Clause 3: Food Safety and Quality Management System

2012 ◽  
pp. 129-172
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Food Safety And Quality

Quality Management System and Risk Analysis

2022 ◽  
pp. 169-196
Author(s):  
Abdelghani Boudiaf ◽  
Mustapha Zahir
Keyword(s):  
Risk Management ◽  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Business Leaders ◽  
Competitive Advantages ◽  
Risk Management System ◽  
Risk Approach ◽  
Set Up

Many business leaders believe that a comprehensive risk management system provides an essential foundation for maintaining competitive advantages. Moreover, the company is today in the need to set up this device since its environment is unstable and it is constantly changing. In the current circumstances of the virulent pandemic COVID-19, risk management is gaining importance. The majority of Moroccan companies, especially SMEs, are still in an embryonic stage with regard to the practice of risk management. It should be noted that certain SMEs have set up, in particular in the food industry, a food risk management system since this is of a regulatory nature. The results of empirical research have shown that the implementation of a quality management system or an integrated quality and food safety system in the companies promotes risk management. The risk approach is a transversal approach that allows companies to improve their operation and be resilient.

ALGORITHM FOR CREATING AN INTEGRATED QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY

2018 ◽  
Author(s):  
Н.Б. ТРОФИМОВА ◽  
Е.О. ЕРМОЛАЕВА
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Food Industry ◽  
Quality Management System ◽  
Integrated Management ◽  
Integrated System ◽  
Iso 9001 ◽  
Management Systems ◽  
Integrated Management System

Обоснована необходимость внедрения интегрированной системы качества и безопасности продукции на предприятиях пищевой промышленности. Рассмотрены три системы менеджмента, соответствующие ИСО серии 9000, ХАССП и ИСО 22000. Проведен сравнительный анализ действующих стандартов – ГОСТ ISO 9001, ГОСТ Р ИСО 22000, ГОСТ Р 51705.1–2001, направленный на установление общих требований данных систем менеджмента и объединение их в требования интегрированной системы менеджмента качества и безопасности пищевой продукции. Показано, что сочетание нескольких систем и их интеграция позволят обеспечить эффективность работы пищевого предприятия. Рассмотрены модель и принцип формирования интегрированной системы управления на предприятиях пищевой промышленности. Модель апробирована на ОАО «Ленинск-Кузнецкий хлебокомбинат». Разработанная интегрированная система является эффективным инструментом повышения эффективности бизнеса в целом. The need for the introduction of an integrated system of quality and safety of products in the food industry is justified. Three management systems, corresponding to ISO 9000, HACCP and ISO 22000, are considered. A comparative analysis of the existing standards-GOST ISO 9001, GOST R ISO 22000, GOST R 51705.1–2001, aimed at establishing the General requirements of these management systems and combining them into the requirements of an integrated system of quality management and food safety, was conducted. It is shown that the combination of several systems and their integration will ensure the efficiency of the food enterprise. The model and the principle of formation of an integrated management system in the food industry are considered. The model was tested at JSC Leninsk-Kuznetsk bakery. The developed integrated system is an effective tool to improve the efficiency of the business as a whole.

Distribution and Persistence of Listeria monocytogenes in a Heavily Contaminated Poultry Processing Facility

2019 ◽  
Vol 82 (9) ◽  
pp. 1524-1531 ◽  
Author(s):  
BEATRIZ MELERO ◽  
BEATRIZ MANSO ◽  
BEATRIX STESSL ◽  
MARTA HERNÁNDEZ ◽  
MARTIN WAGNER ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Quality Management ◽  
Quality Management System ◽  
Food Samples ◽  
Processing Plant ◽  
Poultry Processing ◽  
Contact Surfaces ◽  
Food Safety And Quality ◽  
Sequence Types

