I

ntr
oduct
ion:

Sincethebegi nningoftheeighties,thewor d" qualit

y "hasspr eadasoneoft hecommont ermsi n
ourev erydayl anguageandhasbeenwi del yusedi nadv erti
singt oat tractcustomer st oa
commodi t
y.Theconsumeral way sexpect st hequal i
tyoft hef ood hebuy sto behi gh in
nutri
ti
onalv aluewhi leensuringheal t
hsaf etyandnon- cheating.Ther efore,themanuf acturing
processar oundt hewor l
dhasunder gonear ealrev ol
ution.Thi srevoluti
onwascent eredont he
convicti
onofi ndustri
ali
ststhat" consumersat i
sfaction"i sthemosti mpor tantfact orf ort he
survi
valoft he companyand t hatpr eser v
ing the consumeri st he keyt or et
ur ning sal es
opportunit
ies.Inlightofthetransformat i
onoft hemar ketintoamar ketoff reecompet iti
on, both
withi
nt hecount ryandbet weencount ries,compani esar ewor kinghar dt oimpr ovethequal ityof
productsandt hequal i
tyofmanuf acturingpr ocesseswhi l
et ryi
ngt or educepr oduct ioncost s,
andal l
thisfall
swi thi
nthef r
amewor kofconsumersat i
sfactionconst antlyandatanyt ime.

Theconceptof" qual
itycontrol
"hasev olv
edandat tent
ionisnol ongerf ocusedonthequalit
yof
thef i
nalproductonl y,buthasexpandedt oincludequalityfr
om t hebegi nni
ngofpr oducti
on,
manuf act
uringandt rading.Recent
ly,theconceptof"TotalQualit
yCont rol"hasappeared,whi
ch
i
sf oll
owedbyf act
orydepar tmentsbyi nvol
vingmanyf actor
yuni ts,start
ingfr
om mar keti
ng,
design,research,product i
on,procurement,Anal y
sisLabor at
ory,and t hen ref
err
ing backto
consumeropi nions..
...
..
.Thus

Somecompani eshav echosen" totalquali

ty"asawayt oimpr ovequal i
ty,whileot hershav e
turnedt oadopt ing"moder nqual i
tysy st
ems"ori nt ernationalqual it
yspeci fi
cationssuchasI SO
9000ser i
es,GoodManuf acturingPr acti
ce,cont rolbyanal yz i
ngsour cesofdangeratcr iti
cal
points,orev enwor kingunderal ocalumbr el
laandobt aininga" qual i
tymar k".
Whet hert hese
compani eschooseanyoft heseway st oimpr ovequal i
ty,itcannotbei gnoredt hatconst ant l
y
i
mpr ovingqual ityisnotaneasypr ocess,buti tneedsgr eatef fort
si nitsst r
ugglet ocompet et o
sat i
sfyconsumerdesi resandmai ntaincustomerconf idence. Itwasdur i
ngt hi
sdev el
opmentt hat
thequal it
yqual iti
est hatshoul dbemeasur edi nt hef inishedf oodpr oductwer edet er mined,
Thesequal itiesandpr operti
eswer eesti
mat edont hebasi soft heper sonalf eeli
ngofaper son,
andt henst andar ddevicesappear edt oassesst hequal i
tyoff oodandi tscomponent s,aswel las
conduct i
ngbact eri
ologicalanalyzes,aswel lasst atisti
calqual it
ycont r
olwasusedt oclarifyand
i
nt erprett he r esult
s. Due tot he recentgl obali nteresti nt he conceptofTot alQual it
y
Management( TQM) andt hei ncreasei nthenumberofcompani esandi nstit
utionsi nv ari
ous
fiel
dsoft heirwor kt hatseekt oappl ymoder nqual i
tysy stems,t heex pressionTQM,GMP,
ISO9000hasbecomeoneoft hecommonexpr essi onst hatexpr essagl obalt rendt hatnow
domi nat est hethoughtoft heDepar tmentsofv ari
ouscompani es,includingcompani esoper ating
i
nt hef ieldoff oodanddai ry.

Concept
sofqual
i
tyDef
ini
ti
onofqual
i
ty

Juranin1962ment
ionedalotofdefi
nit
ionsoft
hewor
dqual
i
ty,
butt
her
ear
esomeoft
hem t
hat
areconsi
deredmor
erelev
ant,suchas:

Requi
redqual
i
tyf
rom t
hemar
ket
:Mar
ketpl
acequal
i
ty

I
tistheamountbywhi
chacert
aincommodit
yful
fi
ll
sthewishesofacer
taingr
oupofconsumers.
Ther
efore,j
udgi
ngthequal
i
tyofapar t
icul
arcommodit
yv ari
esfrom onemarkettoanother,
dependi
ngont
hedi
ff
erentt
ast
esandf
oodhabi
tsf
rom oner
egi
ont
oanot
her
.

Pr
oductdesi
gnqual
i
ty:
Qual
i
tyofdesi
gn

I
tistheamountt
hatacer
tai
nrankofacommodi
tycanr
ecei
vef
rom t
hesat
isf
act
ionoft
he
gener
alpubl
i
c.

Mat
chqual
i
ty:
Qual
i
tyofconf
ormi
ty

I
fthequal
i
tyoft
hedesignisi
nasui t
abl
econdi
ti
onandt
hegoodsconf
ormt
othespeci
fi
cat
ions,
t
henthequal
i
tyi
tsel
fisguar
anteed.

Accordi
ngt ot
heI SOdefi
nit
ion,qual
i
tyi
s"ani
ntegr
atedsetofchar
act
eri
sti
csofapr
oductor
ser
vicethatmeetspeci
fi
cneeds".

Thequali
tyoffood:istheresultofasetofproper
ti
esbywhi
chi
tispossi
bletodet
ermi
nethe
degr
eeofsuscept i
bil
i
tyofthisproducttotheconsumer"
."Ori
tistoachiev
ethemax i
mum
desi
resoftheconsumerint
hef oodproduct
".

(KramerandTwi gg)in1970def inedfoodqual i

tyasa" setofpr operti
esbywhi chonepr oduct
canbesepar atedf r
om anotherandi simportantindet erminingt hedegr eeofsusceptibili
tyof
thi
spr oductt ot hebuyer"andt hereforequalit
yi sduet oasetofpr operti
esandqual i
ti
es
att
ri
but edtot hef oodcomponent si nagr oup,pr ovi
dedt hateachi ndivi
dualqualit
yisofhi gh
quali
tyandusual lydeterminest hequal i
tyofthef oodthemat er
ialisinasubst andardst ateof
quali
tyandi scall
edsub-standar d
Therefore,quali
tyisoft
endef i
nedasadegr eeofexcellence,whi chi sthespecifi
cati
onorsetof
specifi
cati
onst hatmustex istint hemat eri
alandmeett helimitsorst andardssetfori t.Itis
consideredthatt hequalit
yl eveloft hemat eri
alisusual lytheav er
agequal i
tyrequir
edi nthe
marketandi tisnotnecessar ytoachiev ethehighestl
ev elofqual it
yregardlessofitsproduct i
on
costs.

