Please enable JavaScript.

Coggle requires JavaScript to display documents.

QUALITY MANAGEMENT SYSTEMS FOR FOOD AND BEVERAGES INDUSTRY 3 - Coggle…

- - - - New EU Regulation 2024/1143: Repeals Regulation 1151/2012--> includes wines, spirits, and agricultural products, strengthening online protection for PDO/PGI names by protecting processed products. Specific distinctive characteristics, clear geographical link. Association statute and assembly resolution.
      - DOC: 35% winegrowers and surface area → At least 35% of the winegrowers concerned must sign and represent at least 35% of the affected vineyard surface area DOCG: 66% winegrowers and surface area → At least 66% of the winegrowers concerned must sign and represent at least 66% of the affected surface area PGI: 20% winegrowers and surface area → At least 20% of the winegrowers concerned must sign and represent on average 20% of the surface area in the previous two years.
        
        production specifications--> physical-chemical characteristics, maximum grape and wine yield per hectare, variety and environmental conditions, organoleptic characteristics of the wine, type and duration of aging and bottling
        
        Recommended grape varieties--> suitable for cultivation in a given area. Authorized grape varieties--> without quality recommendations but cultivable in a certain area.
        
        Wine Classification --> DOP – Protected Designation of Origin. Mandatory chemical, physical, and organoleptic analyses by official commissions. DOC – Controlled Designation of Origin: At least 5 years as IGP, mandatory analyses. DOCG – Controlled and Guaranteed Designation of Origin: At least 7 years as DOC. More restrictive regulations. Strict bottling and control, state seal. Progressive recognition. PGI – Protected Geographical Indication: Name of an area that identifies a wine with specific quality, reputation, or characteristics. At least 85% of the grapes must come from the area. Common/Table Wines: No indication of origin. May only indicate the vintage and grape variety. Also labeled as "common wines." Novello: Category recognized by national and EU regulations. "Passito" or "passito wine": Wine made from overripe grapes or dried naturally or in a controlled environment.
        
        Labeling (art. 8-9): The label is the wine's identity card. Clear, verifiable information, label, capsule, and collar. Please remember not to throw away the packaging. Indicate the name of the wine followed by the color.
        
        ICQRF Control activities--> based on an annual schedule. Checks on quality, authenticity, and product identity, fraud, and illegal activities. Recognition of control/certification structures. Supervisory function, e-commerce controls.
        
        Mountain product indication -> mountain area, PAT -> traditional agri-food products. De.C.O. – Municipal Designation of Origin: This is not a European brand, but a municipal recognition.
        Slow Food Presidia: Protects minor and endangered products.
- - - - Organic flavorings must be composed primarily of organic agricultural ingredients; only a small
        portion (5%) may be conventional, but always approved by the regulations.
      - Bio Additives must also be recognized as organic. This includes additives, processing aids, and other food ingredients. Of these, 50% + 1% must be from organic agricultural products, and the remainder must be organic. "Natural flavor"
        This includes only flavorings in which all or at least 95% of the flavoring component is derived from the source material.
      - Organic farming--> products of plant or mineral origin.
        
        Guiding questions--> Strengths. Weaknesses. Opportunities. Threats.Inform the competent authority, work without interruptions, store organic and non-organic products separately, maintain updated records, identify batches, process organic products only after adequate cleaning of the systems
      - GMOs--> GMOs are organisms (bacteria, plants, animals, fungi, viruses) modified in a laboratory by transferring genes between
        species to obtain desired characteristics.
        
        GMOs are used to increase yields and resistance to viruses, parasites, and herbicides, reduce pesticide use, improve nutritional value, flavor, and texture, and create quality products tailored to consumer needs.
        
        GMO problem--> genetic pollution (GMO pollen can contaminate other crops). Pest resistance (weeds and parasites can become uncontrollable).
        
        Insecticide resistance -> they adapt to GMO toxins, reduction in biodiversity -> GMO plants can cause the disappearance of less costly varieties. Allergies and antibiotic resistance, toxicity (for some animals)
        
        In Italy, products with more than 0.9% GMOs must be traced. NGT techniques modify the genome in a targeted and less invasive way, to combat food shortages.
        
        Production of trasformed food--> essential for production or preservation, no authorised alternative or compliant technique available, necessary to meet EU dietary requirements, the organic ingredient is not available in sufficient quantity
        
        processing aids--> they leave residues even on the finished product and must be very pure. Additives are permitted by Annex VIII section A of EC Regulation 889/08--> They must be indicated on the label with the name or code E followed by three numbers
        
        Cleaning products authorized under Article 24. REG→2018/848--> applies to agricultural products intended for the market, those intended for food, feed, plant propagation material, and seeds. EXCEPTION→ Aquaculture may be certified organic if it follows certain feed and stocking density rules in the tanks. Wild fishery products cannot be certified organic.
        
