Introduction of Food Quality Evaluation

Introduction

Quality is defined as any of the features that makes something what it is or degree of excellence or superiority. quality can be the combination of traits and criteria which characterise food as:

Physical quality: shape, size, colour, consistency etc.

Chemical quality: sugar, acidity, salt etc.

Microbiological quality: microbial load, pathogenic microorganisms.

Sensory quality: taste, touch and smell.

Nutrition quality: biological value.

Keeping quality: (best before use).

In terms of Microbiology, food quality comprises three aspects i.e.,

i) Safety

A food must not contain pathogens or their toxins likely to cause disease after the consumption of such food. Food and food products must have free from the types of various pathogens and should have degree of safety. This prevents us from different types of disease from the pathogenic microorganisms.

ii) Acceptability/Self Life

A food must not contain the level of microorganisms sufficient to the render (cause) it is spoilage in an unacceptable short time. It must have a degree of acceptability for a definite or the certain time period.

iii) Consistency

A food must be of consistent quality both with respect to the safety and acceptability. The consumers will not be the acceptable product , which display large batch to batch variation in self-life and which provides unsafety.

In order to preserve quality features like safety , nutrition value and sensory value etc, in food products. The various safety and quality control as well as assurance system has been developed.

Quality control

The process used to maintain quality attributes of food i.e, some of those parameters that ultimately influence positively negatively the quality control. examples:Selection of raw materials , processing method, packaging method etc are the under quality control. The principle of quality control is the considered under the following;

i)Raw materials control

ii) Process control

iii) Finished product

Quality control intended to ensure that a manufactured product or performed criteria meet the requirement of the consumers or clients.

Quality assurance

It is defined as a procedure or set of procedure intended to ensure that the product or service under developments meets specific criteria. Quality assurance is concerned with survey and evaluation, inspection and costumes acceptance of a particular product. Hance , it can be defined as the total programs that the comprises all the aspect of food and food product and condition under which a product is processed , packaged, stored, market etc. It gives in the effectiveness of the quality control program.

Quality control and Quality assurance very important in the different types of industries. The success of any food industries depend on the parameters associated with the quality control and quality assurance. A food quality control system can provide / benefits in industries on the following ways:-

i)It can decrease the consumers complain and hence increase their satisfaction for the product.

ii)It improve the product quality and provide uniformity of product.

iii) It reduces final defective item and it can minimize the loss of product.

iv) it assure safety of the product for contamination and damage of the product.

v) it improve the plant sanitation and produced hygenic quality product.

vi) it develops the zeal, awareness and skill among the employees in the industries who participate to making the product.

A) Natural standard

In natural standard there is two different types

i)Obligatory / Mandatory: There is required by law,

• GMP; good manufacture practice
• GHP; good hygienic practice
• HACCAP; hazard analysis critical control point

ii)Voluntary; This is expect by the consumers from the product.

• QACP: Quality assurance control point
• ISO: 9000
• ISO: 14000

II) International standard

• Codex Alimentarius commission (CAC) formed under the joint sponsorship of FAO (food and agriculture organization), WHO (world health organization)

Formulates standard for the raw , semi-finished and finished product.

Method of ensuring food quality:

i) Classical method: In this classical method testing of finished product or end point control.

ii )Nonclassical method ( new approach ) : In this nonclassical method system control from, Farm to Fork.

Hazard Analysis and Critical CONTROL Point (HACCP)

Morden food industries follow the principle of HACCP concept for the quality control and quality assurance. GMP and GHP are largely replaced by the HACCP concept.

HACCP stands for hazard analysis and critical control point. The concept was developed by NASA Scientist, who applied the concept for Food for Astronomers. In 1973, it was applied by United States Food and Drug Administration (FDA) for the inspection of law Audrie canned food. Sincethen the concept is more and more widely applied to all aspects of food production. Food processing and Food Service to almost all kinds of food industries.

HACCP concept is best conducted by a multi-disciplinary team comprising Microbiologist, process Supervisor, Engineer, Quality assurance etc. All of whom will be able to be their own expertise and experience to bear on the problem.

Definition of HACCP :

"HACCP concept is a systematic approach to identifying, asset and control of Hazard. The system offers a rational approach to the control of microbiological hazard in food, avoid much weakness inherent in the inspectional approach and circumvent the short coming reliance on microbiological testing" - ( World Health Organization, 1992 )

In HACCP, a hazard is a source of danger i.e unacceptable contamination, growth and survival of microorganisms which can affect safety and shelf life of food. Hence hazard analysis involves the identification of such danger in food. Once the source is known, various critical control points can be identified and corrected as a measure to protect health of consumers.

7 Principals of HACCP :

1. Hazard analysis : Identify all potential hazards in each step and possible preventive actions.

2. Identification of critical control points ( CCPs ) : Determine the capital point in operation where, hazards must be controlled. ( Risk Assessment )

3. Establishment of critical control point ( CCP ) criteria : Established limit at critical control points ( CCP ), that will indicate the process is under at a control point.

4. Monitoring procedures for critical control point ( CCP ) : Set up procedure to monitor each stepin critical control points ( CCP ).

5. Protocol for critical control point ( CCP ) : Plan the corrective action to be taken if critical level exceed/deviate.

6. Record keeping : Establish a recording system to document performance of the process.

7. Verification : Verify that the Hazard Analysis of critical point ( HACCP ) is working.

National food regulatory system ( Food supply regulation in Nepal ) :

Being amember of International organization, Nepal has many food safety relation obligations ( responsibility ) to follow rules and regulation of those organization. As a developing country, Nepal has poor infrastructurewhich makes the food more suspectable to contaminated with harmful agents ( microorganisms and chemicals ). In addition, Infrastructure related to technical regulation and safety in foodsare still in developing phase, which requires more focus and investment for better functioning. Similarly, Inspection and regulation of food-related business are challenging and difficult due to scattered and alarge number of primary producers, traders, and retailers.

Regulation of safety of food in Nepal began in 1966 by enforcing the food act 1966 by the goverment.Traditionally food safety related rules and regulation were basically on inspecting and analyzing the product to ensure asafety of the food. But this appear has been increasingly replaced by total quality management that is "Farm to fork". Most of the new regulation are under three food safety laws. They are mentioned below :

i) Food Act 1966

ii) Plant protection Act 1972

iii) Animal help and Livestock service Act 1998

Although, Nepal being member of World Health Organization ( WHO ), is bound to follow standards, guidelines, and recommendation of Cortex Alimentarius Commission ( CAC ). The international animal health organization ( OIE ) and international plant protection convention ( IPPC ). The country is still not adopting all international standard guidelines due to the lack of adequate resources.

Similarly, Hazard analysis and critical control points ( HACCP ) are not still mandatory for food products in Nepal. But the country is giving priority to review and reform existing legislation of food safety to follow with international organization and standards. Department of food technology and quality control ( DFTQC ), under theministry of Agriculture and co-operative is government goverment institution responsible for food safety and quality management in Nepal.

Food Act 1966:

Food act 1966 which has been amended several times is the primary legislation governing aregulation of food supply in Nepal. major provisions made in the food act 1966 to ensure safe food include :

1. Ban in production, sales, and distribution of inferior, contaminated on unsafe food items.

2. Prosecution of miss branding of food product by afalse statement.

3. Provision for detention of food products under suspicion.

4. Requirement of license for establishment of food industry.

5. Provision of penalties to the firm and company, if found to be responsible in the production, sales, and distribution of unsafe contaminated food.

6. Establishment of government bodies responsible for enforcement of food safety related rules and regulation.

7. Regulation of packaging requirement, labeling requirement of storage requirement of food items.