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Food Quality Management Flashcards

1
Q

why is food quality control important in the US?

A

To prevent illness, hospitalization and death.

Prevent cost to taxpayers.

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2
Q

How much does the USDA estimate food borne illnesses to cost each year?

A

$15.6 billion

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3
Q

Why is food quality control important in Canada?

A

Public Health Agency of Canada estimates that 1 in 8 Canadians (4 million people) get sick from the food they eat.

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4
Q

Wha population is more likely to be diagnosed with foodborne illness?

A

Children

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5
Q

Wha population is more likely to be hospitalized or die as a result of infection?

A

Adults aged 65 or older

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6
Q

What are the peak months for food borne illness? Why?

A

June-September

Hotter months,harder to keep food at proper temperature.

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7
Q

In Quebec, where did the MAPAQ determine where food borne illnesses originated from?

A

57.2% restaurants
38.4% home
3% other establishments (summer camp, retail)
1.5% institutions (daycare/school)

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8
Q

Pathogens often result in what?

A

Illness or hospitalization

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9
Q

What top 5 pathogens result in illness?

A

1) Norovirus
2) Salmonella
3) C. perfringens
4) Campilobacter
5) Sthaphylococcus

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10
Q

What top 5 pathogens result in hospitalization?

A

1) Salmonella
2) Norovirus
3) Campilobacter
4) Toxoplasm gondii
5) E. coli 0157H7

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11
Q

Which pathogens which cause illness also require hospitalization if illness persists?

A

Salmonella
Norovirus
Campilobacter

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12
Q

What are the aims of food quality control? (5)

A
  • Protecting the health beneficiaries
  • Satisfying beneficiaries expectations
  • Satisfying host government regulations
  • Avoiding damage to Producers’ and/or Distributors reputation
  • Avoiding financial losses
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13
Q

Define quality control

A

The observation techniques and activities used to assess quality (standards)

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14
Q

Give 4 examples of how quality control is administered

A

1) Temperature requirement
2) Ingredient specifications
3) Standardized recipes
4) Equipment used

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15
Q

Define quality assurance, what is quality assurance subject to?

A

The planned and systematic activities in a quality system so that the quality requirements for a product or service will be fulfilled.
May be subject to systematic verification/audits.

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16
Q

Give 4 examples of quality assurance

A

1) Ingredient specifications upon delivery
2) temperature logs
3) Process records
4) Observance of quantity specifications

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17
Q

Define total quality management, how are the quality of products and serviced improved?

A

Comprehensive and structured approach to organizational management that seeks to improve the quality of products and services.
This is improved by ongoing refinements in response to continuous feedback.

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18
Q

Total quality management (TQM) involves what?

A

6 dimensions

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19
Q

What are the 6 dimensions of TQM?

A

1) Customer focus approach
2) Self-directing work teams
3) Process management & process engineering
4) Education and training
5) Strategic quality management
6) Benchmarking and self assessment

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20
Q

Customers can be both ____ and _____

A

External Internal

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21
Q

Who ultimately determines the level of quality?

A

The customer

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22
Q

How can an organization improve their quality?

A

Through training employees, integrating quality into the design process, upgrading computers, new measuring tools.

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23
Q

What encompasses a self-directing work teams?

A
  • Total employee involvement
  • All working for the common goals
  • Having right people at the right place
  • Fear driven from workplae
  • Empower employees
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24
Q

