Quality Assurance• Outline

– What is QA

– Objectives of QA

– Roles of QA

– Principles of QA

– Benefits of QA

– Conceptual difference between QA & QC

– Good practice

– Certification systems

– HACCP

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QA…

• QA comprise all planned and systematic actions required to ensure that a product complies with expected quality requirements

• Organisation structure, responsibilities ,processes, procedures and resources that facilitate the achievement of quality management

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QA…..

• It includes that part of QMS focused on:

– Providing customers and consumers with the assurance that quality requirements will be met

➢Fulfillment of quality requirements and providing confidence in meeting customer requirements

➢Focus on System quality instead of Product quality

➢Management tool to ensure quality

➢Not only “how to inspect” but “how to produce”

➢Food products are not only tested on their product characteristics but also on production, packaging, handling and distribution

QA….

• Objective of QA

– The main objective of QA is to give guarantee of food quality and safety to consumers, purchasers, retailers, wholesalers and other stakeholders.

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Roles of QA in Quality Management System

• Definition of the operating methods, process conditions and control systems necessary to ensure that product conforms to specification at all stages of the process.

• System for monitoring inputs, process and product not simply to assess compliance against specification, but in order to measure process variability

• Emphasize the determination of causes of variation andtaking steps to control factors causing it

• With proper commitment it leads to a programme of‘continuous quality improvement’

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Principles of QA

• Quality is everybody’s business

• Inspection alone cannot guarantee quality

• Quality has to be ‘built-in’, it cannot be ‘inspected-in”

• Make it ‘RIGHT FIRST TIME’

• Quality can only be assured by faultcorrection/prevention

• Inspection is most effective when it provides the feedback to ensure fault correction/prevention

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Benefits of QA

• Improved quality and consistency

• Reduced reprocessing cost or failure costs

• Reduced QC costs (especially appraisal and recheck costs)

• Reduced unit costs

• Reliable customer service

• Improved employee commitment and morale

• Reduced customer complaints and associatedservice costs

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Conceptual differences between QA and QC

QC QA

How to inspect How to produce

Finished product quality checked Quality built-in

Production & quality departments responsible for quality

Everyone is responsible for quality

Mistakes are unavoidable Mistakes are avoidable

Maintain the ‘correct quality’ Quality continuously improved

Quality costs money Quality increases profits

Quality is tactic Quality is a strategy

Focuses on product quality Focuses on system quality

QA….

• Good practice– This can be defined as a package of requirements and

procedures by which the work methodology takes place under controlled conditions and by which surrounding conditions are created that allow the production of hygienic and safe products

– They are combined procedures for manufacturing andquality control in such a way that products aremanufactured consistently to a quality appropriate for their intended use.

– It is developed for different products within a sector anddrafted by international bodies, govts and organizedinterests groups e.g codex

▪ The objective is to prevent or reduce contamination to a minimum.

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Good practices (GP)• Good Manufacturing practices (GMP)

– Fundamental principles, procedures and means needed to design a suitable environment for the production of food of acceptable quality

– Basic requirements in food processing regulations concerning cleaning,personal hygiene, infrastructures and traceability

– Basically designed to advice management on matters relating or affecting product safety, manufacturing under hygienic conditions and associated matters

– Pays attention to several aspects that influence quality behaviourespecially skills and ability with respect to hygienic working

– Ensure that products are consistently produced and controlled to the quality standards appropriate for their intended use and is required by the marketing authorization or product specifications

– It is concerned with both production and quality control7/408

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GP…..• Good Agricultural Practices (GAP) :

– applied to on-farm production and post-production processes to ensure safe, quality and healthy foods and non-agricultural products, while considering economical, social and environmental sustainability

• Good Distribution Practices (GDP):

– Ensures that products are consistently stored, transported and handled under suitable conditions

• Good Hygiene Practices (GHP):

– This entail Cleaning, sanitizing, waste disposal in the food industry

GP…

• Good laboratory Practice (GLP):

– This ensures appropriate premises facilities and staff which is organized such that they can provide effective service for fulfilling GMP requirements

• Good Distribution Practice (GDP):

– This is part of QA which ensures that productsare consisitently stored, transported and handledunder suitable conditions as required bymarketing authorization or product specification.

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Thank you for listening!!!!!