HACCP School Development Project

Chapter 11Quality and Food Safety

By

Andrea Boyes and Julia Wood

Srednja šola Zagorje

HACCP School Development Project

Quality and Food SafetyBy

Andrea Boyes and Julia Wood

Srednja šola Zagorje

Quality

Quality may be described as many different things:Quality must not be confused with food safety they are two separate areas.In the food industry we must supply goods of the quality demanded by the consumer.

Some of the following points are essential to ensuregood quality use of reputable suppliers is essential to ensure the

ingredients are wholesome and fit for purpose

Quality

Clean premises are essential Quality control systems should be put in place;

this is to help assess compliance and such systems should be audited on a regular basis

BRC accreditation may

be given if businesses

reach the required

standards

Quality

Staff must be trained to the relevant standards

ThinkHygiene

Quality

The customer often tells the supplier exactly what they require this is what we refer to as “product specification”

Delivery monitoring is the first step to be taken to check part of the specification, this activity should be recorded to prove it has taken place

Storing food at the correct temperature also helps maintain the quality as it helps to slow down spoilage organisms

Quality

Environmental Health Officers also have to be satisfied that you are maintaining the standards

Quality Control & Quality Assurance

Quality assurance is a proactive system this is to try and stop things going wrong, it is ongoing and corrects problems throughout production.

Quality control is a reactive system problems are often found through microbiological testing

Quality Control & Quality Assurance

Product testing such as taste panels are also a method of quality control

Food Safety

Food safety is essential to make sure that we produce food that is safe for human consumption. In the UK we have The Food Safety Act 1990, this contains all the food hygiene legislation that applies to the UK. There are many regulations under this act and they deal with specific areas.

Environmental health Officers carry out the inspection of food businesses and can offer help and advice, serve improvement notices and close premises down that pose a risk to public health

Food Safety

Food becomes unsafe when the bacteria on it or bacteria introduced by cross contamination are allowed to grow to high numbers therefore when the food is consumed it causes food poisoning.

Food poisoning bacteria can be controlled by temperature; keeping food chilled below 8°C will slow down bacterial growth

Cooking food to above 75°C will kill bacteria Hot food must be stored above 63°to stop it falling into the “Danger Zone”

Food Safety

Other areas that are essential to maintain food safety are:

Personal hygiene Protective clothing Hand washing Cross contamination Waste Control Storage of foods Pest Control

Food Safety

Reporting of illness Cleaning Staff training