Concept of Quality

Dr. Anil Panghal

 QUALITY

is the totality of features and

characteristics of a product that
bears on it’s ability to satisfy the
stated or implied needs
 What is food quality?
• Food quality is the extent to which all  Appearance (e.g., size, shape,
the established requirements relating color)
to the characteristics of a food are  Flavor
met. Examples:  Aroma
 Identity of a food in relation to a  Texture
standard (e.g., standardized food)
 Viscosity
 Declared gross or net quantity
(e.g., weight or volume) of a unit  Shelf-life stability
of the food or net fill of a food  Fitness for use as human food
container  Wholesomeness
 Declared or claimed amount of  Adulteration
one or more stated components  Packaging
of a food
 Labeling
 What is food quality?

• degree of excellence
• a value of products
• fitness for use/ consumption –utilitarian terms

CONSUMER
SATISFACTION

The requirements necessary to satisfy the needs and

expectations of the consumer.
Broadening of the quality concept
Emotions Price, (After)
Extrinsic Regulations Availability Convenience sales
(tradition, brand
culture) service
factors name

Food quality

Nutritional Shelf Safety

Intrinsic Taste, Shape, value, Packaging
flavour, life
appearance health (microbial,
factors texture aspects chemical)
• All of the intrinsic quality factors are influenced by:

 the quality of raw materials

 the composition of the food
 processing methods
 storage method & conditions
 Dimensions of Quality

• Performance
• Aesthetics
• Special features: convenience, high tech
• Safety
• Reliability
• Durability
• Perceived Quality
• Service after sale
 Importance of Quality
• Lower costs (less labor, rework, scrap)
• Motivated employees
• Market Share
• Reputation
• International competitiveness
• Revenues generation increased (ultimate
goal)
 QUALITY CONTROL

is the operational techniques and

activities that are used to fulfill
the requirements for quality
 Quality Control
• A system for processing food and checking
food to maintain or improve quality at an
economical level which allows
customer/consumer satisfaction.

Good
Input Output
QUALITY
ACTIVITY
ASSESSOR
Bad
Concepts of Quality Control
 Pros and Cons of QC
Pros:
1. Easy to do
2. Cheap (short term)
3. Manageable

Cons:
1. Unreliable, long lead time, big lot sizes
2. Inspector takes the mistakes.
 QUALITY ASSURANCE
is all systematic and planned actions
which are necessary to provide adequate
confidence that a product or service will
satisfy the given requirement for quality.
 Quality Assurance
• All activities and functions concerned with the
attainment of quality.

Input Output Good

QUALITY
ACTIVITY
ASSESSOR

Bad
Quality Assurance - Concepts
 Pros and Cons QA
Pros
1. Easier than QC to find problems
2. Problems identify earlier

Cons
1. Need skilled labours
2. High cost
 QUALITY MANAGEMENT
is a systematic set of operating
procedures which is company wide,
documented, implemented and
maintained while ensuring the growth of
business in a consistent manner
Cost of Quality
 QM Vs QA
The Prime Focus of
Quality Management
Achieving results that satisfy the
requirements for quality.
Motivated by stakeholders internal
to the organization, especially the
organization’s management
Goal is to satisfy all stakeholders
Effective, efficient, and continually
improving, overall quality-related
performance is the intended result.
Scope covers all activities that
affect the total quality-related
business results of the organization
Quality Assurance
Demonstrating that the
requirements for quality have been
(and can be) achieved.
Motivated by stakeholders,
especially customers, external to
the organization
Goal is to satisfy all customers.
Confidence in the organization’s
products is the intended result
Scope of demonstration coves
activities that directly affect quality-
related process and product results
HISTORICAL BACKGROUND
►THE OLDEST TERM QUALITY

►QUALITY CONTROL

►QUALITY ASSURANCE (1970s)

►QUALITY MANAGEMENT
 Consumer requirements include:
• Safety requirements
– The absence of risk factors.

• Commodity requirements
– The conformity of a product to its definition.
– Established by law, voluntary regulations or
customary practices.

