Inteaz Alli - Food Quality Assurance: Principles and Practices

FoodQualityAssurance

Principles andPractices

FoodQualityAssurance

Principles andPractices

Inteaz Alli

CRC PRESS

Boca Raton London New York Washington, D.C.

This edition published in the Taylor & Francis e-Library, 2005.

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Library of Congress Cataloging-in-Publication Data

Alli, Inteaz.

Food quality assurance: principles and practices/Inteaz Alli.

p. cm.

Includes bibliographical references and index.

ISBN 1-56676-930-2 (alk. paper)

1. Food industry and tradeQuality control. I. Title.

TP372.5.A46 2003

664.0685dc21 2003043979

This book contains information obtained from authentic and highly regarded sources.

Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

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2004 by CRC Press LLC

No claim to original U.S. Government works

ISBN 0-203-48488-6 Master e-book ISBN

ISBN 0-203-59195-X (Adobe eReader Format)

International Standard Book Number 1-56676-930-2 (Print Edition)

Library of Congress Card Number 2003043979

Dedication

Dedicated to

My wife, my two sons, and all my family

Preface

This book has been prepared with three objectives. First, the book is intended to be used as a textbook for students taking a college- or university-level food quality assurance or food quality management course for the first time. The authors primary objective was to compile information that food science students are expected to be familiar with as part of their college or university program, before they seek career positions in the food industry. Second, it is expected that the book will be used by food plant employees who have not had prior training in food quality and food safety. Third, the book will be useful to food industry quality practitioners who need to become familiar with updated information relating to their work, including the evolution of principles, practices, and terminology in food quality assurance and food quality management.

There have been substantial changes in food industry quality and safety practices since the beginning of the 1990s. These changes have been driven primarily by the adoption of the Hazard Analysis Critical Control Point(HACCP) system for ensuring food safety worldwide, as well as the wide-spread use of the International Organization for Standardizations quality standard (ISO

9001:2000) by various industry sectors, including the food industry.

Consequently, it has become essential for students preparing for careers in the food industry to learn about these systems as part of the curricula in their university or college programs.

The contents of this textbook are devoted primarily to food quality systems and food safety systems. The goal is to introduce the principles, practices, and vocabulary of food quality and food safety in a manner that is understandable to a college or university food science and technology student, as well as to a novice to the area of food quality and food safety.

The primary sources of information for the book are recent versions of documents available to the public from recognized international and national organizations. These include the Codex Alimentarius Commission, the ISO, the American Society for Quality, and the National Advisory Committee for Microbiological Criteria for Foods. In addition, information contained in documents of various government regulatory agencies responsible for food quality and food safety in North America have been used.

vi

The book presents the principles and practices of food industry good

manufacturing practices (GMPs), HACCP, and the ISO 9000 quality

management system standards.

Acknowledgments

The author expresses sincere thanks to the following:

Alam Alli, Razan El-Ramahi, and Terri Cundistudents who read chapter drafts and provided comments from a student perspective

Paul Brennan, Mike Hudson, Laurent Laflamme, and Renee Sauvageau

food industry quality assurance professionals who reviewed chapter drafts for technical content relating to food quality and food safetyand Sam

Weissfelnerquality management systems expert for reviewing Chapters

and ge.

Barry Callebaut North America Inc., International Stockfood Corp.,

Lallemand Inc., and SGS/ICS Canada Inc.companies that provided the

author the opportunity to practice in the field of quality assurance and quality management.

ASQ Quality Press for permission to use definitions in m the following sources:

Quality Glossary Quality Progress, July 2002, 4961.

ASQ Food, Drug and Cosmetic Division, Food Processing Industry

Quality Systems Guidelines, ASQ Quality Press, Milwaukee.

The Food and Agricultural Organization of the United Nations for permission to use materials from the Recommended International Code of Practices, General Principles of Food Hygiene, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Program, 1997.

Journal of Food Protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S., for permission to use material from NACMCF.

IHS Canada/Standards Council of Canada, Ottawa, Ontario, Canada, for permission to use materials from the ISO 9000 Standards.

About the author

Inteaz Alli, Ph.D., is a Professor of Principles of Food Quality Assurance and Food Analysis at the Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Quebec, Canada. He served as Chair of the Department from 1995 to 2003. He is a Lead Auditor (National Quality Institute) for Quality Management Systems, a Certified Quality Auditor and Hazard Analysis Critical Control Point Auditor (American Society for Quality), and a Professional Chemist. Dr. Alli has served in numerous executive positions in the Montreal Section of the American Society for Quality, and in several editorial and committee positions in the Canadian Institute of Food Science and Technology and the Quality Assurance Division of the Institute of Food Technologists. The author has also served as an advisor and consultant for both public- and private-sector organizations in the food industry.