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QUALITY ASSURANCE,[object Object],FOOD SAFETY AND QUALITY,[object Object]
MICROBIOLOGICAL SAFETY OF FOOD,[object Object],AT THE SOURCE,Control,[object Object],PRODUCT DESIGN AND PROCESS CONTROL,[object Object],APPLICATION OF GOOD HYGENIC PRACTICES,[object Object],During production,[object Object],Processing,labelling,[object Object],Handling,distribution ,storage   ,[object Object],Sale ,preparation ,use  ,[object Object],The above in conjunction with HACCP  system          ,[object Object]
APPLICATION,[object Object],To the complete food chain,[object Object],Production on the farm through to the consumer,[object Object]
FOOD SAFETY TOOLS REQUIRED,[object Object],GMP,[object Object],GHP,[object Object],HACCP,[object Object],MICROBIOLOGICAL RISK ASSESSMENT,[object Object],QUALITY MANAGEMENT:ISO Series,[object Object],TQM,[object Object],Implemented Worlwide,[object Object]
IMPORTANT INTERNATIONAL MEETINGS,[object Object],GATT-General agreement on Tarriffs and Trade,[object Object],Under WTO,[object Object],SPS agreement-Agreement on The Application of Sanitary and Phytosanitary Measures,[object Object],TBT-Agreement to technical Barriers to trade,[object Object],For free movement on international borders,,[object Object],means established for protecting human health is scientifically justified.,[object Object],spsstandards,codes,guidelines based on Codex alimentarius.,[object Object]
5-step Management of food in international trade,[object Object],Conduct a risk assessment,[object Object],Establish food safety objectives-maximum level of hazard acceptable for human consumption,[object Object],Achievable food safety objectives-HACCP can be involved,[object Object],Establish Microbiological Criteria,[object Object],Establish acceptance procedure for the food at the port of entry.-food testing,phlevel,moisture content etc. ,[object Object]
QUALITY MANAGEMENT SYSTEM,[object Object],QUALITY,[object Object],Anticipating,conforming and exceeding customer requirements.,[object Object],ISO:9000”the totality of characteristics of a product or service that bears on its ability to satisfy stated or implied needs”,[object Object],ISO:9000:2000”the degree to which a set of inherent characteristics fulfils requirement”,[object Object]
QUALITY ASSURANCE,[object Object],A prevention based system which improves product and service quality and increases productivity by placing the emphasis on product and process design.,[object Object],At source-it prevents emergence of non-conforming products or services.,[object Object],At design stage only quality is created,not on the control stage.,[object Object]
4-levels in the Evolution of TQM,[object Object],TOTAL QUALITY  MANAGEMENT,[object Object],QUALITY ASSURANCE,[object Object],QUALITY CONTROL,[object Object],INSPECTION,[object Object]
BASIC TENETS OF TQM,[object Object],CUSTOMER SATISFACTION,[object Object], Internal customer,[object Object],  External Customer,[object Object],Continuous improvement,[object Object],Employee involvement and empowerment,[object Object],Measurement and recording the work,[object Object],Doing it right at the first time,[object Object],Effective communication and education,[object Object]
Paths to TQM,[object Object],KAIZEN,[object Object],Continous improvement by the individual on the work,[object Object],JUST-IN-TIME,[object Object],Structural approach in manufacturing units focused on,[object Object],IMPROVING,[object Object],Timeliness,[object Object],Quality,[object Object],Productivity,[object Object],Flexibility,[object Object]
                INSPECTION,[object Object],Identify sources of NON –Conformance,[object Object],Taking Corrective actions,[object Object],Salvage,[object Object],Sorting,Grading,Reblending,[object Object]
QUALITY CONTROL,[object Object],Devolp Quality Manual,[object Object],Process Performance Data,[object Object],Basic Quality Planning,[object Object],Product  Testing,[object Object],Self-inspection,[object Object],Basic Quality Planning,[object Object],Use of Basic Statistics,[object Object],Paperwork Controls,[object Object]
QUALITY ASSURANCE,[object Object],Quality Systems Devolpment,[object Object],Advanced Quality Planning,[object Object],Comprehensive Quality Manuals,[object Object],Use of Quality Costs,[object Object],Involvement of non-production operations,[object Object],Failure mode and effects analysis,[object Object],Statistical process control,[object Object]
                     TQM,[object Object],Policy deployment,[object Object],Involve suppliers and customers,[object Object],Involve all operations,[object Object],Process management,[object Object],Performance measurement,[object Object],Team work,[object Object],Employee involvement,[object Object]
CULTURE FOR SUCCESS OF TQM,[object Object],Continuous improvement,[object Object],Empowering people,[object Object],Caring for people,[object Object],Involvement,[object Object],Compliance to specification,[object Object],Allocating blame,[object Object]

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FOOD SAFETY NOTES-QUALITY ASSURANCE

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