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HACCP School Development Project
Chapter 11Quality and Food Safety
By
Andrea Boyes and Julia Wood
Srednja šola Zagorje
HACCP School Development Project
Quality and Food SafetyBy
Andrea Boyes and Julia Wood
Srednja šola Zagorje
Quality
Quality may be described as many different things:Quality must not be confused with food safety they are two separate areas.In the food industry we must supply goods of the quality demanded by the consumer.
Some of the following points are essential to ensuregood quality use of reputable suppliers is essential to ensure the
ingredients are wholesome and fit for purpose
Quality
Clean premises are essential Quality control systems should be put in place;
this is to help assess compliance and such systems should be audited on a regular basis
BRC accreditation may
be given if businesses
reach the required
standards
Quality
The customer often tells the supplier exactly what they require this is what we refer to as “product specification”
Delivery monitoring is the first step to be taken to check part of the specification, this activity should be recorded to prove it has taken place
Storing food at the correct temperature also helps maintain the quality as it helps to slow down spoilage organisms
Quality
Environmental Health Officers also have to be satisfied that you are maintaining the standards
Quality Control & Quality Assurance
Quality assurance is a proactive system this is to try and stop things going wrong, it is ongoing and corrects problems throughout production.
Quality control is a reactive system problems are often found through microbiological testing
Quality Control & Quality Assurance
Product testing such as taste panels are also a method of quality control
Food Safety
Food safety is essential to make sure that we produce food that is safe for human consumption. In the UK we have The Food Safety Act 1990, this contains all the food hygiene legislation that applies to the UK. There are many regulations under this act and they deal with specific areas.
Environmental health Officers carry out the inspection of food businesses and can offer help and advice, serve improvement notices and close premises down that pose a risk to public health
Food Safety
Food becomes unsafe when the bacteria on it or bacteria introduced by cross contamination are allowed to grow to high numbers therefore when the food is consumed it causes food poisoning.
Food poisoning bacteria can be controlled by temperature; keeping food chilled below 8°C will slow down bacterial growth
Cooking food to above 75°C will kill bacteria Hot food must be stored above 63°to stop it falling into the “Danger Zone”
Food Safety
Other areas that are essential to maintain food safety are:
Personal hygiene Protective clothing Hand washing Cross contamination Waste Control Storage of foods Pest Control