BISCO MARIBETH B.

FT 3A

Bicol University Tabaco Campus

UNIT TEST
in
Food Quality Assurance (Lecture and Laboratory)

Lecture: Choose 8questions or more and answer them as much as you can in order to have an
equivalent total points of 75 points.
1. Differentiate the three (3) levels of quality and discuss how and why they are called
interdependent? (9 points).

Level 1 Organization Quality

The organization must then describe the operational system that best implements
strategy. Organization are systems that employs various process to convert inputs into
outputs. It requires customer quality requirements. Customer is anyone it can be
internally/externally who receives one of the organization’s outputs (product/service).
It committed to quality often supplements it’s customer data gathering with
benchmarking to compare it’s functions with similar functions to other organization.
Level 2 Process Quality
The process include marketing sales or design or product development,
manufacturing/operations, customer service, order filling, purchasing and billing. The
process level begins with identifying the end customer requirements for the process.
Customer requirements must then be converted into specific measures that should
drive one or more internal measures for the overall process.
Level 3 Individual Quality
Individual are one component in a human performance system at micro level, mirror
the organization and process systems. The individual receives input, produces output
and then adapts his performance from the consequences which is the feedback.

The organization, process and individual levels are interdependent, linked together in a
total system that ultimately determines the quality of an organizations products and
services. If a customer receives faulty parts there would be a problem at all of the
levels defects.

2. Explain the Three Levels of Performance (see Figure 1). Cite at least five (5) benefits of
having an effective organization, process and individual on products/services and market
sales. (8 points).

There is a person who is head of all the performance below is two different people,
one who manages the performance/individual and process quality and one who
manages the organization quality. In each level there is a person too, who manages
each function individually to assurance that each level there gets pass through
completely from performance to processing to organizing up to marketing, following
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FT 3A
those person in every site who is in action in making every levels accordingly base on
the standards needed and the flow that needs to be done on time.
Standard output, fast distribution improvement of organization, great quality of
products, smooth, flow of production are the benefits of having an effective
organization, process and individual on products/services.

3. Describe customer driven measures and standards and how they affect product/ services
and sales? (6 points).

Customer is driven with measures and standards that needed to meet or exceed with their
expectations that will result a satisfaction. A product/services /sales that are produced and
manufactured to specifications must appropriate to the price of the manufacturing views
of quality. If a customer satisfied with the product/services that makes increase in sales.

4. What is your understanding of the phrases, “doing the right things” and “doing things
right”. Cite a situational example in a quality awareness point of view. (6 points).

“Doing the right things” means you are following what it is that needs to be done in order
to accomplish it right and “doing the things right” is when things goes wrong or been
mistaken, then you must do it in right way. Ex: In packaging of softdrinks it is needed to
do the right things by using bottle instead of plastics to assure that the product is suits
with its packaging and doing the things right when you choose to agree with that.

5. How capital, technology, raw materials and human resources influence the systems view
of a business? (see Figure 2, A systems view of a business).(8 points).

Capital, technology, raw materials and human resources has a big impact in view of a
business. Capital is a financial asset in a business. It is needed for funds in technology,
raw materials and employees. Raw materials are need to produced a product or service
with the help of human resources which manage the recruitment of employees and
ensuring that employee is skillful and knowledgeable enough that’s why they are
important in influencing the system in business.

6. Analyze and discuss the human performance system (see figure 5) in an organizational
structure. (5 points).

In the human performance system the individual receives input, procedures output and
then adapts his performance from the consequences (feedback) received. It is a model
describes the variables implementing the behavior of a person in a work system.
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FT 3A
7. Discuss the significance of quality awareness triangle in an industry.(5 points)

The quality awareness triangle in a food industry can assure trust on the system,
increased contribution from everybody and improved communication, and the purpose of
quality awareness is to compile team experiences and communicate them to management
for present and future improvement.

8. Give at least 5 purposes or aims of quality awareness. (5 points).

1. Aims to participate together in quality activities by sharing resources and knowledge.
2. Training people the basic quality aspects.
3. Perform their functions to prevent them from following in secure values ay.
4. Help them to lead the real process values or standards.
5. To accomplish the program and to maximize cooperation on quality goals team
motivation methods must be considered.

9. Describe and explain the four (4) major concepts of quality awareness. (5 points).

Communications- is a strategic instrument of importance for quality. Management

involvement will make sure job descriptions are completely aligned with
organization’s needs.
Training and Education- is a member will look for better ways to carry out their
responsibilities, so that the company can achieve it’s objectives, trained and o
knowledgeable person can better handle the problems related to quality.
Schedule- Quality Assurance fosters planning and focuses on human efforts. A well
planned project.
Basic Quality Knowledge- team must be provided with quality information according
to their education and capability level. Understanding the organizations approach
towards quality can lead to a big failure.

10. Cite at least 5 elements of quality awareness. (5 points).

1. Proper Communication -when you communicate well with your team, it helps

eliminate misunderstandings and can encourage a healthy and peaceful work
environment and culture
2. Effective Training Program -can benefit from training to help understand the
structure, concepts, and operating principles of the quality system
3. Adopting sound quality polices - to maintain low noise exposures, such that
human health and well-being are protected
4. Commitment to quality -Employees who are committed to doing quality
work know that a problem can improve their team cohesiveness. They use the
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FT 3A
power of the team not only to overcome the crisis, but to correct the process to
avoid future problems, and move on to greater productivity and quality
5. Establishing product - Create a product that fulfills a consumer need. Though
many goods may fulfill a short-term need based on a trend or fad, such items are
not sustainable.