Asf orQuali
tyControl
,Quali
tycontrolistomaintai
nqual
ityatthelevelofit
sacceptancebythe
consumer. I
tshouldbenot edthatt helat
terdef
ini
ti
onconcernsonlyt hefi
nalfooditem (f
inal
product)
,theref
oretheterm TotalQual i
tyContr
olwasintroducedtor ef
ertothecont r
ol(raw
material
s and raw mat er
ial
s – wor ker
s – machiner
y– t echni
calmanagementsuch as
tr
ansportat
ion,st
orage,market
ing,etc.
).

Qual i
tyCont rolQualitycont rol :
The pr oduct i
on ofhi gh- qualit
yf ood should be t he r esponsibil
it
yofal lempl oyees ofany
organizat i
onwor ki
ngi nt hisfield,f
rom thewor kert hrought hetechnici
anandengi neertothetop
management ,howev er,theor ganizat
ionmusthav eaper sonordepar tmentt hatbear sdirect
responsi bil
i
tyf orcont roll
ingandensur ingthequal ityoft hefoodpr oduct.Fol l
owingasci entif
ic
qualitycont r
olpr ogram br i
ngsgr eatbenefi
tstot heent erprise,asithelpstoi ncr
easepr oducti
on
byi ncreasingt heef f
iciencyofusi ngwell-
calibratedmachi nesandequi pment ,aswel lasby
maki nggooduseofr esour cesandensur i
ngthesel ectionofappr opri
ater awmat er
ial
s,aswel l
asensur ingt heselect ionofopt imalmanuf actur i
ngpr ocessesandcondi ti
ons,whi chleadst o
reducingl ossesandr et urnstoami nimum .Allt hisleadst oar educti
onincost sandani ncr
ease
i
npr of i
ts.
Thedepar tment st hatmakeupt hequal i
tycont r
ol department:
Thesi zeoft hequal i
tycont roldepar tmentand t henumberofdepar tment st o whichi tis
subordinatedependsont hesi zeoft hei ndustr
ialent er
prisei nquest i
on.I nsmal lfactor
ies,the
taskcanbeent rustedt oonl yoneper son,buti nl argeindust r
ialenterpri
ses,thequal i
tycont r
ol
departmentconsi stsofsev eral department s,
including:
Speci
ficationsandst andar dizat i
onDepar t
ment:
Which dev elopsspeci fi
cat ionsf orallt hecompany 'spr oduct s,fr
om specif i
cati
onsf orraw
materials,specif i
cations f ormanuf acturi
ng met hods,speci ficati
ons forlabor atoryanalysis
methods,andspeci fi
cationsf orthef i
nalpr oduct.Thi ssect i
onal sospeciali
zesinmodi fyi
ngany
ofthesespeci f
icat i
onsi fnecessar yi nresponset oconsumerwi shes,asar esultofcust omer
complaints,orifanew, mor eadv ancedtechnol ogyi sobtained.

Departmentofl aborator
ies,measuringandcal ibr
ati
ondev i
ces:
Thisdepartmentconduct sthelaborator
yt estsnecessaryforthepracti
ceofqual i
tycontrolfr
om
theinspecti
onofr aw mat eri
alsandf orthepr oductatitsvariousstagesofpr oducti
on.These
test
si ncl
udemeasur ingcol or
,size,density,text
ure,foodingredient
s,chemi calandmi crobial
contaminants,andot her
s.Thedepar t
mental sosuper v
isesthemachi nesandequi pmentusedi n
manuf act
uri
ng and per forms t he necessarycal i
brat
ion operati
ons to ensuret hattheyar e
workingaccurately.

Trainingdepar t
ment:
Oneoft heduti
esoft hi
sdepartmentistodeveloptraini
ngplansandprogramsforemployeesof
thei ndustri
alenterpri
setoensureraisi
ngtheireffi
ciencyandprovidi
ngthem wit
hallt
hel atest
exper iencesint heirfi
eldofwor k.
itisalsoi t
sdut iestocontinuousl
yr ev
iew t
hesetraining
progr ams in ordert o devel
op them in ordert o keep pace withthe evol
vi
ng pr
oduct i
on
requirement s.The depar t
menti s also developi
ng a sy st
em ofi ncenti
ves t
o encourage
empl oy eestoperform wel
l.

Inspectiondepar t
ment:
Oneoft her esponsi bili
ti
esoft hi
sdepar tmentist oconductconf or
mityt estsofraw materi
als,
i
nt er
medi ateandf inalproductstoensur etheircompliancewiththespeci fi
cati
onssetforthem,
andal somoni torsal lstagesoft hemanuf acturi
ngpr ocesstoensuret hattheyareproceeding
accordingt ot hespeci fi
edplans.Thei nspecti
onpr ocessconsistsinmoni t
ori
ngandsampl ing
from var iousst agesofmanuf act
ur i
ng.sampl esar etakenaccordingtot hemet hodsinforceat
theent erpr i
seandt hensentt othel aboratorytoconductt henecessarytestsinordertodetect
anydev iationf rom t hespecifi
cationssetf orthespeci f
icproduct.i
nlightoft heresul
toft he
l
abor atoryex ami nation,thenecessar ycorrecti
vemeasur esaretakentoel iminatet
hecausesof
thedev iationst hatoccur .

Responsi
bil
i
tiesoft
hequal
i
tycont
rol
depar
tment:

The mosti mpor

tantr
esponsi
bil
i
ties ofthe qual
i
ty cont
roldepar
tmenti
nfood i
ndust
ri
al
ent
erpr
isescanbesummari
zedinthefoll
owi
ng:

1-
set
ti
ngv
ari
ousspeci
fi
cat
ionsf
orf
oodpr
oduct
ionandf
ood-
rel
atedmat
eri
als.
2-fi
ndinganddev elopingv ariousmeanst omeasurethequal i
tyoftheout
put.
3.Dev elopanddev el opasampl i
ngmethodforanaly
sis.
4-keepingr ecor
dsonpr oduct i
onanditsqual
ityandpreparingrepor
ts.
5.moni t
orandr esolvepr oblemsorgl i
tches.
6.stafftrai
ning.
7.solvesomespeci alproblems
Ther elati
onshipoft hequal it
ycont r
oldepart
mentwithot herdepart
mentsint
hef
act
ory:

I
nadditi
ontotheprevi
ousresponsi
bil
i
ties,
thepr
oduct
ionqual
it
ycont
roldepar
tmenthasacl
ose
r
elat
ionshi
pwithotherdepar
tmentsbecauseofthei
rimpactandcor
rel
ationwit
hthequal
it
yof
t
hefinalpr
oduct.

A-
ther
elat
ionshi
poft
hequal
i
tycont
rol
depar
tmentwi
tht
heDepar
tment:

Thereshoul
dbedi rectcommunicati
onbetweent hequalitycontroldepart
mentandt hetop
management,asqual i
tycontrolmenar econsideredmanagementt oolsresponsi bl
ef orthe
quali
tyofthefinalproduct.Ther eport
soft hequalit
ycont roldepartmentprovidet hesenior
managementwi ththebasicinfor
mationandreportsnecessarytomaket heappropriatedecisi
on
ontheworkofal lot
herdepartments,
suchaspur chaseandsalespr i
ces,budgetpolicyingeneral,
andtheeff
ici
encyofst affperf
ormance.Ther
efore,thequali
tycontroldepart
mentmusthav ethe
ful
lsuppor
toftheadmi nistr
ati
onsothatit
sdemandscanbei mpl ementedwi t
houthesi tat
ion.

