quality and food safety management

MOHAMMAD ANAS SIDDIQUI QUALITY MANAGER

QUALITY & FOOD SAFETY MANAGEMENT

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Declaration

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Famous quotes

“Quality is never an accident; it is always the result of high intention, sincere effort and intelligence”

“The goal of the food safety professional should be to create a food safety culture, not a food safety

program”

“A good food goes directly into heart”

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Agenda

What is Quality Aim of Quality management Global Market requirements Fruit of Quality The 6 Quality Management Principles What is Food Safety Common error Daily Quality Complaints

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What is quality [1]

Degree of Excellence/ Extent to which a product or a service satisfies the customer expectation

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What is quality [2]

First rule of quality - An organization shall be a “Process based”, instead of old tradition “Man based organization”

All process shall have a “Control measure”, hence ensuring low defect and enhancing customer delight or satisfaction

We ALL are responsible and committed towards executing QUALITY in our aligned duties

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Global market requirements

“The 21st century customer had become DEMANDING, CURIOUS, COMPARATIVE, BRANDED, FLEXIBLE and OPTING

for THE BEST within cheap rates”

Hence, the brand providing consistent QUALITY, OPTMUM and CHEAP products/services can survive in the competition

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Aim of quality management

To develop a organization as, a “process based organization” instead of man based organization

Simply and streamline aligned Jobs and Responsibilities

Influence/Inspire/Train team towards Quality

Enhance Customer Satisfaction, hence reduction in loss of time & money

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Fruit of quality

Customer satisfaction Customer loyalty Competitive and Confidence Personal and Organizational growth Brand image [E.g. Nestle Maggie; Apple]

6 PRINCIPLES OF QUALITY MANAGEMENT

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1. Customer focus

Organisations depend on their customers

SHAREHOLDERS

Return oninvestment

CUSTOMER

Quality ofProduct / Service

EMPLOYEES

PersonalDevelopment

EMPLOYEES

PersonalDevelopment

EMPLOYEES

PeSOCIETY

ResponsibleBehavior

r

SUPPLIERS

BusinessContinuity

SUPPLIERS

BusinessContinuity

SUPPLIERS

BusinessContinuity

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2. Leadership

Leaders provide:uUnity of purposeu DirectionuInternal environment inWhich people become fully involved

•Corporate

•Goal

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3. Involvement of people

People are the essence of the organisation

Their full involvement enables using their abilities to the benefit of the organisation

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4. Process approach

A desired result is achieved more efficiently when activities and related resources are managed as a process

PROCESS“set of interrelated or interacting activities

which transforms inputs into outputs

INPUT OUTPUT

RESOURCES

CONTROLS

PRODUCT

PROCESS EFFECTIVENESSExtent to which

planned activities are realised and planned

results achieved

PROCESS EFFICIENCYRelationship between

the result achieved and the resources used

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5. System approach to management

Identifying, understanding and managing

interrelated processes as a

system contributes to the

organisation’s effectiveness and

efficiency in achieving its

objectives

ProcessA

ProcessB

ProcessC

ProcessD

R R

R R

I

I

I

CC

C C

I O

I

I

O

O

OI = INPUTO = OUTPUTR = RESOURCESC = CONTROLS

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6. Continual improvement

A Permanent Objective of the Organisation

Plan: establish objectives and processes necessary to deliver results in accordance with customer requirements and the organisation’s policies

Check: monitor and measure processes and product against policies, objectives and requirements for the product and report the results

Act: take actions to continually improve process performance

Do: implement the processes

The methodology known as “Plan-Do-Check-Act”

can be applied to all processes of the QMS

FOOD SAFETY MANAGEMENT

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Food Safety

“The basic condition’s and criteria’s which concludes together; a safe and quality final product, which shall be fit

for consumption and further indented use”

It can be achieved by - Good Manufacturing Practice Good Hygiene Practice Good Storage Practice Good Transport Practice Good Cooking Practice Preventing Cross Contamination

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Product classification

Chilled product

Frozen product

Ambient product

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Expectation

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Reality

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Common food safety error

• Non-compliance in wearing Apron/Cap • No hand wash after entering store• Temperature probe not available• Daily temperature log sheet not updated• Poor personal hygiene - rings, chains, wrist watches, untidy nails etc. equipped with

team members• Spray gun not available• Dine-in area unclean• CAYG not followed• Hourly cleaning alarm not set• Non-compliance/ confusion in Chemical making, Microwave cleaning and MRD process• Housekeeping not adequate.  Hence spider web and other pest activity • Cooked or Packed product kept on unusual surface or on floor while sorting or

receiving or performing inventory count • Freezer/Visi-cooler overload and unable to maintain desired temperature• Delivery bags uncleans not wore

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Quiz

This is a food preparation area, spot the good and bad practices

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Daily quality

Removal of Ornaments like Jewelry; Watches; Bindi/Tiklie; Mendi; Rings; Chains etc.

Effective PERSONAL HYGIENE Hand wash before product handling Checking Incoming and Outgoing Temperature and recording Effective Environmental HYGIENE Effective use of Sanitizer and Dis-o-dent Control Identified and Up-coming HAZARDS Regular follow up on Preventive maintenance

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5 key elements of safe food

Effective washing of raw material/Glassware

Use safe water and raw material

Cooking temperature

Separate raw and cooked food [cross contamination

Storage temperature

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1. Separate veg and non-veg food

2. Separate cooked food from raw food

3. Hand wash when switching from non-food handling

activities to food handling activities

5. Sanitize food contact surfaces4. Separate

small-wares/Utensils

Cross contamination

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Food safety complaints

Complaints are critical in terms of BRAND IMAGE and CUSTOMER HEALTH

Customer complaint analysis graph

THANK YOU