2. MICROBIOLOGICAL SAFETY OF FOOD AT THE SOURCE,Control PRODUCT DESIGN AND PROCESS CONTROL APPLICATION OF GOOD HYGENIC PRACTICES During production Processing,labelling Handling,distribution ,storage Sale ,preparation ,use The above in conjunction with HACCP system
3. APPLICATION To the complete food chain Production on the farm through to the consumer
5. IMPORTANT INTERNATIONAL MEETINGS GATT-General agreement on Tarriffs and Trade Under WTO SPS agreement-Agreement on The Application of Sanitary and Phytosanitary Measures TBT-Agreement to technical Barriers to trade For free movement on international borders, means established for protecting human health is scientifically justified. spsstandards,codes,guidelines based on Codex alimentarius.
6. 5-step Management of food in international trade Conduct a risk assessment Establish food safety objectives-maximum level of hazard acceptable for human consumption Achievable food safety objectives-HACCP can be involved Establish Microbiological Criteria Establish acceptance procedure for the food at the port of entry.-food testing,phlevel,moisture content etc.
7. QUALITY MANAGEMENT SYSTEM QUALITY Anticipating,conforming and exceeding customer requirements. ISO:9000”the totality of characteristics of a product or service that bears on its ability to satisfy stated or implied needs” ISO:9000:2000”the degree to which a set of inherent characteristics fulfils requirement”
8. QUALITY ASSURANCE A prevention based system which improves product and service quality and increases productivity by placing the emphasis on product and process design. At source-it prevents emergence of non-conforming products or services. At design stage only quality is created,not on the control stage.
9. 4-levels in the Evolution of TQM TOTAL QUALITY MANAGEMENT QUALITY ASSURANCE QUALITY CONTROL INSPECTION
10. BASIC TENETS OF TQM CUSTOMER SATISFACTION Internal customer External Customer Continuous improvement Employee involvement and empowerment Measurement and recording the work Doing it right at the first time Effective communication and education
11. Paths to TQM KAIZEN Continous improvement by the individual on the work JUST-IN-TIME Structural approach in manufacturing units focused on IMPROVING Timeliness Quality Productivity Flexibility
12. INSPECTION Identify sources of NON –Conformance Taking Corrective actions Salvage Sorting,Grading,Reblending
13. QUALITY CONTROL Devolp Quality Manual Process Performance Data Basic Quality Planning Product Testing Self-inspection Basic Quality Planning Use of Basic Statistics Paperwork Controls
14. QUALITY ASSURANCE Quality Systems Devolpment Advanced Quality Planning Comprehensive Quality Manuals Use of Quality Costs Involvement of non-production operations Failure mode and effects analysis Statistical process control
15. TQM Policy deployment Involve suppliers and customers Involve all operations Process management Performance measurement Team work Employee involvement
16. CULTURE FOR SUCCESS OF TQM Continuous improvement Empowering people Caring for people Involvement Compliance to specification Allocating blame