        Plant production rules--> soil and fertility with crop rotation, techniques such as pest and disease prevention, seeds, cleanliness, and the environment. Solarization to raise the temperature. Thermal mulching to prevent weed growth, steam for pest control, and official burning. Boiling water and foam.
        
        Animal production--> Non-organic animals can
        only be introduced for breeding and become organic after the conversion period. For organic certification, we have: Cattle, sheep, goats, pigs, and horses → minimum 12 months (age) to be certified organic. Meat poultry → min. 10 weeks. Laying poultry → min. 6 weeks. Bees → min. 1 year to be certified organic--> there are different rules about farming. breeding practices--> minimize animal transport, apiaries far from contaminated sources
        
        1 more item...
        
        PRODUCTS BASED ON MICROORGANISMS AND ENZYMES--> The following are permitted in organic production: authorized microorganisms and enzymes, colorants for marking meat and eggs, natural colorants for decorating hard-boiled eggs, drinking water, chloride salts, minerals, vitamins, amino acids, and micronutrients only if required by EU law. Organic yeast must use only organic substrates, but until December 31, 2024, up to 5% non-organic yeast extract is permitted if organic yeast extract is not available.
- - - - SHELF LIFE--> Quality is a dynamic attribute (it varies over time) SHELF LIFE = period of time that corresponds to: Primary shelf life: duration of the product before opening. Secondary shelf life: duration after opening Minimize interactions between food and the environment Ensure hygiene, safety, nutritional and organoleptic characteristics Shelf life is the result of dynamic deterioration processes (often of a packaged food). The product must maintain
        
        food variables (F)--> microbial load, enzymatic complement.... Packaging variables (P), environmental variables (E), manipulations
        
        TMC--> minimum shelf life--> properties preserved under appropriate storage conditions, maintaining organoleptic properties. The expiration date is important.
        
        A best-before date or expiration date is not required for: whole fresh fruit and vegetables; wines, beverages with alcohol >10% by volume; soft drinks, bakery and pastry products consumed within 24 hours; vinegars; table salt; solid sugars; confectionery; chewing gum; and single-serving ice cream.
        
        The freezing date is important; indicate the conditions and the consumption period as art. 25. Shelf-life studies are conducted to develop products, change formulations and processing conditions, packaging materials or technologies, change suppliers, or change storage and transport conditions.
        
        Shelf-life study--> cause of quality deterioration. Choose a quality attribute (CAUSE or EFFECT) as the shelf-life index (IOF - Indices of Failure)
        that is relevant, measurable, reproducible, and able to quantify the rate. Quality attributes vary according to complex mechanisms.
        
        PRIMARY VENTS: Negative quality changes begin with a primary event (degradation mechanism), which causes a change in the attribute—e.g., transmission of light, gas, moisture, mechanical stress, etc.—after which qualitative decay occurs: sensory quality, microbial contamination, loss of nutrients or pigments, production of unwanted compounds, physical changes. 3 Then the minimum quality level is quantified, 4 quality indicators are evaluated, 5 and how and when the critical level is reached.
        
        basic strategies in shelf-life studies--> predictive approach knowing the primary events it is possible to predict the variation of quality attributes, theoretical approach, inexpensive, but provides approximate solutions (ESTIMATE of shelf-life time)--> estimates from mathematical calculations
        
        Accelerated aging tests--> Storage under more critical conditions (T, RH, light) than actual ones is simulated and monitored, extrapolating (PREVISION), through models, the shelf life under actual conditions. The increase must be such as to speed up the decay phenomenon, but such as not to cause the manifestation of other deterioration phenomena that would not occur if the product were stored at reduced T in the real time.
        Simulation approach--> Quality changes are monitored during real or simulated marketing (many samples, many analyses). Safe, but time-consuming and expensive.
        
        Product-dependent shelf life--> impermeable, opaque, and inert containers based on intrinsic characteristics (e.g., formulation), process, storage temperature, and headspace characteristics. Food is isolated from the surrounding environment (the role of packaging material is of little importance).
        
        Packaging performance affects shelf life in qualitative and quantitative terms--> forecast focuses on 2 main events--> permeability to gases and water vapor
        
        Shelf-life measurement--> quantify the effects and agents of an alteration through--> identify the main degradation process, what to measure (Q), determine Qmin, at which the product reaches a limiting age (tₛₗ = commercial shelf life). Identify the KINETIC ORDER and the RATE CONSTANT
        
        2 more items...