Food safety and total quality management

Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or possibly exceed the needs and expectations of the customer. Designing a TQM system requires a profound knowledge of the agro-food industry, while implementation ideally requires an integrated approach involving all parties in the agro-food chain. An effective HACCP programme requires equally competent technologies to determine and monitor each critical point. The role of hazard characterization and risk assessment of foods cannot easily be over-emphasized. An increasing number of companies are striving for a certificate, to realize both 'external benefits' as part of their market strategy and 'internal benefits' to open up a way to enormous improvements and efficiency. This paper reviews recent developments in HACCP certification, the standardization of risk assessment, the necessity of chain formation in the agro-food sector and the improvement of global communication. © 1998 Elsevier Science Ltd. All rights reserved

Investeringsramingen volgens Zevnik en Buchanan

Document(en) uit de collectie Chemische ProcestechnologieDelftChemTechApplied Science

The use of quantitative risk assessment in HACCP

During the hazard analysis as part of the development of a HACCP-system, first the hazards (contaminants) have to be identified and then the risks have to be assessed. Often, this assessment is restricted to a qualitative analysis. By using elements of quantitative risk assessment (QRA) the hazard analysis can be transformed into a more meaningful managerial tool. In this way the effect of control measures can be quantified, so the occurrence of contaminants in the endproducts can be estimated. Also, the quantitative risk assessment is a tool to derive or validate control measures and critical limits at process steps (CCPs). The practical use of quantitative risk assessment is demonstrated by two examples: the risk of raw fermented sausages and the risk of a pressurized meat product. It can be concluded that quantitative risk assessment is a powerful combination of food microbiology, modelling and applied statistics. It is recommended as the input for managing food safety issues as an extension or validation of the HACCP-system. © 2001 Elsevier Science Ltd

How to improve food quality management in the bakery sector

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