YP ADVANCED SKILLS

JALAN DATO BAHAMAN, KUBANG BUAYA, 25250

KUANTAN, PAHANG

INFORMATION SHEET

PROGRAM’S CODE & HT-012-4:2012 FOOD PREPARATION AND PRODUCTION

NAME SERVICES
LEVEL 4
COMPETENCY UNIT NO. C03 : FOOD PRODUCTION QUALITYASSURANCE
AND TITLE MONITORING
1. IDENTIFY FOOD PRODUCTION QUALITY
ASSURANCE MONITORING REQUIREMENT
2. PLAN STANDARD FOOD QUALITY ASSURANCE
MONITORING REQUIREMENT
WORK ACTIVITIES NO.
3. PERFORM FOOD TASTING FOR FOOD QUALITY
AND STATEMENT 4. ADMINSTER FOOD SAFETY STANDARD
REQUIREMENT
5. EVALUATE AND RECORD STANDARD FOOD
QUALITY ASSURANCE
CODE NUM. HT -012-4:2012-C03/P(3/4) Page : 1 of 11

TITLE: FOOD QUALITY STANDARD

PURPOSE:
This Information Sheet is intended to enhance the understanding and knowledge of
trainee on introduction to the food quality assurance documentation that including
technique and monitoring documentation of food quality assurance.

INFORMATION:

FOOD QUALITY ASSURANCE DOCUMENTATION

1.0 Food Safety

Food safety is defined as the assurance that the food will not cause harm to the
consumer when it is prepared and/or eaten according to its intended use
(FAO/WHO, 1997). Thus food safety assurance involves the reduction of risks which
may occur in the food. Implementation of Good Agricultural Practices and Good
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Manufacturing
CODE NUM. Practices, are primary steps in reducing the risks associated
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fresh fruits and vegetables. of : 11

2.0 Food Quality

Quality is defined by the International Organization for Standardization (ISO) as "the
totality of features and characteristics of a product that bear on its ability to satisfy
stated or implied needs. In other words, good quality exists when the product
complies with the requirements specified by the client (van Reeuwijk, 1998). This
means quality is a term defined by the consumer, buyer, grader, or any other client.
based on a number of subjective and objective measurements of the food product.
These may include measures of purity, flavor, color, maturity, safety,
wholesomeness, nutrition, or any other attribute or characteristic of the product.
Using these definitions, safety is a component of quality. In fact, many experts have
argued that safety is the most important component of quality since a lack of safety
can result in serious injury and even death for the consumer of the product.

Safety differs from many other quality attributes since it is a quality attributes that is
difficult to observe. A product can appear to be of high quality, i.e. well colored,
appetizing, flavorful, etc. and yet be unsafe because it is contaminated with
undetected pathogenic organisms, toxic chemicals, or physical hazards. On the other
hand, a product that seems to lack many of the visible quality attributes can be safe.
Obvious quality defects can result in consumer rejection and lower sales, while
safety hazards may be hidden and go undetected until the product is consumed.
Since assuring safety is vital to public health, achieving safety must always take
precedence

Over achieving high levels of other quality attributes.

3.0 Food Standards
Food standards give precise criteria to ensure that products are fit for their stated
purposes. They provide common frames of reference for defining the product. This
makes standards useful to consumers, the industry and regulatory authorities
(Boutrif and Bessy, 1999). Included in standards may be specifications for labeling,
packaging. methods of analysis and sampling. Standards are used to provide
consumers with information about the product, to maintain product quality
uniformity, to establish market value, and to prevent economic fraud. Without
standards, different foods could have the same names or the same foods could
have different names (FDA, 2000). In order to be successful, a produce company
must sell their product. Continued sales result from satisfaction during initial
experiences with the product. It is therefore in the best interest of a company to
establish internal standards and/or respond to client standards for products to
assure client satisfaction.
Areas in which produce industry standards may be established include (Gardner,
1993):
• Safety - standards for toxicological and microbiological hazards, and 1993):
procedures and practices to ensure that these standards are achieved
• Nutrition - maintaining nutrient levels through practices that promote high
quality product
• Quality - providing product with desirable levels of flavor, aroma, palatability,
and appearance
 • Value - attributes such Page : 3
CODE NUM. HTas-012-4:2012-C03/P(3/4)
convenience, packaging, and shelf-life.
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4.0 Product Quality Inspection

