Food quality management Flashcards
How much does 31 of the most important foodborne diseases found in foods consumed CAUSES each year in USA?
9,4 million illnesses
55 961 hospitalizations
1 351 deaths
How much does foodborne diseases COST each year in USA? (USDA)
15,6 billion annually
What are the consequences of foodborne illnesses in Canada? (health wise)
- 1 in 8 canadians are touched each year (4 million people)
Of these 4 million:
- 11 600 hospitalizations
- 238 deaths
In Quebec, acccording to MAPAQ, where are foodborne illnesses declared? (%)
- 57,2% restaurants
- 38,4% home
- 3% other kind of establishments ( summer camps, sugar shack, retail)
- 1,5% institutions (daycare, schools, hospitals, Longterm care)
Why isn’t there any stats on the food industry concerning foodborne illnesses?
Because sectors falls mostly under the federal law
What are the top 5 pathogens resulting in illnesses?
- Norovirus
- Salmonella
- Clostridium perfringens
- Campilobacter
- Staphylococcus
What are the top 5 pathogens resulting in hospitalization?
- Norovirus
- Salmonella
- Campilobacter
- Toxoplasma gondii
- E.Coli 0157h7
Why is food quality control needed?
- Protecting the heath of beneficiaries
- Satisfying beneficiaries expecations
- Satisfying host government regulations
- Avoiding damage to Producers and or Distributors reputation
- Avoiding financial losses
What is quality control?
Observation techniques and activities used to assess quality (standards)
- Temperature rqt
- Ingredients specifications
- Standardized recipe
- Equipment used
- etc
What is quality assurance?
Planned and systematic activities implemented in a quality system so that quality requirements fo product or service will be fulfilled
- Ingredient specifications verification upon delivery
- Temperature logs
- Process records
- Observance of quantity specifications
What is quality management?
Comprehensive and structured approach to organizational management that seeks to improve the quality of products and services through ongoing refinements in repsonse to continuous feedback
What are the 6 dimensions of the total quality management?
- A customer focus approach
- Self-directing work teams
- Process management and process engineering
- Education and training
- Strategic quality management
- Benchmarking and self-assessment
What is a customer focus approach?
Customer ultimately determines the level of quality
What are self-directing work teams?
- Total employee involvement
- All working for a common goal
- Having the right people at the right place
- Empower employees by having self-managed work teams
What is process management and process engineering?
- TQM is process oriented
- Steps required to carry out the process are defined and performance measures are continuously monitored in order to detect unexpected variation
What is educational training?
Continual improvement drives and organization to be both analytical and creative in finding ways to become more competitive and more effective at meeting stakeholder expectations
What is strategic quality management?
it is the capacity to achieve and organization’s vision, mission, and goals
Includes formulation of strategic plan that integrates quality as a core component
What is benchmarking?
Organizatin that continually collects and analyzes data (from outside and inside) to:
- Improve decision making accuracy
- Achieve consensus
- Allow prediction based on past history
What are the 3 levels of legal requirements?
- Local (food, hygiene and safety inspection)
- Provincial (Food hygiene and safety inspections are done prov. except for mtl)
- Federal (laws and regulations regarding food production and distribution between provinces and international, canadian food inspection agency, consumer packaging and labelling act, foods and drugs)
Why is quality control an accreditation process?
- Demonstrate commitment to improve
- say what is well done, improvement that can be made, how to make them happen)
Go see slide 27-28
Who sets the standards for total quality management?
- International organization for standardization
- Standard council of canada
- Bureau de normalization du Québec
What are the 3 levels of accreditation of Accreditation Canada for any health institution?
- Accreditation Primer (helps to move to Qmentum accreditation)
- Qmentum (designed to focus on quality and safety thourgout all asoects of an organization’s services)
- Distinction (rigorous and highly specialized accreditation program based on in-depth clinical performance measures and protocols)
What are other standards?
CQA= conseil Québecois d’agrément (only one level=> best practices recognized by the MSSS)
- This accreditation is mandatory for all health institution and nursing homes
What are the 3 areas that accreditation level awarded are based on?
- Quality
- Risk
- Required organizational practices
What are the 8 dimensiosns that area 1. Quality (in levels of accreditation) are based on?
- Population focus
- Accessibility
- Safety
- Work life
- Client-centered services
- Continuity of services
- Efficiency
- Effectiveness
How is quality control of the accreditation level graded?
- Each dimension of the quality aspect have several descriptors
- Each descriptor is reated on 7 point scale
- Factor of quality for a particular dimension: average rating on the descriptor
- 4,5 is the cut-off point
How do you define the risk aspect in accreditation process?
- Chance or possibility of danger
- Based on likelihood of consequences
How is risk rated in accreditation aspect?
- High, medium, low
Based on:
- likehood of adverse event occuring from non-compliance to criterion
- Potential for serious consequences as a result of adverse event
- Urgency with which the organization must address the recommendation
What does ROP stand for?
required organizational practices
What are level of compliance for ROP?
- culture
- Communication
- Medications
- Work life and workforce
- Infection control
- Risk assessment
Go see slide 48
