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QUALITY MANAGEMENT SYSTEMS FOR FOOD AND BEVERAGES INDUSTRY 1 - Coggle…

- - - - Waste: “Any substance or object which the holder discards or intends or is required to discard” By-product: “Any substance or object resulting from a production process the primary purpose of which is not the production of that substance or object
        
        Innovative techniques--> plasma--> air mixture that generates an electric field. This results in a reduction of surface bacterial load as well as mycotoxins (aflatoxins). It operates at low temperatures (40-60°C), provides short-term treatments, and can be used on a wide range of products.
        
        High hydrostatic pressures, HHP pascalization--> The product is subjected to pressures of 3,000-6,000 atm (300-600 MegaPascals) for a few minutes.
        The treatment can be cold or hot and is discontinuous. Proteins and complex carbohydrates give rise to
        peptides, amino acids, simple sugars, and gelatinous compounds. HHP pasteurization: <600 MPa and then the cold chain is required. HHP sterilization: 500-600 MPa, 50-60°C and long times
        
        High pressures can also be used for HPP homogenization processes, which mainly consist of a pump and a homogenizing valve. The pump forces the fluid toward the valve where homogenization takes place. 60 and 400 MPa
        
        Pulsed electric fields: This involves applying high-voltage electrical pulses (20-80 kV/cm) to the food placed between two electrodes. The effectiveness depends on the intensity of the electric field, the duration
        of the pulse (treatment time), the waveform of the pulses, the size and shape of the microorganisms, and the conductivity, pH, and ionic strength of the food.
        
        Ultrasound--> Allows for the emulsification of immiscible liquids, the extraction of natural components such as flavorings, polyphenols, oils,
        etc., and the regulation of crystallization.
        
        Valutazione della qualità: Fa = quality expected by the consumer's expectations Fr = quality achieved according to the producer Fp = actual quality perceived by the consumer Quality achieved = Fr/Fa = Qr Perceived quality = Fp/Fa = Qp
        
        Objective = Qp > 1 Qr < 1: Due to a misinterpretation of Fa, inadequate technologies and work methodologies, and
        poor quality management. Qp < 1: Misunderstanding of unexpressed consumer needs, inadequate consumer and technical
        support, negative comparison with competitors. Prevention is necessary with adequate personnel, providing assistance and necessary solutions.
        
        Certification--> 3 approaches--> direct (product) or: The primary objective is the valorization and differentiation of an agri-food product.
        It is the tool for ensuring that a given product is compliant. Indirect (system) ensures an organization's ability to manage production to
        meet customer requirements and safety, as well as environmental objectives. Mixed (production process)
        
        Norms represent principles or patterns of behavior that are generally
        accepted in various social, professional, or technical contexts.
        
        ISO (International Organization for Standardization): A global standards body operating in all sectors except electrical and electronics. EN: identifies standards developed by CEN. UNI: identifies all Italian national standards and, if it is the only acronym present, it means that the standard was developed directly by the UNI Commissions.
        
        ISO Standards norms--> Proposal phase: when trade associations or consumer groups request it. Preparatory phase: a working group is established to prepare a new standard. Committee phase: this is an optional phase, during which committee members review and comment on the standard. Inquiry phase: the draft standard at this stage is called the Draft International Standard (DIS). It is distributed to ISO members for comments and, finally, for voting. Approval phase: the new draft standard is presented to ISO members as the Final Draft International Standard (FDIS). - Publication phase: If ISO members approve the new standard, the FDIS is published as an official international standard.
        
        DIFFERENCES BETWEEN HACCP AND ISO--> Scope of Application: HACCP focuses strictly on food safety and the hazards directly related to food production. ISO 22000: incorporates food safety into the context of a broader quality management system that also covers other aspects such as customer satisfaction and organizational management.
        
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      - Food wastage in the supply chain--> Food Loss (54%):
        is the decrease in the QUANTITY or QUALITY of food caused by producers. Food Waste (46%): refers to the decrease in the QUANTITY or QUALITY of
        retailers, food service providers, and
        consumers.
- - - - Decisions in quality control--> 1“Out of tolerance” situations--> product properties do not fall within acceptable limits--> you must accept or reject
      - 2 Deviations from requirements: When rules, parameters or procedures related to: process parameters, equipment, buildings or work environments are violated
        
        3 Out-of-Tolerance Human Actions: When staff behavior fails to comply with hygiene or operational rules.
        
        Regulators used in the food industry. Types of regulators: on/off regulator, proportional regulator, optimizing regulator. Expert system--> system analyzes volatile compounds in the air (headspace) and removes non-compliant bottles.
        
        analysis to evaluate food quality--> sensory, physical, microbiological, compositional and enzymatic analysis
        
        Colorimetry--> associating the radiation reflected by an object with quantitative variables. In foods, color is a symbol of impurity. Conditions necessary to perceive color--> light source, subject (The object modifies the light it receives: it absorbs some wavelengths and reflects or transmits others.
        Dyeing agents or pigments absorb selectively.)
        
        The observer--> The human eye contains receptors: Rods: responsible for night vision. Cones: receptors responsible for daylight and color vision. → There are three types of cone receptors sensitive to the primary colors red, green, and blue. The combination of these three signals results in color perception
        and therefore produces the entire visible spectrum.
        
        Color Measurement: The tristimulus values X, Y, and Z are obtained by multiplying together: the illuminant's spectrum, the object's reflectance and transmittance, and the observer's standard function. Hunter L,a,b (1958). CIE L,a,b (1976) → currently recommended scale. Both are mathematically derived from the tristimulus values X, Y. L = Brightness (from black to white). C* = Chroma (color intensity). h = Hue (hue, chromatic angle in degrees).
        
        visual analysis--> Technical and analytical measures: Used to evaluate quality performance objectively--> specificity, accuracy, precision, sensitivity
        
        Sampling--> batch preparation, making the sample homogeneous, preventing microbial deterioration, and enabling the effective extraction of the compounds to be analyzed. Regulatory definition (EC Regulation 882/04): Sampling = sampling of a food or substance to verify its compliance with feed and food regulations and animal health. Key terms: specimen (single sample), perishability, and short expiration date
        
        process indicators--> total microbial load, health index--> presence of pathogenic germs
        
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        4 Deviations in systems and personnel: When there are problems with procedures, documentation, or internal organization. Corrective actions: Verify whether operating instructions and procedures are present and correct. If missing, provide or update them. Provide clear guidance in case of doubt or ambiguity
  - - - DESIGN--> NPD (New Product Development) → Development of new food products or modification of existing ones. Includes products, services, or ideas--> remain competitive, change
        
        Quality design process-->1 concept development, screening of ideas with technical feasibility, target market--> core of a company's activities, finally there is material and product testing, development of hygienic conditions.
        
        2 Development phase--> process specifications and requirements for other products, process design--> prototype development through technical requirements, pilot lines to follow, suitable packaging and labels with finally a shelf-life test
        
        3 Prototype testing with consumer feedback, upscaling and plant design, pre-series production, defining sanitation, maintenance and quality control practices and finally closing development by starting commercial production
        
        Product introduction--> introduction, growth, maturity, decline. There may be line extensions of products within the same family, improvements or revisions, or a repositioning without changing the composition.
        
        New product design -> FSC-certified packaging. Features -> responsible sourcing, forest conservation, environmental restoration, illegal logging, and worker exploitation. Change brings real benefits. Marketing is essential for educating consumers, but there are challenges in finding the right marketing strategy.