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Quality Management in the Agrifood Industry - Coggle Diagram
Quality Management in the Agrifood Industry
The agri-food sector and quality management
quality
Quality must be taken into account throughout the production process of an agri-food product, in each of the
links of the agri-food chain, trying to preserve it in all of them.
An agri-food company must have a management linked to this improvement, which encourages its implementation, and review
the levels of quality that are being reached, also promoting its evolution.
Quality Management Models
The ISO 9000: 2000 series is a set of international standards that outline the requirements and recommendations for the design and assessment of a quality management system.
CERTIFICATION OF QUALITY SYSTEMS
It is the verification by an independent body that the implemented Quality Management System complies with all the requirements of the reference standard ISO 9000:2000 "Quality Management Systems.
The stages necessary for the implementation of a quality management system are as follows:
• Implementation determination.
• Analysis of the starting situation.
• Creation of a group in charge of implementation.
• Involvement and training of the people involved in the implementation.
• Application of the implementation plan and preparation of the quality manual.
The company and its environment
The Company and its Organization
The company has a series of structures that make it up as an organization aimed at the production of goods and services.
The structures that explain the company as an organization are:
A functional structure, in which all the usual activities of the company are carried out.
A hierarchical structure, which orders relationships around a common authority, aimed at achieving a common objective by the company.
A decision structure, which allows decisions to be made by the elements with the capacity to do so with a view to the operation of the company
Elementos De Estrategia Competitiva
The purpose of the competitive strategy is to define what actions must be undertaken to obtain better results in each of the businesses in which the company is involved.
In these terms, the conception of competitive strategy rests on the analysis of three key parts
Industrial Sector: Nature of Rivals and Competitive Capacity
Market: Consumer needs and preferences
Product profile: The continuous advance and the emergence of aggressive rivals raise the need to be alert about the conditions and the evolution of the industrial sector in which it participates.
Economic and Financial Management
Financial Accounting can also provide us with a considerable number of indices that can be applied to check the efficiency of Management and how it uses resources.
There are two types of Accounting:
Financial Accounting, which deals with the recording of income and expenses associated with the business area of the company.
Management Accounting, whose purpose is to provide information to Management on which it can base itself to make its decisions, which allows it to implement planning and control systems.
Quality Costs
The calculation of quality costs and failure costs allows evaluating the programs carried out in the company in this field. They include prevention and evaluation costs.
Prevention is understood as the set of activities carried out to achieve the desired level of quality.
evaluation is understood as the set of activities aimed at measuring the level of quality achieved
Basic parameters that define the quality of food
The quality or dignity of food and its ingredients can be measured through certain parameters or through the detection and quantification of certain substances.
Specific degradation indicators of
each food. Identity indicators
Microbiological
The presence of microorganisms in food does not mean, however, a danger to the consumer or an inferior quality of these products.
Most foods become potentially hazardous to the consumer only after the principles of hygiene, cleanliness, and disinfection have been violated.
Food decomposes and rots for two types of reasons: vital phenomena or non-vital phenomena.
Quality Management Standards
The IRAM-ISO 9001:2000 standard is an orientation guide to order the activities of private or public organizations, starting from the implementation of certifiable quality management systems
The British Retail Consortium (BRC) is an inspection protocol used by British retailers and contains food safety requirements with which suppliers must comply.
Normative Hierarchy
The normative hierarchy in the quality of the agro-food industries must meet the following requirements
the production, marketing and importation of products of animal origin intended for human consumption.
official controls of products of animal origin intended for human consumption
the specific hygiene rules for food of animal origin
the hygiene of food products
Legal framework
International Food Hygiene Legislation
Food legislation is the legislative body of a country that regulates the production, handling, marketing and control of food.
The objectives of its standards are
protect the health of consumers
ensure equitable practices in international food marketing
coordinate all international food standardization work
New National Food Hygiene Legislation
In the Republic of Panama there is the Panamanian food safety authority” through which the organizational structure of the Panamanian food safety authority is established, created by Decree Law 11 of February 22, 2006, the board of directors of the Panamanian food safety authority, delinquency with
The entity will unify the functions that are carried out to date in the Executive Directorate of Agricultural Quarantine and the Departments of Food Protection and Zoonoses of the Ministry of Health.
According to its structure, the Panamanian Food Safety Authority will be headed by an Administrator, pending appointment by the Executive, and will have a Board of Directors, a Scientific Council and an Advisory Council.
Management of food laboratories
Quality In The Laboratory
To provide the company with the necessary certifications for each of its elements, there are several entities or bodies notified by the member states to the European Commission.
Certification entities for products or services, quality systems and personnel. They must comply with Standards EN45011, EN 45012 and EN 45013 respectively.
Inspection Entities. They collect product samples, inspect manufacturing processes, or audit quality systems. They must comply with Norm EN 45004.
Test Laboratories. The verification of the technical characteristics of the products is carried out, most of the time, through tests.
Calibration Laboratories. They calibrate the measurement equipment and standards of the companies, granting traceability to their measurements. They must comply with the EN45001 Standard
Laboratory Design
Food microbiology laboratories must meet certain conditions, which although they may vary with certainty depending on their purpose
They should be avoided:
Humidity and extreme temperatures.
Sudden changes in temperature.
Annoying drafts.
unpleasant odors
Objectives And Fields Of A Laboratory
Among the objectives and fields of action of a food quality laboratory are basic, applied and technological development research in the areas of food science and technology, nutrition, regional development, aquaculture and natural resources,
Good laboratory Practices
For the development of the practices it is convenient to take into account some elementary rules that must be observed with all scrupulosity
chemical storage
The general ventilation of the laboratory must be checked and always kept in perfect condition.
Always check the labeling of reagent bottles, containers and bottles.
Examine the condition of the parts before using them and discard any that are defective.
Risk analysis and critical control points. HACCP
HACCP Legislation and Principles
Hazard Analysis and Critical Control Points (HACCP) is an international standard that defines the requirements for a food safety management system.
helps organizations to systematically identify all the hazards that can affect food safety and hygiene, improve and implement mechanisms to control that critical limits are not exceeded
HACCP is built on 7 principles
Principle 1. Identify potential risks associated with food production at all stages, from growing, processing, manufacturing and distribution to the point of consumption
Principle 2. Determine the critical control points (CCP) which are the stages/procedures/operational phases that can be controlled to eliminate risks
Principle 3. Establish the critical limits or criteria that must be reached to ensure that the critical point is under control.
Principle 4. Establish a surveillance system to ensure control of critical points through scheduled tests or observations
Principle 5. Establish the corrective measures to be adopted when surveillance indicates that a certain critical point is not under control.
Principle 6. Establish verification procedures, including tests and complementary processes, to verify that the HACCP system works correctly.
Principle 7. Establish a documentation system on all procedures, and records appropriate to these principles and their application.