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Food quality management Flashcards

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1
Q

How much does 31 of the most important foodborne diseases found in foods consumed CAUSES each year in USA?

A

9,4 million illnesses
55 961 hospitalizations
1 351 deaths

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2
Q

How much does foodborne diseases COST each year in USA? (USDA)

A

15,6 billion annually

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3
Q

What are the consequences of foodborne illnesses in Canada? (health wise)

A
  • 1 in 8 canadians are touched each year (4 million people)

Of these 4 million:

  • 11 600 hospitalizations
  • 238 deaths
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4
Q

In Quebec, acccording to MAPAQ, where are foodborne illnesses declared? (%)

A
  • 57,2% restaurants
  • 38,4% home
  • 3% other kind of establishments ( summer camps, sugar shack, retail)
  • 1,5% institutions (daycare, schools, hospitals, Longterm care)
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5
Q

Why isn’t there any stats on the food industry concerning foodborne illnesses?

A

Because sectors falls mostly under the federal law

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6
Q

What are the top 5 pathogens resulting in illnesses?

A
  • Norovirus
  • Salmonella
  • Clostridium perfringens
  • Campilobacter
  • Staphylococcus
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7
Q

What are the top 5 pathogens resulting in hospitalization?

A
  • Norovirus
  • Salmonella
  • Campilobacter
  • Toxoplasma gondii
  • E.Coli 0157h7
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8
Q

Why is food quality control needed?

A
  • Protecting the heath of beneficiaries
  • Satisfying beneficiaries expecations
  • Satisfying host government regulations
  • Avoiding damage to Producers and or Distributors reputation
  • Avoiding financial losses
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9
Q

What is quality control?

A

Observation techniques and activities used to assess quality (standards)

  • Temperature rqt
  • Ingredients specifications
  • Standardized recipe
  • Equipment used
  • etc
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10
Q

What is quality assurance?

A

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
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11
Q

What is quality management?

A

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

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12
Q

What are the 6 dimensions of the total quality management?

A
  • A customer focus approach
  • Self-directing work teams
  • Process management and process engineering
  • Education and training
  • Strategic quality management
  • Benchmarking and self-assessment
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13
Q

What is a customer focus approach?

A

Customer ultimately determines the level of quality

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14
Q

What are self-directing work teams?

A
  • 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
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15
Q

What is process management and process engineering?

A
  • 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
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16
Q

What is educational training?

A

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

17
Q

What is strategic quality management?

A

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

18
Q

What is benchmarking?

A

Organizatin that continually collects and analyzes data (from outside and inside) to:

  • Improve decision making accuracy
  • Achieve consensus
  • Allow prediction based on past history
19
Q

What are the 3 levels of legal requirements?

A
  • 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)
20
Q

Why is quality control an accreditation process?

A
  • Demonstrate commitment to improve
  • say what is well done, improvement that can be made, how to make them happen)

Go see slide 27-28

21
Q

Who sets the standards for total quality management?

A
  • International organization for standardization
  • Standard council of canada
  • Bureau de normalization du Québec
22
Q

What are the 3 levels of accreditation of Accreditation Canada for any health institution?

A
  • 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)
23
Q

What are other standards?

A

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

24
Q

What are the 3 areas that accreditation level awarded are based on?

A
  • Quality
  • Risk
  • Required organizational practices
25
Q

What are the 8 dimensiosns that area 1. Quality (in levels of accreditation) are based on?

A
  • Population focus
  • Accessibility
  • Safety
  • Work life
  • Client-centered services
  • Continuity of services
  • Efficiency
  • Effectiveness
26
Q

How is quality control of the accreditation level graded?

A
  • 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
27
Q

How do you define the risk aspect in accreditation process?

A
  • Chance or possibility of danger

- Based on likelihood of consequences

28
Q

How is risk rated in accreditation aspect?

A
  • 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
29
Q

What does ROP stand for?

A

required organizational practices

30
Q

What are level of compliance for ROP?

A
  • culture
  • Communication
  • Medications
  • Work life and workforce
  • Infection control
  • Risk assessment

Go see slide 48

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