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Quality Control, Assurance Intro Lecture pt.2 - Coggle Diagram

- - - - Line of responsibility
        
        Each role has specific job description and training requirements
  - - - documentation must include
        
        name of ingredient
        
        supplier name
        
        product description
        
        ingredient statement
        
        internal code number
        
        effective date
        
        product attributes
        
        action and reject criteria
  - - - Size
      - Shape/ dimensions
      - Volume
      - Weight
      - Volume
      - Count per packet (multipack)
    - - Moisture
      - Fat
      - Ash
      - Protein
      - Fibre
      - CHO
      - Salt/ Na+
    - - Appearance
      - Aroma
      - Flavour
      - Texture
    - - Standard plate count indicator of bacterial quality and hygienic status of processed food
      - Pathogenic microorganisms
      - Spoilage microorganisms
    - - Critical
        
        Mandatory to be controlled, failure to do so results in food safety violation
        
        Clostridium levels in canned foods
        
        Fat levels in milk
      - Major
        
        Attributes which are necessary but not essential for food safety
        
        Particle size of flour
        
        Shape of sausage
        
        Colour of salad dressing
      - Minor
        
        Not essential to the product or legislation
        
        Desirable flavours
        
        Subjective attributes
  - - - Identifies steps where controls need to be implemented
        
        Key points
        
        Raw material identification
        
        Time
        
        Temperature
        
        Equipment needed
        
        Order of addition
        
        Weight
  - - - Reviewed by supervisor at end of shift/ day
        
        Supervisory review checks for problem areas and makes changes to prevent reoccurrence
- - - - Organoleptic
      - Appropriate measures e.g. shear
  - - - FIFO
  - - - PPE
      - Clean hands/ gloves
      - No jewellery
      - Use hair restraints
      - Eat/ drink/ smoke in designated areas
    - - Reduce risk of pests by keeping grounds clean and tidy
    - - Utensils should not be placed on the floor when not in use
      - All products should be covered when not being process
      - Clean and kept free of clutter
  - - - In direct contact with the food
    - - Protects the food from the environment, communicates with the consumers and identifies the product
    - - For ease of distribution
    - - Glass
      - Metal
      - Paper
      - Novel - biodegradable, smart/ intelligent packaging etc.
  - - - Use by/ best before
      - Ingredients
      - Name
      - Warnings: allergens etc.
      - Name and address of manufacturer
      - Country of origin
      - lot or batch number
      - Storage requirements
      - Instructions for use
      - Nutritional information
  - - - Dented cans
      - Crushed boxes
      - Pest/ rodent damage
    - - smears
      - Colour variation