Week 1 Lecture 1 Customers expectations- quality & safe food PDF

FOOD90008 Food Safety and Quality Week 1: Lecture 1 - Customers expectations- quality & safe food Dr Senaka Ranadheera School of Agriculture & Food, FVAS Content Food safety & quality: a brief overview Customers’ expectations...

FOOD90008 Food Safety and Quality Week 1: Lecture 1 - Customers expectations- quality & safe food Dr Senaka Ranadheera School of Agriculture & Food, FVAS Content Food safety & quality: a brief overview Customers’ expectations: food quality & safety Food quality control vs food quality assurance What is quality? Fitness for use, conformance to requirements, and the pursuit of excellence A quality product is one that consistently meets the customers needs and expectations – Customer buys today is same as what they bought last week or will buy next week Safe & quality foods Food: edible material (raw - cooked, processed or semi-processed), nutritional needs ✓fundamental need ✓basic right ✓prerequisite to good health Perishable + Envt Non-perishable Contamination Pre vs. post-industrial revolution  Safe & high quality food: from farm process to consumer Protect consumers’ rights & satisfaction Food Industry QA professionals (farm to fork) Microbiologists Customer/ Food Technologists Engineers Consumer Chemists R&D Scientists Government (regulations)  Quality: the degree to which a commodity meets the requirements of the customer at the start of its life (ISO 9000) Safety: State of which risk of harm (to persons) or damage is limited to an acceptable level (ISO 9000:2006) There will always be some element pH of risk aw Nutrient Oxygen Enterobacteriaceae presence in high numbers (>104 per gram) in ready- to-eat foods indicates that an unacceptable level of contamination has occurred or there has been under-processing (e.g. inadequate cooking)  Food Safety: Ensuring a food is free of hazards and safe to eat Prevent foodborne illnesses - handling, preparation and storage and transportation of food Food Quality: Ensuring a food is desirable to eat / all the established requirements relating to the characteristics of a food are met Elements of food safety Microbial hazards Chemical hazards Physical hazards Elements of food quality Identity of a food in relation to a standard Declared gross or net quantity (e.g., weight or volume) of a unit of the food or net fill of a food container (https://www.industry.gov.au/regulations-and-standards/buying-and-selling-goods-and-services-by-weight- and-other-measurements/selling-bread-and-bakery-products ) Declared or claimed amount of one or more stated components of a food Appearance (e.g., size, shape, color) The standard for packaged Flavor cows’ milk for retail sale Aroma requires that it contain at least Texture 3.2% fat and 3.0% protein. Viscosity Skim milk must contain a Shelf-life stability maximum of 0.15% of fat and a Fitness for use as human food minimum of 3.0% protein Wholesomeness Adulteration Packaging Labeling Food safety vs food quality Food Safety Food Quality All those hazards, whether chronic or All other attributes that influence a acute, that may make food injurious to product’s value to the consumer the health of the consumer Negative attributes - spoilage, Eg. - Pathogenic bacteria contamination with filth, - Toxic chemicals discoloration, off-odours - Foreign materials - Allergens Positive attributes - origin, colour, flavour, texture and processing method of the food Not negotiable Food Safety Food Quality Food safety hazards may be hidden and go Defects and improper food quality - undetected until consumed. If detected, result in consumer rejection and lower serious food safety hazards may result in sales market access exclusion and major economic loss and costs Since food safety hazards directly affect public health and economies, achieving proper food safety must always take precedence over achieving high levels of other quality attributes  July 2019 https://www.heraldsun.com.au/news/victoria/victorian-dies- after-eating-smoked-salmon/news- story/a51e7124ac44d2e389b9c805d9772bf6  Does a food which does not conform to food safety requirements conform to food quality? No Does a food which does not conform to food quality requirements conform to food safety requirements? It can Food manufacturer has to consider to meet: Consumer requirements Legal requirements Company requirements Consumer requirements: Dimensions of quality 2. Reliability 3. Durability (how often (how long 1. does it fail?) does it last?) 4. Performance Serviceability (does it do the (how easy is it job?) to repair?) 8. 5. Conformance Aesthetics to standards (what are the (Is it made as 7. Perceived sensory 6. Features attributes?) intended?) quality (what (what does it is its do?) reputation?) Legal Requirements Chemical/microbial composition to ensure product safety (Food standard code – FSC) https://www.foodstandards.gov.au/code/Pages/default.aspx Weight/volume/number to ensure customers get what they pay for (Trade practice act) Date codes – indicate likely keeping time (Food safety standards) Ingredient list – indicate any dietary constrains customer may have (FSC) Company requirements Market share Profit Benefits of producing quality foods Improved market share / Happy customers Increased productivity / Competitiveness Improved employee involvement How can quality be achieved ? Total commitment Customer focus Specifications Monitoring and testing Use quality systems (HACCP) Quality Control vs Quality Assurance QC & QA are two aspects of quality management Quality assurance is process-oriented and focuses on defect prevention, while quality control is product-oriented and focuses on defect identification QC is part of QA/ interrelated QUALITY CONTROL QUALITY ASSURANCE “The operational techniques and “All those planned and systematic activities that are used to fulfil actions necessary to provide adequate requirements for quality”, ISO: 9000 confidence that product or service will satisfy given requirements for quality”, Eg: Sampling ISO 9000 Testing Eg: Quality tools Inspection Customer focus Process improvement  Quality Control has to identify defects after a product is produced by a system of routine and consistent checks to be sure that their quality is good enough. Quality Assurance has to improve processes to ensure that defects do not arise when the product is being developed so that the quality requirements for a product will be fulfilled. QA: Statistically based process The process must be able to meet the specifications or there will be a lot of re-work. Programs have to be statistically based. There must be integration between R & D, product development, engineering and marketing. The program that is designed to control the process must then make sense. Review Questions: What is food quality management ? How can you ensure food safety aspects ? What are the elements in food safety ? What are the major elements in food quality? In a food manufacturing factory, who is responsible for protecting consumers’ rights & satisfaction ? Define the differences between food safety and quality List the dimensions of quality of a particular food product with respect to customers requirements ? What are the benefits of producing quality foods? State the differences between food quality assurance and quality control Thank you