 Monitor production to ensure all documentation is complete. Monitor scaling of
raw materials, mixing of batter and icing to ensure compliance with formula
cards (ie, correct ingredients, correct lot codes, quantities). Audit compliance of
specific gravity and temperatures.
 Ensure deposit weights specifications are met.
 Monitor the baking process to ensure baking specifications are being followed,
check product for doneness, compare to color standards, and check internal Ctrl
temperatures.
 Monitor cooling process to ensure product is being adequately cooled without
any adverse affects.
 Compare product specifications; check heights, color and other attributes of .
finished product.
 Monitor cutting operations to ensure size requirements
 Monitor freezing processes to ensure product is adequately frozen.
 Monitor packaging to ensure correct labeling, date coding, and correct
packaging is being followed.
 Organoleptic tests of finished goods to ensure acceptance to standards, taste,
eye appeal, odour etc.
 Placing questionable product on hold, discarding bad product or stopping
production line to correct or prevent product quality issues.
 Monitor production processing and assist operators in making adjustments to
processing methods during production to improve product quality & consistency.
 Ensure metal detectors and x-ray are functioning properly
 Assist production employees with label printing as necessary
 Work with production and warehouse to control, maintain, and/or improve as
appropriate the handling, storage and usage for rework and al other materials

Standard Operating Procedures

Provide individual or group training to production employees on Standard Operating
Procedures (SOPs), product specifications, SPC, production controls, formulas, visual
quality inspection criteria, GMP. Food Safety procedures. Assist in development of
SOPS by working with line operators Page
to understand current operating : 4
procedures,
CODE NUM. HT -012-4:2012-C03/P(3/4)
of operating
identify best methods, help document new and/or update existing standard : 11
procedures.
Paperwork Processes/Document Management
 Verify production paperwork and perform QA Verification checks
 Write PAR and take pictures of products.
 Monitor recording of lot numbers to ensure no expired ingredients 145 used.
 Ensure proper rework documentation is completed.
 Assist in developing HACCP plans and SOP's
 Assist in maintaining food safety programs for GFSI audits
Inspections
 Perform GMP inspection
 Perform Food Safety Inspection
 Perform Environmental test (Air test, Drain swab test, water test) and send to
lab.
5. Food Safety Checklist
Personal Hygiene
 Employees wear clean and proper uniform including shoes.
 Effective hair restraints are properly worn.
 Fingernails are short, unpolished, and clean (no artificial nails).
 Jewelry is limited to a plain ring, such as wedding band and a watch and no
bracelets.
 Hands are washed properly, frequently, and at appropriate times.

 Burns, wounds, sores or scabs, or splints and water-proof bandages on hands

are bandaged and completely covered with a foodservice glove while handling
food .
 Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in
designated areas away from preparation, service, storage, and ware washing
areas.
 Employees use disposable tissues when coughing or sneezing and then
immediately wash hands.
 Employees appear in good health.
 Hand sinks are unobstructed, operational, and clean.
 Hand sinks are stocked with soap, disposable towels, and warm water.
 A hand washing reminder sign is posted.
 Employee restrooms are operational and clean.
Food Preparation
 All food stored or prepared in facility is from approved sources.
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 Food
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and sanitized before every use. of : 11

 Frozen food is thawed under refrigeration, cooked to proper temperature from

frozen state, or in cold running water.
 Thawed food is not refrozen.
 Preparation is planned so ingredients are kept out of the temperature danger
zone to the extent possible.
 Food is tasted using the proper procedure.
 Procedures are in place to prevent cross-contamination.
 Food is handled with suitable utensils, such as single use gloves or tongs.
 Food is prepared in small batches to limit the time it is in the temperature danger
zone.
 Clean reusable towels are used only for sanitizing equipment and surfaces and
not for drying hands, utensils, or floor.
 Food is cooked to the required safe internal temperature for the appropriate
time. The temperature is tested with a calibrated food thermometer.
 The internal temperature of food being cooked is monitored and documented.

