09/04/2024

Course contents

 Introduction to food quality and safety control

Dairy Product Quality Control, Safety  Factors contributing the quality and safety of dairy products
& Standards (DPTe 4071)  Evaluation of dairy product quality

 Food hazards
Abebe Bereda (PhD)
 Food safety management system: Principles of HACCP

 Food Standards Regulating bodies: International standards:

March, 2016/2024 ISO 22000

Addis Ababa, Ethiopia

References Introduction: Food Quality and Safety

• Alli, I. 2004. Food Quality Assurance: Principles  Food covers any unprocessed, semi-processed, or processed
and Practices, CRC Press, Boca Raton. item that is intended to be used as food or drink. This includes any
ingredient incorporated into a food or drink, and any substance that
• Vasconcellos, J. A. 2005. Quality Assurance for comes into direct contact with a food during processing,
preparation, or treatment
the Food Industry: A Practical Approach. Taylor
and Francis e-Library.  Food quality can be considered as a complex characteristics of food
that determines its value or acceptability to consumers.
• Schlickman, J. J. 2003. ISO 9001: 2000 Quality
Management System Design. Artech House,  Besides safety, quality attributes include: nutritional value and
London. organoleptic properties such as appearance, color, texture, smell,
and taste
• James G. Brennan 2006 Food Processing
Handbook  Food quality primary importance and essential to their survival to
food industry and consumers

Food quality can be defined in different perspectives

• Product-based: Based on attributes of the product that  Suitable food: produced, prepared, and packaged
enhance quality, e.g., organically manufactured food according to regulatory standards, and/or specific
products. customer requirements , or that meets a defined
claim or assurance that food is acceptable for human
• User-based: “fitness for use,” e.g., ready- to-eat
consumption according to its intended use.
microwaveable dinners.
•
• Manufacturing-based: Conformance to specifications.
Manufacturing engineering specifies the product  Food Hygiene: all sanitary measures, principles and
characteristics. procedures put in place to ensure that food is free
from agents of contamination or disease germs in any
• Value-based: Value comprises price and quality of product form.
and service.

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Introduction:Food
Introduction: Food Quality
Quality and
andSafety
Safety Introduction: Food Quality and Safety

Food safety • The assurance that a food will not cause harm,
• Safety of food is a basic requirement of food quality. injury, or illness is determined by:

• Food safety implies absence or acceptable and safety levels of  Whether all harmful substances present in the
contaminants, adulterants, naturally occurring toxins or any
HAZARD that may make food injuries to health on an acute or food have been eliminated, reduced to an
chronic basis established acceptable level, or prevented from
exceeding the acceptable level; and
• The consumer’s health will not be damaged as a result of the
product’s consumption
 The food has been prepared, handled, and stored
• Food safety is the assurance that food will not cause harm to the under controlled and sanitary conditions in
consumer when it is prepared and eaten according to its intended
use conformance with practices prescribed by
government regulations.

Introduction: Food Quality and Safety Why we are concerned to safe food?

• Food safety is defined as the conditions and measures • Safe food: is free from biological, chemical and
that must be in place during the production, physical matter that could cause illness or injury
processing, storage, distribution, and preparation of
food to ensure that it is safe, sound, wholesome, and • Food will not harm the consumer so long as
fit for human consumption
intended use guidelines are followed when it is
prepared/eaten.
• Unsafe food causes for more than 200 diseases that
resulting from diarrhea to cancers
• However, food is potentially harmful whenever it
• The global burden of foodborne diseases has been has been exposed to hazardous agents and
reported to be comparable to major infectious intended use guidelines have not been followed
diseases such as HIV/AIDS, malaria, and tuberculosis, (ISO 22000:2005).
with 1 in 10 people becoming ill and 420,000 deaths
annually • Food safety involves all aspects from farm to fork

Why we are concerned to safe food? Recent key facts on Foodborne pathogens burden

• Food supply chain or food system refers to the processes • WHO 2015, 1st FBD burden quantified:
that describe how food from a farm ends up on our table  600 million illnesses – 91 million in Africa
• Responsibility for food safety is shared by : producer,  420,000 deaths – 140,000 in Africa
processors, regulators, distributors, retailers and
consumers. • Children under five years of age …
 make up 9% of the world population
• Foodborne diseases and threats to food safety are a
constantly growing public health problem.  38% of all foodborne illnesses
 30% of foodborne deaths
• WHO estimates that foodborne and waterborne diarrheal
diseases together kill 2.2 million people annually • Productivity losses from FBD in low and middle income
countries (LMIC) amount to $95.2 billion annual

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Ten Facts On Food Safety, WHO

1. More than 200 diseases are spread through food 2. Food borne diseases are increasing worldwide

• Millions of people fall ill every year and many die • Disease-causing organisms in food are
as a result of eating unsafe food. transmitted far and wide by today's
interconnected global food-chains - escalating
• Diarrhoeal diseases alone kill an estimated 1.5 how often and where food borne illnesses occur.
million children annually, and most of these
illnesses are attributed to contaminated food or • Rapid urbanization worldwide is adding to risks,
water. as urban dwellers eat more food prepared outside
the home that may not be handled or prepared
• Proper food preparation can prevent most food safely - including fresh foods and fish, meat and
borne diseases. poultry.

