Quality management systems
42 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is one of the primary responsibilities of the Quality Assurance Manager?

  • Organizing employee training programs
  • Ensuring compliance with food safety standards (correct)
  • Conducting external market research
  • Overseeing product marketing strategies

    • Which task is specifically managed by the Quality Assurance Supervisors?

  • Handling customer complaints
  • Developing corrective action programmes (correct)
  • Document control for quality procedures
  • Approval of non-conforming products

    • How does the Quality Assurance Manager promote customer requirements?

  • By conducting focus group discussions
  • By raising awareness throughout the organization (correct)
  • Through marketing campaigns
  • By directly managing product sales

    • What aspect of food safety is the Quality Assurance Manager responsible for controlling?

    <p>Pest control and foreign body detection</p> Signup and view all the answers

    Which of the following best describes the role of Quality Assurance Supervisors in relation to foreign bodies?

    <p>They prevent and detect foreign bodies on a daily basis</p> Signup and view all the answers

    What does the first two digits of the batch code indicate in the example 02/001?

    <p>The type of material</p> Signup and view all the answers

    In the batch code 2450/01, what does '50' signify?

    <p>Week number of the year</p> Signup and view all the answers

    Why is it important to record production records for raw materials?

    <p>To link finished product traceability codes to raw material codes</p> Signup and view all the answers

    What information is captured in packing records?

    <p>The batch code of packaging materials used</p> Signup and view all the answers

    What does the last two digits in the batch code 02/001 represent?

    <p>The sequential delivery number of that material</p> Signup and view all the answers

    Which clause relates specifically to the management of suppliers of raw materials and packaging?

    <p>Management of suppliers of raw materials and packaging (3.5.1)</p> Signup and view all the answers

    What is the reduction target for overall packaging waste by 2030 according to the PPWR?

    <p>5%</p> Signup and view all the answers

    Which of the following is NOT considered a food allergen listed?

    <p>Rice</p> Signup and view all the answers

    Which clause addresses the need for training in raw material handling, preparation, processing, packing, and storage areas?

    <p>Training (7.1)</p> Signup and view all the answers

    What is the main focus of the EU regulatory affairs for the food industry?

    <p>Enhancing sustainability</p> Signup and view all the answers

    Which clause corresponds to ongoing evaluations of the food safety plan?

    <p>Internal audits (3.4)</p> Signup and view all the answers

    Under the PPWR, what is the reduction target for plastic packaging waste by 2035?

    <p>15%</p> Signup and view all the answers

    What is a provision included in the upcoming EU regulations for food packaging?

    <p>Deposit Return Scheme (DRS)</p> Signup and view all the answers

    What is the overall responsibility of the Technical/Quality Manager regarding non-conforming products?

    <p>Dealing with non-conforming products</p> Signup and view all the answers

    Which option is NOT available for unsafe products that cannot be reprocessed?

    <p>Dump</p> Signup and view all the answers

    What is a disadvantage of visual assessment of cleaning standards?

    <p>It does not guarantee microbiological cleanliness</p> Signup and view all the answers

    What is the first step in the Four Step Cleaning plan?

    <p>Gross Clean</p> Signup and view all the answers

    What does the sample size refer to in product sampling?

    <p>The number of samples taken</p> Signup and view all the answers

    Which of the following steps involves rinsing off detergent after cleaning?

    <p>Step 3 – Rinse</p> Signup and view all the answers

    Which action can be taken with safe but non-conforming products?

    <p>Donate to charity</p> Signup and view all the answers

    What does microbiological swabbing assess in the verification of cleaning?

    <p>Microbial contamination</p> Signup and view all the answers

    What is essential for the legality of a Raw Material Specification?

    <p>It must be signed by both parties.</p> Signup and view all the answers

    Which of the following is NOT typically included in a Finished Product Specification?

    <p>Supplier contact information</p> Signup and view all the answers

    What is a key function of the Certificates of Analysis?

    <p>To confirm the accepted specifications are met.</p> Signup and view all the answers

    Why is it important to have agreed and signed specifications?

    <p>To maintain a consistent standard every time.</p> Signup and view all the answers

    What should a Finished Product Specification detail regarding raw materials?

    <p>Component breakdown and country of origin.</p> Signup and view all the answers

    When purchasing from suppliers, what accreditation may be necessary?

    <p>BRCGS accreditation.</p> Signup and view all the answers

    How long can a Finished Product Specification be?

    <p>25 to 30 pages.</p> Signup and view all the answers

    What should be included in the allergen information of specifications?

    <p>Details on food intolerance.</p> Signup and view all the answers

    What is the primary responsibility of the Quality Assurance Manager in a food industry setting?

    <p>Overseeing the Total Quality Assurance Programme</p> Signup and view all the answers

    Which of the following is NOT a learning outcome from the module on Quality Management Systems?

