Food Safety & Quality System

MF 321

COURSE OUTLINE
2

OBJECTIVES
LEARNING MODES
ASSESSMENT
REFERENCES
EXPECTATIONS

OBJECTIVES
3

This course aims to prepare students

with the essential understanding and
knowledge in food quality, food
hazards and safety , food quality
management principles and
programmes for the food industry.

Course Learning Outcomes

4

At the end of the course, students will be able:

CLO 1: To explain the concept and knowledge gained in

food quality management principles and food quality

assurance systems for food quality and safety.
CLO2: To analyse and apply knowledge in food quality
and safety management principles and systems with
improved problem solving skills.
CLO3: To present) effective communication skills and
demonstrate teamwork though class activities,
presentations and assignments.

Learning Modes
5

LECTURES

Tues 5-6.30 pm C405

Wed 12.30-2 pm C405
ASSIGNMENTS

8 per group

MF 321
Quiz/ Pop quiz (1%)

15%

Mid Term

25%

Assignment

20%

Final exam

40%

References
7

Enrique Ortega- Rivas and Da-Wen Sun. 2009. Processing Effects on Safety and
Quality of Foods. CRC Press.
ISO 22000:2005. International Standard. Food Safety Management Systems
Requirements for Any Organization in the Food Chain
Luning et al. 2009. Food Quality Management: Technological and Management
Principles and Practices.
MS ISO 9000: 2005. Quality Management Systems .Department of Standards
Malaysia
MS ISO 9001:2008 Quality Management Systems-Requirements. Department of
Standards Malaysia
MS 1480: 2007.. Food safety according to hazard analysis and critical control point
(HACCP) system. Department of Standards Malaysia
MS1514:2009. Good Manufacturing Practices (GMP) for Food. Department of
Standards

Other references:
8

Arvanitoyannis, I.S. 2009. HACCP and ISO 22000 - Application to

Foods of Animal Origin. Wiley Online Library. Online eBook

Bourlakis,,M.A. and Weightman, P..H. 2007. Food Supply Chain

Management. Blackwell Publishing Ltd. Wiley Online Library. Oneline

e-book.
FAO/World Health Organization (WHO) (1997). Codex Alimentarius,

Suppl. To Vol 1B, General Requirements (Food Hygiene) Rome 2nd ed.
FAOSTAT, Rome, 1999.

Forsythe, S.J. 2007. The Microbiological Risk Assessment of Food.

Blackwell Scince Ltd. Wiley Online Library. Online eBook.

Fortin, N.D. 2008. Food Regulation: Law, Science, Policy and

Practice. Wiley Online Library. Online eBook.

Kanduri, L. and Eckhardt, R.A.. 2007. Food Safety in Shrimp

Processing. Fishing News Books. Wiley Online Library. Online e

Book.
Mills, E.N.C. and Shewry,P.R. 2007. Plant Food Allergens. Blackwell

Publishing. Wiley Online Library. Online eBook.

10

Schmidt, R.H and Rodrick, G.E. 2005 Food Safety Handbook . Wiley

Online Library. Online eBook.

Theuvsen et al .2007. Quality Management in Food

Chains.Wageningen Academic Publishers

Vasconcellos, J.A. 2003. Quality Assurance for the Food Industry: A

Practical Approach. CRC Press

Wallace,,C.A., Sperber, W.H. and Mortimore, S.E. 2010. Food Safety

for the 21st Century - Managing HACCP and Food Safety throughout
the Global. Wiley Online Library. Online eBook.

Course Guidelines
11

Obtain the lecture material from LMS

Teaching Plan Available from LMS
Attendance- 80%
Quiz & MT:

There will be no makeup test if a student is absent from the quiz or

midterm examination unless with valid reasons.

Assignments: Group of 6

Topic 1
Food Quality & Safety: Concept &
Factors
12

What is Quality?
What is Food Quality?
How can it be affected?
Who is responsible for food

safety?

