overview of food quality

8/19/2019 Overview of Food Quality

1/27

OVERVIEW OF FOOD QUALITY

By

M.Sivarajan


2/27

What is food quality?

• Food quality is the extent to whichall the established requirementsrelating to the characteristics of afood are met. Examples:

Identity of a food in relation to astandard e.g.! standardi"edfood#

$eclared gross or net quantitye.g.! weight or %olume# of aunit of the food or net fill of afood container

$eclared or claimed amount ofone or more statedcomponents of a food

&ppearance e.g.! si"e!shape! color#

Fla%or

&roma

'exture (iscosity

)helf*life stability

Fitness for use as humanfood

Wholesomeness &dulteration

+ac,aging

-abeling


3/27

What is food quality?

• degree of excellence

• a %alue of products• fitness for use consumption /utilitarian terms

'he requirements necessary to satisfy the needs

and expectations of the consumer.

CONSUMERSATISFACTION


4/27

$imension of 0uality$imension of 0uality

DESIGN

DESIGN CONFORMANCE

Cus!"#rs

Manu$a%urin&

O'#r

Sa(# )!*+#rs,#r$!r"an%#

F#aur#s

R#*ia-i*iy

C!n$!r"an%#

Dura-i*iy

S#rvi%#a-i*iy

A#s'#i%

,#r%#iv#

/ua*iy0V!s%!n%#**!s1 23345


5/27

Food quality

Broadening of the quality concept

0van B!#(#*1 23365


6/27

Intrinsic

factors

Food quality

Nutritionalvalue,

health

aspects

Shelf

life

Safety

(microbial,

chemical)

Packagingaste,

flavour,

te!ture

Shape,

appearance

Broadening of the quality concept

0van B!#(#*1 23365


7/27

"!trinsic

factors

Intrinsic

factors

#vailability$egulations"motions

(tradition,

culture)

Food quality

Nutritionalvalue,

health

aspects

Shelf

life

Safety

(microbial,

chemical)

%onvenience

Price,

brand

name

(#fter)

sales

service

Packagingaste,

flavour,

te!ture

Shape,

appearance

0van B!#(#*1 23365

Br!a+#nin& !$ '# /ua*iy %!n%#7


8/27

• &ll of the intrinsic quality factors are influenced

by:

the quality of raw materials

the composition of the food

processing methods

storage method 1 conditions


9/27

• Why quality is important?

• What is a good quality product?

* conformance to specification production#

* fitness for use consumption#

* customer satisfaction

* exceeding consumer expectations


10/27

2onsumer requirements include:

• )afety requirements

/ 'he absence of ris, factors.

• 2ommodity requirements

/ 'he conformity of a product to its definition.

/ Established by law! %oluntary regulations orcustomary practices.

• 3utritional requirements

/ 'hese are extremely important since the mainpurpose of eating is to satisfy nutritional needs.

/ 'he growing interest of functional foods.


11/27

• )ensory requirements / 'hese are %ery important since the brain will transform

sensation into perceptions.

/ 4ur sensory perceptions ta,e place in a space that is

closely connected with other brain functions and contents!

such as memory! culture! %alues! emotions! etc.• 5equirements concerning the production context

/ Indications concerning the origin or tradition of a product! or

the use of organic culture! ha%e a strong impact on

consumers.

/ 'hey can satisfy the consumers on the 6how7! 6when7! and

6where7 the product was produced.


12/27

• Ethical requirements

/ Include organic agriculture! the defence of the

en%ironment! the defence of biodi%ersity against mass

production! the well*being of animals! etc.

• 8uarantee requirements

/ 'he certification and traceability procedure.

• 'he requirements of the pac,aging system

/ Facilitate product recognition! mar,eting and use.

/ &lso include aesthetic requirements concerning its

presentation! and consumer information con%eyed bythe label.

/ 2onsumers tend to prefer products that are easier to

handle or use con%enience#.


13/27

0,#ri1 23385


14/27

&ny loss of quality? process control9

• What ha%e to be done to produce a good qualityproduct and to maintain or e%en to impro%e thequality? the implementation of quality systemmanagement9

What happen along the food production chain?