B-t
her
elat
ionshi
poft
hequal
i
tycont
rol
depar
tmentwi
thsal
esandpr
ocur
ement:

Sincet hesal esdepartmenti sthedi rectl i

nkbet weent hepr oducerandt heconsumer ,
itisthe
salesof f
icerwhoest i
mat eswhatt heconsumerdemandsf r
om t hef i
nalproduct–andsi ncet he
mar ket i
ngoft heproductdependsont heconsumer '
swi shes, notjusttheopinionoft hepr oducer
.Ther efore,t he wishes oft he consumerand t he speci fi
cati
ons thathe r equest s are
communi catedt othesal esdepar t
menti nt her epor tsoft hequal it
ycont roldepar tmentt o
determi net hem int hespeci fi
cationsf ort hi
spr oduct .Thewi shesoft heconsumercanbe
achiev edt hroughsensor yt ests,providedt hatthemenoft hesal esdepar tmentar eamongt he
j
uryi nv olvedi nsensor ytests,andf rom t hi
scont ri
butiont hedesi redspecialspecificati
onsf or
thequal i
tyofpr oductioncanar i
se.Al so, therelationshipwi tht heprocurementdepar tmentisas
ment ionedabov e,t
hisdepar tmentmustf ami l
iari
z eitselfwithal lthespeci f
icati
onssetbyt he
qualit
ycont roldepartmentf orr awmat erialsent er
ingt hef actoryort heli
mi t
sofaccept anceand
rej
ect i
onwheni nspectingrawmat eri
alsent eri
ngt hef actory.Al so,consumercompl aintsareone
ofthear easofcooper ati
onbet weent hequal it
ycont rol departmentandt hesalesdepar tment.

C-t
he r
elat
ionshi
p oft
he qual
i
tycont
roldepar
tmentwi
tht
he r
esear
ch and Dev
elopment
Depar
tment:

Ther eisalwaysacl oseconnect ionbet weenr esearchandqual i

tycontrol,i
tcansomet i
mes
bedi ff
iculttodistinguishbet weent hem.qual i
tycont r
oli sthef r
uit
fulwor kofrepor
ti
ngand
moni t
oringongoi ngmanuf acturi
ngpr ocesses,whi l
er esear
chanddev el
opmenti sfi
ndingor
searchingf orsomet hi
ngneworchangi ng.sincet heset wobranchesarelargel
yrel
atedtoeach
other,somet i
mest heyar elinkedtogetherasonedepar tmentinsmallcompanies,butoft
ent he
dail
ywor kofquali
tycont r
olov er
shadowst heR&Dwor k.
 D- t
her elati
onshipoft hequalitycontroldepartmentwi tht heproduct iondepar t
ment:
Itisknownt hatthegoaloft hesuper vi
soroft hepr oduct i
ondepar t
menti st omanuf act
ureand
packt helargestpossi bl
equant itybasedont hepr oductionef fi
ciencyoft hef actory–whi lethe
responsi bil
it
yoft hequal i
tycont roldepartmenti st oensur ethisgoalandachi eveitwi t
hout
damagi ngordegr adingthequal it
yofpr oduct i
onwi t
ht hehi ghestpr ofitthatcanbeachi eved.
Ther efore,thequal i
tycont r
oldepar tmentshoul dbei ndependentoft hepr oductiondepartment,
butal lfactorypersonnel shouldreceiveinstr
uctionsf r
om t hequal it
ycont rol department-i
tisalso
thewor koft hequal i
tycontroldepartmentt odev el
opr eportsondai l
ypr oduct i
onwor kinorderto
mai ntainqual i
tyandr educenegl i
genceandsubmi tsuggest ionsandMeans(whi chtheydeem t o
achiev ethegoal )t otheproductiondepar tmentt hroughmaps, graphsandper iodicreport
s.

Hi
stor
ical
dev
elopmentoft
hequal
i
tysy
stem :

Thest
agespassedbyt heproduct
ionqual
it
ycont
rolar
edi
vi
dedi
ntosi
xbasi
cst
ages:
the
fol
l
owi
ngisabr
iefpr
esentat
ionoft
hesest
ages::

Cont r
olbyworkerorobservati
on: bef
ore1900
Wher eproduct
ionwaschar acteri
zedbysimpli
cit
yandt hewor
kerwasdoi
ngal
lst
agesoft
he
producti
onprocess
Thistypeofcontrol
issti
ll
pr evalenti
nsomefinehandi
craft
s
Tot hi
sday.

Controlbythesuper vi
sorofwor ker
s:si
nce1920-1900
Thepr oducti
onpr ocessdevel
opedandmor ethanoneworkerbecameresponsibl
ef orthesame
productandal ayercall
edwor kersuper
visorsappear
ed,whereeachsuperv
isorisresponsibl
efor
agroupofwor ker
smoni tor
ingthequantityandquali
tyofwhatt
hisgroupproduces.

Controlbythespecial
istExami ner:
1940-1920
Ast hedemandf orproductshasi ncreased,industri
alfacil
it
ieshavedevel
oped,growni nsi
ze,
diver
sifi
ed anddi ver
sif
iedt heirproducts,special
ized departmentshaveappeared inqual
ity
control,and quali
tycontrolhas become t he responsibil
i
tyofa speciali
zed examinerwho
exami nestheproductspr oducedbyt hef acil
i
tyt oensur ecompliancewit
hpre-
def i
nedqual
ity
standards.

Stati
sti
calcont r
olofproduct
ionqual i
ty:1960-1940
Asar esultoft hefocusonlarge-scaleproducti
on,thi
speri
odwasmarkedbyt heemergenceof
stat
isti
calmet hodsandt hebeginningoftheiruse,
incl
udi
ngQual
it
yControlmapsandinspect
ion
andaccept anceinspecti
onsystems
..
..
Etc.

Qualit
yconf irmation:1980–1960
Att hi
sst age,t hef ocuswasonsel l
i
ngpr oductstocust omerst hatweremanuf actur
edand
ensuringthei rquali
ty.
TotalQual i
tyManagement :since1980til
lnow
Attheendoft heeighti
esandunt i
lnow,totalcontr
olov erproduct i
onqualit
yhasappear edto
repl
aceal ltypesofqual i
tycont r
olwit
hthecontinueduseofst ati
sticalmethodsofquali
tycontr
ol
andt hef unct i
onofpr oductionquali
tycontrolhasbecomet het askofal ldepart
ment softhe
faci
lit
y.i
thasal sobecomei mpor t
anttotakeallmet hodstoachi ev equali
tycontr
olatt hepr
e-
manuf acturingstage,manuf acturi
ngstageandpost -manufacturi
ngst age.TotalQuali
tyContr
ol
i
snowpr ev alentnotonlyinindustr
ybutalsointheservicefi
elds.
Qual
i
tyPol
i
cy:
Qual
i
typol
i
cy 

Thesear ethecondit
ionsandgui deli
nessetbyt heest abl
ishmentoror ganizati
oni nthef i
el dof
quali
tyandprevi
ouslypr eparedbyt heseniormanagement. Sincet hequal i
typolicyisconsi dered
oneoft hemostimpor tanttopi csinmoder nqualitysystems, wher etheI SO9000sy stem needsa
managementpol i
cyonqual it
ywi t
hanof fi
cialdocumentconf irmingt heclar i
tyofthispolicyt oal
l
special
i
sts,andwhendef ini
ngt hequalit
ypol i
cy,themanagementmustexpl ici
tl
ystatet hatone
ofthemai ngoalsoft hepr ojectist oful
lysatisfyitscustomer s.Achi evingt hequalit
ypol icyis
notdonebyor dersordi recti
v esfrom thetopmanagement ,butt hemanagementmustwor kon
buil
dingquali
tywithacooper ati
veeffort
,wher ei tisnecessar yt odev elopaqual i
typol icyin
part
nershipwithallspeci al
ists,takingintoaccountt echnologi calaspect s,mar kettrendsand
l
ong-ter
m managementgoal s.

