CONFIDENTIAL UNIVERSITI KUALA LUMPUR Malaysian Institute Of Chemical & Bioengineering Technology FINAL EXAMINATION JANUARY 2014 SESSION SUBJECT CODE : CFD 20002 SUBJECT TITLE : QUALITY ASSURANCE AND QUALITY CONTROL IN FOOD INDUSTRIES LEVEL : DIPLOMA TIME / DURATION : 2HOURS INSTRUCTIONS TO CANDIDATES. . Please read CAREFULLY the instructions given in the question paper. .. This question paper has information printed on both sides of the paper. |. This question paper consists of two sections; Section A and SectionB. |. Answer ALL questions. . Please markiwrite your answers on the answer booklet provided. . Control Chart Constant Table is appended. ‘THERE ARE 5 PAGES OF QUESTIONS, EXCLUDING THIS PAGE.JANUARY 2014 SECTION A (Total: 60 marks} INSTRUCTION: Answer ALL questions. Please use the answer booklet provided. Quostion 4 (2) State the definitions of quality from the view of these following aspects: i. Product-based ji, User-based li, Value based (6) Distinguish between quality assurance and quality control Question 2 CONFIDENTIAL (6 marks) (4:marks) (a) Color is one of the important attribute of 2 product. One may perceive color of a product different from others. Therefore, measurement of color is essential in food industry. State eight (8) Importance of having quantitative measurement of food color. (©) State FIVE (5) benefits of total quality management. Question 3 (8 marks) (S marks) Define International Organization for Standardization (ISO) and describe the importance of an organization certified with ISO? CFD 20002 QUALITY ASSURANCE & QUALITY CONTROL IN FOOD INDUSTRIES (6 marks)JANUARY 2014 CONFIDENTIAL Question 4 In Good Manufacturing Practice (GMP), describe SIX (6) reasonable measures for ‘maintaining cleanliness or personne! working in a food factory. (12 marks) Question § |n 1969, NASA ASKED Pillsbury Co. in collaboration with U.S Amy Lab and several food experts developed food system that would ensure the safety of food to be used in space Program called Hazard Analysis Critical Control Point (HACCP), To date, HACCP is known for its important too! for food industry. Define HACCP and list out the SEVEN (7) general principles of HACCP system (8 marks) Question 6 Statistical process control (SPC) is a key component of total quality initiative. Define SPC and state the benefits of using statistical process control in a food manufacturing company. (8 marks) ‘CFD 20002 QUALITY ASSURANCE & QUALITY CONTROL IN FOOD INDUSTRIESJANUARY 2014 (CONFIDENTIAL SECTION B (Total: 40 marks) INSTRUCTION: Please use the answer booklet provided. nswer all questions. Question 7 You are the manager of Sedap Ses Manufacturing Sdn. Bhd, By following the GMP requirement for production and process control, explain FOUR (4) measures thet you have to monitor in order to increase the quality of your product based on: i. Sanitary operations ii, Rewmaterial (8 marks) Question 8 (@) Explain the following terms used in developingthe HACCP pian. i Acid foods ii Should iii —Blanching iv. Adequate Vv. Griteal control point (10 marks) CFD 20002 QUALITY ASSURANCE & QUALITY CONTRO! N FOOD INDUSTRIESJANUARY 20 CONFIDENTIAL, (b) jure 1 shows an example of a HACCP Plan of canned chicken curry, a very Popular local dish among Malaysian. Evaluate THREE (3) processes that possess the greatest risk or hazard that can be identified as critical control point (CCP) steps inthe plan. For each of the CCP, describe on any problems that possible hazard(s) likely to occur and suggest the control measures) and corrective actions to be taken in each of the identified problem. Fresh Chicken Receipt of raw materials Herbs, spices, cooking oil, l ‘coconut milk a Cooking e J Hot filing y Retorting } Seaming t Canning Labeling and Packaging SS Storage I Distibution Figure 1: Flowchart Processing of Canned Chicken Curry (12 marks) (CFD 20002 QUALITY ASSERANCE & QUALITY CONTROL IN FOOD INDUSTRIESJANUARY 2014 (CONFIDENTIAL Question 8 ‘Sweet Cravings Sdn. Bhd. is introducing new packaging design for their food product. The Quality Assurance Department hes been assigned to study impact of new design to the food thickness. During production process of that particular product, the employee has taken 5 samples in 5 days. The individual observationsfrom each sample are shown as fellows: Samples Cay 7 | 2 3 a Wonday Biz 580 3.10 an! Tuesday 5.00 606 | 5.11 5.08) Wednesday | 608 6.55 320 | 5.86 Thureday 555 | 656 595 e@ Friday 5.95 5.82 5.92 | Analyze the data above whether the process is statistically stable or not by plotting the R- chart and x-chart (10 marks) END OF QUESTION CFD 20002 QUALITY ASSURANCE & QUALITY CONTROL IN FOOD INDUSTRIES 5JANUARY 2014 CONFIDENTIAL APPENDIX Control Chart Constants \. No. of s — R observations in subgroup Az AS 53 B4 rr 3 —4ea0 25S ——~O0OO ~*~ eT SCOOSC« 3 4023 «1.854 = 0.000268 = 0.000 2.574 4 729 © 1.628 «= 0.000, 2.265 «= 0.000 2.282 5 0877 ©1427 «= @.000 2.089 0.000 2.414 6 0483 1.287 = 0030S 1.970 0.000 2.004 7 ose 1.182018 1.882 0.076 1.924 8 03731099 0.185 1.815 0.136 1.854 9 0397 1.032, 0280 .761 O14 1816 10 0308 §=— 0975 0.284.716 0.223.777 "1 020s = 0.927, 0.821 1.679.258 1.744 2 0266 «= 0.886 = 0.354 1.646 0.283 1.717 43 0249 «= 0.850 0.382 1818 «= 0307 1.693 “4 0235 «0.817 = 0408. 1.594 0828 1.672 15 0233 «0.789 «©0428 1.572 OSA7 = 1.653 6 022 = 0763448 1.552863 1.637 7 0203 «(0.739086 15340378 1.622 18 0194 = 071804821518 0.391 1.608 19 o1e7 0698-0497 1.503403 1.897 20 016 ©0680» 0510 14900415 1.885 24 0173 0663 «= 052314770425 1.875 22 0167 0647-0834 1.486484 1.566 23 0162 0633-0545 14550443 1.887 24 0167 = 0619-055 1.445 0.481 1.548 5 0183 0608-0865 1435459 1.541 ‘Sources: Adapted from ASTM Manual on the Presentation of Data and Control Chart Analysis, © 1976 ASTM, 134-136. Reprinted with permission of American Society for Testing and Materials ‘CED 20002 QUALITY ASSURANCE & QUALITY CONTROL IN FOOD INDUSTRIES