• Nutritional requirements
– These are extremely important since the main
purpose of eating is to satisfy nutritional needs.
– The growing interest of functional foods.
• Sensory requirements
– These are very important since the brain will transform
sensation into perceptions.
– Our sensory perceptions take place in a space that is closely
connected with other brain functions and contents, such as
memory, culture, values, emotions, etc.
• Requirements concerning the production context
– Indications concerning the origin or tradition of a product, or
the use of organic culture, have a strong impact on
consumers.
– They can satisfy the consumers on the “how”, “when”, and
“where” the product was produced.
• Ethical requirements
– Include organic agriculture, the defense of the environment,
the defense of biodiversity against mass production, the
well-being of animals, etc.

• Guarantee requirements
– The certification and traceability procedure.

• The requirements of the packaging system

– Facilitate product recognition, marketing and use.
– Also include aesthetic requirements concerning its
presentation, and consumer information conveyed by the
label.
– Consumers tend to prefer products that are easier to handle
or use (convenience).
(Peri, 2005)
Quality control cycle : it should begin with customers specification
and ends with customers specification
Customer satisfaction for each quality factor
-------------------------------------------------------------------

Action when needed testing methods

Reporting control charts Control stations

 The Traditional Approach
• Spot checks of manufacturing facilities
• Sampling and testing of finished products

Oct 20, 2008 Food Safety 26

 Food Quality Management :
Why?????
 Changing food habits
 Increased processing
and handling
 Changing processes,
products
 Globalization of food
trade
A "really very serious issue," as Union Health
Minister JP Nadda admitted in the budget
session of Parliament in last session
 Food safety a global concern
 Acute diarrhoeal illness is very common
worldwide and estimated to account for 1.8
million childhood deaths annually,
predominantly in developing countries
(World Health Organization, 2005)
Global food safety issues

residues
Drug
India is Largest Food Violator
 Food Industry
 India is the world's second largest producer of
food next to China
 India is one of the worlds major food
producers but accounts for less than 1.5 per
cent of international food trade.
 This indicates vast scope for both investors
and exporters.
 Food exports in 2016 stood at US $35 billion
whereas the world total was US $2600 billion.
 Food Industry
• The Indian food industries sales turnover is Rs
250,000 crore (1 crore = 10 million) annually
as at the end of year 2016.
• The industry has the highest number of plants
approved by the Food and Drug
Administration (FDA).
 The Need For Change
Increased public focus
Legislation from media and public Danger to
public safety

Customers require more safe

and environmental friendly
products, services and
Responsible for processes
damage/pollution
shall pay

$
Internationalisation
Increased requirements
from Investors, insurance
and finance

Food Employees demand

safety in influence and a job not
all parts
Increased consciousness on harming life, health or
of the
ethics, new knowledge and environment
food
technology
Oct 20, 2008 chain Food Safety 35
 Production to Consumption
• Boat to Throat
• Farm to Fork
• Plow to Plate
• Till to Tooth
• Stable to Table

Oct 20, 2008 Food Safety 36

 Acts and laws

 The Prevention of Food Adulteration Act, 1954

 Fruits and Vegetable Products (Control) Order-
FPO 1955"
 Meat Food Products Order (MFPO)1973
 Vegetable Oil Products (Control) Order, 1947
 Edible Oils Packaging (Regulation) Order, 1988,
 Solvent Extracted Oil, De-oiled Meal and Edible
Flour (Control) Order, 1967
 Milk and Milk Products Order, 1992
Fruits and vegetables are coloured with copper
sulphates and injected with hormone oxytocin to
make them look fresh.
 Food Quality Standards

The 4 common standards:

• Legal Standards
Legal standards are mandatory and are set up by law or
through regulations.
Legal standards are generally concerned with the lack of
adulteration involving insects, molds, yeasts and
pesticides; the maximum limits of additives permitted;
or by establishing specific processing conditions so that
extraneous materials do not contaminate foods.
 Food Quality Standards

• Company or Voluntary Label Standards

These standards represent those established by various

segments of the food industry.

They represent a consumer image and may become a

trademark or symbol of product quality.