Qual
i
tyManagement:
Qual
i
tymanagement

"I
tistheov
eral
ltasksoft
heent
erpr
isemanagementt
odet
ermi
neandi
mpl
ementt
hequal
i
ty
poli
cy".

Ov
eral
lqual
i
tymanagement:
Tot
alqual
i
tymanagement(
TQM)

Itist hemoder nconceptofqual it

ycont r
ol,andi treferst of oodqual i
tycont rolstarti
ngf rom
qualitypl anning– desi gnqual ity– qual i
tyofr aw mat erialsandr aw mat er
ials– wor kers–
machi ner y–management–t ranspor tation–st or age–mar keting–af t
er–sal esser v
ice-andso
on. Thati s,Tot alQual ityManagementr equiresal lef fortsandmeanst osat isf
yconsumer
desireswhi l
er educi ngpr oductioncost sasmuchaspossi ble,provi
dedt hatt hisdoesnotaf fect
thecompet i
ti
v enessoft hepr oduct.QM i sdef inedas" theappl i
cati
onofqual ityconcept si nall
areasoft hecompany '
swor katal ll
ev els".
Ther efore,ther esponsi bili
tyofov erallqual itymanagementr estswi t
heachr esponsibleheadof
theor gani zat
ionf rom t hehi ghestl ev eltobel ow,eachi nhi sf i
eldofspeci ali
zation.Ast he
mar keting depar tmenti sr esponsi blef orf ul
fil
ling thewi shesoft heconsumer ,thedesi gn
depar tmenti sr esponsi blef ordet er mining t he r equired speci f
ications,t he pr ocurement
depar tmenti sr esponsibl eforpur chasi ngmat erial
swi thgoodspeci fi
cations,t hepr oduct ion
depar tmenti sr esponsiblef ormanuf act uri
ngoper ati
ons, i
nspect ionandanal ysislaboratoriesar e
responsi bleforconduct i
ngt estsandi nspect i
on,sal esdepar tmentisr esponsi blefordel ivering
product sandi dent ifyi
ngcust omerf eedback.
Qual i
tyAssur ance: QualityAssur ance

I
tisalltheplannedandl ogi
calacti
onsnecessaryt oprov
idet
heappr
opr
iat
econf
idencet
othe
pr
oducttomeetspecif i
cneeds,i
ncluding:
1-
conti
nuousev al
uat
ionofeffici
encyandeffect
iveness.
2-
thepresenceofcorrecti
onmeasur esatt
hecorrectti
me.
3-
feedback.

Qual i
tyCounci l:Quali
tycouncil
Tot ightencont roloverallt
asksr el
atedt oquali
ty,t
heexecuti
vedir
ectorneedsamechani sm i
n
thewor k,whi chi stoestabl
ishaQual ityCouncil
,whichusuall
yconsist
sofchiefexecut
ivesand
responsi blefortasksandgroups, andthiscouncildoest
hefoll
owing:
1-determi ningthedut i
esofqual i
tyimpr ovementanddetermini
ngthequalit
ylevel
sofpr oduct
s
compar edt othebestinthemar ket.
2-takingappr opriat
emeasur esi
nr elat
iontocustomercompl ai
nts.
3-
identi
fi
cationofauthor
it
yforvar
iouspr
oject
sandresearchanddevel
opmentexper
iment
s.
4-Takef ol
low-upmeasures.
5-
trai
ning,motivat
ionandinv
olv
ementofempl oy
eesinthesenseofqual
it
y. 

Qual i
tyPl anQual it
yplan :
Iti sa det ailed documentoft hequal i
tative pract i
calproceduresofqual i
ty,the r
esources
allocat edt oitandt heor deroft hesequenceofi tsact ivi
ti
estoachievet hequali
tyofapar ti
cul
ar
product.
Qual i
tySy stem Qual i
tysy st
em :
Iti st heor ganizati
onalst ruct
ur e,responsibil
it
ies,met hods,processes,wor kproceduresand
resour cesal locatedtocl ari
fyther esponsibil
it
iesofqual i
tymanagement.
Tocl ar i
fythequal i
tysy stem,i tcanbesai dthatt hei nspecti
onoft hef i
nalproductandt he
treatmentofdef ectsdoesnotal onemeett heachi evementofpr oductqual i
tyaswast heold
practice, butqual it
yini t
smoder nsenseandaccor dingt otheISO9000sy st
em mustbedesi gned
andmanuf acturedint hepr oductf r
om thebegi nni ngt odeterminetheneedsanddesi r
esoft he
consumerwhi l
econt i
nuingef fortstobui ldqual i
tydur i
ngthemanuf act ur
inganddev elopment
stagesandev enaf t
erthedel i
veryoft hepr oducttot heconsumer.

Thequalit
yplanisconsi
deredanauxi
l
iar
ymeansofi
mplementi
ngthequal
i
tysy
stem andeach
productneedsasepar
atequali
typl
ani
nwhicht
hef
oll
owi
ngisrequi
red 
:

1-qual
ityobjecti
v estober eached.
2-i
dentif
icat
ionofr esponsi
bili
ti
esduringthev ar
iousstagesofproducti
on.
3.theindustrymet hodi sspecifi
cwithclearapplicabl
einstr
uct
ions.
4-appr
opr i
atescr eeningtests.
5.methodofi nspect ionandqual i
tycontrol.
6-cal
culati
onpr ogramsatv ari
ousstagessuchasdesi gnanddevelopment.
7-Howt odev elopaqual it
yplanast hepr oj
ectprogresses.

Thequali
typl
anisrequi
redtoincl
udeplanni
ngofthevari
ousstagesofproduct
ion,incl
udi
ngthe
arr
angementofbasicoperat
ionsfrom r
aw materi
alt
opackingandshipping,i
ncludingst
orage,
wit
htheavail
abi
l
ityofwri
tt
eninstr
ucti
onsthatcanbeconsul
tedforf
oll
ow-up

Thedi
ff
erencebet
weenqual
i
tyassur
anceandqual
i
tycont
rol
: 

Theconceptofqualityassurancei sdif
ferentfrom t
raditi
onalquali
tycontrol,qual
i
tycontr
oli
s
concer
nedwi t
hinspectingthef inalproductt odeter
mi newhet heritisgoodorpoor ,oriti
s
concer
ned with assessing defects ortesting the confor
mity oft he productto st
andar
d
speci
fi
cat
ions.

TotalQualit
yCont r
olalsospeci ali
zesi ninspect i
ngpr oducti
onprocessesi nt hesupplychain,
manufacturi
ng,storageandci rculati
onoft hef oodpr oduct,andthi
smayhel pidenti
fyerr
ors,but
doesnotpr eventtheiroccurrence.Asf orthe" quali
tyassurancesy st
em" ,theproblem canbe
i
dentif
iedandhow t opreventi t
,whi chis" al
lt heplannedandl ogicalproceduresnecessaryt o
provi
deappr opri
ateconfidencet hatt hefoodpr oductmeet stheconsumer 'swishesandmeet s
thespeci
ficati
onsandf oodlegislati
onatappr opriat
ecost s"
.

Thewor kofthequali
tyassur
ancedepart
mentincl
udesidenti
fyi
ng,moni
tor
ingandfol
lowi
ngup
cr
it
icalcont
rolpoi
ntswithanal
ysi
s,det
ermini
ngcri
ti
calaccept
ancelimi
tsandcorr
ecti
veact
ions
necessar
ywhent heseli
mitsareexceeded.Thequalit
yassur
ancesystem alsoincl
udeskeeping
recor
dsofproducti
onandkeepi ngtheseresult
ssothatt
heycanbet r
ansl
at edandevaluat
edby
Quali
tyAssur
ancesupervisors,
producti
onmanagersorevenregul
ator
yaut hori
ti
es.Thiscanbe
donet hr
ough computerpr ogr
amst o analyzeand summari
zetheser esultsand savet hei
r
recor
ds.

Thequali
tyassurancesy stem i
sappl i
edatal lst
agesofthefoodpr oducti
onchain,star
ti
ngfrom
rawmateri
al, manuf
act uri
ng,st
oraget ousebyconsumer sathomeorf oodout l
ets.I
nshort,the
qual
it
yassurancesy stem mayexpandi nit
sappl i
cati
ontoextendf r
om thestagebeforetheraw
mater
ialentersthef actoryunti
laf t
eritsdistri
but
ion.Theul ti
mat egoalofimpl ementi
ngt he
qual
it
yassur ancesystem istocr eateallt
heappr opri
atecondit
ionsfortheproductionofhigh-
qual
it
yfoodt hatmeet sthewishesoft heconsumer

Thequal ityassur ancedepar tmenti nf oodf actor iesai msatt hef ollowi ng:
Mai ntaini ngt hequal ityoff oodatt hesaf elimitthatt heconsumeraccept s.
Ensur ecompl i
ancewi tht heFoodSt andar dsandl egisl ationsi ssuedbyt heof fici
al aut horities.
Reducet hel i
kel ihoodoff oodspoi l
ageorspoi l
age
Reducet hecostofpr oduct i
on.
Increaset hev alueoft hepr oductandt her eforei tssal eabi li
ty. 
Thef unct ionsoft hequal ityassur ancedepar tmentcanbesummar izedi nthef oll
owi ngpoi nts:
Inspect ionofr awmat er i
al s( accor di ngt of actoryspeci f
icat ions) ,addi tives, component sinv olved
i
nmanuf act ur i
ng, packagi ngmat er i
al s.
Conf irm t he qual ityofmanuf act ur i
ng pr ocesses (pr oduct ion l ine cont rol)and pr oduct ion
effi
ciencyandi dent ifycr itical cont rol poi ntsinmanuf act ur i
ngst eps.
Wat erqual i
t ycont rol i
ncl udest r
eat mentpr ocesses, boi l
er sandwat ercool i
ng.
Conf irmt hequal ityoft hef i
nishedpr oductaccor di ngt ospeci ficat i
ons,t estt heshel fl ifeand
i
mpr ov et hequal ityofpr oduct s.
Moni tor ingofwast edi sposal processesofmanuf act ur i
ngpr ocesses.
Cont rol ofst ores.
Cont rol ofHeal thAf fairsi nt hef act or yt oensur ef oodsaf et y.
Keepr ecor dsofpr oduct ion, itsqual i
t yandpr epar at i
onofr epor ts.
Trainingofper sonnel .
Qual i
tycont rol sy st emsandsani taryaf fairsinfood:
Thef oodmustbeheal thyandf r
eeofpat hogeni csubst ancesandmustr emai nf reeofsi gnsof
spoilageandedi bleunt i
l theexpi rationofi tsv alidityper iodst ipulat edi nt hef oodl abel .
Thatcompl etesaf etyi .e.t heabsenceofanyt ypesofhaz ar dsi spr acticall
ynotpossi bleandt he
problem i tf aces
Foodpr oducer sandt heof fi
ci alaut hor iti
esr esponsi bl ef ort heheal thandsaf etyoft heci tizenar e
wor kingt or educet hel ev elofr iskscausedbyeat i
ngf oodt oanaccept abl eext entt hatcanbe
detect edi nappr opr iat eway s,takingi nt oaccountt hei ssuesofcost sandbenef it
sr esultingf rom
thequal itycont rol pr ocess.
Thef i
rsti st oi dent ifyt hepot entialr iskst hatcanr esul tf rom eat ingacer tainf ood,andt hisis
donebyt heof ficial bodi esr esponsi blef orf oodsaf et y, whi chi sar iskanal ysispr ocesst oi dent if
y
thepot ent ial onesandf indappr opr iateway stocont rol them .
Thesecondmet hodi sbasedont her ecommendat ionsoft hef irstandi ncludest hedev elopment
andappl icat ionofmet hodst ocont rolpot entialr i
sksst art i
ngf rom t hest agewhent heser isks
begint of orm . thi st aski scar riedoutbyt hef ood i ndust rysect orbecauset hissect ori s
responsi blef orput tingheal thyandsaf efoodsi nt oci rculat ion.
Themet hodsofcont roll
ingt hequal ityandsaf et yoff ood,t hati s,t hequal itycont r olandHeal th
Affairssy st emsusedbyt hef oodi ndust rysect oratt hepr esentt imear e:
GoodManuf acturi
ngPr act i
ceGoodManuf act ur
ingPr actice( GMP)
Applicat i
onofHazar dAnal ysi
sandCr it
icalCont rolPointSy stem (HACCP)Hazar dAnal ysisand
Crit
ical Cont rolPointSy st
em ( HACCP)
Applicat i
onoft hequal i
tymanagementsy stem desi gnedbyt heI nternati
onalOr ganizat i
onfor
Standar dizat i
on(ISO)anddef inedbyt heI SO2000/ 9000speci ficati
ons
GoodManuf acturi
ngPr act i
ceGoodManuf act ur
ingPr actice( GMP)
The sy stem ofGood Manuf acturi
ng Pr act ice definesand document s allt he r equirements
(bui
ldings, equipmentandoper ati
ons)necessar yt oproducef oodwi thaccept ablespeci ficati
ons
.iti
sasy stem thatcar esaboutt hesafetyandmi crobialqual ityoff oodi ngener alanddef i
nes
thebasi cheal thprocedur esthatmustbeappl i
ed,ast hesepr ocedur esar eapr erequisiteforthe
applicat i
onoft heHSPsy stem.
Therear eal otofgoodmanuf acturi
ngpr acticesy stemst hathav eemer gedbygov ernment
agenci es,byt hefoodi ndust r
yandbyUNor gani zati
onssuchast hef oodhy gienecommi t
teeof
the Codex ,gener al
lyt he Good Manuf act ur i
ng Pr actice document s addr ess t he f oll
owing
acti
v i
ties:
Obser vanceofsani t
ar ycondi ti
onswhendesi gningandi mpl ement ingpr emisesi nf oodf actori
es
Obser vance ofsani tary condi t
ions when desi gni
ng,i nstall
ing and usi ng f ood pr ocessing
equipment
Obser vanceofsani tarycondi tionswhencl eaninganddi sinfectingt hepr emisesandequi pment
offoodf act ori
es
Takingi nt oaccountsani t
arycondi ti
onswhenchoosi ngr awmat erial
sandpr oduct ionmet hods
Trai
ni ngandheal t
hofwor kersinf oodfactor ies
Necessar ydocument ationandkeepi ngrecor dsofal lstagesofmanuf acturi
ngandpr oduct i
on.

