overview of food quality
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OVERVIEW OF FOOD QUALITY
By
M.Sivarajan
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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
$eclared or claimed amount ofone or more statedcomponents of a food
&ppearance e.g.! si"e!shape! color#
Fla%or
&roma
'exture (iscosity
)helf*life stability
Fitness for use as humanfood
Wholesomeness &dulteration
+ac,aging
-abeling
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What is food quality?
• degree of excellence
• a %alue of products• fitness for use consumption /utilitarian terms
'he requirements necessary to satisfy the needs
and expectations of the consumer.
CONSUMERSATISFACTION
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$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
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Food quality
Broadening of the quality concept
0van B!#(#*1 23365
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Intrinsic
factors
Food quality
Nutritionalvalue,
health
aspects
Shelf
life
Safety
(microbial,
chemical)
Packagingaste,
flavour,
te!ture
Shape,
appearance
Broadening of the quality concept
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"!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
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• &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
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• Why quality is important?
• What is a good quality product?
* conformance to specification production#
* fitness for use consumption#
* customer satisfaction
* exceeding consumer expectations
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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.
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• )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.
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• 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#.
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0,#ri1 23385
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&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?
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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.
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'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.
Food 0uality )tandardsFood 0uality )tandards
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• 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.
Food 0uality )tandardsFood 0uality )tandards
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• 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.
Food 0uality )tandardsFood 0uality )tandards
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• 'he 2odex &limentarius 2ommission
• 'he World 'rade 4rganisation
/ 'he )anitary and +hytosanitary &greement )+)# / 'he 'echnical >arriers to 'rade &greement '>'#
/ $ispute )ettlement
International Food )tandardsInternational Food )tandards
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24$E
• 'he 2odex &limentarius 2ommission shall be responsible
for ma,ing proposals to! and shall be consulted by! the
$irectors 8eneral of the Food and &griculture4rgani"ation F&4# and the World @ealth 4rgani"ation
W@4# on all matters pertaining to the implementation of
the Aoint F&4W@4 Food )tandards +rogramme.
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24$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
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World 'rade 4rgani"ation
• Established: B Aanuary BCCD• 2reated by: ruguay 5ound
negotiations BCG*C;#
• Hembership: close to JJ countries
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'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.
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+epper! JJG#
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I)4 CJJJ
F44$ )&FE'K
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Qua*iy Mana"#n Sys#"
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• 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
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'han,s