Voluntary standards are generally used by private

companies or supermarkets and tend to vary
depending upon the particular requirements of a given
label.
 Food Quality Standards

• Industry Standards.
Those whereby an organize group attempts to establish
given quality limits for a given commodity. Industry
standards are implemented due to the pressure from
marketing organizations or by specific commodity groups
where legal standards are not involved.
• Consumer or grade standards.
These represent the consumers’ requirements for a
product.
 Pre FSSAI Scenario
• Multiple food laws

• Varied quality/safety standards

• Rigid and non responsive standards

• Poor information dissemination to consumers

 Acts and laws

 The Prevention of Food Adulteration Act, 1954

 Fruits and Vegetable Products (Control) Order-
FPO 1955"
 Meat Food Products Order (MFPO)1973
 Vegetable Oil Products (Control) Order, 1947
 Edible Oils Packaging (Regulation) Order, 1988,
 Solvent Extracted Oil, De-oiled Meal and Edible
Flour (Control) Order, 1967
 Milk and Milk Products Order, 1992
 Pre FSSAI Scenario
• Nine different laws and eight different
ministries governing the food sector
• Laws framed by different Ministries/Depts.
With different perspective and enforcement
approach
• Overlapping laws with different quality
standards & labelling requirements
 FSSA

The PFA Act, 1954 EOP Order 1988

Solvent Extracted Oil,
De-oiled Meal and
FPO 1995 MMPO 1992 Edible Flour (Control)
Order, 1967
MFPO 1973 VOP Order 1947

FOOD SAFETY AND STANDARD ACT 2006

 Chronology
Food Safety and Standards Act ,2006 -
passed by Indian Parliament and notified on
24th August, 2006

Authority Established- in Sept, 2008

FSS Regulations Notified -3rd August, 2011

New Act operationalised- 5th August,2011

All Food Business Operators in India to get

Licensed/Registered with Food Safety
Authority
 Scope of FSSA

• The Act covers activities throughout the food

distribution chain, from primary production through
distribution to retail and catering.

• The Act gives the Government powers to make

regulations on matters of food safety.

• The Food Safety & Standards Authority of India is

the principal Government Authority responsible for
preparing specific regulations under the Act.
 Stake Holders
Research
institutes/
laboratories

Regulators Industry

Food
Safety
Govt. Farmers
Agencies organizations

Consumer
organizations
 Objectives of FSSA
• To consolidate multiple laws and establish
1 single point reference system

• To establish Food Safety and Standards

2 Authority

• To regulate the manufacture, storage,

3 distribution, sale and import of food products

• To ensure availability of safe and wholesome

4 food for human consumption
 A leap forward

Laboratories
Full time in public
officers and private
Monitoring sectors
and involved
surveillance
Safety

Single
authority
 A leap forward
 Multilevel, multi dept. control to single line of
command
 Single reference point
 Integrated response
 Decentralization of licensing
 High degree of consumer confidence
 Transparent regulatory mechanism
 A leap forward
• Investor friendly mechanism
• Adequate information dissemination
• Speedy disposal of cases
• Consistency between domestic and
international food laws
 Salient features
 Involvement of stake holders in decision
making
 The apex body has wider representation of food
technologists, scientists, State Govt., farmers,
Retailers, Consumer organizations, food industry
 Science based standards
 Science based Standards that distinguish
substandard and unsafe food
 Risk Assessment and Management integral to
standards setting and enforcement
 Salient features
• Improved regulatory structure
– New enforcement structure
– Multi level, multi departmental control shift to a
single line of control
– Large network of laboratories
– Regulation of food imported in the country
 Salient features
• Improved monitoring system
– Active and Passive Surveillance
– Annual Audit
– Good food traceability and recall plan
 Salient features
• Improved justice delivery
– Different procedure to deal with Civil and criminal
penalties
– Provision for Adjudication and fast track disposal
of cases
– Constitution of Tribunals
 Salient features
 Promotion of innovations
 Provisions for Functional and Novel Foods , dietary
supplements, nutraceuticals etc.)
 Consumer empowerment
 Safeguard consumers’ expectations of substance,
quality in a non misleading presentation
 Consumers can take samples and get it analysed
 Salient features
 Accountability
 Provision for penalty against officer (Upto 1 lakh)
 In all cases prior notice to FBO
 Private public participation in enforcement
 Accreditation of Private agencies/individuals for
audit/inspections
 Accreditation of private Laboratories
Mechanism of regulation
CEO, FSSAI

Commissioner Central
licensing
of food safety states authority

FSSAI
Registration Licensing
headquarter
authority authority
monitoring

Designated Zonal
Municipal corporation officer Director
Nagar Nigam Licensing and other
authority officers
Gram panchayat