Desi gnandi mpl ement at i

onofbui l
di ngsi namannert hatt akesi ntoaccountsani t
arycondi t
ions:
The cor rectdesi gn and i mpl ement at i
on ofbui l
dings i s necessar yt or educe t he ent ry,
reproduct ionandspr eadofmi cr obesi nt hepl aceswher ef oodi spr oducedormanuf actured,and
thef ollowi ngar ei mpor tantthi ngst oconsi der:
Cont rol thepl antper imet erinor dert or educet heent r
yofpol lutant sintot hepl ant
Isolationofpr oduct ionr oomsi nt hef actor yf r
om eachot her ,star t
ingf rom t her aw mat erial
processi ngr oom t ot hef inalpr oduct ionr ooms
Har dnessandr esi stanceofwal l
s, cei li
ngs, floors, t
hei rcl eanabi li
t y
Cont rol oft hepl antenv ironmentsuchasv ent il
ation, t
emper atur eandl ighting
Wat ersuppl yandsani tation
Cont rol pest s,r
odent s,insect s,bi rdsoranyot herani mal s
Desi gn,const r
uct ion and mai nt enance ofsani taryf acili
tiest or educepot entialsourcesof
pollution
Desi gnandi nstallati
onoff oodpr ocessi ngequi pmenti nahy gieni cmanner:
Whenchoosi ngequi pmenti nf oodf actories,at tentionshoul dal way sbepai df ir
stofal ltot he
suitabilityf orthemanuf actur i
ngpur pose,t heappr opr iatesi zeoft hequant ityt obepr oduced,
easeofUseandmai ntenance,pr opor tionalityt oot herf actor yequi pment ,saf etyandeconomi c
cost.
Cleani nganddi sinfectionoff act or ypr emi sesandequi pment:
Thef act or yshoul ddev elopar egul arhy gienepr ogr am andt hecl eani ngpr ocessshoul dbe
consi der edaspar toft hepr oduct ionpr ocessandnotsomet hingper formedatt heendoft he
shiftsoasnott obedonei mpr ompt uandi ncompl et eandshoul di ncludebot hsur facest hat
comei ntocont actwi thf oodandpl acesassoci atedwi tht hem suchaswal ls,
floor sandcei l
ings.
cleaningoper ationsi nfoodf act or i
eshav et wogoal s:
Thef i
rstgoali st ocleanandr emov ef ooddebr ist hatpr ovidesmi crobeswi ththef oodnecessar y
forgr owt handal sor emov esmostoft hemi crobesal readyphy sicall
yf orwashi ngandr insing.
Thesecondgoal isdi sinf ect ion, whi chl eadst or educi ngt henumberofmi crobest hatst i
ckt ot he
wal lsoft hedev icesandar enotal readyr emov edphy si cal lyf orwashi ngt osuchl imi tst hatt hey
donotmaket hem anef fect i
v esour ceoff oodcont ami nat i
on.
Cleani ngmaybemanual ,forexampl e,byappl yingt hedet er gentt ot hebr ush,andt hent he
sur facesar ecl eanedbyhand,bysoaki ng,wher et heobj ectst obecl eanedar epl acedi na
det ergentsol utionf oraspeci fiedper iodoft i
me, byhi ghpr essur eusi ngpumpi ngpi pes, byf oam
thatal lowst hedet er gentt ost ayi ncont actwi thsur f acesf oral ongerper iod,orbycl eani ngi n
place, andt hi si susedt ocl eanl argeequi pment.
Ther ear emanyt y pesofdet ergent swi thdi f
fer entpr oper ties, incl udi ng:
Alkal inedet er gent s( Al kal ine) ,includi ngsodi um hy dr oxi de( Sodi um hy dr oxi de) ,whi chi sast r ong
det ergentt hatr eact s wi th pr otein and f at ,as wel las ox idi zes al umi num and unpai nted
galv ani zedst ainl essst eel ,andt her efor ei snotusedf ort hei nt ensi t
yofi tsact ivity.Andal so
sodi um met asi li
cat e( Sodi um met asi licat e) ,whi ch i s an emul si fi
erand ef fect i
ve agai nst
mi crobesandi susedi nmanualcl eani ng.Sodi um car bonat e( sodaash)i sal soused, whi chi san
i
nexpensi vebutnotgooddet ergentt hatcausescor rosi onofal umi num andgal vani zedi ronand
formssal tcr ust sofsodi um car bonat ei nwat er.
Phosphat edet ergent s( Phosphat es),i ncl udi ngt rival entsodi um pol y phosphat e( Sodi um t r
ipol y
phosphat e) ,whi chi sanef f
ect ivecl eaneri nst oppi ngt heact ivi
t yofmi cr obesandr emov ingdi rt
,
reduceswat erhar dnessandent ersi ntot hecomposi tionofmostdet er gent s. therei sal so
tetrav alentsodi um phosphat e( Sodi um t etraphosphat e),whi chi sagoodemul sifi
eranddi rt
remov er.
Aci dicdet ergent s( Aci dicaci ds) ,includi ngphosphor icaci d( Phosphor icaci d),whi chi sagood
remov erofor gani cdi rtandar emov erofcr ust sl ef tbywat er,al sowor ksasagoodcl eanerf or
mi l
kdeposi t
s. sodi um di sulfide( Sodi um disul fate)i sal soused,whi chi sagoodcl eanerand
remov erofcr ustsl ef tbywat eranddeposi t
sr esul ti
ngf rom t hedai ryi ndust r
yandi tspr oduct s,
buti thasdi sadv ant ages, includi ngi tcausessev erecor rosi onofgal vani zedi ronandal umi num.
Neut ralandact iv esubst ancesonsur faces( Sur f
act ant s)someoft hem ar enon- i
oni zedand
someoft hem car ryposi tiv eionsandar egener al lyusedasoneoft hecomponent sofdet ergent s
i
nf oodf act or ies.
Aftercl eani ngcomest hedi sinf ect i
onpr ocessandi scar r i
edouti nsev eral way s:
Steam di sinf ect i
on
Disinf ect i
onwi thhotwat er
Disinf ect i
onwi thchemi cal s, themosti mpor t antofwhi char echl or ineChl or ine–i odi neI odine–
bromi neBr omi ne–andquat er nar yammoni acompoundsquat er nar yammoni um compounds–
phenol sPhenol i
cs–aci ds, alkal isandaci d-al kal icompounds.
Select i
onofr awmat er i
al sandmanuf act uringcondi tions:
Allmanuf act uringst eps,st ar ti
ngf rom t her ecei ptofr aw mat erial s,t hr oughpr epar ationand
manuf act uring, topackagi ng, st orageanddi st ribut ion, mustbecar riedoutundercondi tionst hat
takei ntoaccountheal t
handsaf etycondi ti
onsandav oidt hear riv alofpol l
ut ant st ot hepr oduct ,
andt hi scal lsat tent iont ot hef ollowi ng:
Raw mat er i
al s:t obef reef r
om possi bl emi crobi alhazar dssot hatst andar dspeci f i
cat ionsar e
prepar edf ort hepur chasei nagr eementwi tht hef inanci erandt hepr eser vat i
onoft heser aw
mat erialsi nawayt hatpr ev ent scont ami nat i
onanddamage.
Manuf act uringst eps:al lmanuf actur ingst eps,i ncl udi ngst or age,mustbecar ri
edoutunder
condi ti
ons t hatl imi tt he pr esence orgr owt h ofmi crobes and t he possi bil
ity ofcr oss-
cont ami nat ionordet erior ationi nf oodqual i
ty
Packagi ngmat er i
al s:t heymustcompl ywi t
hst andar dspeci f
icat ionssot hatt heygi veadequat e
prot ect iont ot hepr oductf rom ex posur et ocont ami nant sandf or eignsubst ances.
Trainingofempl oyeesandt aki
ngcar eoft hei
rhealt
haffairs:
Mi crobialproblemsdonotusual lyoccurasar esul
tofintenti
onalwrongpr acti
ces,butasar esul
t
ofi gnor ance,negl i
gence,orbot h.manpoweri soneoft hemostser iousf actor
saf f
ectingthe
qual i
tyoft hepr oduct.itisthet rainingofwor kersandtakingcareoftheirhealthaff
air
st hatai
ms
toi mpr ovethequal i
tyofpr oductiont hr ough:
Attentiont opubl icpersonal health
Choosi ngcl eanandsui tableclothes, changingandwashi ngthem
Notsmoki ng,eat i
ngorchewi ngwhi lewor king
Goodhandwashi ngandt akingof fanyj ewelryoraccessor i
esthatcannotbecont r
oll
edi nthei
r
cleanliness
Usegl ov es,masksandhai rcov erwhi lewor ki
ng

