Food Quality Assurance: Principles and Practices

tx69302_c000.pdf......Page 1
Quality Assurance: Principles and Practices......Page 2
Dedication......Page 4
Preface......Page 5
Acknowledgments......Page 7
About the author......Page 8
Contents......Page 9
1.1 Introduction......Page 15
Table of Contents......Page 0
1.2 Definitions and explanation of terms......Page 16
1.3 Recognized experts in the quality field......Page 39
References......Page 40
2.1 Introduction......Page 41
2.3 Responsibility for food quality and food safety......Page 42
2.5 Food safety as part of food quality......Page 43
2.6 Food quality......Page 44
2.9 Systems and programs for food safety......Page 45
2.10 Food laws and regulations......Page 46
2.13 Food quality, food safety, and good manufacturing practices ( GMPs)......Page 47
2.15 Food safety hazards and health risk......Page 48
2.16.3 Parasites......Page 49
2.17.3 Unavoidable contaminants......Page 50
2.17.8 Food allergens......Page 51
2.18.2 Plastic......Page 52
References......Page 53
3.2 The distinction between quality programs and quality systems......Page 55
3.4 Quality assurance systems......Page 56
3.7 Recognition programs and excellence models......Page 57
3.9 The ISO 9000 quality system standards......Page 58
3.10 The evolution of the ISO 9000 quality system standards......Page 59
3.11.1 ISO 9000:2000 quality management principles......Page 60
3.11.2 ISO 9000:2000 fundamentals of quality management systems:......Page 61
3.14 ISO 9001:2000 and ISO 9004:2000 standards......Page 63
3.14.1.2 ISO 9004 clause 1 scope......Page 68
3.14.4.1 ISO 9001 clause 4.1 general requirements......Page 69
3.14.4.3 ISO 9001 clause 4.2 documentation requirements......Page 70
3.14.5.1 ISO 9001 clause 5.1 management commitment......Page 74
3.14.5.2 ISO 9004 clause 5.1 general guidance......Page 75
3.14.5.4 ISO 9004 clause 5.2 needs and expectations of interested parties......Page 76
3.14.5.7 IS0 9001 clause 5.4 planning......Page 77
3.14.5.9 ISO 9001 clause 5.5 responsibility, authority and communication......Page 78
3.15.5.11 ISO 9001 clause 5.6 management review......Page 79
3.14.6 ISO 9001:2000 and ISO 9004:2000 clause 6 resource management......Page 80
3.14.6.3 ISO 9001 clause 6.2 human resources......Page 81
3.14.6.6 ISO 9004:2000 clause 6.3 infrastructure......Page 82
3.14.6.11 ISO 9004 clause 6.7 natural resources......Page 83
3.14.7.1 ISO 9001 clause 7.1 planning of product realization......Page 84
3.14.7.2 ISO 9004 clause 7.1 general guidance......Page 85
3.14.7.3 ISO 9001 clause 7.2 customer-related processes......Page 86
3.14.7.5 ISO 9001 clause 7.3 design and development......Page 87
3.14.7.6 ISO 9004 clause 7.3 design and development......Page 89
3.14.7.7 ISO 9001 clause 7.4 purchasing......Page 90
3.14.7.9 ISO 9001 clause 7.5 product and service provision......Page 91
3.14.7.11 ISO 9001 clause 7.6 control of monitoring and measuring devices......Page 93
3.14.8.2 ISO 9004 clause 8.1 general guidance......Page 94
3.14.8.3 ISO 9001 clause 8.2 monitoring and measurement......Page 95
3.14.8.4 ISO 9004 clause 8.2 measurement and monitoring......Page 96
3.14.8.5 ISO 9001 clause 8.3 control of nonconforming product......Page 97
3.14.8.8 ISO 9004 clause 8.4 analysis of data......Page 98
3.14.8.10 ISO 9004 clause 8.5 Improvement......Page 99
References......Page 100
4.2 GMPs and government regulations......Page 101
4.3 GMPs as business practice in the food industry......Page 102
4.5 Activities covered by GMPs and HACCP prerequisite programs......Page 104
4.6 GMPs, HACCP prerequisite programs, HACCP systems, and quality systems......Page 106
4.7 Development and implementation of GMPs and HACCP prerequisite programs......Page 107
4.8.2 Grounds......Page 108
4.8.4 Building interior......Page 109
4.8.5 Access to premises......Page 111
4.8.7 Cleaning and sanitizing facilities......Page 112
4.8.10 Water......Page 113
4.9.1 Personnel training......Page 114
4.9.2 Personnel practices......Page 116
4.10 HACCP prerequisite program sanitation and cleaning......Page 117
4.10.1 Sanitation and cleaning program......Page 118
4.10.3 Master cleaning schedule......Page 119
4.10.8 Effectiveness of cleaning and sanitizing......Page 120
4.11.1 Pest control program......Page 121
4.11.3 Pest control chemicals......Page 122
4.12 HACCP prerequisite program equipment......Page 123
4.12.1 Processing equipment......Page 124
4.12.4 Monitoring and measuring equipment......Page 125
4.13 HACCP prerequisite program transportation, receiving, storage, and shipping......Page 126
4.13.1 Transportation and receiving......Page 127
4.13.2 Handling and storage......Page 128
4.14 HACCP prerequisite program traceability and recall......Page 129
4.14.2 Traceability......Page 130
4.14.3 Recall procedure......Page 131
4.18 Monitoring of GMPs and prerequisite programs......Page 132
References......Page 133
5.2 Evolution of the HACCP system......Page 134
5.2.4 International recognition of the HACCP system......Page 135
5.3 The seven HACCP principles......Page 136
5.6 The Codex Alimentarius Logic Sequence for the Application of HACCP......Page 137
5.6.1 Step 1 — assemble an HACCP team......Page 138
5.6.2 Step 2 — describe the food product which the HACCP plan will address......Page 139
5.6.4 Step 4 — construct a process flow diagram for the product......Page 140
5.6.5 Step 5 — verification of the process flow diagram......Page 141
5.6.6.1 Hazard identification......Page 142
5.6.6.2 Hazard evaluation......Page 143
5.6.7 Step 7 — determine the critical control points (HACCP Principle 2)......Page 144
5.6.8 Step 8 — establish critical limits for each CCP (HACCP Principle 3)......Page 145
5.6.9 Step 9 — establish monitoring procedures for each CCP ( HACCP Principle 4)......Page 146
5.6.10 Step 10 — establish corrective action procedures for each CCP ( HACCP Principle 5)......Page 148
5.6.11 Step 11 — establish verification procedures for each CCP and for the entire HACCP plan ( HACCP Principle 6)......Page 149
5.6.12 Step 12 — establish record-keeping and documentation procedures for the HACCP plan and the HACCP system ( HACCP Principle 7)......Page 151
5.8 References......Page 153