1. Lecture LOs
a) Appreciate the (complexity) course, in general..
b) Get some ideas what the course is all about.

3. 2 Groups. Build paper jet planes.
Let’s see which one people like more.

4. QUALITY
MANAGEMENT
FOOD
(Quality) X
X: interface

5. I want…
That’s easy,
I can give.

6. I want…
That’s easy,
I can give.

7. I want…
That’s easy,
I can give.
Mee too.
Mee too.

8. How do we manage the quality?
How do we assure, control the quality?

9. We need specifications
criteria- in writing- goal
Get help from Standard
And/Or Food Acts/Regulation
(look at instant noodles e.g.)

10. Much more
complicated

11. Finished product specification
(after lengthy processes of new product development)
According to latest research, this is good and will satisfy

12. QC specifications: good and should satisfy next Customer.
(process 2)
Process 1: Receiving
QC specifications: good
and should satisfy next
Customer.

13. QC specifications: good and should satisfy next Customer.
Process 2
Next customer:
(process 3)
QC specifications: good
and should satisfy next
Customer.

14. Next customer: (process 4)… Process 3 Process 1 Process 2
Finished product
specifications
QC specifications:
Good?
Satisfy next customer?

15. I want to be a good graduate
HEBAT?
How to do it?
How to assess?
HOW?

16. I want to produce high quality burger
HOW?

18. Important courses that help;
Statistics and process control
Food processing
Food Analysis (mostly Chemical)
Management +
Food Quality Management

19. Other very relevant references;
Tamime, A.Y. Milk processing and quality management, Wiley-Blackwell (certain case study)
Inteaz Alli. Food Quality Assurance; Principles and practices, CRC Press (overview)
Debby L. Newslow. The ISO 9000 Quality System; Application in Food and Technology, Wiley-Interscience
Food Act 1983 and Standards from SIRIM

20. READ
Latest one is 2015!

23. Quality system 3 3 3
Your assignment.

24. Quality manual

27. Example of a quality planNo
Process
Check item
Sample size/frequency
Parameters
Person in charge
Records/reference
remarks 1
Receiving of materials
(a) raw materials, e.g coffee powder
Physical appearance
Every lot delivered
Not wet or damaged
Store supervisor
Vendor delivery order
Description of item against vendor delivery order and purchase order
Right item and quantity
Vendor delivery order and
Purchase order
Manufacturing date
for items with shelf life < 24 months: received date shall not exceed 2 months from manufacturing date
for items with shelf life > 24 months: received dates shall not exceed 4 months from manufacturing date
Certificate of analysis and vendor delivery order
Special:
QC department shall have the concession to receive the materials stated in the raw materials shelf life requirement exclusion list without adherence to this requirement
Storage location
Designated right location
Stock card
Storage condition
Every storage area: 3 times per day
Air condition room temperature (28 C & below)
Maintenance supervisor
Routine maintenance record
Once per day
(for frozen items)
Freezer temperature (-20 to -13 C)
Specifications on certificate of analysis (where applicable)
According to certificate of analysis
QC officer
Certificate of analysis, supplier’s specification, raw material’s COA and inspection guidelines
(b) any other processes that affect quality
Quality Plan: A document setting out the specific quality practices, resources, and sequence of activities relevant to a particular product, project, or contract. Nothing can be achieved without plan! The quality plan helps us achieve our quality objectives. Your assignment (Food Tech students).

28. Reminder: Assignment/coursework
Form a team of 4-5.
Decide on types of operation/organization/product and draw a flowchart.
Develop a quality plan. I will select interview session with certain groups, so do well.
Dateline: week 8.