INTRODUCTION TO PRODUCT QUALITY ASSURANCE AND FOOD DEFENSE

THE ROOT OF QUALITY

QUALITY
SECURITY

SAFETY

FOOD SAFETY
THE BOTTOM SUPPORT TIER OF THE DEPARTMENT IS FOOD SAFETY FOOD SAFETY DEALS WITH THE UNINTENTIONAL ADDITION OR EXPOSURE OF A FOOD TO :

BIOLOGICAL HAZARD PHYSICAL HAZARD CHEMICAL HAZARD

BIOLOGICAL HAZARDS

PHYSICAL HAZARDS

CHEMICAL HAZARDS

Top 10 Food Safety Problems

1. CONTAMINATION DURING PROCESSING 2. CONTAMINATION OF RAW MATERIALS 3. INSUFFICIENT EMPLOYEE TRAINING 4. DIFFICULT TO CLEAN EQUIPMENT 5. INCORRECT LABELING OR PACKAGING 6. NO PREVENTIVE MAINTENANCE 7. POOR EMPLOYEE HYGIENE 8. POOR PLANT AND EQUIPMENT SANITATION 9. POOR PLANT DESIGN AND CONSTRUCTION 10. POST PROCESS CONTAMINATION AT MANUFACTURING PLANT

FOOD SECURITY
DEALS WITH THE INTENTIONAL TAMPERING OF FOOD PRODUCTS. FEDERAL CRIMINAL OFFENSE

PRODUCT TAMPERING

SECURITY SYSTEMS IN PLACE

VISITOR SIGN IN EMPLOYEE BADGES BADGE SWIPE (IN THE WORKS) ALARM SYSTEM

QUALITY

Defined in manufacturing as a measure of excellence or a state of being free from defects, deficiencies and significant variations, brought about by the strict and consistent adherence to measureable and verifiable standards to achieve uniformity of output that satisfies specific customer or user requirements.
Ref. www.businessdictionary.com

QUALITY PARAMETERS

KEY PRODUCT COMPONENTS TASTE COLOR WEIGHT GENERAL APPEARANCE

PROCESS

AT THE FRONT END- MIXING OF DOUGH IS CRITICAL DOCUMENTED DOUGH RECIPES AND MIXING INSTRUCTIONS. DOUGH PERFORMANCE THROUGH ROLLERS AND TABLE CRACKER BAKINGUNDER/OVERBAKED/BURNED PACKAGING- KEY- LAST PROCESS BEFORE THE CUSTOMER SEE THE PRODUCT. TRAINING IS KEY, OBSERVE, ASK QUESTIONS, SEEK OUT THE ANSWERS, TAKE OWNERSHIP OF YOUR PART OF QUALITY.

PEOPLE
OBSERVATION- OBSERVE THE DOUGH FOR CONSISTENCY WHEN GOING THROUGH THE ROLLERS, PERFORMANCE ON THE OIL AND GUILLOTINE TABLE OBSERVE CRACKERS FOR PROPER BAKED COLOR, CRACKER WIDTH, PRESENCE OF SALT- TOO MUCH/ TOO LITTLE, OVERALL APPERANCE AND TEXTURE- EASILY BROKEN,TOO RIGID ETC. OBSERVE LABELS/PACKAGING MATERIAL/PRINTERS ETC. COMMUNICATE TO STAFF WHAT YOU OBSERVE, WHAT NEEDS TO BE IMPROVED, WHAT WORKS, WHAT DOESNT WORK,WHAT NEEDS TO BE REPAIRED, WHAT HAS CHANGED

EQUIPMENT
MAINTAIN EQUIPMENT AT PEAK OPERATING CONDITIONS PROVIDE TRAINING FOR THE OPERATION OF THE EQUIPMENT

COMPANY /STAFF RESPONSIBILITIES

SET STANDARDS TRAIN PROPERLY PROVIDE RESOURCES VERIFY COMPLIANCE RESPECT EMPLOYEES COMMUNICATE WITH EMPLOYEES

EMPLOYEE RESPONSIBILITIES
FOLLOW/COMPLY WITH THE STANDARDS TAKE PRIDE IN YOUR WORK/TAKE OWNERSHIP RESPECT YOUR FELLOW EMPLOYEES COMMUNICATE WITH STAFF