Documentat
ionandrecordkeeping:
Documentat
ionisveryimportant.al
lmanuf acturingprocessesandallt
heperformanceoft he
ent
erpr
ise mustbe document ed and kepti nr ecords .
good document
ation ref
lect
st he
commitmentofthemanagementt oappl
yal lther equir
ementsofGoodManuf actur
ingPracti
ce
andprovestothecustomer soft hi
senterpriset hatalli
tsemployeesarewellawareoft hei
r
dut
iestowar
dstheproducti
onofheal t
hyandpr operfood.

Haz ardAnal ysisandcr iticalcont rol poi nts( HACCP) sy stem

Haz ardAnal ysisandCr i
tical Cont r
ol Poi ntSy stem (HACCP)
TheHSPsy stem isanor ganiz edmet hodofr i
skcont rolwitht heai m ofpr eventingfoodsaf et
y
pr oblemsbyi dentif
y i
ngt hoser isks( biologi cal–chemi cal–phy sicalel ement s)associatedwi t
h
thepr oduct i
on,di stri
but ionandsal eofapar ti
cularf oodandwor kingt ocont rolandl i
mi tt hese
riskst oaccept ablelimits.
Themai nobj ectiveoft hissy st em i st obeappl i
edbyf oodpr oducer si nor dertobeabl et of ulfi
ll
theirr esponsi bil
it
yf orthepr oduct ionofheal thyandsaf ef
ood. t
heHSPpl anisalway sconcer ned
wi thensur i
ngt hesaf et yofapar ticul arf oodpr oducedunderspeci ficpr oductionconditi
onsand
topr eventt heoccur renceofspeci fi
cr isksassoci atedwi tht hisf oodandi salway sappl i
edi n
conj unct i
onwi t
hGoodManuf act uringPr acticeanddoesnotdi spensewi thit
.
Thi s sy stem was dev eloped i n 1968 i nt he USA by t he Pi llsbury Company ( Pillsbur y)
commi ssionedbyt heUS spaceagencyNASA ( NASA)t o suppl yAmer i
canast ronautswi t
h
mi crobiological l
ysoundf ooddur ingt hei rspacef lights,sincei twasf i
rstpresentedataf ood
saf etyconf erencei n1971.
TheHSPsy stem hasbeenadopt edbygov ernment sandcommer cialinst i
tuti
onswor ldwide, asi t
i
sconsi deredast hemostef fect i
v ewayt oensur ef oodsaf ety.manyor ganizati
onssuchast he
Inter nati
onalAgencyf orMi crobi alFoodSt andar ds,t heInternationalI nsti
tuteofLi feSciences,
theCodexAl iment ari
usCommi ssionandot hershav edevelopedt hei rownmet hodofappl yi
ng
theHSPsy stem.bel owwer ev iewt hesy stem dev elopedbyt heCodexAl iment ar
iusCommi ssion
oft heUni tedNat i
ons, whi chhasf oundgr eati nternationalaccept ance.

THEHACCP
TheHSPsy st
em asdev elopedbyt heCodexAlimentar
iusCommi ssion
CodexAlimentariusCommi ssionApproacht oHACCP
Themosti mpor t
antf eaturesoft hissyst
em isthati
testabl
ishesagener alf
rameworkfortheuse
ofHSPt hatissuitableforappl icat
iontotheentir
efoodchainandi sbasedonsevenfoundati
ons
orkeystepstodev el
opapl anf orHSPandt hesevenfoundationsare:
Doar i
skanalysis
I
denti
fycrit
icalcont r
olpoint s
Adoptcr itical limi t
s
Adoptacont rol system toadj ustt hecr i
tical poi nt
Adoptcor rect iv estepst obet akenwhent hecont rolsy stem i ndicatesthatacer taincr i
ticalpoi nt
i
soutofcont r ol
Adoptv er i
f i
cat i
onmet hodst opr ov et hatt heHSPsy stem i swor kingef f
icient ly
Iadoptasy st em ofdocument ation wi thr egar dt o al lmet hodsand r ecor dsi n amanner
appr opr iat et ot hesesev enf oundat ionsandt heirappl ication
Pr epar ationofaHACCPdev elopmentHACCPPl an
TheHACCPpl ansf ordi fferentpr oduct sdi fferduet ot heirconnect i
onwi tht hecl assifi
cat ion
processandt hepr oductpr oductandspeci fic, althought hegener alplans( Gener icHACCPPl an)
aregui dedbyt hem whendev elopi ngt heHACCPpl anf orapar t
icularproduct .
Whent hi nki ngaboutpr epar ingahaspHACCPpl an,f i
v ei ni
tialtasksmustbecompl etedbef ore
appl yingt hehaspr ulesforaspeci fi
cpr oductandf oraspeci fi
cpr ocess, theset asksar e:
For mat i
onoft heHACCPt eam.
Descr i
pt ionoff oodandmet hodofi tsdi stribut i
on.
Theexpect eduseandconsumpt ionoff ood.
Pr epar eadi agr am showi ngt hepr ocessf rom st ar ttof inish.
Scr utinizet hef lowchar tofoper at i
ons.
Bel owi sabr iefex planationofeacht ask.
For mat i
onoft hehaspt eam :
Thet eam i sf or medf rom i ndividual swi thknowl edgeabl eknowl edgeandpr act i
calexper i
ence
aboutt hepr oductandt hepr ocess.I tist hei rr esponsi bilit
yt odev el
opt heHACCPpl an.When
for mingt het eam,t hedi versityoft heirsci ent ificandpr ofessionalbackgr oundi st akeni nto
accountandi tmusti ncludeper sonnelf rom t hepr oduct i
on, qual i
tyassur ance, sani tarysani t
at ion
depar tmentandengi neer i
ngdepar tment ,andamongt hem mustbei ndividual swhohav eact ual
knowl edgeoft hewor kandbespeci alistsi nf oodmi crobi ology.Itmaybeusef ult ouseex per ts
from out sidet hef acili
tywhohav eexper i
encewi thbi ological,chemi cal ,aswel lasphy sical
hazar ds associ ated withf ood orpr ocess,butt he pl an mustor i
ginal l
yor iginatef rom t he
empl oy eesoft hef acil
it
yi nor dert omeetent husi asm andcommi tmentwhenappl y i
ng, eveni fit
i
snecessar yt ouseanext ernalt eam, inwhi chcaset hei nv olvementoft her elev antempl oyeesof
thef aci li
tyi sr equired.
Asf ort her i
skanal ysi
s,i tshoul dbecar riedoutbyexper tswhohav esuf ficientf ami l
iarit
ywi th
foodpr ocessi ngoratl eastcont r
ibut et or ev iewi ngt heanal ysi sandmaki ngsur et hati ti s
compl et e.

