QUẢN TRỊ CHẤT LƯỢNG THỰC PHẨM

BÀI 1
CHẤT LƯỢNG THỰC PHẨM
FOOD QUALITY
Th.S NGUYỄN ĐẶNG MỸ DUYÊN
Bộ môn: CN Thực phẩm
Khoa: CNHH&TP
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 BRAINSTORMING

1. What is food?
2. What are characteristics of food?
3. What is quality food?
 DEFINITION OF FOOD
 “ Any nutritious substance that people or
animals eat or drink or that plants absorb
in order to maintain life and growth”
(Oxford dictionary)
DEFINITION OF FOOD

Dinhdưỡng
nutritious

energy

needs

……
 FOOD CHARACTERISTICS

Physical

Food Chemical
Characteristics

Biological &
Microbiological
 FOOD CHARACTERISTICS

Physical

Shape
Color
Appearance
Food Size
Characteristics Surface condition
Texture
Freshness
Defects
Total solids, etc
 Physical
Physical attributes of food are related with
the appearance of food products,
including:
 Color
Appearance
 Shape
 Size The first
impression
 Texture
 Etc.
 Chemical

Nutritional value

Food Moisture content

Characteristics Functional value

pH

Food additives

Chem contaminants

Etc
 Biological &
Microbiological

Total bacteria

Food Total coliform bacteria

Characteristics
Total mold

pathogenic bacteria

Etc
2. Definition of quality

Quality?
 DEFINITION OF QUALITY

Different Views
 User-based: better performance, more
features
 Manufacturing-based: conformance to
standards, making it right the first time
 Product-based: specific and measurable
attributes of the product
The Quality Gurus – Edward Deming

Quality is
“uniformity and
dependability”
Focus on SPC
and statistical
tools
“14 Points” for
1900-1993
management
1986 PDCA method
The Quality Gurus – Joseph Juran

Quality is “fitness
for use”
Pareto Principle
Cost of Quality
General
management
approach as well 1904 - 2008
as statistics
1951
 DEFINITION OF QUALITY

Defining Quality
 The totality of features and
characteristics of a product or service
that bears on its ability to satisfy
stated or implied needs
(American Society for Quality)

15
 DEFINITION OF QUALITY

 Quality is the ability of a product or service

to consistently meet or exceed customer
expectations.
 Degree of excellence of a thing.
 Totality of features and characteristics that
satisfy needs

9-16
DEFINITION OF QUALITY
 DIMENSIONS OF QUALITY

DESIGN CONFORMANCE

Other
Customers Stake Holders
Performance Durability

Manufacturing Service-
Features
ability

Reliability Aesthetic

Perceive
Conformance
(Vosconcellos, 2004) quality
 DIMENSIONS OF QUALITY

 Performance: main characteristics of

the product/service
 Special features: extra characteristics
 Conformance: how well the
product/service conforms to the
customer’s expectations
 Reliability: consistency of performance

9-19
 DIMENSIONS OF QUALITY

Aesthetics: appearance, feel, smell,

taste
Durability: useful life of the
product/service
Perceived quality: indirect evaluation
of quality (e.g. reputation)
Serviceability: service after sale
 Benefits of Good Quality
Enhanced reputation for quality
Ability to command premium prices
Increased market share
Greater customer loyalty
Lower liability costs
Fewer production or service problems
Lower production costs
Higher profits

21
MIS
 The Consequences of Poor Quality
Loss of business
Liability
Productivity
Costs (e.g., repair, replacement)

“It costs a lot to produce a bad product.”

Norman Augustine

22
MIS
 What is food quality?

Food quality is the extent to which all the

established requirements relating to the
characteristics of a food are met
Examples:
 Identity of a food in relation to a standard (e.g.,
standardized food)
 Declared gross or net quantity (e.g., weight or volume) of a
unit of the food or net fill of a food container
 Declared or claimed amount of one or more stated
components of a food
 Consumer requirements

 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.
 Consumer requirements
 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.
 Consumer requirements
 Ethical requirements
 Include organic agriculture, the defence of the
environment, the defence 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).
 What is food quality?
Appearance (e.g., size, shape,
color)
Flavor
Aroma
Texture
Viscosity
Shelf-life stability
Fitness for use as human food
Wholesomeness
Adulteration
Packaging
Labeling

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)

(van Boekel, 2006)

 Sensory quality

 Determined by the overall

sensation of taste, odour,
colour, appearance, texture.
 The physical features and
chemical composition of a
product determine the sensory
properties.

1. How to measure the sensory

quality of food?
2. What affects it?
 Nutritional quality

The appropriate levels of

individual nutrients in food
The appropriate levels between
nutrients in food.
Energy of food

1. How to measure the

nutritional quality of food?
2. What affects it?
 Safety quality

Products must be free of

hazards
1. How to measure the safety
quality of food?
2. What affects it?
 USEFUL QUALITY

Convenience:
ease of use or consumption of the product
for the consumer:
• ready-to-eat
• packaging
 USEFUL QUALITY

Shelf life
The shelf life of a product can be defined as the time
between harvesting or processing and packaging of the
product and the point at which it becomes unacceptable for
consumption
 physical changes
altered sensory properties
 biochemical reactions
 chemical reactions food spoilage
 physiological reactions

unacceptable for consumption

 QUALITY
All of the intrinsic quality factors are
influenced by:
 the quality of raw materials
 the composition of the food
 processing methods
 storage method & conditions
 What happen along the food production chain?

Any loss of quality?  process control!

What have to be done to produce a good
quality product and to maintain or even to
improve the quality?  the implementation
of quality system management!
 FOOD QUALITY STANDARD

 Some of quality characteristics are covered in food laws

and regulations.
 Failure of a food to meet regulatory requirements relating
to a standard of identity, the declared quantity, declared
ingredients, or label claims, can be considered as
misrepresentation, misbranding, or fraud.
 The spoilage, deterioration, or decomposition of foods
with the absence of any resulting harmful substance that
can lead to illness or injury, can be considered as failure
to meet food quality requirements based on fitness for
human use or wholesomeness criteria.
 FOOD QUALITY STANDARD

 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 STANDARD
 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 STANDARD
 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.