Food safety
officer
 Implementation
Schedule 1
Registration required for the Food Business Operator, who is a
 manufactures or sells any article of food himself or a petty
retailer, hawker, itinerant vendor or temporary stall holder;
or
 such food business including small scale or cottage or tiny
food businesses with an annual turnover not exceeding Rs
12 lakhs and or whose-
 Production capacity of food (other than milk and milk products
and meat and meat products) does not exceed 100 kg/ltr per
day or
 Production or procurement or collection of milk is up to 100
litres of milk per day or
 Slaughtering capacity is 2 large animals or 10 small animals or 50
poultry birds per day or less than that
 Implementation
Central License required for the Food Business Operator, who:
 Dairy units including milk chilling units process more than 50
thousand litres of liquid milk/day or 2500 MT of milk solid per annum.
 Vegetable oil processing units having installed capacity more than 2
MT per day.
 All slaughter houses equipped to slaughter more than 50 large
animals or 150 or more small animals or 1000 or more poultry birds
per day
 Meat processing units equipped to handle or process more than 500
kg of meat per day or 150 MT per annum
 All food processing units other than mentioned above having installed
capacity more than 2 MT/day.
 Implementation
 100 % Export Oriented Units
 All Importers importing food items for commercial
use.
 All Food Business Operators manufacturing any article
of Food which does not fall under any of the food
categories prescribed under these regulations or
deviates in any way from the prescribed specification
for additives therein.
 Retail chains operating in three or more states.
 Food catering services in establishments and units
under Central government Agencies like Railways, Air
and airport, Seaport, Defence etc.
 Schedule IV
• General Hygienic and Sanitary practices to be
followed by Food Business operators
 1. Location & Surrounding

• Away from environmentally polluted areas,

• Away from industrial activities which produce Disagreeable or obnoxious
odor, Fumes, Excessive Soot, Dust, Smoke, Chemical or biological
emissions, Pollutants
- Away from areas subject to flooding, prone to infestations of pests
and areas where wastes either solid or liquid can not be removed
effectively
- No residential use of premises
- Controlled access to premises
Location and Surroundings
Location shall be:
 away from
environmentally
polluted areas
 away from industrial
activities which
produce:
- Disagreeable or
obnoxious odor,
- Fumes
- Excessive Soot
- Dust
- Smoke
- Chemical or biological
emissions
- Pollutants
68
2. Layout and Design of Food Establishment
Premises

• Avoids cross contamination, Total compartmentalization, One

direction material movement
• Machinery manufacturing area ration – not more than 50%
• Requirements for
– Wall
– Floor
– Ceiling
– Windows
– Door
Layout & design of food establishment premises

Facility in good
• Repaired or replaces holes, broken tiles
condition
conditionleads to
lead to missing ceiling panel etc.
clean, pest free • Sealed/ grated sewer grids less than ¼ inch
environment

• Louvers in exterior wall fans that close

Hole free exterior tightly when turned off
walls • Screened pipes & windows
• Sealed outside pipe

• Use of screen door, air curtains &

Striped or sealed other mechanisms
gaps around all
• Sealed cracks to prevent insect
doors harborage
70
2. Layout and Design of Food
Establishment Premises
3. Equipment
 3. Equipment
Equipment and containers come in contact with food shall be:
- Made of corrosion free materials
- Do not impart any toxicity to food material
- Kept all the times in good order, repair and a clean, sanitary
condition
- No use for any other purpose
- Provided with a proper fitting cover/lid/net
- No misplacing at any time where it get contaminated by impure air,
obnoxious odor etc
- Facilitate maintenance and cleaning
- Appropriate facilities for cleaning and disinfecting equipments (CIP)
- Separate and identifiable containers for waste, by-products,
inedible/dangerous materials
- No use of chipped /enameled containers
Equipment & Containers

– made up of non-corrosive /
rust free material
– smooth, free from any
grooves
– easy to clean and maintain
– non-toxic and non-reactive
– of food grade quality
74
4. Facilities
 4. Facilities