ABSTRACT We studied the colonization and distribution of Listeria monocytogenes in a heavily contaminated poultry processing plant over a 1-year period. A total of 180 nonfood contact surfaces, 70 food contact surfaces, 29 personnel, and 40 food samples were analyzed. L. monocytogenes isolates were subtyped by PCR serotyping, pulsed-field gel electrophoresis (PFGE), and multilocus sequence typing. L. monocytogenes was detected in samples collected at every visit to the plant, and 43.8% (visit 4) to 65.6% (visit 7) of samples were positive, for an overall prevalence of 55.2%. The deboning area had the highest prevalence of positive samples (83.3%), and the processing area had the highest diversity of PFGE types. Ninety percent of the final products were positive for L. monocytogenes. Most of the isolates belonged to well-known persistent L. monocytogenes sequence types (ST9 and ST121). This study illustrates a well-established L. monocytogenes contamination problem in a poultry processing plant associated with a generalized failure of the food safety system as a whole. These findings reflect the potential for L. monocytogenes contamination when the food safety and quality management system is unsatisfactory, as described in the present study. It is essential to revise food safety and quality management systems to eliminate L. monocytogenes from food processing facilities, to control the entrance of sporadic sequence types, and to prevent L. monocytogenes spread within such facilities, especially in those premises with higher L. monocytogenes prevalence in the environment and final food products.

scholarly journals QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY IN PRODUCTION AND TRADE

2017 ◽  
Vol 5 (4) ◽  
pp. 73-81
Author(s):  
Lyudmila G. Protasova ◽  
◽  
Olga V. Feofilaktova ◽  
Mikhail I. Lukinykh ◽  
◽  
...  
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Quality Management System

scholarly journals Sistem Manajemen Mutu dan Keamanan Pangan pada Perusahaan Jasa Boga

2008 ◽  
Vol 2 (6) ◽  
pp. 263
Author(s):  
Ananta Rina
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Food Chain ◽  
Management System ◽  
Quality Management System ◽  
Control Point ◽  
Safety System ◽  
Iso 9001 ◽  
Potential Hazard ◽  
Study Objective

Kejadian Luar Biasa (KLB) keracunan pangan jasa boga yang tinggi (31%) menjadi semakin penting dan perlu mendapat perhatian serius. Masyarakat yang semakin sadar menuntut jaminan mutu dan keamanan pangan yang semakin tinggi. Penelitian ini bertujuan menilai penerapan Sistem Manajemen Mutu pada perusahaan jasa boga perusahaan yang diteliti. Metoda yang digunakan mengacu pada sistem manajemen PDCA ( Plan – Do – Check – Action ), penerapan Sistem Manajemen Mutu ( ISO 9001) dan Sistem Keamanan Pangan ( HACCP dan ISO 22000). Sistem tersebut mencakup unsur- unsur pengendalian bahaya potensial dan parameter kritis aktifitas penyediaan rantai makanan (food chain), kesesuaian produk dan jasa yang terintegrasi ke dalam kegiatan operasional suatu perusahan jasa boga. Prinsip-prinsip tersebut disusun dalam suatu model Sistem Manajemen Mutu dan Keamanan Pangan terpadu kegiatan penyediaan makanan perusahaan Jasa Boga. Dari hasil penelitian disimpulkan bahwa Sistem Manajemen Mutu perusahaan jasa boga perusahaan yang diteliti telah diterapkan dalam proses penerimaan bahan baku, penyimpanan, produksi dan pelayanan. Penetapan dan pelaksanaan Hazard Analysis Critical Control Point pada proses penerimaan bahan baku, penyimpanan, produksi dan pelayanan belum diterapkan sesuai standar HACCP dan ISO 22000. Sistem Manajemen Mutu dan Keamanan Pangan ( SM2KP) dapat diterapkan dengan efektif dan terpadu karena proses pengendalian yang dilakukan sesuai standar yang dapat diterima, diterapkan dan sesuai dengan kondisi, kebutuhan dan bisnis.Kata kunci : Sistem manajemen mutu, sistem keamanan panganAbstractThe high frequency of food poisoning outbreak in catering service (31%) become more important and need more attention. People become more aware to the food safety and demand for serious attention to the problem. The study objective is to evaluate the application of Quality Management System (QMS) in food catering service. The method used in this study referred to PDCA (Plan–Do–Check–Action), application of QMS (ISO 9001) and food safety system (HACCP and ISO 22000). The system includes components of potential hazard control and critical parameter of food chain supply, and the apropriateness of product and services integrated to operational activity of catering service. The study reveals that QMS has been implemented in materials procurement, storage, production, and service. However, HACCP and ISO 22000 had not been fully standardized in implementation. Control process is important to implement Food Safety and Quality Management Syatem (SM2KP) in an effective and integrated way.Keywords : Quality management system, food safety system.