3. Food safety is a global concern 4. Emerging diseases are tied to food production

• About 75% of the new infectious diseases

• Globalization of food production and trade increases the likelihood
affecting humans over the past 10 years were
of international incidents involving contaminated food.
caused by bacteria, viruses and other pathogens
that started in animals and animal products.
• Imported food products and ingredients are common in most
countries. • Many of these diseases in people are related to
the handling of infected domestic and wild
• Stronger food safety systems in export countries can reinforce animals during food production.
both local and cross-border health security.

5. Minimize the risk of avian influenza 6. Preventing disease starts at the farm

• Preventing animal infections at the farm level can

• The vast majority of avian influenza reduce foodborne illnesses.
cases in people follow direct contact
with infected live or dead birds. • For example, reducing the amount of Salmonella

• There is no evidence that the disease

is spread to people by eating
properly cooked poultry.

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7. Chemical hazards can contaminate food 8. Everyone plays a role in food safety

• Acrylamide, which may cause cancer, is formed from • Food contamination can occur at any stage from farm to
table.
natural ingredients during the cooking of some foods at
high temperatures (generally above 120 °C), including fried • Everyone on the food delivery chain must employ measures
to keep food safe - farmer, processor, vendor and
potato products, baked cereal products and coffee.
consumer.
• The food industry is working to find methods to lower
• Safety at home is just as vital to prevent disease
exposure to such chemicals. outbreaks.

• Women are primary targets for food safety education as

they are responsible for household meals in many societies.

9. School is a place for food safety

• Educating children on safe food handling

behaviors is key to preventing food borne
diseases today and in the future.

• Integrating food safety lessons into school

curricula gives children essential life skills that
can help to keep them and their families healthy.

Food Quality and Safety

10. Consumers must be well informed on  Food safety is a public-health priority for all countries regardless
of development status.
food safety practices
 It should be addressed along the entire value chains producing,
storing, distributing and marketing of food, by proper handling
• People should make informed and wise until the food is prepared and served.
food choices and adopt adequate
 According to FAO and WHO, every day, people worldwide get sick
behaviors. from the food they eat. Such illnesses are known as „foodborne
disease.‟
• They should know common food hazards
 They are caused by microorganisms and toxic chemicals.
and how to handle food safely, using the
information provided in the food labeling.  Most foodborne diseases are preventable through proper food
handling.

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Factors contributed in Food-borne outbreaks

 Failure to thoroughly heat or cook food to a temperature which kills • World Health Organization (WHO) advises "five keys to food
bacteria
safety" to prevent foodborne infections.
 Infected employees
• These five simple keys to safe and healthy food are:
 Food vendors who practice poor personal hygiene at home and at work
 Keep clean,
 Raw food is mixed with food that has already been cooked

 Allowing foods to stay for too long at temperatures that favor bacterial  Separate raw and cooked foods,
growth
 Cook thoroughly,
 Failure to reheat cooked foods to temperatures that kill bacteria

 Cross-contamination of cooked food by raw food  Keep food at safe temperatures, and
 Inadequate cleaning of equipment
 Use safe water and raw materials

1. Stay clean 2. Separate raw and cooked foods

• Wash your hands with soap and water before handling food,
• Separate raw meat, poultry and seafoods such as fish
and often during food preparation, to avoid disease-causing
microorganisms leading to foodborne diseases from other foods to prevent the transfer of
microorganisms which are a danger to human health
• Wash your hands with soap and water after going to the toilet
• If possible, use separate equipment and utensils such
• Wash and sanitize all surfaces and equipment used for food as knives and chopping boards for handling raw
preparation foods; if not possible, then clean knives and chopping
• Protect kitchen areas and food from insects, pests and other
boards thoroughly before using them
animals
• Store foods in containers with lids to avoid contact
between raw and cooked foods

3. Cook and reheat food thoroughly 4. Keep food at safe temperature

• Cook food thoroughly especially meat, poultry,
eggs and sea foods; proper cooking to a
• Cool down cooked foods as soon as
temperature of 70°C can kill almost all possible in the refrigerator; or store
microorganisms dangerous for human health in a cool dry place
• Reheat cooked leftover foods thoroughly • Refrigerate all perishable foods

• Do not store food too long even in

the refrigerator

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Foodborne outbreaks
It is an incident in which two or more individuals from separate
households experience a similar illness resulting from the ingestion
5. Use safe water and raw materials of a common food

• Use safe water or treat by boiling or with water

guard to make it safe

• Select safe and wholesome foods

• Check expiry dates when you buy processed

packed foods; do not eat if expired

Food quality systems and programs Food quality systems and programs

• Food quality program is performed to ensure food • The food industry including meat and dairy, like many other
industries, has used basic quality control programs, and more
quality and food safety requirements complex quality assurance programs and quality management
systems in its efforts to achieve food quality.
• Food quality control is example of food quality
programs • Some food companies use the ISO 9000 Quality Management
System Standard.