Foodchar
acterizat
ionanddi stri
but
ion:
Thehaspteam char acteri
zesthefoodincl
udi
ngit
singredi
ents,manuf
act
uri
ngmet
hodsandhow
i
twil
lbedistr
ibutedf r
oz en,r
efr
iger
atedoratnor
malairtemperatur
e.

MethodofUseandex pectedconsumptionoffood:
Theexpecteduseoff oodisusuall
ydescribedwhetheritwi
l
lbeusedcol dorhot,theexpected
consumeroftheproduct,
andwhet heri
tisfrom or
dinar
ypeopleorf
rom speci
alcategor
ies(such
aschil
dren,pr
egnantwomen,theelderl
y,andthosewithimmunodef
ici
ency).

Preparingaf l
owchartofthesteps:
Thisflowchar tisintendedtobr i
efl
yil
lust
rat
et hemanuf acturi
ng/setupsteps.Thisscheme
shouldi ncl
udeallthestepsthatareunderthecontrolofthef aci
li
ty,whet
herbefor
eoraf t
ert
he
manuf acturi
ng/preparati
onprocess,
anditi
sdesirablethatitbeinasi mpl
if
iedandclearf
orm.
Fl
owchar taudi
t:
The hasp team shoul
d auditt he on-si
te manuf
act
uri
ng/ setup workf
low di
agr
am f
or
complet
enessandcomprehensi
venessofallst
epsandmodi
fyi
tifnecessar
y.
TheSevenBasicRul
esoftheHACCPsy stem :

Ruleone: ConductHazar danalysi

sRi skAnal ysis
Thisr uleai mst oi dent i
fyther i
skst hatar elikelyt ooccurwi t
har easonablepr obabi
li
tyifnot
controlled,andt hisent ai
lsidentif
yingthemanuf acturi
ngst epsthatfoodgoest hroughfrom star
t
tofinish,andt hisl eadst oknowi nghowbot hlabor ,equi pment ,methods,aswel lasfoodaf f
ect
eachot her.
RuleTwo: identif
ycr it
icalcontrolpointsCr i
ti
cal cont r
ol points
Thisrul eent ai
l
st hei dentif
icati
onofmanuf acturingst epsi dentif
iedinthefir
str ule,atwhichthe
ri
skscanbecont roll
edbypr eventi
ngPr ev enti
on,byel iminat i
ngthem compl etely,orbyreducing
them t oanaccept abl elevel.Arether eanynextst epsatwhi chtheriskscanbecont r
oll
edand
ther
ef oreitist hecr i
ticalcontrolpointrelati
vet ot hepr ev i
ousones.Ther efore,itisimportantto
knowt hatnotal lstagesar ecriti
cal,buttherear elimitedcr iti
calstages.

Rulet hree:def iningcr i

ti
cal l
imi tscrit
ical limits
Afterdet ermi ningt hecr i
ticalcont rolpoi nts, i
tisi mpor tanttoknowhowt omakesur et hatthese
pointsar eundercont rol,andt hisi sdonebydef iningt hesaf etyli
mi t
ssaf et
yzone, andusingt he
specificati
onssetbyt helegislativeaut hor it
ies, aswel l asr esearchresultstosett hesel i
mits.
RuleFour :dev elopmentofmet hodsf ormoni toringPr ocedur estomoni tor
Afterdet ermi ningt hecr i
ticalcont rolpoi ntsandset ti
ngt hedi splayedcr i
ti
calli
mi ts,thesepoints
mustbet r
ackedt oensur ethatt hesepoi nt sar eundercont rol,t
hatis,setwithi
nthesaf etyli
mits.
Rulef i
v e:i
nt r
oduct i
onofcor rectiveprocedur esest ablishmentdev i
ati
onpr ocedures
Whatwi l
lbedonewhent hemoni t
oringpr ocessshowst hatoneoft hecr i
ti
calpoi ntshasgone
outoft he" saf etyz one".Thisr ul erequi rest hedev el
opmentofapl ani nadvancet ocount er
act
thelossofcont rolov eroneoft hecr i
ticalmanuf actur i
ngst eps,thi
spl anmustbeknownt othe
empl oy eesoft hef acil
it
y,tober eadyf ori mplement ationont i
met oreducet hedamaget hatmay
becausedt ot heconsumer .

Rulesix : developmentofasy stem forchecki ngest abli

shedv erif
icationprocedur es
Thisr ulei sai medatmaki ngsur et hatthesy stem i swor kingf i
neandt hi
sent ail
sper iodic
observ at i
on, calibrati
onofequi pmentandmeasur i
ngdev ices.Asat hermalsensorandpHmet er
i
talsor equiresar evi
ewoft her ecords,decisionsmade, andt hest atusoft heper sonneli
nv olved
i
nt hepi cture.Theseaudi t sarecar ri
edoutt oensur et hev ali
dityoft hesystem andt omaket he
necessar ymodi ficati
onsormakesomei mpr ov ement sifnecessar y .Theaudi tcanbecar riedout
byt hei nst i
tutioni tselforbyanot herent it
ysuchasof fi
cialregulat oryauthoriti
es,i.
e.from t he
pri
vatesect or .
Rulesev en: dev elopmentofasy stem fordocument i
ngest abl
ishr ecor dkeeping/document ation
Iti
sst at edint hesi xt
hr ul
et hattheaudi trequiresreferencet ot her ecordstoev aluatethesy stem,
andt her eforet hehaspsy stem requiresdocument ationi nwr i
tingori nanyot herwayt hatcanbe
consult ed.Ther ecordsoft heHACCPpl ani tsel
fi ncludeal lmoni tori
ngwor k.Theser ecor ds
shouldbesi mpl eandeasyt oinducel abort ocar r
yout .