食品專業(yè)英語 第八章 LESSON 8　FOOD QUALITY MANAGEMENT

食品專業(yè)英語FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目錄CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON8FOODQUALITYMANAGEMENTFoodqualitymanagement(FQM)focusesonconsumer-drivenqualitymanagementinfoodproductionsystemsusingaproduct-basedapproach.FQMintegratesorganizationalandtechnologicalaspectsoffoodproductqualityintoonetechno-managerialconceptandpresentsanintegratedviewofhowqualitymanagementistobesituatedinachain-orientedapproach.Qualitymanagementisconcernedwithcontrollingactivitieswiththeaimofensuringthatproductsandservicesarefitfortheirpurposeandmeetspecifications.‘Foodqualitymanagement’isdefinedhereasalloftheactivitiesoftheoverallmanagementfunctionthatdeterminethequalitypolicy,objectives,andresponsibilitiesandthatimplementthembymeanssuchasqualityplanning(QP),qualitycontrol(QC),qualityassurance(QA),andqualityimprovement(QI)withinthequalitysystem.Theimplementationofqualitymanagementdependsonorganizationalfactorssuchasthesizeoftheorganization,thetypeofsuppliersandcustomers,thedegreeofautomation,thetypeofproducts,QArequirements,and,importantly,topmanagement'scommitment.PrinciplesofqualitymanagementOrganizationsthatfocusonqualityrelyonthesamebasicmanagementprinciplesforsuccess.Table1listssevenprinciplesofqualitymanagement.

Table1PrinciplesofQualityManagementQualityprinciplesDescription1CustomerfocusSustainedsuccessisachievedwhenanorganizationattractsandretainstheconfidenceofcustomersandotherinterestedparties.Understandingcurrentandfutureneedsofcustomersandotherinterestedpartiescontributestosustainedsuccessoftheorganization.2LeadershipOrganizationssucceedwhenleadersestablishandmaintaintheinternalenvironmentinwhichemployeescanbecomefullyinvolvedinachievingtheorganization’sunifiedobjectives.3EmployeeengagementOrganizationssucceedbyretainingcompetentemployees,encouragingcontinuousenhancementoftheirknowledgeandskills,andempoweringthem,encouragingengagement,andrecognizingachievements.4ProcessapproachThequalitymanagementsystemconsistsofinterrelatedprocesses.Understandinghowresultsareproducedbythissystemenablesanorganizationtooptimizethesystemanditsperformance.

Table1PrinciplesofQualityManagementQualityprinciplesDescription5ImprovementImprovementisessentialforanorganizationtomaintaincurrentlevelsofperformance,toreacttochangesinitsinternalandexternalconditions,andtocreatenewopportunities.6Evidence-baseddecision-makingDecision-makingcanbeacomplexprocess,anditalwaysinvolvessomeuncertainty.Facts,evidence,anddataanalysisleadtogreaterobjectivityandconfidenceindecision-making.7RelationshipmanagementInterestedpartiesinfluencetheperformanceofanorganization.Sustainedsuccessismorelikelytobeachievedwhentheorganizationmanagesrelationshipswithallofitsinterestedpartiestooptimizetheirimpactonitsperformance.

