combined with ISO 9000 to produce ISO 22000
HACCP
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What does HACCP stand for?
Hazard Analysis Critical Control Points
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Difference between ISO 9000 and ISO 22000
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It is the combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of the product to a user?
Quality
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"It can be defined as a measure of purity,strength, flavor, color, size, workmanship, andcondition, and or any other distinctive attribute orcharacteristic of the product?"
Quality
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"This must be defined in terms of somestandard/specification, or it means very little?"
Quality
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It is the degree of excellence and uniformity ofa food as measured by various factors/attributes/characteristics against a standard?
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"It is the ability to make the same thing the same way,over and over again and the product meets customers expectations 100% ofthe time?"
Quality
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This covers everything from raw materials and GMP verification through finished-product release and also a part HACCP?
Quality Assurance
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It is the actual manufacturing process?
Quality Control
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Quality Assurance must have? (4)
" Written definition or policy
Reporting pathways
Authority
Product standards"
Reporting pathways
Authority
Product standards"
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What the manufacturers need to know?(3)
" 1. precise quality of the raw materials
2. final product of the desired quality is obtained.
3. process flow"
2. final product of the desired quality is obtained.
3. process flow"
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The reproducibility of the results suffers because of its abscence?
Detail Methodology
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To whom must the QA report to?
"1. CEO
2. Direct link"
2. Direct link"
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"It is defined as degree of excellence and includes such things as taste, appearance, and nutritional content?"
Quality
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It is a thought of as a composite of costand quality. More expensive foods can be a goodvalue if their quality is very high?
Value
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It is the food quality detectable by our senses can be divided into three main categories?
"Appearance
Texture
Flavor"
Texture
Flavor"
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"The production of safe food requires (CACALINORM 97/13, Codex AlimentariusCommission 1995)? (4)"
" Control at source
Product design and process control
Good hygienic practice during production,processing, handling and distribution, storage,sale, preparation and use.
A preventative approach because effectiveness ofmicrobial end-product testing is limited."
Product design and process control
Good hygienic practice during production,processing, handling and distribution, storage,sale, preparation and use.
A preventative approach because effectiveness ofmicrobial end-product testing is limited."
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"The manufacturers use two techniques, in order to maintain or enhance the quality of the offerings?"
"Quality Control
Quality Assurance."
Quality Assurance."
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It is responsible for ensuring thatthe quality policies adopted by a company are followed?
Quality Assurance department
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Who holds responsibility for quality monitoring or audit function?
Quality Assurance
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Who is responsible for the day-to-day control of quality within the company.
Quality Control
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"This department is responsible for analytical testingof incoming raw materials and inspection ofpackaging components, including labelling?"
Quality Assurance
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"They conduct in-process testing when required,perform environmental monitoring, and inspectoperations for compliance. They also conduct therequired tests on finished dosage form?"
Quality Assurance
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The purposes of quality control are?
" To protect the customers from dangers (e.g.contaminated foods) and ensure that they getthe weight and quality of food that they pay for.
To protect the business from cheating bysuppliers, damage to equipment (e.g. stones inraw materials) and false accusations bymiddlemen, customers or suppliers.
To be sure that food laws operating in acountry are complied with"
To protect the business from cheating bysuppliers, damage to equipment (e.g. stones inraw materials) and false accusations bymiddlemen, customers or suppliers.
To be sure that food laws operating in acountry are complied with"
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It is not time consuming or expensive and the results of quality control testsshould help save money in the long run?
Quality Control
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This department is used to predict and control the quality of processed foods and then control the process so that the expected quality is achieved for every batch?
Quality Control
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Requirements of Supervision
" Person with basic educational knowledge
Desire to do the job"
Desire to do the job"
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Who must do is design a control system that verifies that everything is working as designed?
Quality Assurance
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