CHAPTER 3:

QUALITY CONTROL ORGANIZATION

Wan Ezie Adila Wan Adnan

OUTLINE
Principle and advantages
•Raw material
•Process & final product
•Storage & distribution
QUALITY
ATTRIBUTES

• Measurements on sensory evaluation methods.

• Sensory evaluation?
• A scientific approach to the sensory analysis of food and
related products
• Require adequate training and the right choice of panellist,
score-sheets and of the statistical tools for data analysis and
interpretation
• Provides a scientific measure of consumer reactions to
the product sold at any marketing stage and eliminates or
reduces the guesswork in predicting consumer reactions.
METHODS

1. Product matching
• Inspection and quality checks on incoming raw materials.
• Compare with desired finished products.
• Quality changes during storage.

2. Grading & standardization

• Products are often graded according to set specifications for size,
weight, color and defect.
• When raw material(s) are sampled and examined in relation to
these specifications, they are in fact being graded – they are
accepted or reject in accordance with their conforming to
specifications.
• Quality changes during storage.
3. Development of test procedure
• To measure quality characteristic and to carry out product
matching, grading and standardizing functions, the company
may have to develop its own test procedures.
• This will require coordination between the departments
• R&D
• Production
• Marketing

4. Troubleshooting
• It is necessary when consumer complaints are reported by the
sales or marketing group.
• The department should take immediate action when shifts in quality
are reported.
• Should take action when problems are indicated
• Consumer acceptance test
• Comparative checks with competitive products
5. Application of sensory test
• Normally have 2 sensory tests
• Test for difference
• Test for acceptability

• Difference test
• To determine the descriptive attributes of a product from the
rating given by trained panel of judges
• The attributes may either be defined by the panellist or be
ticked off a score-sheet for the product
EXAMPLE: TRIANGLE
TEST
• Simple to use and to analyse statistically
• A simple QC application to determine difference
between successive batches of production
• A random sample from the latest batch of production
is drawn
• Two other sample from an earlier production are
also drawn
• To find out whether the new batch differs
significantly from earlier batch, the panellist will fill a
score sheet similar to one given
• Acceptability test
• To nine-point hedonic rating scale with a sample score-sheet
• The judges randomly selected potential consumers and who
should not undergo any training
• Asked to indicate on scale of nine points the degree which they
like or dislike the sample presented
• Hedonic rating are useful for monitoring the level and changes in
the level of consumer satisfaction with a product
• The results of this sensory evaluation method may indicate a
need for quality improvement
6. Chemical methods
A. The analytical methods employed by a food chemist are useful in:
• The development and enforcement of standard of identify and
purity of food substances
• Identifying substance in food
• Ascertain changes in products during storage
• Studying improvement or control of the quality of natural or
processed food determining the nutritive value of foods for
scientific, dietary or labelling purposes

B. The chemical methods in food analysis

• Moisture content
• Fat content
• Food protein
• Carbohydrates, vitamins and minerals
SUPPLIER QA
• The quality & safety of the final product depends on the standard of
raw materials.
• The raw materials should either contain no hazards or any hazards
present must be controllable by the process
• This can be achieved by a planned and managed programs of
supplier quality assurance (SQA)
• Effective Supplier QA:
• Agreed specifications
• Auditing suppliers
• Certificates of analysis
Specifications
• Should clearly define all the factors that are considered important to
the raw material and should include limits or tolerance of
acceptability/unacceptability.
• A typical raw material specification:
• Details of supplier & manufacturing/supply site
• Description of the raw material and its fuction
• An ingredients breakdown
• Details of all intrinsic factors
• Microbiological acceptance criteria
• Analytical & microbiological sampling plans
• Labelling requirement
• Storage & distribution conditions
• Description of pack type, size & quantity
Auditing
• The key function in any SQA system
• Through auditing that confidence can be gained in the
supplier’s operation.
• Question should be ask:
• A program of auditing should be put together to cover all raw
material types. Priority should be given to auditing the high
risk raw materials
• All personnel involved should be appropriately trained &
experienced
• In absence of suitability qualified & experienced staff, third
party auditors should be used
Certificates of analysis
• Certificates of analysis should be obtained
for batches of raw materials to confirm that
these have been sampled for certain criteria
& that they comply with the specification.

• Certificate of analysis should be prepared

only by laboratories competent to carry out
the tests and provided accurate results
QC FOR PROCESSING

• In planning a process, one must first list in

sequence the steps in the processes and put in a
flow diagram

• Each step is considered critically and against it

sources of deviation is prepared

• The traditional quality control is completely unable

to eliminate quality problems as such a preventive
strategy based on through analysis of prevailing
conditions which provides assurance that objective
of the quality assurance programs are met
QUALITY ASSURANCE
CONTROL
• Supply: This sections deals with the inspections, test,
observations and documentations requires to insure that the
products received from our supplier meet the quality of standard
• Transportation: this section deals with the documentation
responsibilities and the requirements for vehicles cleanliness to
transfer products from supplier
• Processing: this section deals with the requirements and
documentation responsibilities associated with preparing and
loading products from storage tanks for delivery to a customer
• Delivery: this section deals with the processes and documentation
responsibilities associated with unloading products delivered to
unloading products delivery to the customer’s storage location
DEFECT
• Understood to be the lack of something essential or required or an
imperfection
• Is perceptible departure from product specifications that makes a
product less fit or unfit for use
• May occurs singly or as a composite of several deviations from
desired/specified product characteristic – raw material stage, during
processing or in the finished products
• It is important to understands the factors that provide assurance that the
consumer will judge fit to use
• Q: stands for the quality of the product formulation & processing
specifications
• C: for conformity to the above formulation & specification
• P: for the performance of finished product in relation to the needs
of the consumer
• C: for concern with the consumer’s requirement
CLASSIFICATION – WILL BE
ACCORDING TO THE NATURE OF
DEFECT
1. Defect in raw materials
• Farm site
• During transportation
• At the warehouse of the food processing
• Types of defect
• Mechanical damage
• Insect infestation
• Microbiological contamination
• Genetic & other physiological defects

2. Defect in the finished product

• Defects in the finished product can be traced either to substandard raw
materials to poor processing methods
• Defects may also be considered critical, major or minor according to their
impact on the processing operation, the find product and on consumer
relations
MEASURING METHODS
• Sampling
• Material are sampled according to established company sampling plans
• Tagging
• there is perceived requirement for instruments and procedures capable of ensuring the traceability of
marketed products
• To make a traceability systems secure, it must be provided with reproducible analysis and
monitoring systems such as a tagging system
• Machine / recording
• Where individual product items have identical appearance, defects can be detected by template
matching techniques
• Machine system compares product samples with a template – a digital picture of what the product
should look like
• Differences between the template and the image of a particular product sample are classified to
identify the type of defect
• Analysis
• The analyst carries out tests, using methods prescribes in the company specifications for raw
materials
• Deposition
• The raw material can be disposed (set out)
• Approved
• Restricted
• Hold
• Rejected
• Retagging
• After completion of analysis, materials are retagged accordance with the decision on their final
disposition
PREVENTION &
CONTROL OF DEFECTS
• The best way is the implementation of an effective quality control
system

• Prevention
• Marketing requirements
• Must first know the product’s market potential and its market
requirement
• Firming up product specifications (R&D)
• Reviewing tested manual of specifications can serve as a basic for
the formulation of company standard for its finished products
• Controlling
• Strictly compliance with specifications is a matter of practise in the
company
• Existence of a good relationship between the company, its supplier &
its customers
• Acceptance & regular use of tags whether for raw materials or
finished products
• An effective recording & reporting system is in place & appropriate
forms are being used