11. Enumerate and discuss the six (6) elements of quality life cycle. (12 points).

Adoption- the implementation stage of a new quality initiative

Regeneration-when a new quality initiative is used in conjuction with an existing one to
generate new energy and impact.
Energizing-it is when an existing quality initiative is refocused and given new resources.
Maturation-when quality is strategically aligned and deployed across the organization.
Limitation or Stagnation- when quality has not been strategically driven/aligned.
Decline-when a quality management system has a limited impact, initiatives are failing
and the quality management system is awaiting termination.

12. Describe the advantages or benefits of the following:

12.1 Regenerated Quality Life Cycle.

Regeneration Method is used to sustain quality. It introduced or adopted quality

through training that sought to increase customer awareness within the
organization. It can provide an awareness of the current status of quality and
encourage strategic thinking and planning the sustain quality.
12.2 Energizing and Regenerating Quality Life Cycle
A combined energizing and regenerating elements, an organization can create an
ongoing effort to sustain and develop quality the optimum quality life cycle.

12.2 Combined Quality Life Cycle

Combining the quality life cycles of the first and second initiatives this way, we can
understand the energizing impact of the second initiative on the overall success of
quality management. It changes the depiction of the a second initiative from a
adoption to continuation or energizing of the first initiative.

Laboratory: Answer all the questions from 1-5 for a total of 55 points
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FT 3A
1. Give example describe, and analyze the significance of at least 10 basic tools of quality
control in the food industry’s quality management system.(30 points).
INGREDIENT SPECIFICATIONS the prepared ingredient specifications become
product a tool for control. It is the quality of the finished food product after manufacture
depends on the quality of the raw materials and ingredients.

APPROVED SUPPLIER LIST it should exist and be available to individuals responsible

for purchasing and quality control. A supplier is an ingredient manufacturer, a broker or
distributor.
PRODUCT FORMULATION/RECIPE written documentation of the formula/recipe
should exist and be available for use by selected individuals. It should be used daily as a
means to assure consistency b/w batches, lots and even days of production. Packaging, lot
size, regulatory constraints, net weight, package count per batch, etc. can be part of the
information.
PRODUCT STANDARDS is a key tool to assure quality in a finished processed food. It
is define the food by physical, chemical and microbiological characteristics. Appearance,
aroma, flavor and texture can and should also be considered for product standard.
MANUFACTURING PROCEDURES method of fabrication/processing procedures to
ease duplication from lot to lot, shift to shift and day to day is a key for the employee the
follow procedures.
IN PROCESS RECORDS is a way of obtaining the information of what is happening
with the product and process during manufacturing.
CRITICAL CONTROL POINT IDENTICATION / SAMPLING PROGRAM is a step in
the process or in a product formulation where small differences, changes or mistakes can
cause the finished product to be a health hazard, illegal or costly to the business.
CLEANING AND SANITIZING PROGRAM it prevents the build up of dirt and debris,
maintains equipment in good repair, prevents growth and contamination from
microorganisms and prevents the entry and harboring of insects and other pests.
GOOD MANUFACTURING PRACTICES (GMP) REQUIREMENTS an integral part
of quality control. A specific procedure to minimize the contamination of food products
by people in manufacturing, processing, packaging and warehousing facilities.
WAREHOUSING involves three activities receiving, storage and shipping that are
included in a quality control program. The receiving operation is the foundation for
processing finished food products of a designated quality.

2. Discuss statistical quality control procedures in relation to food quality assurance/food

safety (5 points)
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FT 3A
It used to measure, monitor and maintain the overall quality of a product. The results help
processes such as manufacturing, ensure that the procedures will produce more
specification conforming products.

3. Compare and contrast quality control and quality assurance in relation to food safety.(5
points)

Quality control is product oriented and focuses on defect identification while Quality
Assurance is process oriented and focuses on detect prevention.

Quality Control is a set of activities for ensuring quality in products. The activities focus
on identifying defects in the actual products produced. Finding and eliminating sources of
quality problems though tools and equipment so that customer’s requirements are
continually met. It is a corrective tool.

Quality Assurance is a set of activities for ensuring quality in the process by which
products are developed. It establish a good quality management system and the
assessment of it’s adequacy. Periodic conformance audits of the operations of the system.
It is managerial tool.

4. Cite at least five (5) examples of quality control methods and give their importance in
food traceability (10 points).

The quality control methods are inspection, deliverable peer reviews, software testing
process and statistical quality control. The main purpose of inspection is to ensure the
market comply with the set standard for quality and it is free from defects. The aimed is
to insuring that the raw material used in the production process are good quality and it
ables to identify the defects. The statistical techniques help to determine and control the
quality.

5. Discuss the underlying factors influencing the flow of food in a food supply chain. (5
points).

Quality is primary driving force fuelling the demand for food. Over half of food
consumers today are considered about quality and safety of their food.

Technology it is linked to Quality Assurance. It includes ref, processing, agricultural

tools and fertilizers and sensors while ensuring that all mechanisms of the supply chains
are ticking correctly.
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FT 3A
Information Technology is a layer that encompasses and links other individual parts,
facilitating the functioning of the entire systems. A legacy system that work to identify
batches of food determine locations or perform data analytics.

Logistics involve procurement and shipping of batches of products. It contains a lot of

blind spots.

Consumer increasingly demand food that satisfies their requirement for safety and
quality as well a further aspects.