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[SOLVED] Quality Management and ISO 9001

   

Added on  2020-09-08

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Challenge questions Part 11.How is food safety and quality defined? What quality aspects do you need consider in the management of food quality? Are all these quality aspects unique to food?Definition: Insurance that food is free of accidental or intentional contaminants that may cause harmduring handling, preparation and storageQuality aspects–Safety aspects–Nutritional /health aspects–Sensory aspects–Packaging/storage/shelf-life aspects–Processing/Performance aspects (for ingredients and packaging)–Sociological/environmental aspects2.What are the challenges the food industry faces today in the management of food safety?a.Vertical control is difficultb.Complex networks of trading partners,c.Heterogeneous technological capabilitiesd.Biological material is complex, unstable and risky.e.Consumers lack food safety knowledge and awareness3.What is your understanding of the differences between QA and QC?Quality assurance (QA):A wider concept covering planned and systematic activities implemented within a quality system.Quality control (QC): Subset of QA framework. Comprises of operational activities used in detection and measurement of variability in the characteristics of output attributable to the production system.Includes corrective responses, activities in both production line and QC laboratory4.What are the major categories of chemical food hazards? What are the routes by which they contaminate food?a.Industrial and environmental contaminantsb.Agrochemical residuesc.Biologically derived toxinsd.Toxins produced during processinge.Improperly used food additivesf.AdulterantsBioaccumulation of toxins by food chains.5.What are the advantages and limitations of biopesticides?
[SOLVED] Quality Management and ISO 9001_1

Advantagesa.Harmful residues not detectedb.Can be cheaper than chemical pesticides c.Can be more effective than chemical pesticides in the long-termd.BiodegradableDisadvantagesa.High specificity: although this can also be an advantage in that the biopesticide is less likely to harm species other than the targetb.Slow speed of action (thus making them unsuitable if a pest outbreak is an immediate threat to a crop)c.Variable efficacy due to the influences of various biotic and abiotic factorsd.Living organisms evolve and increase their resistance to biological, chemical, physical or any other form of control (evolutionary arms race).6.What are the major types of process-induced food toxins? What processing methods are mainly responsible for their formation? Are there any methods available to mitigate their formation in food?a.Polycyclic aromatic hydrocarbons-smokedb.Heterocyclic amines-high temperature-Marinating in wine, olive oil or lemon juicec.Urethane-fermented d.Chloropropanols-acid hydrolysis processe.Acrylamide-high temperature-acidic conditions, and with some natural antioxdiantsf.Nitrosamines-high temperature or at highly acidic environment7.What are the major foodborne pathogens of public health significance? What foods have mainly been implicated in the outbreak caused by these pathogens? Bacteria, viruses, parasitesa.Salmonella-meatb.Campylobacter-chickenc.E. coli-meat products, milk products, vegetables, seafood.8.What are the main types of food alteration/fraud? Give some examples in each type.Act of intentionally debasing the quality of food offered for sale either byadmixture (add some substances to increasing bulk or weight, reduce the quality or strength, or make it appear better value than it is.)or substitution of inferior substances (damage or inferiority has been concealed in any manner)or by the removal of some valuable ingredient. (valuable constituent has been abstacted)Example: sugar adulterated with ground rice etc.
[SOLVED] Quality Management and ISO 9001_2

chicory added to ground coffeecocoa blended with fine brown earthMilk adulterated with water and by removal of creamButter adulterated with lard and oleomargarineCheese made from skim milk or cottonseed oilStarch addition to sausage9.What are the main methods that can be used to detect food alteration, and their scope of applications?NMR: useful for physical & chemical analyses; slow & expensive Main method:Stable isotope analysis: measurement of isotopic content by NMR or isotope ratio mass spectrometry (IRMS) can provide information on geographical or botanical originTrace element analysis: useful for geographical origin and contaminant detectionIsotop ratio mass spec + trace elements•Good for products with a close link to their environment•Stable isotope signature indicates the precipitation, geology, feed, proximity to sea, etc.•Useful for authenticate geographic origin, production methods (wild, farmed, organic, corn fed, etc)DNA methods: emerging for e.g. meat speciation, farm vs wild salmon•Analysis of DNA sequence of source material•Various methods available •Good for varietal identification, fish, meat, soy, rice, GMO, etc.Proteomics: •Analysis of protein and peptide markers•Compare against protein database to identify protein and peptide origin•Good for identify species and type of meat, such as beef, horse, muscle, offal, etc.Metabolomics:•Analysis of low MW compounds (metabolites) in samples
[SOLVED] Quality Management and ISO 9001_3

•Identify phenotype of source material•Good for identifying species and type of meat, such as beef, horse, muscle, offal, etc.10.How would you conduct a food safety risk analysis?Step: 1. Check the supply chain: view the supply chain, finding the potential risk; (microbiological,chemical or physical)2. Risk assessment: Statement of purpose; Hazard identification; Hazard characterization; Exposure assessment; Risk characterization; Reporting3. Risk management: Risk Evaluation; Risk management option assessment; Implementation of management decision; Monitoring and review;4.Risk communication11.What are the three components of food safety risk analysis?1.Risk assessment-- measurement of risk and factors that affect it2. Risk management-- policy development and implementation stage to control the risk3. Risk communication-- interactive exchange of information to all concerned12.Explain risk assessment, risk management and risk communication.1.Risk assessment-- measurement of risk and factors that affect it2. Risk management-- policy development and implementation stage to control the risk3. Risk communication-- interactive exchange of information to all concerned13.What is exposure assessment? What information do you need in order to conduct a proper exposure assessment?Exposure Assessment: The qualitative and quantitative evaluation of the degree of intake likely to occur14.What information do you need in order to characterise a microbiological risk in food?
[SOLVED] Quality Management and ISO 9001_4

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