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Food Service Management > Food Quality Management > Flashcards

Food Quality Management Flashcards

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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
Q

In process management and process engineering, how are the steps carrier out?

A

The steps required to carry out the process are defined, and performance measures are continuously monitored in order to detect unexpected variation.

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26
Q

What are the two kinds of behaviour?

A

Directive and supportive

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27
Q

Define directive behaviour

A

Involves clearly telling people what to do, how, where and when and closely supervising their performance.

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28
Q

Define supportive behaviour

A

Involves listening to people, providing support and encouragement for their efforts and facilitating their involvement in problem-solving and decision making.

29
Q

What are the goals in TQM in education and training?

A
  • Continual improvement to find creative and analytical ways o be more competitive, meeting expectations etc.
  • Effective communication to maintaining morals and motivating employees.
30
Q

What is a critical part of management of TQM?

A

Strategic quality management

31
Q

Define strategic quality management

A

The capacity to achieve an organizations:

  • Vision
  • Mission
  • Goals
32
Q

The process of strategic quality management includes the formulation of a ____ that integrates ___ as a _____

A

Strategic plan
quality
core component

33
Q

How is bench marking and self assessment administered?

A

Data comes from within (reports/logs/research) and outside (bench marking)

34
Q

Why does an organization continually collect/analyze data?

A
  • improve decision making accuracy
  • achieve consensus
  • allow predictions based on past history
35
Q

In food service requirements, there are 3 levels of legal requirements, what are they?

A

1) Local
2) Provincial
3) Federal

36
Q

Describe the local legal requirements in food service

A

Food, hygiene and safety inspection

37
Q

Describe the provincial legal requirements in food service, what is the exception?

A

->Food, hygiene and safety inspection
EXCEPT for Montreal
->Creates laws and regulations regarding food production, transformation and distribution

38
Q

Describe the federal legal requirements in food service

A

Create laws and regulations involving:

-food production and distribution between provinces and internationally

39
Q

What legistlations operate at the federal requirements?

A
  • Canadian Food Inspection Agency Act
  • Consumer packaging and Labelling Act
  • Foods and Drugs (health and nutrition claims)
40
Q

Why certify quality through an accreditation process?

A
  • 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
Q

Who sets the standards to certify Food Quality?

A

ISO
Standard Council of Canada
BNQ

42
Q

What does ISO stand for?

A

International Standard Organization

43
Q

Which series of ISO address relavent standards for food quality?

A

ISO 9000: Quality Management
ISO 26000: Social Responsibility
ISO 22000: Food safety management from field to fork. Incorporates HACCP

44
Q

What is the role of the Standard Council of Canada?

A

Member of ISO which adopts consensus-based market relevant to ALL of Canada. Will DISTRIBUTE the standards!

45
Q

What does the BNQ stand for?

A

Bureau de normalisation du Quebec

46
Q

What is the role of BNQ?

A

Accredited by SSC
Adopts consensus-based market relavent to QUEBEC.
Recognized accreditor for BNQ, ISO and WTO standards.

47
Q

Name some certification programs that BNQ offer

A
  • Optimal allergen certification
  • Honey 100% Quebec
  • Gluten Free
  • HACCP
48
Q

Who administered the Organic certification?

A

Canadian Food Inspection Agency (CFIA)

49
Q

The Health Institution Certification is a voluntary, accreditation process in Canada. What are the 3 levels in any health institution?

A

1) Accreditation Primer
2) Qmentum
3) Distinction

50
Q

What is the Accreditation primer?

A

Helps organizations asses key areas and quality and safety

51
Q

What is Qmentum?

A

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
Q

What is Distinction?

A

Rigorous and highly specialized accreditation program, based on in-depth clinical performance measures and protocols.

53
Q

In Quebec, what accreditation is required for all Health Institutions and Nursing Homes?

A

Health Institution certification from the Conseil Quebecois d’agrement (CQA)

54
Q

When is the Health Institution certification accreditation from the CQA voluntary?

A
  • Community based organization
  • Dental center
  • Shelters
55
Q

Accreditation level awarded is based on what 3 areas?

A

1) Quality
2) Risk
3) Required Organizational Practices (ROPs)

56
Q

List the 8 dimensions of quality

A
  1. Population focus
  2. Accessibility
  3. Safety
  4. Work life
  5. Client-centered services
  6. Continuity of services
  7. Efficiency
  8. Effectiveness
57
Q

How is quality measured?

A

Each dimension has several quality descriptors, and each descriptor is rated on a 7pt scale.

58
Q

How is factor of quality measured? What is the cut-off point?

A

he average rating on the descriptors

4.5 in the cutoff point

59
Q

Define risk

A

The chance/possibility of danger, loss or injury.

60
Q

Who/what is at risk?

A
  • health
  • property
  • reputation
  • environment
  • stability
61
Q

How is risk measured?

A

High
Medium
Low

62
Q

What is the level of risk based on?

A
  • 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
Q

How is the factor of risk represented?

A
  • high priority recommendations based on specific issues

- # of other high priority recommendations for a given team

64
Q

What is the level of compliance with ROPs? What do they relate to?

A
  • Culture
  • Communications
  • Medications
  • Work/life
  • Infection control
  • Risk assessment
65
Q

Give 2 examples of ROPs

A

1) Patient safety as a strategic priority

2) Monitoring of infection rates

66
Q

How should an employer demonstrate leadership to an employee with low competence/high commitment

A

S1 directing

Structure, control and supervise.The need direction and supervision to get started

67
Q

How should an employer demonstrate leadership to an employee with some competence/low commitment

A

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
Q

How should an employer demonstrate leadership to an employee with high competence/variable commitment

A

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
Q

How should an employer demonstrate leadership to an employee with high competence/high commitment ?

A

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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