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Quality Management in the Agri-Food Industry - Coggle Diagram
Quality Management in the Agri-Food Industry
Legal Framework
Normative Hierarchy
All products, both fresh and packaged, are subject to a control
health by the competent administrations throughout the process of the
food chain.
. Specific Legislation
Food health legislation has been a man's need to
ensure safety and health
New international food hygiene legislation
Food law is the legislative body of a country that regulates the
production, handling, marketing and control of food.
New national food hygiene legislation
New national food hygiene legislation
Course Purpose
Quality must be taken into account throughout the entire production process
of an agri-food product
Basic Parameters That Define The Quality Of
Food
The presence of microorganisms in food does not necessarily mean
a danger to the consumer or a lower quality
. Microbiological: non-pathogenic alterations
Typical examples for different levels
Food breaks down and rots from two types of causes:
vital phenomena or non-vital phenomena
The company and its organization
The company has a series of structures that make it up as a
organization aimed at the production of goods and services
Elements of competitive strategy
The purpose of the competitive strategy is to define what actions should be taken
undertake
. Economic and financial management
Companies must plan and closely follow the execution of their plans
Indicators Of Business Management
As you can see, management indicators are key to piloting
of related processes
. Costes De Calidad
The calculation of quality costs and the costs of failures allows to evaluate
the programmes carried out in the company in this field
Agri-food environment: Differential features
The analysis presented shows that the Spanish agri-food sector
is under significant threat
Quality management models
Implementing a Quality Management System requires the commitment of
the company to improve
Quality management in the agri-food environment:
Specific Requirements
In general, these regulations include specific requirements that must
be fulfilled so that the products are admitted by the imported countryr
Gestión Por Procesos
The current impact of quality in the agri-food sector, understood as
in a broad and encompassing sense
Food Laboratory Management
Quality in the laboratory: EN 45001, EN 45002 and ISO standards
17025.
To supply the company with the necessary certifications for each of its
elements
Apply the most appropriate statistical techniques for quality management
. Objectives and fields of a laboratory
Among the objectives and fields of action of a quality laboratory
Design of a laboratory
Like any workplace, food microbiology laboratories
Good laboratory practices
For the development of the practices it is convenient to take into account some norms
Implementation of Regulations
Applying the principle of flexibility in meeting requirements
general hygiene
Standard work plans
Codex Alimentarius standards, codes of practice and guidelines
Erroneous Quality Control and Improvement Statistics
The evolution of the concept of quality in the food industry shows us that
we go from a stage where quality
Metrological control and reliability of the measure
Metrology is the science of measurements and constitutes together
Sensory Analysis
Behind every food we put in our mouths there are
Risk analysis and critical control points. ARPCC
Fases De Desarrollo Del Sistema ARPCC
Selección Del Equipo
o Descripción Del Producto
We can understand logistics as the sector it comprises
BRC: British Retail Consortium.
• IFS: International Food Standard,
Food Durability
Durability of the product, understood as the time since production
Transport and quality
Transport and quality is about hygienic-sanitary conditions
Storage and quality
Among the main quality criteria for the selection of a warehouse
Audit of a quality system
The audits of quality systems are Policies, practices,
procedures
Guidelines for Conducting Audits
There is no single universal way to carry out the development of a system
HACCP
Legislation and principles of the ARPCC