quality and food safety management
TRANSCRIPT
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