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Quality control of food

Quality
Quality can be simply defined as the degree of excellence possessed by a product. Quality is the
combination of characteristics that have significance in determining the acceptability of the
product to the costumer. In terms of microbiology of foods, quality comprises three aspects:

1. Safety: A food must not contain levels of a pathogen or its toxin likely to cause illness
when the food is consumed.
2. Acceptability/Shelf-Life: A food must not contain levels of microorganism sufficient to
render it spoiled in an unacceptably short time.
3. Consistency: A food must be of consistent quality both with respect to safety and to
shelf-life. The consumers will not accept products which display large batch-to-batch
variation in shelf-life and which provides unsafely.

Quality control (QC)

The process used to maintain quality attributes of food is called quality control. Quality control is
the regulatory process through which we measure actual quality performance, compare it with
standers and act on the difference.

QC is the system for achieving or maintaining the desired level of quality in a manufactured
product by inspecting samples and assessing what changes may be needed in the manufacturing
process.

The international organization for standardization (ISO) defines QC as operational technique and
activities that are used to fulfill requirements for quality. QC involves procedures and system use
to ensure that all aspects of manufacture process are regulated so that the final product is as of
desired level.

Quality Assurance
Quality assurance is defined as the provision that the requirements for quality have been made.
Quality assurance is concerned with survey and evaluation, inspection and customer’s
acceptance of a particular product. Hence it can be defined as total program that comprises all
the aspects of food products and condition under which a product is processed, packaged,
distributed, stored and marketed. It gives the effectiveness of the quality control program.

Quality control and Quality assurance are very important component in today industries. The
success of any food industry depends on these parameters. A good quality control system
benefits the industry in the following ways:

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1. It improves the product quality and provides uniformity in the product.

2. It decreases consumers complain and hence increases their satisfaction.
3. It reduces final defective items and minimizes losses.
4. It assures the safety of the product.
5. It develops good sprit, awareness and skill in the employers.
6. It improves plant sanitation and produces hygiene products.

Quality control through HACCP

Modern food industries follow the principles of HACCP system for quality control and quality
assurance. The Good manufacturing practice (GMP) is largely replaced by the HACCP concept.

HACCP stands for HAZARD ANALYSIS CRITICAL CONTROL POINT. The concept was
developed by NASA scientists who applied the techniques for food for astronauts. In 1973, it
was adopted by the US food and drug administration (FDA) for the inspection of low-acid
canned food. It has since more and more widely applied to all aspects of food production, food
processing, and food service to almost all kinds of food industries.

A HACCP study is the best conducted by a multidisciplinary team comprising a microbiologist,

a process supervisor, an engineer, and a quality assurance manager. All of whom will be able to
bring their own particular expertise and experience to bear on the problem.

Definition
HACCP concept is a systemic approach to the identification, assessment and control of hazard.
The system offers a rationale approach to the control of microbiological hazard in the food,
avoids many weakness inherent in the inspectional approach and circumvents the short comings
of reliance on microbiological testing.

HACCP is basically a statement of a preventive system of controls based on the hazard analysis
and critical control points.

In HACCP, a hazard is a source of danger such as unacceptable contamination, growth or

survival of a microorganism which can affect safety or shelf life of food.

Hence hazard analysis involves the identification of such dangers in food. Once the source is
known, various critical points can be identified and then corrected as a measure to protect the
health of the consumers.

A HACCP program involves the following

1. Hazard analysis
2. Identification of Critical control points ( CCP)
3. Establishment of CCP criteria
4. Monitoring procedures for CCP

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5. Protocols for CCP derivatives

6. Record Keeping
7. Verification

1. Hazard analysis

Accessing the hazard and risk associated with product preparation (Growing, harvesting, raw
materials, ingredients), Processing, manufacturing, distribution, marketing, and consumption
of food.

2. Identification of CCPs

Determining CCP is required to control the identified hazard. CCP is any point or procedure
in a food system where control can be exercised and hazard can be minimized or prevented.

3. Establishment of CCP criteria

For each of CCP identified criteria or critical limits (i.e. physical parameters, Chemical
parameters, Sensory information, and management factors) must be specified that will
indicate that the process is under control at that point.

4. Monitoring procedures for CCP

Monitoring involves the scheduled testing of CCP and its limits. The result obtained must be
documented.

5. Protocols for CCP derivation

Hazard created by derivation from plant is corrected by brining CCP under control.

6. Record Keeping

The result of various observations are regularly taken in a standard from and documented.
The plan and result must be made available to official inspectors.

7. Varification

Establishment procedures for verification that HACCP system is working properly or

correctly. Verification consists of method, procedure, test used to determine that the system
works according to plan.

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Dinesh Subedi Lecture notes