Food Safety and Quality Control

Food Quality and Safety

• Food quality refers to the characteristics of food that are acceptable to consumers, including nutritional value, taste, appearance, and safety.
• Food hazards can be physical, chemical, or biological, and can cause illness or injury to consumers.

Control of Food Pathogens

• Food pathogens are microorganisms that can cause foodborne illness, such as bacteria, viruses, and parasites.
• Control measures include proper handling, storage, and cooking of food to prevent contamination and growth of pathogens.

Food Sampling

• Food sampling is the process of selecting a representative portion of food for testing or analysis.
• Sampling is used to determine the quality and safety of food, including the presence of pathogens or contaminants.

HACCP Prerequisites

• HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying and controlling hazards in food production.
• Prerequisites for HACCP include good manufacturing practices, sanitation, and hygiene.

HACCP Principles

• The seven HACCP principles are:
  • Conduct a hazard analysis to identify potential hazards
  • Determine the critical control points (CCPs) to prevent or control hazards
  • Establish critical limits for each CCP
  • Establish monitoring procedures to ensure CCPs are met
  • Establish corrective actions to take when CCPs are not met
  • Establish verification procedures to ensure the HACCP system is working
  • Establish documentation and record-keeping procedures

Food Quality Management Systems

• Food quality management systems are designed to ensure the quality and safety of food products.
• Systems include quality standards, traceability, and testing procedures to ensure compliance with regulations.

Applications of Quality Standards

• Quality standards are used to ensure the quality and safety of food products, including production, processing, and distribution.
• Standards are set by regulatory agencies and industry associations to ensure consistency and quality.

Traceability Requirements

• Traceability is the ability to track food products through the production and distribution chain.
• Requirements include labeling and documentation to ensure that food products can be traced back to their origin in case of a food safety issue.