What is Quality?
13

What is Quality?
14

expressed in terms of their _____________

Eg:
Product quality such as :

Service characteristics such as comfort, efficiency,

security

15

Quality makes a product what it is

Quality is conformance to ________________

Various definitions of Quality :

16

Deming- a predictable degree of uniformity &

dependability @ low cost & suited to the market

Crosby

conformance to

Juran

fitness for use

requirements

17

MS ISO 9000:2000-

degree to which a set of inherent characteristics

fulfills requirements

Quality concerns _______ & __________

Flexibility
ORGANISATION

Service

Dependability

Extended quality triangle

(Luning & Marcelis 2009)

Quality concerns Product & Organisation

19

Physical product &

production quality

Product quality

Availability of pdts,
ingredients, raw matls at
right moment, amt, place

Cost

organisation

Price perception in
consumer

Flexibility

Intrinsic & extrinsic

attributes

Availability

Quality performance of

Service

Ability to respond to
changing Q requirements
Ability to provide support
to customers

Dependability

Ability to continuous meet

Q requirements

In contrast,
20

non-quality-

outgoing product deviates from published,

announced or agreed upon requirements
good/ bad quality?

Note:
21

**A quality product or service means :

- one that is ________ for its intended purpose
- intended purpose is defined by the ___________

Note:
22

- Intended purpose met _______________

Note:
23

** Quality is a __________target

- what constitutes excellent quality today may be

mediocre quality tomorrow

Note:
24

** A quality product does not have to be the best in

terms of performance, since this may push the price
of the product beyond what the customers are willing
to pay
eg. Proton vs Mercedes

Note
25

** Now it is accepted that quality Luxury &

Goodness

26

1.1
What is
quality

WHAT HAVE YOU LEARNT??

Concept of quality
Definitions of quality
Product quality is affected by product

& organisation characteristics

Quality is a moving target
What quality is not

27

1.2
What is
food
quality??

What is Food Quality?

28

- Quality is conformance to requirements

or

specifications
- Therefore, food quality is the combination of

attributes of a food product that have

significance on the acceptability of the product
to its user

Therefore,
29

What are the impt food attributes??

What are the factors affecting these attributes??

Food Quality Attributes

30

S_________
H_________
S__________

S__________
C__________
P___________
I_________________
E___________________

Safety
31

Refers

to the absence of hazards or the

existence of hazard levels with an acceptable
risk
Hazard-

a potential source of danger that may

contaminate food

Risk-

the probability, during any step of

production , of a hazard contaminating food,
which if ingested can cause health disorder

Where do these Hazards come from ??

32

_______________ contamination
Food bioterrorism-____________ contamination
_______________ motivated adulteration

Food Infection

Microbes
Biological
Hazards

Food poisoning

Food Allergy

Safety

Food
sensitivities
Chemical
Hazards

Food intolerances

Food Additives
Food
Intoxicants

Residues
Contaminants
Endogenous substances

Physical
Hazards

Non-radioactive
contaminants
Radio active contaminants

FOOD SAFETY CONCEPT

33

Biological Hazards
34

Food

borne pathogens

Gram (-) bacteria :

Salmonella, Shigella, Esherichia Coli,
Campylobacter, Yersinia, Biofilms

Gram

(+) bacteria:
Clostridium botulinum, C. perfringens,
Staphylococcus aureus, Listeria
monocytogenes

35

Moulds
Producing

mycotoxins which are toxic and possibly

carcinogenic

Eg:

Aspergillus flavus- __________

___________________

Parasites- Protozoa, tape worms, round worms

36

37

Viruses
Poliovirus,

hepatovirus, rotavirus, noroviruses

Prion protein formation

Eg. BSE bovine spongiform encephalopathy
Prion containing meat may cause spongiform encephalopathy
in human brains

What is Mad Cow Disease?