    <p>Identify essential marketing strategies</p> Signup and view all the answers

    Who is responsible for reporting finished product quality to the management team?

    <p>Quality Assurance Manager</p> Signup and view all the answers

    Which role is specifically responsible for overseeing the implementation of food safety and quality activities?

    <p>Quality Assurance Manager</p> Signup and view all the answers

    Which aspect of quality management systems for ingredients and components is emphasized in the module learning outcomes?

    <p>Identifying relevant EU standards</p> Signup and view all the answers

    What is a key legal implication of non-conformance in the food industry?

    <p>Potential legal penalties</p> Signup and view all the answers

    Which position is likely to report directly to the Quality Assurance Manager?

    <p>QA Supervisors</p> Signup and view all the answers

    Which of the following roles is primarily focused on the quality control testing pathway in the manufacturing process?

    <p>Test Kitchen Operations</p> Signup and view all the answers

    Study Notes

    Quality Management Systems in the Food Industry

    • The module learning outcomes include describing quality management systems for ingredients and components.
    • Identifying relevant EU regulatory, industrial, and retailer standards in the food industry.
    • Defining the legal implications of non-conformance.
    • Describing the quality control (QC) testing pathway in food manufacturing.
    • Complying with food hygiene standards Level 1 and Level 2.

    Structure of a Typical Technical/Quality Assurance Department

    • The department is led by a Technical/Quality Manager.
    • It includes Process Control, Quality Assurance, and Customer Service teams.
    • Process Control includes Process Technologists, and Packaging Technologists.
    • Quality Assurance includes QA Supervisors and Test Kitchen staff.
    • Customer Service includes Service Representatives and Food Technologists.

    Technical Department - Roles and Responsibilities

    • Technical Manager/Quality Manager: Overall responsibility for total quality assurance, audits finished products, reports on quality and food safety.
    • Quality Assurance Manager: Organising internal quality auditing, handling foreign body control, document control, pest control, and customer complaints. Promotes awareness and liaises with external bodies.
    • Quality Assurance Supervisors: Responsible for the efficient management of the QA function within their departments, developing corrective actions, preventing/detecting foreign bodies (e.g., glass). Maintain high standards of hygiene and housekeeping.
    • Test Kitchen: Cooks samples against product packaging instructions to check consistency. Monitors key quality attributes (e.g., meat content). Benchmarks company products against competitors.
    • Process Technologist: Product/process experts responsible for continuous improvement programmes. This team includes Process Engineers, Food Technologists, Bakery Technologists, Meat Technologists, Flavor Technologists, and Packaging Technologists.
    • Customer Services Manager: Effectively manages customer service. Ensures finished product specifications are signed off by customers. Holds copies of site specifications. Attends customer consistency and benchmarking panels. Contacts customer technical departments for day-to-day issues.
    • Customer Services Representatives: Ensures company specifications for raw materials are signed by suppliers and management. Ensures finished product specifications are signed off and copies held on site. Resolves day-to-day issues with customers' technical departments. Supports Assistant NPD in new product approvals.

    Raw Material Specifications

    • Key points for raw material specifications include supplier details, recipe details, allergen/food intolerance information, packaging details, nutritional information, bacteriological standards, GMO details, and the document being signed by both parties for legal purposes.
    • Raw material specifications can be 12 to 15 pages long.

    Finished Product Specifications

    • Key points for finished product specifications include company contact details, recipe details, raw material information (including breakdown, country of origin, and spices), HACCP Food Safety Plan, allergen/food intolerance information, and packaging details.
    • Finished product specifications can be 25 to 30 pages long.

    Systems for Monitoring Suppliers

    • Purchasing from Approved Suppliers: Ensures you know and trust raw material suppliers.
    • Agreed and Signed Specifications: Establishes agreement on raw material consistency.
    • Certificates of Analysis (for key parameters): Ensures routine testing and reporting on key parameters.
    • Certificates of Analysis for Migration in Food Contact Packaging: Ensures no migration from packaging to the finished product.
    • Certificates of Conformance: Verifies suppliers meet agreed raw material specifications through test results.

    Testing Parameters for Incoming Raw Materials

    • Temperature of the delivery vehicle.
    • Hygiene of delivery vehicles.
    • Batch codes.
    • Expiry dates.
    • Evidence of pests.
    • Quantity of material delivered.
    • Identity of materials against the purchase order.

    Testing Parameters for Incoming Packaging Deliveries

    • Quantity delivered
    • Identity of materials against the purchase order.
    • Evidence of pests.
    • Batch codes.
    • Evidence of moisture or other damage.

    Testing Parameters for Finished Products

    • Taste.
    • Texture.
    • Appearance.
    • Condition of packaging.
    • Weight control.
    • Microbiological testing.
    • Typical shelf life tests include microbiological and organoleptic testing.

