Lecture 12 - Food Quality Assurance Flashcards
What is quality/What does quality include?
Sensory characteristics that can be detected by the five senses (Sight, Sound, Smell, Taste, and Touch)
Hidden characteristics (safety and nutrition) that are not readily detectable by consumers.
E.g. Presence of food spoilage microbes or pathogens
What are the 3 characteristics involved in evaluating the sensory quality of foods?
Flavour - which includes both the taste and smell
Appearance - sight which includes colour of the food and plating etc.
Texture - touch that includes how the food feels in our hands and in our mouths (i.e. Mouthfeel)
What is the bioavailability of a nutrient?
how much of the nutrient is absorbed through the intestinal tract and actually reaches the bloodstream in the proper form that the body can use.
What makes a useful quality measurement?
Accuracy: how close the estimate is to the real value
Precision: how close estimates are to each other each time a measurement is made on the same sample
Sensitivity: how effective it is in detecting substances at very small amount/low concentration
Relevance: how important is the measurement is in relation to consumer acceptability (most difficult quality measurement)
What is the instrument that is used to measure the colour of a food?
colorimeter or spectrophotometer
What is the function of a liquid chromatograph?
separates individual molecules by retention time based on properties like molecular weight.
What is the difference between Quality Assurance and Quality Control?
QA is on a larger scale than QC
What is quality management?
Takes one step further in that it looks at what the consumers wants and needs (including changes in consumers preference) and modifies the process accordingly
What are some of the responsibilities of a quality control department
Developing all specifications for ingredients; procedures for sampling; guidelines for sanitation, process control, and worker safety; forms for inspection; and standards of quality for each finished product
Testing ingredients and packaging materials to ensure that they meet specification
Producing HACCP plan for each product and keeping records to ensure that it is being followed
Training of all personnel with respect to quality maintenance and proper sanitation practices within process operation
What is the purpose of international standards?
ISO International Standards ensure that products and services are safe, reliable and of good quality.
ISO provides a standardized approach to quality systems and auditing to compare companies and products globally.
What is the ultimate goal of ensuring product quality?
To ensure customer satisfaction
What is the ISO 22000?
Specifically addresses food safety
What is the ISO 9000
incorporates many guidelines for specific processes to ensure uniform quality and safety of products.