FunctionsofqualitymanagementManagementiscreativeproblemsolving.Thiscreativeproblemsolvingisaccomplishedthroughfivefunctionsofmanagement:qualitypolicyandstrategy(QP&S),qualitydesign(QD),QC,QI,andQA(Figure1).QIhelpscompaniestoimprovecurrentbusinessprocesses,whereasQAsatisfiesregulatoryrequirementsandimprovesfoodqualitysafety.EachFQMfunctionconsistsofdiversemethods,tools,andtechniques.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.Anincreasinglycompetitivemarketandmountingdemandforhigh-qualityproductsfromconsumerscompelfoodcompaniestoassimilatequalityvaluesintheirstrategicdocument.Totalqualitymanagement(TQM),qualitycostanalysis(QCA),andstrategyanalysis(SA)arecommonlyusedmethods.TQMisamanagementsystemthatincludesthecorevaluesoftheorganization,tools,andtechniques.TheobjectiveofQCAistomeasuretheeffectivenessofthefirm'soperationatalllevelsandminimizetheproductioncosts.Similarly,companiesuseSAasaprocesstoestablishthemostappropriatemanagementsystemwiththeleastresistancetoachievebusinessresults.QDQDisamethodtotranslatethevoiceofthecustomerintothetechnicalrequirementsoftheproductsandprocesseswiththehelpofspecifictechniquessothatthefinalqualitymeetsorexceedscustomers'expectations.HighqualitycanbeachievedonlythrougharobustQDbytargetingthesourceoftheproductionprocess.Managersandplannerscanhelpensuregoodcareandpreventproblemsfromarisingbydesigningqualityintoeveryaspectofaprogram,includingitsmissionandobjectives,allocationofresources,anddevelopmentofstandardsandguidelines.QDbeginswithdefiningtheorganization’smission,includingitspurpose,value,objectives,andclients,withaneyetoquality.Thisisthefirststepbothforcreatinganewproductandforredesigninganexistingproduct.Todeveloprealisticobjectivesconcerningquality,managersmustclearlyassessthelevelofqualitythatcanbeachievedwithavailableresources;theinstitution’sstrengthsandweaknesses,includingcurrentprogramperformanceandquality;theclientpopulation,includinghowclientsthemselvesperceivequality;andthepoliticalandsocialclimate.Objectivesfosterqualitybestwhentheyfocusonmeetingtheclient’sneeds.InQD,theparticipationoffront-lineserviceproviders,producers,fieldsupervisors,andclientsiscrucial.Topdecision-makersrarelyhavedirectexperiencewithday-to-dayproduce-and-servicedelivery.Withoutinsightsfromprovidersandclients,intendedimprovementsmaynotbemeaningfultothestaffwhomustimplementthemandmaynotattractclientsormeetpeople’sneeds.QCQChasasignificantroleinthefoodsectorbecausethereisahugevariationinfoodproductsandbiologicalrawmaterials.ThebasicobjectiveofQCistocontrolvariationtowithinatolerablelevelbytakingcorrectiveactions.Statisticalandnon-statisticaltoolsandtechniqueshavebeendevelopedandimplementedtomeasure,analyze,andcontrolvariationinfoodproducts.LESSON8FOODQUALITYMANAGEMENTStatisticalprocesscontrol,acceptancesampling,andvisualinspectionareextensivelyusedinbothfoodandnonfoodsectors.QCensuresthataprogram’sactivitiestakeplaceasdesigned.QCactivitiesalsomayuncoverflawsindesignandthuspointtochangesthatcouldimprovequality.Forfoods,themainobjectiveofQCistoensurethatalloftheprocesses(fromfarmtotable)arecontrolled.QCincludesday-to-daysupervisionandmonitoringtoconfirmthatactivitiesareproceedingasplannedandstaffmembersarefollowingguidelines.Italsoincludesperiodicevaluationsthatmeasureprogresstowardprogramobjectives.GoodQCrequiresthatprogramsdevelopandmaintainmeasurableindicatorsofquality,timelydatacollectionandanalysis,andeffectivesupervision.QAQAhasasignificantroleinthefoodsector.Itprovidesaguaranteethatallofthequalityobligationssuchasfoodsafetyandreliabilityaremetthroughtheestablishmentofastandardorganizationalstructure,responsibilities,processes,andprocedures.QAisamethodofpreventingmistakesordefectsinmanufacturedproductsandavoidingproblemswhendeliveringsolutionsorservicestocustomers,whichtheInternationalOrganizationforStandardization(ISO)9000definesas"partofqualitymanagementfocusedonprovidingconfidencethatqualityrequirementswillbefulfilled."ThisdefectpreventioninQAdifferssubtlyfromdefectdetectionandrejectioninQCandhasbeenreferredtoasa“shiftleft,”asitfocusesonqualityearlierintheprocess.QAincludestwoprinciples:"fitforpurpose"(theproductshouldbesuitablefortheintendedpurpose)and"rightfirsttime"(mistakesshouldbeeliminated).QAincludesmanagementofthequalityofrawmaterials,assemblies,productsandcomponents,servicesrelatedtoproductionandmanagement,production,andinspectionprocesses.Thetwoprinciplesalsomanifestpriortothebackgroundstageofdeveloping(engineering)anoveltechnicalproduct:Thetaskofengineeringistomakeitworkonce,whilethetaskofQAistomakeitworkallofthetime.SeveralQAsystemshavebeendevelopedtofittheneedsofthefoodsector,suchashazardanalysiscriticalcontrolpoints(HACCP),theISO,theInternationalFoodSystem,theBritishRetailConsortium,andQualitySystem(QS).1）GOODAGRICULTUALPRACTICEGoodagriculturalpractice(GAP)arespecificmethodswhich,whenappliedtoagriculture,createfoodforconsumersorfurtherprocessingthatissafeandwholesome.Whiletherearenumerouscompetingdefinitionsofwhatmethodsconstitutegoodagriculturalpracticethereareseveralbroadlyacceptedschemesthatproducerscanadhereto.GAPreferstofarmingmethodsthatreducethelikelihoodofcontaminatingproduce.Implementationofpracticesthataddresswaterquality,manureandcompostuse,workerhealthandhygieneandcontaminationfromwildlife,domesticanimalsandlivestock.2）GOODMANUFACTURINGPRACTICE(GMP)GoodManufacturingPractices(GMP)isasetofoperationalrequirementstoensurethatprocessorsproducesafeandqualityfood.TheFDAandotherregulatorybodiesworldwidehighlyrecommendaGMPtoensurethatproductsareconsistentlyproducedandcontrolledtoqualitystandards.GMPcompliancecoverstheminimumsanitaryandmanufacturingpracticesthatareaprerequisitefoundationtofurtherimplementotherfoodsafetymanagementinitiativessuchasHACCP,ISO22000,IFSandSQF.SanitaryoperationsBuildings,fixtures,andotherphysicalfacilitiesoftheplantshallbemaintainedinasanitaryconditionandshallbekeptinrepairsufficienttopreventfoodfrombecomingadulteratedwithinthemeaningoftheact.Cleaningandsanitizingofutensilsandequipmentshallbeconductedinamannerthatprotectsagainstcontaminationoffood,food-contactsurfaces,orfood-packagingmaterials.Nopestsshallbeallowedinanyareaofafoodplant.Cleaningcompoundsandsanitizingagentsusedincleaningandsanitizingproceduresshallbefreefromundesirablemicroorganismsandshallbesafeandadequateundertheconditionsofuse.Toxiccleaningcompounds,sanitizingagents,andpesticidechemicalsshallbeidentified,held,andstoredinamannerthatprotectsagainstcontaminationoffood,food-contactsurfaces,orfood-packagingmaterials.Nopestsshallbeallowedinanyareaofafoodplant.ProcessesandcontrolsAlloperationsinthereceiving,inspecting,transporting,segregating,preparing,manufacturing,packaging,andstoringoffoodshallbeconductedinaccordancewithadequatesanitationprinciples.Appropriatequalitycontroloperationsshallbeemployedtoensurethatfoodissuitableforhumanconsumptionandthatfood-packagingmaterialsaresafeandsuitable.Overallsanitationoftheplantshallbeunderthesupervisionofoneormorecompetentindividualsassignedresponsibilityforthisfunction.Allreasonableprecautionsshallbetakentoensurethatproductionproceduresdonotcontributecontaminationfromanysource.Chemical,microbial,orextraneous-materialtestingproceduresshallbeusedwherenecessarytoidentifysanitationfailuresorpossiblefoodcontamination.Allfoodthathasbecomecontaminatedtotheextentthatitisadulteratedwithinthemeaningoftheactshallberejected,orifpermissible,treatedorprocessedtoeliminatethecontamination.3）SANITATIONSTANDARDOPERATINGPROCEDURESSanitationStandardOperatingProcedures(SSOP)isthecommonnamegiventothesanitationproceduresinfoodproductionplants.ItisconsideredoneoftheprerequisiteprogramsofHACCP.SSOPcanbeverysimpletoextremelyintricatedependingonthefocus.Foodindustryequipmentshouldbeconstructedofsanitarydesign;however,someautomatedprocessingequipmentbynecessityisdifficulttoclean.AnindividualSSOPshouldinclude:theequipmentoraffectedareatobecleaned,identifiedbycommonname;thetoolsnecessarytopreparetheequipmentorareatobecleaned;howtodisassembletheareaorequipment;themethodofcleaningandsanitizing.SanitationcontrolsTheSSOPshalladdress:safetyofthewaterthatcomesintocontactwithfoodorfoodcontactsurfacesorthatisusedinthemanufactureofice;conditionandcleanlinessoffoodcontactsurfaces,includingutensils,gloves,andoutergarments;preventionofcrosscontaminationfrominsanitaryobjectstofood,foodpackagingmaterial,andotherfoodcontactsurfaces,includingutensils,gloves,andoutergarments,andfromrawproducttoprocessedproduct;maintenanceofhandwashing,handsanitizing,andtoiletfacilities;protectionoffood,foodpackagingmaterial,andfoodcontactsurfacesfromadulterationwithlubricants,fuel,pesticides,cleaningcompounds,sanitizingagents,condensate,andotherchemical,physical,andbiologicalcontaminants;properlabeling,storage,anduseoftoxiccompounds;controlofemployeehealthconditionsthatcouldresultinthemicrobiologicalcontaminationoffood,foodpackagingmaterials,andfoodcontactsurfaces;exclusionpestsfromthefoodplant.MonitoringandRecordsTheprocessorshallmonitortheconditionsandpracticesduringprocessingwithsufficientfrequencytoensure,ataminimum,conformancewiththoseconditions.Eachprocessorshallcorrect,inatimelymanner,thoseconditionsandpracticesthatarenotmet.EachprocessorshallmaintainSSOPrecordsthat,ataminimum,documentthemonitoringandcorrectionsprescribed.4）HAZARDANALYSISANDCRITICALCONTROLPOINTSInmanycountriesworld-wide,legislationonthesafetyandsuitabilityoffoodstuffsrequiresHazardAnalysisandCriticalControlPoint(HACCP)tobeputinplacebyanyfoodbusinessororganization,whetherprofit-makingornotandwhetherpublicorprivate,carryingoutanyorallofthefollowingactivities:preparation,processing,manufacturing,packaging,storage,transportation,distribution,handlingorofferingforsaleorsupplyoffoodstuffs.AccordingtoEUDirective93/43/EEConFoodHygieneallfoodbusinessoperatorsintheEuropeanUnionshallimplementHACCP.Theyshallensurethatadequatesafetyproceduresareidentified,documented,maintainedandreviewedonthebasisoftheprinciplesusedtodevelopthesystemofHACCP.The7principlesandtheguidelinesfortheapplicationofHACCPhavebeencombinedinthisSpecificationwithbasicelementsofqualitymanagementsystems(ISO9000)toestablish“TheRequirementsforaHACCPbasedFoodSafetySystem”.The7principlesforHACCPincluding:conducthazardanalysisandpreventivemeasures;identifycriticalcontrolpoint;establishcriticallimits;CCPmonitoring;correctiveactions;record-keepingprocedures;verificationprocedures.HazardidentificationThefoodbusinessoperator(HACCPteam)shallidentifyandregisterallpotential(biological,chemicalandphysical)hazardsthatcanhaveanadverseeffectonthesafetyoftheproducts.TheidentificationshallincludeallaspectsoftheoperationswithinthescopeoftheHACCPsystem.Theoperationstobeevaluatedincludeallproducts,allprocessesandthepre-requisiteprogramofthelegalowneroftheproducts.Forserviceorganizations(notlegalowner,butholderoftheproducts),thehazardidentificationandanalysisisrestrictedtotheservicesprovided,forinstance,cold/frozenstorage,packagingandtransport.HACCPanalysis(risk)Thefoodbusinessoperator(HACCPteam)shallconductaHACCPanalysistoidentifywhichhazardsareofsuchanaturethattheireliminationorreductionandcontrolatacceptablelevelsisessentialtotheproductionofsafefood.InconductingtheHACCPanalysis,thefollowingshallbeincluded:1)Thelikelyoccurrenceofhazardsandseverityoftheiradversehealtheffects;2)Thequalitativeand/orquantitativeevaluationofthepresenceofhazards;3)Thesurvivalormultiplicationofmicro-organismsofconcern;4)Theproductionorpersistenceoftoxins,chemicalsorphysicalagentsinfoods;5)Theconditionsleadtotheabove.5）INTERNATIONALORGANIZATIONFORSTANDARDIZATIONTheInternationalOrganizationforStandardization(ISO)isaninternationalstandard-settingbodycomposedofrepresentativesfromvariousnationalstandardsorganizations.Foundedon23February1947,theorganizationpromotesworldwideproprietary,industrialandcommercialstandards.ItisheadquarteredinGeneva,Switzerland.ISOisanindependent,non-governmentalorganization,themembersofwhicharethestandardsorganizationsofthe162membercountries.Itistheworld'slargestdeveloperofvoluntaryinternationalstandardsandfacilitatesworldtradebyprovidingcommonstandardsbetweennations.Overtwentythousandstandardshavebeensetcoveringeverythingfrommanufacturedproductsandtechnologytofoodsafety,agricultureandhealthcare.BenefitsfromISOStandardsforFoodAllplayersinthefoodsupplychain,farmers,manufacturersorretailers,canbenefitfromtheguidelinesandbestpracticecontainedinISOstandards,whichrangefromfoodharvestingtoproductpackaging.Inaddition,internationallyagreedstandardshelpfoodproducersmeetlegalandregulatoryrequirements.ISOstandardsaddressissuesrelevanttoconsumerssuchasfoodsafety,nutritionallabeling,hygiene,foodadditivesandmore.Theygiveconsumersthepeaceofmindthatcomeswithknowingthefoodtheyconsumemeetshighstandardsforsafetyandqualityandcontainswhatitsaysonthetin.ISOStandardsforFood

Ofthemorethan21,500InternationalStandardsandrelateddocuments,ISOhasmorethan1,600relatedtothefoodsector,withmanymoreindevelopment.Thesecover:Foodproducts,Foodsafetymanagement,Microbiology,Fisheriesandaquaculture,Essentialoils,Starchanditsby-products.ManyofISO’sstandardsrelatedtofoodaredevelopedbythisISOtechnicalcommittee.Withitsnumeroussubcommitteesandworkinggroups,itsscopecoverseverythingfromfoodproducts,suchascoffee,meat,milk,spicesandcocoa,tovitamins,animalwelfare,microbiologyandmore.TheISO9000familyaddressesvariousaspectsofqualitymanagementandcontainssomeofISO’sbestknownstandards.Thestandardsprovideguidanceandtoolsforcompaniesandorganizationswhowanttoensurethattheirproductsandservicesconsistentlymeetcustomer’srequirements,andthatqualityisconsistentlyimproved.TheISO22000familyofInternationalStandardsaddressesfoodsafetymanagement.ISO22000isacertifiablestandardthatsetsouttheoverallrequirementsforafoodsafetymanagementsystem.Itdefinesthestepsanorganizationmusttaketodemonstrateitsabilitytocontrolfoodsafetyhazardsandensurethatfoodissafeforhumanconsumption.ISO22000isoneofISO’sbest-knownstandards.Withinitsbroadscope,theISO22000familyincludesstandardsspecifictocatering,foodmanufacturing,farming,packaging,andanimalfoodstuffsandfeedproduction.QualityImprovementQualityImprovement(QI)isasystematicapproachthatinvolvesmapping,documenting,analyzing,andredesigning.Qualityimprovementisarevolutionaryideainfoodqualitytoraisetheleveloffoodquality—nomatterhowgooditmayalreadybe—throughacontinuoussearchforimprov