Mad Cow Disease (or Bovine Spongiform
Encephalopathy) is an infectious disease
of cattle transmitted not by a virus or
bacteria, but by an abnormal form of a type
of protein called a prion. The disease is
associated with progressive damage to the
brain accompanied by changes in motor
control and behavior. The affected parts of
the brain develop a spongy appearance.
38

Biological Hazards modes of action

39

Foodborne __________
Salmonella, Shigella spp, strains of E Coli, Listeria

monocytogenes, Campylobacter
Growth

in gastrointestinal tract
Growth and toxin production in gastrointestinal
tract (toxicoinfections)

40

nausea, vomiting, abdominal pain, headache,

diarrhoea

41

Food ________________________
Ingestion

of a food containing harmful toxins or

chemicals produced by the microorganisms
Toxins

causing gastrointestinal problems

(C botulinum, S aureus), mycotoxins,)
Exotoxins

Acute abdominal pain, diarrhea, cancer, liver

problems

42

Prevention of Biological Hazards

43

Impt to understand mode of action

of pathogens for prevention
Eg:
Reducing number of microrganisms in food by heat
treatment & temp control, Prevent toxins fr being
produced by appt storage conditions
Hygienic handling
Prevent contamination via infected animals, infected
people
Not using dangerous animal parts eg. brains for food
production

Other possible sources: Intentional

contamination
44

Bioterrorism

-Use of biological agents to kill or sicken

people, animals, plants with intent to intimidate
government to further political objective

45

Eg:
World War II use of food (candy, fish, meat) for delivery
of pathogens Bacillus anthracis, Shigella spp Vibrio
cholerae, Yersinia pestis
1972 2 students fr terrorist gp poison city water with

typhoid
1987 contamination of salad bar with Salmonella

typhimurium by cult in Oregon for election purposes

- Documents from Al-Qaeda training facility demonstrated

interest In food and agriculture system as means of

delivering a biological or chemical agent
- 2001 Anthrax attack in US- anthrax spores in the mail
- 5 died

46

Anthrax spores can be

produced in vitro and

a
biological
weapon
used as

Anthrax is an acute disease caused by the bacterium Bacillus

anthracis. Most forms of the disease are lethal, and it affects
both humans and animals. There are effective vaccines
against anthrax, and some forms of the disease respond well
to antibiotic treatment.
47

Chemical Hazards
48

Chemicals that cause adverse reactions in

people
Classified as:

1)
2)

Food intoxicants
Food sensitivities

49

Food intoxicants
_________ can be affected if exposure at
high levels
a)
b)
c)

d)

Food additives (restricted use)-cyclamate bannedcause tumor

Residues ( eg.pesticides, cleaning agent)
Contaminants (eg. melamine)
Endogenous toxicants eg. glycoalkaloids in plants,
tetrodoxin in puffer fish)

An example: Milk incident

50

Date : 22 September 2008

Affected subjects : 30,000 Chinese infants and young child

Consequence : 6 reported deaths(Kidney and urinary tract

failure, kidney stone)
Authorized organization : Chinas General Administration
of Quality Supervision, Inspection and Quarantine
(AQSIQ) conducting investigation on contamination of
milk with melamine

Eg. of other toxicants

51

Hydrazines

Amygdalin

52

Lectins

Glycoalkaloids
Aflatoxin

53

Marine toxin microalgae

 Tetrodoxin

FUGU

54

55

Food sensitivities
a) Food allergy
b)

Food intolerances

56

a)

Food allergy
Food allergens are substances in the food that
triggers allergy reactions
Cause: Body mistakenly assumes that certain
food is harmful
Triggers Antibody Immunoglobulin E (IgE)
cause reactions, eg. anaphylaxis, eczema, asthma

Range of Outcome: Mild discomfort

life threatening condition

Common allergens
57

58

b) Food intolerances
-

Does not involve immune system

React to other substances due to metabolic

disorders

Eg. lactose intolerance, reaction to sulphites (asthma)

(anaphylactic similar to allergy, provoked by
histamines, but not IgE) , sugars (aggressive
behaviour), chocolate (migraine)

Prevention of Chemical Hazards

59

Consider issues:
Origin of compound ?

prevent from entering food production system

Process conditions
Selection of varieties may reduce levels of endogenous toxic
compounds

Knowledge of properties of compounds,

eg. fat solubility of toxic compounds.(eg. accumulate in fatty tisues of

fish), degradability

Toxicity- the risk ?

Direct or indirect effect ( eg.oxalates bind metals, affect

bioavailability)
C botulinum vs C perferingens

An example Acrylamide Formed in Food

60

studies done on lab rats

suggested that acrylamide have
a potential cause of cancer in
humans.

It is a chemical produced naturally as

a result of cooking starch rich food at
high temperatures above 120 deg C.

