unit 2: Quality management systems

• Types of Quality Management Systems

  • HACCP Principle
  • Good manufacturing practice (GMP)
  • The International Organisation For Standardization ISO 22000
• HACCP Principle 1


  Conduct a hazard analysis
• HACCP Principle 1


  Personal and environmental hygiene and food preparation hazards are identified. Hazards may include ingredients such as eggs or chicken, cooking or holding temperatures for the food or the use of chemical cleaning agents in the production process.
• HACCP Principle 2


  Determine the critical control points (CCPs)
• HACCP Principle 2


  Identification of critical control points (CCP's) during each stage of manufacture. CCPs are the stages at which problems may arise. This could be related to temperature control, cross-contamination, safety or sanitation issues.
• HACCP Principle 3


  Establish critical limits
• HACCP Principle 3


  Establish 'Critical limits' for each CCP-critical limits vary depending upon the nature of the business, but include minimum and maximum limits , such as the acceptable temperature in which foods should be cooked or chilled.
• HACCP Principle 4


  Establish monitoring procedures
• HACCP Principle 4


  Establish a monitoring system for the CCP's-the business must establish a method to check that critical limits are not exceeded, Observations and recording of data must happen at regular intervals.
• HACCP Principle 5


  Establish corrective actions
• HACCP Principle 5


  Establish corrective action-the organisation must identify the actions to be taken if a problem occurs, these actions are intended as a precaution and may require more that on corrective task for example, food being discarded and/or staff retrained.
• HACCP Principle 6


  Establish verification procedures
• HACCP Principle 6


  Verify that the HACCP system is working efficiently-the HACCP system must be reviewed regularly. Systems must be amended and updated.
• HACCP Principle 7


  Establish record-keeping and documentation procedures
• HACCP Principle 7


  Set up records-detailed records of results must be kept for auditing purposes and ideas for improvement.
• Good manufacturing practice (GMP)

  A system for ensuring that products are consistently produced and controlled according to quality standards. The GMP process is designed to reduce the risk involved in food production and processing that cannot be eliminated through testing of the final product. GMP covers all aspects of production from selecting and receiving raw materials, premises and equipment to staff training and personal safety and hygiene for workers, comprehensive, written procedures are vital for each process where the quality of the end product may be affected. There must be systems in place to provide documented proof that the correct procedures have been followed consistently at each step in the manufacturing process, every time a product is made
• The International Organisation For Standardization ISO 22000


  A Food Safety Management System (FSMS) that can be applied to any organisation in the food industry. Designed by the International Organisation for Standardisation (ISO) it applies a Quality Management System approach to food safety ISO 22000 is a globally accepted international standard, which specifies the requirements for food safety management systems. Established in 2005, ISO 22000 is applicable to all organizations involved in the food chain, whose main objective is to ensure food safety. The standard outlines a framework which harmonizes all parts of the food supply chain, from producer to consumer, and helps to reduce food hazards, control the risks and prevent contamination.