TQM is ____ orientated

A

process

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25
In process management and process engineering, how are the steps carrier out?
The steps required to carry out the process are defined, and performance measures are continuously monitored in order to detect unexpected variation.
26
What are the two kinds of behaviour?
Directive and supportive
27
Define directive behaviour
Involves clearly telling people what to do, how, where and when and closely supervising their performance.
28
Define supportive behaviour
Involves listening to people, providing support and encouragement for their efforts and facilitating their involvement in problem-solving and decision making.
29
What are the goals in TQM in education and training?
- Continual improvement to find creative and analytical ways o be more competitive, meeting expectations etc. - Effective communication to maintaining morals and motivating employees.
30
What is a critical part of management of TQM?
Strategic quality management
31
Define strategic quality management
The capacity to achieve an organizations: - Vision - Mission - Goals
32
The process of strategic quality management includes the formulation of a ____ that integrates ___ as a _____
Strategic plan quality core component
33
How is bench marking and self assessment administered?
Data comes from within (reports/logs/research) and outside (bench marking)
34
Why does an organization continually collect/analyze data?
- improve decision making accuracy - achieve consensus - allow predictions based on past history
35
In food service requirements, there are 3 levels of legal requirements, what are they?
1) Local 2) Provincial 3) Federal
36
Describe the local legal requirements in food service
Food, hygiene and safety inspection
37
Describe the provincial legal requirements in food service, what is the exception?
->Food, hygiene and safety inspection EXCEPT for Montreal ->Creates laws and regulations regarding food production, transformation and distribution
38
Describe the federal legal requirements in food service
Create laws and regulations involving: | -food production and distribution between provinces and internationally
39
What legistlations operate at the federal requirements?
- Canadian Food Inspection Agency Act - Consumer packaging and Labelling Act - Foods and Drugs (health and nutrition claims)
40
Why certify quality through an accreditation process?
- Ongoing process, validate standards and identify what is done well, what needs to be improved. - Demonstrated commitment to increase efficiency, quality, safety, while reducing risks and costs. - Tool which enhances competitiveness and trust between partners
41
Who sets the standards to certify Food Quality?
ISO Standard Council of Canada BNQ
42
What does ISO stand for?
International Standard Organization
43
Which series of ISO address relavent standards for food quality?
ISO 9000: Quality Management ISO 26000: Social Responsibility ISO 22000: Food safety management from field to fork. Incorporates HACCP
44
What is the role of the Standard Council of Canada?
Member of ISO which adopts consensus-based market relevant to ALL of Canada. Will DISTRIBUTE the standards!
45
What does the BNQ stand for?
Bureau de normalisation du Quebec
46
What is the role of BNQ?
Accredited by SSC Adopts consensus-based market relavent to QUEBEC. Recognized accreditor for BNQ, ISO and WTO standards.
47
Name some certification programs that BNQ offer
- Optimal allergen certification - Honey 100% Quebec - Gluten Free - HACCP
48
Who administered the Organic certification?
Canadian Food Inspection Agency (CFIA)
49
The Health Institution Certification is a voluntary, accreditation process in Canada. What are the 3 levels in any health institution?
1) Accreditation Primer 2) Qmentum 3) Distinction
50
What is the Accreditation primer?
Helps organizations asses key areas and quality and safety
51
What is Qmentum?
Designed to focus on quality and safety throughout aspects of organizations services (governance/leadership/direct care) to benefit patients, clients, residents and staff etc.
52
What is Distinction?
Rigorous and highly specialized accreditation program, based on in-depth clinical performance measures and protocols.
53
In Quebec, what accreditation is required for all Health Institutions and Nursing Homes?
Health Institution certification from the Conseil Quebecois d'agrement (CQA)
54
When is the Health Institution certification accreditation from the CQA voluntary?
- Community based organization - Dental center - Shelters
55
Accreditation level awarded is based on what 3 areas?
1) Quality 2) Risk 3) Required Organizational Practices (ROPs)
56
List the 8 dimensions of quality
1. Population focus 2. Accessibility 3. Safety 4. Work life 5. Client-centered services 6. Continuity of services 7. Efficiency 8. Effectiveness
57
How is quality measured?
Each dimension has several quality descriptors, and each descriptor is rated on a 7pt scale.
58
How is factor of quality measured? What is the cut-off point?
he average rating on the descriptors | 4.5 in the cutoff point
59
Define risk
The chance/possibility of danger, loss or injury.
60
Who/what is at risk?
- health - property - reputation - environment - stability
61
How is risk measured?
High Medium Low
62
What is the level of risk based on?
- likelihood of adverse events occurring when criteria is in non-compliance - potential of serious consequences as a result of adverse event - urgency with which the organization must address the recommendation
63
How is the factor of risk represented?
- high priority recommendations based on specific issues | - # of other high priority recommendations for a given team
64
What is the level of compliance with ROPs? What do they relate to?
- Culture - Communications - Medications - Work/life - Infection control - Risk assessment
65
Give 2 examples of ROPs
1) Patient safety as a strategic priority | 2) Monitoring of infection rates
66
How should an employer demonstrate leadership to an employee with low competence/high commitment
S1 directing | Structure, control and supervise.The need direction and supervision to get started
67
How should an employer demonstrate leadership to an employee with some competence/low commitment
S2 coaching Direct and support. Need direction and supervision because they are still unexperienced.Still need support and praise to build self esteem and involvement in decision making to develop commitment
68
How should an employer demonstrate leadership to an employee with high competence/variable commitment
S3 supporting. Praise, listen and facilitate. Do not need much direction because of their skills, but support is necessary to bolster their confidence and motivation
69
How should an employer demonstrate leadership to an employee with high competence/high commitment ?
S4 delegating. Turn over responsibility for day-to-day decisions. They are able and willing to work with little supervision or support.

Food Service Management (14 decks)

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