• Quality system is an integrated set of documented • These programs and systems can include components that are
food quality and food safety activities. devoted specifically to food safety.

• For instance, GMPs and the HACCP system can be integrated into
• Quality assurance systems and quality management a food industry, quality management system, or inspection and
systems are examples of quality systems. monitoring of materials, products, and processes for food safety
hazards can be part of a quality control program.

Food quality control

• Food quality control is a mandatory regulatory activities of

enforcement by national or international or local authorities
to provide consumer protection and ensure that all foods
during production, handling, storage, processing and
distribution are safe, wholesome and fit for human
consumption.

• It must conforms to safety, fulfil quality requirements and

are honestly & accurately labelled as per the standards /
specifications prescribed in food laws.

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• Quality control is the evaluation of a final product prior to • The food industry has depended on the use of quality programs
its marketing based on inspection and testing of food products for hazards, and
on GMPs for addressing food safety.
• That means it is based on quality checks at the end of a
• Since the late 1980s, there has been widespread use of the
production chain aiming at assigning the final product to
HACCP system specifically to achieve food safety; the system
quality categories such as "high quality", "regular quality", addresses food safety primarily on the basis of prevention or
"low quality" and "non-marketable". elimination of unacceptable hazard levels.

• Quality control has only a limited potential to increase the • The GMPs, which were used to address food safety requirements
quality and efficiency of a multistep production procedure. prior to the use of the HACCP system, have been incorporated into
prerequisite programs for the HACCP system.
• The main objectives of industry food quality control
• A food company that does not operate with the HACCP system
program is to determine whether the quality and safety
must continue to use the GMPs.
requirements are fulfilled

Quality Assurance

• Planned and systematic activities implemented

within the quality system that can be
demonstrated to provide confidence that a
product or service will fulfil requirements for
quality.

• Quality assurance is a system for evaluating

performance, service, of the quality of a product
against system, standard or specified
requirement for customers.

Quality assurance vs quality control Responsibilities of QA

• The QA department is responsible for ensuring that the

quality policies adopted by a company are followed.

• It helps to identify and prepare the necessary SOPs

related to the control of quality.

• It must determine that the product meets all the

applicable specifications and that it was manufactured
according to the internal standards of GMP.

• QA also holds responsibility for quality monitoring or

audit function.

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The challenges for food control authorities include:

Responsibilities of QC  Increasing burden of food borne illness and emergence of new

food borne hazards

• QC is responsible for the day-to-day control of  Rapidly changing technologies in food production, processing and
quality within the company. marketing

 Developing science-based food control systems with a focus on

• This department is responsible for analytical consumer protection
testing of incoming raw materials and inspection
 International food trade and need for harmonization of food safety
of packaging components, including labelling. and quality standards

 Changes in lifestyles, including rapid urbanization

 Growing consumer awareness of food safety and quality issues

and increasing demand for better information.

Food laws and regulations Enforcement of food laws and regulations

• The legal requirements for food safety and quality have • The responsibility for enforcing food laws and regulations is
been established by many national governments, with the assigned to government regulatory agencies.
objective of protecting consumers and ensuring that foods are fit
for human consumption.
• These enforcement activities fall into two categories.
• These requirements are contained in food laws and regulations,
the scope of which varies from one country to another. • First, they include inspection and audit of establishments
that process, handle, and store food to ensure that the
• In the U.S. and Canada, food laws and regulations govern all required sanitary and controlled conditions are followed;
aspects of food safety and some aspects of food quality. audits are used by some regulatory agencies that enforce
HACCP-based regulations.
• The food laws and regulations of the U.S. are likely the most
extensive of any country. • Second, they include inspection and analysis of foods for
harmful substances to ensure that there is conformance to
• It is essential that food industry professionals be familiar with
established limits and tolerances.
the laws and regulations that govern their specific industry sectors
in their countries.

Food standards Total quality management (TQM)

• In addition to food laws and regulations, food standards also • During the mid-1980s, the term total quality
establish requirements for the safety and quality of foods; management (TQM) was introduced in North America.
however, unless a food standard is part of food regulations, it is
not a legal requirement.
• The term was associated with the management
• The Codex Standards are the best examples of food standards. approach to quality improvement used in Japan for
achieving long-term success.
• The Codex Alimentarius Commission has the mandate to
implement the joint FAO/ WHO Foods Standards Program.
• The TQM approach embodies both management
• This has resulted in the Codex Alimentarius, a collection of principles and quality concepts, including customer
standards for food quality, food suitability, and food safety. focus, empowerment of people, leadership, strategic
planning, improvement, and process management
• These food standards have been adopted by countries worldwide
and are intended primarily to protect consumers and to facilitate
international food trade.

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Thank you