PRODUCTION COMPETITIVE CONFECTIONERY PRODUCTS ON THE BASIS OF INTEGRATED IMPLEMENTATION OF SCHEMES QUALITY MANAGEMENT AND SAFETY OF FINISHED PRODUCTS

2018 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
International Standards ◽  
Document Management ◽  
Safety Management System ◽  
Confectionery Products

Проанализированы пути и средства повышения конкурентоспособности продукции предприятия – «Кондитерского комбината Кубань» (Тимашевск): внедрение требований стандартов ИСО серии 9000; определение процессов управления, реализуемых на уровне высшего руководства; основных процессов, учитывающих все этапы производства и реализации готовой продукции, и поддерживающих процессов, без которых функционирование первых двух категорий невозможно; формирование структуры документооборота комбината в рамках внедрения требований системы менеджмента качества. Внедрение системы менеджмента безопасности пищевой продукции, основанной на принципах ХАССП, способствует предупреждению возникновения рисков пищевой безопасности или помогает свести их до минимума. В систему входят: контроль качества и безопасности сырья, материалов, готовой продукции; оценка поставщиков; GMP (хорошие производственные практики); санитарные программы; инфраструктура и обслуживание оборудования; прослеживаемость «жизненного цикла» продукта от сырья до потребителя; внутренние аудиты; корректирующие и предупреждающие действия. С целью расширения географии продаж и выхода на зарубежные рынки на комбинате сертифицирована система менеджмента безопасности пищевых продуктов по схеме сертификации FSSC 22000. Комплексное внедрение требований международных стандартов по качеству и пищевой безопасности кондитерской продукции обеспечило комбинату выпуск изделий с высокими потребительскими качествами. Means and ways of increasing the competitiveness of the enterprise's products – Confectionery factory Kuban (Timashevsk) analyzed. These include: implementation of the requirements of ISO 9000 standards; definition of management processes implemented at the level of top management; the main processes that take into account all stages of production and sale of finished products, and supporting processes, without which the operation of the first two categories is impossible; formation of the structure of the document management of the plant within the framework of the implementation of the requirements of the quality management system. Introduction of food safety management system based on HACCP principles helps to prevent food safety risks or helps to reduce them to a minimum. The system includes: quality control and safety of raw materials, finished products; supplier evaluation; GMP (good manufacturing practices); sanitary programs; infrastructure and equipment maintenance; traceability of the “life cycle” of the product from raw materials to the consumer; internal audits; corrective and preventive actions. In order to expand the geography of sales and access to foreign markets, the food safety management system under the certification scheme FSSC 22000 is certified at the plant. Complex implementation of requirements of the international standards on quality and food safety of confectionery production provided to combine release of products with high consumer qualities.

scholarly journals APPLICATION OF GOOGLE SOLUTIONS FOR EVALUATION OF EFFICIENCY AND COST OF APPLICATION QUALITY AND FOOD SAFETY MANAGEMENT SYSTEM

2019 ◽  
Vol 10 (2) ◽  
Author(s):  
Brane Novaković ◽  
Igor Grujić
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Document Management ◽  
Management Systems ◽  
Safety Management System ◽  
Consulting Services ◽  
Production And Distribution

This paper presents the results of research carried out in companies engaged in the production and distribution of bakery products, which relate to the advantages, disadvantages and costs of implementing the system for quality and food safety management. In focused companies, a quality and food safety management system has been applied, which, after development, has been certified by independent certification bodies. The methodology for collecting data using the Google questionnaire that was created and through which the data from the surveyed companies was obtained. The highest initial costs during the introduction of quality and food safety management systems relate to the elucidation of infrastructure deficiencies (66.6% of surveyed enterprises) and consulting services (33.3% of surveyed enterprises). A key advantage of establishing a company's quality management system is to improve document management and product quality improvement (4.55). The applied quality management systems and food safety systems offer companies numerous advantages, savings in business and represent a model by which applications and other companies can improve their own performance. Determining system efficiency methodologically using google questionnaires is a very simple and useful tool that can be used for similar research with minimal knowledge of online programming techniques.

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