Hot Holding
 Hot holding unit is clean.
 Food is heated to the required safe internal temperature before placing in
holding Hot holding units are not used to reheat potentially hazardous foods
 Hot holding unit is pre-heated before hot food is placed in unit.
 Temperature of hot food being held is at or above 135‫ﹾ‬F
 Food is protected from contamination
Cold Holding
 Refrigerators are kept clean and organized
 Temperature of cold food being held is at or below 41 °F.
 Food is protected from contamination.
Refrigerator, Freezer, And Milk Cooler
 Thermometers are available and accurate.
 Temperature is appropriate for pieces of equipment.
 Food is stored 6 inches off floor or in walk-in cooling equipment.
 Refrigerator and freezer units are clean and neat.
 Proper chilling procedures are used.
 All food is properly wrapped, labeled, and dated.
 The FIFO (First In, First Out) method of inventory management is used.
 Ambient air temperature of all refrigerators and freezers is monitored and
documented at the beginning and end of each shift.
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Food Storage And Dry Storage

 Temperatures of dry storage area are between 50 °F and 70 °F or State public
health department requirement.
 All food and paper supplies are stored 6 to 8 inches off the floor.
 All food is labeled with name and received date.
 Open bags of food are stored in containers with tight fitting lids and labeled with
common name.
 The FIFO (First In, First Out) method of inventory management is used.
 There are no bulging or leaking canned goods.
 Food is protected from contamination.
 All food surfaces are clean.

 Chemicals are clearly labeled and stored away from food and food-related
supplies.
 There is a regular cleaning schedule for all food surfaces.
 Food is stored in original container or a food grade container.
Cleaning And Sanitizing
 Three-compartment sink is properly set up for ware washing.
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 Dish
CODE NUM.machine is working
HT properly (such as gauges and chemicals
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 Water is clean and free of grease and food particles.

 Water temperatures are correct for wash and rinse.
 If heat sanitizing, the utensils are allowed to remain immersed in 171 °F water
for 30 seconds
 If using a chemical sanitizer, it is mixed correctly and a sanitizer strip 30
seconds. is used to test chemical concentration.
 Small ware and utensils are allowed to air dry.
 Wiping cloths are stored in sanitizing solution while in use.
Utensils And Equipment
 All small equipment and utensils, including cutting boards and cleaned and
sanitized between uses.
 Small equipment and utensils are washed, sanitized, and air-dried.
 Work surfaces and utensils are clean.
 Work surfaces are cleaned and sanitized between uses.
 Thermometers are cleaned and sanitized after each use.
 Thermometers are calibrated on a routine basis.
 Can opener is clean.
 Drawers and racks are clean.
 Clean utensils are handled in a manner to prevent contamination of areas that
will be in direct contact with food or a person's mouth
Large Equipment
 Food slicer is clean.
 Food slicer is broken down, cleaned, and sanitized before and after every use
 Boxes, containers, and recyclables are removed from site.
 Loading dock and area around dumpsters are clean and odor-free.
 Exhaust hood and filters are clean.
Garbage Storage And Disposal
 Kitchen garbage cans are clean and kept covered.
 Garbage cans are emptied as necessary.
 Boxes and containers are removed from site.
 Loading dock and area around dumpster are clean.
 Dumpsters are clean.
Pest Control
 Outside doors have screens, are well-sealed, and are equipped with a self-
closing device.
 No evidence of pests is present.
 There is a regular schedule of pest control by a licensed pest control operator.
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QUESTION:
1. What is food quality?
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2. What is food safety?

_____________________________________________________________________
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3. What is food standard?

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REFERENCES:

1. Practical Professional Cookery By H. L. Cracknell, R. J. Kaufmann, 1998

ISBN1861528736
2. Leadership lessons from a chef. finding time to be great By Charles Carroll,
3. Tasting Success: Your Guide to Becoming a Professional Chef By Charles 3.
Carroll, 2011:ISBN0470581549
4. Food preparation and cooking: Cookery units. Student guide Nelson Thornes
1993, 1996 ISBN 0748725660
5. The Professional Chef: Level 2 Diploma - Gary Hunter, Terry Tinton, Patrick 5.
Carey and Steven Walpole, 2007 ISBN-13: 978-1-84480-706-2