Scope of Quality

Control Operation
2nd Lecture
Quality Control
Indria P.
 The Scope of Food
Raw material 
unprocessed items Packaging Material
Ingredients

Farm, Livestock, Manufacturing Packaging

Fishery Processing Finished Product

Processing aid
Food- contact
surfaces
Consumer
 Food Quality
Examples:
• The extent to which • Identity in relation to a standard
all the established • Declared gross or net quantity (e.g., weight or
requirements volume)
• Declared or claimed amount of one or more
relating to the stated components of a food
characteristics of a • Appearance (e.g., size, shape, color)
• Flavor
food are met. • Aroma
• Texture
• Viscosity
• Shelf-life stability
• Fitness for use as human food
• Wholesomeness
• Adulteration
• Packaging
• Labeling
 Quality Program & Quality System
Quality Program
• Quality program set of
activities performed to
ensure that the food quality
and food safety
requirements of a food are
fulfilled.
• Food quality requirements
established by laws and
regulations and by
customers and consumers.
Quality System
• An integrated set of
documented food quality
and food safety activities,
with clearly established
inter-relationships among
the various activities.
• The objective : to provide a
food company with the
capability to produce a food
that fulfills all quality and
safety requirements.
 Quality Control Program
Activities Object
inspecting, raw materials control,
testing, process control,
monitoring finished products control
 Quality Control Program
Main Objective
determine whether the quality
and safety requirements are
fulfilled by detecting whether
unacceptable levels of hazards or
defects exist in foods
Goal
to ensure that all requirements
are fulfilled so that only safe
foods of acceptable quality are
sent to its customers or to
consumers.

QC Program  integrated into

QMS
Xp: ISO 9000  clause 7
Product realization & clause 8
measurement, analysis &
improvement
 Quality Organization
President

Law Department

Vice President Operations Vice President Quality Assurance

 QC

Inspection
Relationship

TQM
 QA Responsibility & Operational
Interaction
• PIC for QA reports directly to upper management,
equal status as marketing & manufacturing
• The plant QC managers (incl. lab result) should report
to the director of QA , rather than to production 
avoiding fear of reprisals, ensure effectivity of his
duty.
• The cornerstones of any QA program are the food
scientists in the plant QC laboratories responsible
of maintaining a steady output of quality products.
as much responsibility as possible should be
delegated to the laboratories.
• The director of QA is charged with exercising tight
control over all aspects of quality  incl. the
approval of all product labels, packaging, product
specifications, special releases of products, and data
sheets.
• Procedures should be stated in a concise form
made of business needs and the resources and
manpower available  QA manual
 Basic responsibility of QA Dept.
• Record & report Results from :
1. Line inspection and control of:
a. Supplies, ingredient materials, and raw products
b. Operating procedures
c. Finished products

2. Physical evaluation and qualification of raw and processed

products, and ingredients

3. Chemical evaluation of raw and processed products, and

ingredients

4. Microbiological evaluation of raw and processed products, and

ingredients
 Basic responsibility of QA Dept. …cont’d
5. Warehousing conditions for shelf-life time, temperature
control, and handling procedures

6. Sanitation control of products, processes, and storage

7. Waste disposal control

8. Compliance with Federal, State, and Municipal requirements

and standards
9. Specification compliance during marketing and distribution
(consumer confidence and assurance of the integrity of the product
and company)
 The Need & Roles of QA
• As the scientific control of production
• Ensure the safety and quality of products
• Obtaining adequate information on all factors of the
processing system that affect the quality of the product (e.g.
composition, specifications, processing, packaging, storage,
distribution, microbiological safety, plant equipment,
sanitation, pest control, &HACCP)
• As a constant guide for management & provideing the
information needed in the processing to obtain a product of
a given quality
 QA PERSONNEL
Qualifications
1. Honesty.
2. Salesmanship

• • Top
3. Ability to speak the industry’s Topmanagement
management
language and write intelligently
4. Cooperative spirit (a team player) supportisisthe
support thekey
keyfor
fora a
5. Alertness and responsiveness to successfulQA
successful QAprogram
program
changes – Trust & believe in the
6. Courteous and neat in appearance
– Trust & believe in the
QA’s decision
7. Reliable QA’s decision
8. Adequately trained
9. Ability to instruct as to:
a. What is to be done
b. How it is to be done
c. Why it must be done
For your attention

THANK YOU