15/27

Food 0uality )tandardsFood 0uality )tandards

• )ome of quality characteristics are co%ered in food lawsand regulations.

• Failure of a food to meet regulatory requirements relatingto a standard of identity! the declared quantity! declared

ingredients! or label claims! can be considered asmisrepresentation! misbranding! or fraud.

• 'he spoilage! deterioration! or decomposition of foodswith the absence of any resulting harmful substance thatcan lead to illness or inury! can be considered as failureto meet food quality requirements based on fitness forhuman use or wholesomeness criteria.


16/27

'he ; common standards:

• L#&a* San+ar+s

-egal standards are mandatory and are set up by

law or through regulations. -egal standards aregenerally concerned with the lac, of adulteration

in%ol%ing insects! molds! yeasts and pesticides< the

maximum limits of additi%es permitted< or by

establishing specific processing conditions so thatextraneous materials do not contaminate foods.



17/27

• C!"7any !r V!*unary La-#* San+ar+s

'hese standards represent those established by%arious segments of the food industry. 'heyrepresent a consumer image and may become a

trademar, or symbol of product quality. (oluntarystandards are generally used by pri%atecompanies or supermar,ets and tend to %arydepending upon the particular requirements of agi%en label.



18/27

• In+usry San+ar+s.

'hose whereby an organi"e group attempts to

establish gi%en quality limits for a gi%en commodity.

Industry standards are implemented due to thepressure from mar,eting organi"ations or by specific

commodity groups where legal standards are not

in%ol%ed.

• C!nsu"#r !r &ra+# san+ar+s.'hese represent the consumers= requirements for a

product.



19/27

• 'he 2odex &limentarius 2ommission

• 'he World 'rade 4rganisation

/ 'he )anitary and +hytosanitary &greement )+)# / 'he 'echnical >arriers to 'rade &greement '>'#

/ $ispute )ettlement

International Food )tandardsInternational Food )tandards


20/27

24$E

• 'he 2odex &limentarius 2ommission shall be responsible

for ma,ing proposals to! and shall be consulted by! the

$irectors 8eneral of the Food and &griculture4rgani"ation F&4# and the World @ealth 4rgani"ation

W@4# on all matters pertaining to the implementation of

the Aoint F&4W@4 Food )tandards +rogramme.


21/27

24$E

• 'he C!+#9 A*i"#narius or the food code is the

global reference point for consumers! food

producers! processors! national food agencies

and international trade organisations.• 'he 2odex &limentarius 2ommission is often

simply referred to as 62odex7


22/27

World 'rade 4rgani"ation

• Established: B Aanuary BCCD• 2reated by: ruguay 5ound

negotiations BCG*C;#

• Hembership: close to JJ countries


23/27

'0H

• T!a* Qua*iy Mana"#n

is described as a process for managing quality< aphilosophy of perpetual impro%ement. '0H relies

on the fundamental principle that is the core ofany business: maximi"e producti%ity whileminimi"ing costs. Its goal is customer satisfaction.

• It consists of the integration of all functions and

processes within an organi"ation in order toachie%e continuous impro%ement of the quality of

goods and ser%ices.


24/27

+epper! JJG#

'4'&-

0&-I'K

H&3&8EHE3'

0&-I'K

H&3&8EHE3'

I)4 CJJJ

F44$ )&FE'K

@&22+

8@+.8H+

Qua*iy Mana"#n Sys#"


25/27


26/27

• I)4 CJJJ I)4 CJJJ is a 0uality )ystem Hanagement )tandard.

'he international process standard is I)4 CJJJ*JJJ. 'hisstandard is a quality management system for establishing

process control! maintaining a customer orientation andachie%ing continual impro%ement.

• I)4 JJJ I)4 JJJ is the new international generic F)H) standard

for food safety management systems. It defines a set ofgeneral food safety requirements that apply to allorgani"ations in the food chain. It is designed to be fullycompatible with I)4 CJJB:JJJ.

ISO


27/27

'han,s

overview of food quality

Documents