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

Quality assurance in food processingTotal Quality Management (or TQM) is a supervision concept coined byW. Edwards Deming. Aims to decrease the errors produced during the mechanized or service process, amplify customer satisfaction, modernization of equipment, streamlinesupply 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

Inter-relationshipQuality assurance in food processing

From a consumer/ industrypoint of viewFrom a public healthpoint of viewOrganoleptic qualityFunctional propertiesKeepabilityFreshnessNutritional qualitySafetyValue for moneyHygienic quality (safety)Nutritional qualityCompliance with regulationsQuality 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 toProtect 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

Quality assurance in food processingStudy the process.Specify general design to test study=> Develop an overall study protocolChoose specific instruments.=> Develop operation manualsInform, Instruct, Train the staff => Certify the staff

Quality assurance in food processingWhy 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 operationsDetailed 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 processingAim to make each staff person thoroughly familiar with procedures under his/her responsibilityTraining certification of the staff member to perform a specific procedure

Quality assurance in food processing

Quality assurance in food processing

Quality assurance in food processingGood manufacturing practice or "GMP" and "Good hygienic practice" or "GHP" areGuidance 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 processingAll 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 processingAssurance 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 processingHACCP 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.

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 It is based on seven principles which altogether ensures food safety if implemented correctly.

Quality assurance in food processing

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