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Food Quality Management

Basic Course

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Chapter 7

Lecture 30

Quality Assurance

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Topics quality assurance

Case 7: Seafood Express International

Principles risk assessment

Managing quality assurance

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Objectives quality assurance

Student must be able to

perform simple hazard analysis

assess simple CCP

describe principles of risk analysis

describe quality assurance management

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CASE 7: Quality Assurance at

Seafood Express International

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Risk assessment

Hazard identification

Exposure assessmentHazard characterisation

Dose-response assessment

Risk characterisation

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Risk assessmenthazard identification

Identification of known or potential

negative health effect associated with a

microbial, chemical or physical agent

Surveillance, epidemiological studies,experts, clinical studies

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Risk assessment

exposure assessment

Influencing factors hazard exposure: contamination level

contamination frequency

consumption pattern

Consideration contamination

initial contamination effect on contamination of each step

recontamination danger

survival potential

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Risk assessment

hazard characterisation Characteristics

microbial tolerance to environment

virulence

replication characteristics

chemical

carcinogenicity mutagenicity

physical size

sharpness

Dynamics of infection disease pattern

rate of infection

Susceptibility population

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Risk assessmentcombining exposure and characterisation

0

0.2

0.4

0.6

0.8

1

1.2

0 5 10 15

Log (Pathogen cells ingested)

Probabilityofillness

Dose-response relationship

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Risk assessmentrisk characterisation

Frequency and severity of known and

potential negative health effects on a given

population

Semi-quantitative risk characterisation

Frequency x Severity

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Risk assessmentrisk characterisation

FrequencySeverity of hazard

Low Moderate High

Great 3 4 4

Moderate 2 3 4

Low/small 1 2 3

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Risk assessment

Hazard identification

Exposure assessmentHazard characterisation

Dose-response assessment

Risk characterisation

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Quality system documentation

Quality manual

Quality Procedures

Work instructions

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Accreditation

Ministry Council for accreditation

Investigationdepartment

Inspectorate for health protection

Assignment and inspection

Investigation

Inspection

Investigation

Company

(Q-system

product)

Market

(product)

Supervision

Certification institutions

Certification

Accreditation Central

committee

of experts

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Wageningen UR