Physical Hazards
61

Defined as additional matter or foreign matters

normally not present in food, which could cause

injury, disease, psychological trauma and harm to
human health

62

Non-radioactive hazards
Mineral

physical hazards ( stones, metals, plastic,

fibre, jewellery)
Plant derived hazards ( weeds, leaves, stems)
Animal derived hazards ( insects, fish bones)
Enter via raw materials, water, building
materials, via staff

63

Radioactive contaminants
Invisible
Can

cause serious disease

Chance on contamination low

64

An example: Radioactive Fish

65

66

Health Concept
3 major determinants of health that relate to physico-chemical
properties of food

Nutritional value

Health

Health Improving
Ingredients

Satiation
characteristics
67

Health
68

Refers to properties of a food product that is

necessary for body functioning & (+)vely

contribute to well being
Nutritional value of meals & products

Presence & composition of proteins, lipids, CHO, etc.

Health improving ingredients

Presence or addition of active compounds with specific

health objectives ( eg. omega 3 fatty acids, fibres, vit C)

69

___________ characteristics

Due to problems with _________

Ability

to satisfy hunger ( due to chemical

components in food)

Feel

full for longer ( eg. beans and lentils, fibre

foods)

Sensory
70

Contribute to quality perception

Impt for food acceptance & repeated

purchase
Observed via receptors in sensory system

( tongue, nose, eyes, ears)

Sensory Attributes

Texture and
Mouthfeel

Smell/odour/aroma

Taste

Appearance/sight

Sound
71

Sensory Attributes
72

Texture and mouthfeel

Perception derived from structure and how

product behaves when handled and eaten

Affected by:
Physical structure, like solid, semi-solid, liquid

Compounds like lipids, water, affecting

lubricating mouth surface

73

Composition of volatile compounds, eg. fatty

odour notes like butter, coconut judged to be
thicker than green notes in apple

Astringent compounds ( eg. __________)

Agents causing cooling/pungency (eg. _______)

74

Smell
Influenced

by volatile and non volatile

odour compounds
Sulphur

compounds noticeable at ppb

Acid compounds noticeable at ppm
Each compound has threshold value
Eg. Coffee has 500 volatile compounds

75

Some

compounds _______ and some _______

each other

Variations

in ability to smell compounds amg

individuals

76

Taste

Sweetness
Saltiness
Bitterness
Sourness
_______ (savoury)

Due to composition and concentrations of sugar,

acids, salts and bitter compounds, glutamates &

nucleotides

77

Appearance
Impt

when purchasing a product

Afffects initial quality perception before
consumption
Size:

dimensions, weight, volume

Shape and form: diameter/depth, compactness
Colour:uniformity, intensity
Gloss: nature of surface wax
Visual defects

78

For raw materials

Depends on seasonal differences, breeding practices, cultivar
differences
For manufactured foods
Result of recipe design, production process

79

Sound

Affected

by physical structure of food

Associated

with freshness ( fruits, snacks)

Shelf-life
80

_________during which food product will

1) Remain safe
2) Keep desired sensory, chemical, physiological
and microbiological characteristics

3) Comply with any label declaration and nutritional

data

81

Major food processes that deteriorate food products,

and limiting shelf-life:

Microbiological deterioration
Growth of spoilage bacteria ______________________
Growth of pathogens
Toxin formation by pathogens

82

Chemical deterioration

Non enzymic browning (Maillard reaction)

Oxidation reactions (lipid oxidation)

Biochemical deterioration

___________ reactions initiation after disruption of plant &

animal cells
Shelf-life limiting enzymes, lipoxygenase, polyphenol oxidase

83

Physical deterioration

Migration of water (softening, drying)

Migration of other compounds like fat, colorant, aroma
Phase changes caused by eg. thawing, freezing,
melting/solidifying
Retrogradation of carbohydrates

84

Physiological deterioration

Respiration in plants
Effects of ethylene

Convenience
85

Relates to ease of use or preparation before

consumption
Fits with changes in lifestyles and demographic

situations
Puts greater demands on control of packaging,

temperature and food handling

Packaging
86

Influence other attributes like safety, flavour, shelf-

life, health .