• Water Supply:
– Only potable water meeting BIS standards
– Appropriate facilities for storage and distribution of water
– Periodic cleaning of storage tanks and its record
– Non-potable water only for cooling of equipment, steam production, fire fighting
– Distinguished non- potable water pipes
• Cleaning facilities:
- Adequate facilities for cleaning and disinfecting of utensils and equipments
- Adequate supply of hot and cold water
• Washing of raw materials
- Adequate facilities
- Adequate supply of hot and cold water
- Washing sinks must be kept clean
- Separate washing sinks for raw foods
 4. Facilities
• Ice and Steam:
- Potable water for Ice and steam to be used in direct contact with food
- Ice and steam shall be produced, handled and stored hygienically

• Drainage and waste disposal

- Disposal of sewage and effluent in conformance with the requirements
of PCB
- Designed and constructed to reduce risk of contamination to food and
potable water

• Drainage and waste disposal

- Separate waste storage area
- Covered containers for waste storage
- No accumulated waste in food handling, food storage or other working
areas
- Periodic disposal of waste/refuse
- Pedal operated adequate size bins for waste collection
- Waste bins emptied and washed daily with a disinfectant and dried
before next use
 4. Facilities

• Personal Facilities & Toilets:

- Facilities for washing and drying hands
- Supply of hot and cold water
- Separate lavatories of appropriate hygiene design for males and females separately,
appropriate to the number
- Suitably located Changing facilities for personnel
- No direct opening of such facilities in food processing, service or storage area
- Display board mentioning do’s and don’ts for the workers in English or in local language

• Air quality and ventilation:

- Natural / mechanical ventilation system including air filters, exhaust fans
- Designed and constructed as such air does not flow from contaminated areas to
clean areas
• Lighting :
- Adequate Natural /artificial lighting
- Protected lightings to avoid contamination by breakages
Water Supply:

- Only potable water meeting BIS standards

- Appropriate facilities for storage and
distribution of water
- Periodic cleaning of storage tanks and its
record
- Non-potable water, if used, only for
cooling of equipment, steam production,
fire fighting
- Distinguished non- potable water pipes
 Drainage and waste disposal

- Disposal of sewage and effluent in conformance

with the requirements of Factory/ EPCB
- Designed and constructed to reduce risk of
contamination to food and potable water
- Separate waste storage area
- Covered containers for waste storage
- No accumulated waste in food handling, food
storage or other working areas
- Periodic disposal of waste/refuse
- Pedal operated adequate size bins for waste
collection
- Waste bins emptied and washed daily with a
disinfectant and dried before next use
Personal facilities and toilets:

- Facilities for washing and

drying hands
- Supply of hot and cold water
- Separate lavatories of
appropriate hygiene design for
males and females separately
- Suitably located Changing
facilities for personnel
- No direct opening of such
facilities in food processing,
service or storage area
Ventilation & Lighting

 Air quality and ventilation:

- Natural / mechanical
ventilation system including air
filters, exhaust fans
- Designed and constructed as
such air does not flow from
contaminated areas to clean
areas
 Lighting :
- Adequate Natural /artificial
lighting
- Protected lightings to avoid
contamination by breakages
 Issues in implementation
• Volume State
licensing
Medium
scale

Central Food State

Licensing Business licensing
Big Scale Small Scale
Operators

Petty Food
Business
Operators
 Issues in implementation
• HR requirement
Laboratory
professionals

Regulators
HR Auditors
requirement

FBOs
 How to Develop these system
• Education and Research institutes to work for
the training of small entrepreneurs and street
vendors

• Awareness for food safety to vendors and

consumers
 Progress So Far
• Constitution of Authority, scientific
Committee, and 8 Expert Panels
• Notification of Rules and 6 Regulations
• Transparency in online registration
• Accreditation of 61 private labs
• Accreditation of 12 Food Safety Management
System agencies
 Progress So Far
 89 Individual for Inspection/ Auditing
Food Imports brought under FSS Act- about 75
% of total food imports in country.
 Surveillance survey- Milk
 Sampling of food products and prosecution
going on in states
 Action has been taken against false claims/
advertisements
 Challenges Ahead
 Setting of Food Safety Standards
 Risk based Assessment
 Effective Food Born Disease Surveillance System
 Traceability, Recall and Emergency response
system
 Inform, Educate and Communicate to the
consumers
 Food Safety Management Systems
 Capacity Building
 Research and Development
Schedule IV requirements for
FSSAI