    Traceability Systems

    • Recording of information at Goods Inwards: Includes supplier details, quantity, batch code, expiry date, acceptance, and signature.
    • Traceability Systems - Option 1 for Raw Materials: Defines the breakdown of batch codes (e.g., 02/001).
    • Traceability Systems - Option 2 for Raw Materials: Defines a second method of batch code breakdown using year and week number.
    • Production Records: Links finished product traceability to allocated raw material codes, details include recipe, quantity used for each raw material, and temperature.
    • Packing Records: Captures batch code of packaging used, quantity of product for pallet creation, and other relevant information (metal detection and checkweigher data).
    • Dispatch Records: Captured information includes number and quantity of pallets, delivery temperature, transportation vehicle, trailer seal number, and details of delivery.
    • Allocation of Expiry Dates: Explains how expiry dates are indicated on product packaging using "Use By" and "Best Before End" dates.
    • Allocation of Finished Product Batch Code: Describes a method to allocate finished product batch codes using year, day of the year, and pack time (like 4330 14:00).

    Traceability Systems (Different QA Status)

    • Work in progress: Raw materials that are not fully processed.
    • Hold stock: Products not yet released for quality or food safety reasons.
    • Non-conforming product: Products that don't meet quality standards.
    • Released stock: Products that have passed quality checks.
    • Mass balance traceability: Ability to fully account for raw material quantity used in finished products.

    Dealing with Unsafe and Non-Conforming Products

    • Overall Responsibility: Technical/Quality Manager is responsible for dealing with unsafe/non-conforming products. Methods available: "Dump," "Reprocess," "Downgrade," "Rework," "Sell under concession".

    Product Sampling

    • Sample Plan: Defines the planned level of sampling for materials or processes within a company.
    • Sample Size: Shows the number of samples companies take.
    • Sample Procedure: Outlines the steps for sample taking.

    Open Plant Cleaning

    • Four-step cleaning plan: Gross clean, apply detergent, rinse, and sanitize.
    • The cleaning steps are physically defined.

    Verification of Cleaning Standards

    • Visual: Assess equipment cleanliness, disadvantage is unable determine microbiological cleanliness.
    • Microbiological swabbing: Follows visual inspection, swabs to determine microbial cleanliness, disadvantage is slow process, a delay in receiving results.
    • ATP swabbing: Rapid testing to determine microbial status, expensive disadvantage.

    International Best Practice Standard (BRC)

    • Brand Recognition through Compliance (BRC) Global Standard for Food Safety Issue No. 9: Leading UK Retailers used food safety as a competitive advantage and created common standards. Standards were published in 1999.

    BRC Standard - Contents

    • The BRC standard is divided into sections (1-9) detailing specific aspects of food safety and quality management,
    • Key sections are senior management commitment, food safety, site standards, product/process control, personnel, high-risk areas, and traded products.

    BRC Standard - Fundamental Clauses

    • Fundamental requirements crucial for food quality and safety are highlighted in the BRC standard, such as senior management commitment, food safety plan, internal audits, supplier management, corrective actions, traceability, layout, product flow, segregation, housekeeping, allergy management, operations control, labelling and pack control, and training.

    Food Allergens

    • Lists common allergens, including peanuts, tree nuts, milk, egg, gluten, soya, lupin, fish, crustaceans, sesame, celery, SO2, and mustard.

    EU Regulatory Affairs for the Food Industry

    • The EU is focused on implementing laws improving the sustainability of food packaging. It includes laws associated with packaging and packaging waste regulations (PPWR), and Deposit Return Schemes (DRS), single use plastic directive, and other EU regulatory initiatives.

    Packaging and Packaging Waste Regulation (PPWR)

    • Sets targets for reducing packaging waste through packaging and packaging waste reduction, for example using specific targets for reducing plastics, and harmful substances.

    Single Use Plastics (SUP) Directive

    • Aims to reduce plastic products, especially in the marine environment. Its measures include prohibitions on specific single-use items, and the reduction of consumption of plastic items. The directive focuses on plastic food items, such as containers, plates, cutlery, and balloon sticks.

    Deposit Return Scheme (DRS)

    • Ireland introduced the scheme in 2024 to encourage return of plastic bottles and aluminum cans by charging a refundable deposit at purchase. Offers deposit rates based on container size. Incentives for return and refunds.

    Tethered Caps

    • Regulation from 2024 requires tethered caps on plastic beverage bottles to reduce litter and enhance recycling.

    Examples and Industry Impact

    • Focuses on sustainable packaging initiatives like encouraging consumers to bring their reusable containers, and company innovations into packaging (developing biodegradable materials and improving recyclability).

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    Lecture 7 - Quality Management System in the Food Industry 2024 PDF

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser