MODULE NAME: FOOD QUALITY AND SAFETY
ASSURANCE
FPT 04105
Tutor’s Name: Fausta Makweta
Concepts of food quality and safety management systems in food
processing
Learning objectives
General objective
By the end of this unit trainee should understand the c oncepts of food quality
and safety management systems in food processing
Specific learning objectives
By the end of this unit trainee should be able to:
a) Define food quality and food safety as used in food processing
b) Identify major food safety hazards (biological, chemical, physical, and
allergenic) and their sources in food processing environments
c) Explain the importance of quality control point in food processing industry.
d) Explain factors influencing food quality in food processing
What is food?
Food consists of
edible materials such
as meat, bread and
vegetables; it may be
raw (like fresh fruit
Figure) or cooked,
processed or semi-
processed
What is food?
Cont’.....................
Food is a nutritious substance eaten by us to
maintain our vital life processes.
It is a fundamental need, a basic right and a
prerequisite to good health.
What is food?
Cont’.....................
Food is essential for the existence of all living
things.
Our bodies need food for energy production, to
survive and to remain strong.
For good health you need a balanced diet; this
means that you do not just eat one foodstuff, but
you eat a range of foods so that you can get
everything your body needs
Introduction of Food Processing
• Food processing is the set of methods and techniques used to
transform raw agricultural products into food or to convert food into
other forms for consumption by humans or animals.
Introduction of Food Processing
cont’......
• Food processing can be defined as the use of methods and techniques
involving equipment, energy, and tools to transform agricultural
products such as grains, meats, vegetables, fruits, and milk into food
ingredients or processed food products.
• It includes simple methods like cleaning, cutting, and drying, as well as
complex industrial techniques like pasteurization, canning,
fermentation, freezing, and packaging.
Why food processing
The objectives of Food Processing includes;
Improve shelf life
Enhance food safety
Improve taste, appearance, and texture
Facilitate storage and transport
Add economic value to raw materials
Food safety
A knowledge and understanding food safety
and ensuring you demonstrate high
standards of personal and workshop
hygiene are essential when working in a
professional food processing
industry/workshop.
Food safety cont.............
This provides the necessary information to enable a trainee to prepare and
process food safety. It focuses on the key food safety control areas outlined by
the Food Standards Agency; processing, cooking, cleaning, chilling and
prevention of cross-contamination.
Food safety cont.............
Also will discuss the food safety hazards and
measures necessary to control them, from delivery
of raw materials/food up until the time is served to
the customer or stored and how to comply with
food safety legislation
Question
What is food safety and Why does it
matter?
Discus in a pair for 5minutes then
share with the class
Food safety Concepts
Food safety refers to practices that ensure food
is safe to eat
Involves proper handling, preparation, storage,
and serving
Prevents contamination and foodborne illnesses
Food safety Concepts cont’..
• Food safety means assurance that food is acceptable for human
consumption according to its intended use. An understanding of food
safety is improved by defining two other concepts — toxicity and
hazard.
Food safety Concepts cont’..
• Toxicity is the capacity of a substance to produce harm or injury of
any kind under any conditions.
• Hazard is the relative probability that harm or injury will result when
substance is not used in a prescribed manner and quantity.
• Hazards can be physical, chemical and biological causing harmful /
adverse effects on the health of consumers.
Significance of Food safety and
quality
• Food safety and quality are important at the home level, but are
critical in large scale food production and processing, and also where
food is freshly prepared and served.
• In the past, many foods were processed at home.
• Advancement in technology and processing, higher per capita
incomes and better purchasing power as well as increased consumer
demand have led to a variety of processed foods, food for health /
functional foods being manufactured.
• Safety of such foods needs to be assessed
Why is food safety important?
Protects consumers from illness
Builds customer trust and loyalty
Complies with food laws and regulations
Reduces food waste and spoilage
Maintains business reputation and success
Consequences of Poor Food Safety
Food poisoning and health risks
Legal action and business closure
Loss of customers and revenue
Brand damage
Possible death or serious illness (especially
in vulnerable groups)
Brainstorming on food safety
In pair
a) Identify the high risk groups
b) Identify high risk food
c) Measures to ensure food safety
Food quality
Food quality refers to the attributes of
food that influence its value to the
consumer, including safety, nutrition,
sensory characteristics, and compliance
with regulations.
Food quality cont’.........
Key Attributes of food quality are;
• Safety
• Taste & appearance
• Nutritional value
• Shelf life
Dimensions of Food Quality
a) Intrinsic Factors:
• Taste, texture, color, aroma
b) Extrinsic Factors:
• Packaging, labeling, origin
c) Consumer Perception:
• Brand trust
• Product consistency
Importance Food quality
Builds consumer trust and brand
reputation
Ensures regulatory compliance
Reduces waste and product recalls
Enhances marketability and
competitiveness
Quality Control vs. Quality
Assurance
Quality Control (QC) is the Operational
techniques to fulfill quality requirements (e.g.,
inspections, testing)
Quality Assurance (QA) is the Preventive
measures ensuring quality is built into the process
Factors Affecting Food Quality
•Raw material quality
•Processing methods
•Storage and transportation
•Handling and hygiene
Quality Control Points in
Processing
Critical areas to monitor:
• Raw material inspection
• Temperature control
• Packaging integrity
• Final product testing
Common Food Quality Issues
Off-flavors or odors
Texture or color changes
Presence of foreign objects
Inconsistent product weights
Question
• What is the difference between food safety and food quality