Eg. sliced fruits vs whole fruits

Labelling
Adequate information provided

Identity Of Food To Standard

87

Meet minimum quality requirements?

Contains necessary components
Adulterated?
suitable food

produced, prepared, and packaged according to regulatory

standards, and/or specific customer requirements , or that meets a
defined claim (FAO, ANZFA )

Extrinsic Attributes
88

Relates to:

1) characteristics of food production system

Animal welfare system
Environmentally sound
Organically produced
No use of GM products

Depends on individual attitudes and buying

motives

89

2) __________ quality

- quality ascribed to product by communication

- eg:

Not directly related to physicochemical properties of

food but impact quality perception

90

1.3
Factors
affecting
food
quality

CONSUMERS QUALITY PERCEPTION

Intrinsic Attributes
Safety
Health
Sensory
Shelf life
Convenience

Technological Factors
oProcess parameters o Equipment
o Environmental conditions

o Building & facility characteristics

Legislative restrictions and requirements

Factors affecting Food Quality

92

Legislation
Affects what can be added into food
Food

additives

Specifies minimum requirements of quality

Eg. Pasteurised milk
Cultured milk
Meat burger

Labelling requirements
Nutrition function claims

etc.

93

Technological conditions

Equipment (design, type) & supporting systems (eg. handling

systems)

Process conditions (type of process, process conditions)

Buildings, infrastructure (layout & flow of pdt)

Hygiene

Environment

94

Food dynamics:

Inherent variability in pdt composition

Concentration of macro & micro nutrients, pH, aw

Dynamic food processes in time, eg. Enzyme activities, growth

rates of m/o, respiration rates

A combination of factors : packaging, nutrients, additives,

biochemical changes

Packaging
Microbial
processes

M
Micronutrients

Chemical
reactions
Biochemical
reactions

Macronutrients

Food System

Food
additives
Food aids

Physical
processes

Contaminants

Physiological
processes

O2, CO2, water vapour, volatiles

Schematic presentation of food system characteristics within
95its packaging
conditions

Physical barrier
properties,
permeability
properties, Gas
composition

96

1.4
Who is
responsible
for food
quality?

Food Quality from A Chain

Perspective
Animal production
Vegetable production
Processing & distribution
Retail & final food handling

ANIMAL PRODUCTION

VEGETABLE PRODUCTION

-Farming practices
-Transport & slaughtering

-Cultivation practices
--Harvesting practices
-Post Harvest storage
DISTRIBUTION
FOOD PROCESSING

Storage &
preparation
materials

Transformation
materials

Packaging
products

Storage
products

DISTRIBUTION
RETAIL & FINAL FOOD HANDLING
Final food preparation

Retail practices
97

98

Animal Production

______________ practices

Breeding choice eg. Wagyu , feeding ( amt & composition), animal

health, housing conditions (hygiene and stocking rotation)

Transport & slaughtering

Stress factors (loading density, transport duration), hygienic

conditions

99

Vegetable Production

Cultivation practices

Harvesting practices

Crop varieties, cultural practices, environmental

Harvest time, product handling

Post Harvest storage

T-t, RH, air composition, ventilation, treatments, sun exposure

100

Food Processing
_________

& preparation of materials

T-t,

RH, packaging integrity,, hygiene conditions affects

quality raw materials

Adequate

tools, appt chemicals for pre-treatment

101

Transformation
Choice

of materials

of preservation techniques
Type of processing equipment
Selected process parameters (T-t)
Hygienic equipment design

102

Packaging products

Adequacy of barrier properties

Integrity (no leaks)
Gas composition
Appropriate labelling

103

Storage of Products

T-t of storage areas

RH
Hygiene conditions

104

Retail & Final Food Handling

Retail
T-t,

practices

RH, hygiene conditions in storage

Cooling, freezing cabinets
Packaging integrity

105

Final
T-t

Food Preparation

and hygiene in domestic/catering storage

Hygiene condition at food preparation
Appropriateness of cooking conditions

106

Distribution
Storage temp, RH, packaging integrity, appropriate packaging
materials

ALL Segments of Food Supply

Chain are responsible

_______________________

107