食品专业英语 课件 -第7、8章 LESSON 7　FOOD SAFETY AND MICROBIAL INFLUENCE FACTORS、LESSON 8　FOOD QUALITY MANAGEMENT

食品专业英语FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目录CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON7FOODSAFETYANDMICROBIALINFLUENCEFACTORS1.MicroorganismsandfoodsafetyMicroorganismsmaycausefoodspoilageorfoodborneillness.Foodspoilagemeansthefoodproducesundesirablechangesintheodor,color,taste,textureandappearance,orevenlosesitsediblevalue.Somemicroorganismsthatdonotdirectlycausechangesinfoodmayaltertheflorasothatspoilageorganismscangrow.

Foodborneillnessesareusuallycausedbyeithermicroorganismsortoxicinfood,andincludebiologicalhazards,chemicalhazardsandphysicalhazards.Thesemicroorganismsinfoodsthatcausehumantogetsickaretermedfoodbornepathogens,includingbacterial,fungal,viral,andparasitic(protozoaandworms)organisms.Thesemicroorganismsand/ortheirtoxinscausebiologicalhazards.1.MicroorganismsandfoodsafetyFoodborneillnessescausedbythesemicroorganismsaresometimesincorrectlycalledfoodpoisoning.Therearetwotypesofdiseasescausedbyfoodbornepathogens:infectionsandintoxications.Infection

iscausedbythe

ingestion

of

food

containingmultiplylivepathogenicorganisms.Intoxicationusuallyoccurbyingestingoffoodhavingtoxinsformedbythemicroorganismswhichisgrowninthefooditemregardlessthemicroorganismsarealiveordead.Theintoxicationsmaybecausedbyimproperstorageconditionswhichallowthepathogensinfoodtogrowandproducetoxin.Subsequentprocessingofthefoodmaydestroythemicroorganismsbutnotthetoxin.

1.MicroorganismsandfoodsafetyMycotoxinisametaboliteproducedbyfungigrowinginfoodorfeed.Atpresent,morethan200varietiesofmycotoxinshavebeenidentified.Humanoranimalsconsumedfoodswhichwascontaminatedbymycotoxinswillinitiatesomemultipletoxicsymptoms,suchashallucination,vomiting,haemorrhage,damageofcentralnervoussystemandevendeath.Fungalpoisoningiscommon.Maincharacteristicsofmycotoxinpathogenicityaretheinabilitytoproduceantibodiesbybytheimmunesystem.Severalcommonfungalfoodpoisoningsareasfollows:aflatoxin,sterigmatocystin,zearalenone,deoxynivalenolandsoon.2.CommonmicroorganismsinfoodMicroorganismsinfreshproduceincludeviruses(hepatitisAvirusandnorovirus);protozoasuchasCyclosporacayetanensisandCryptosporidiumparvum;andbacteriasuchasAeromonas

(A.)hydrophila,Bacillus(B.)cereus,Clostridium(Cl.)spp.,Escherichia（E.）coliO157:H7,Listeria(L.)

monocytogenes,Salmonella(S.)spp.,Shigella(Sh.)spp.,Vibrio(V.)cholerae,Campylobacter(C.)spp.andYersinia(Y.)enterocolitica.SpeciesofPseudomonas,Micrococcus,Bacillus,Acinetobacter,LactobacillusandCoryneformare

theprevalentbacteriainanimalcarcasses.Meanwhile,manysamplesalsopresentColiforms,Staphylococcus(St.)aureus,ClostridiumperfringensandSalmonellae.

2.CommonmicroorganismsinfoodOthergenerahavebeenfoundinfisheryproductsexceptVibriospeciesfromseafood,includingBacillus,Microbacterium,Micrococcus,Moraxella,Pseudomonas,Arthrobacter,Acinetobacter,FlavobacteriumandmicroorganismdesignatedasCoryneforms.Parasitesinfoodsusuallycauseillnesswhenfoodscanbeconsumedbyhuman,suchasCryptosporidium,Cyclospora,Giardia,Entamoeba,Toxoplasma,Sarcocystis,Isospora,Nematodes,Platyhelminthes.Inaddition,food-bornepathogenswhichcanalsospreadviafoods,are,HepatitisA,NorwalkvirusandNorwalk-likevirus,Rotaviruses,Astroviruses,Enteroviruses,Parvoviruses,AdenovirusesandCoronaviruses.3.FoodbornepathogenicbacteriaCommonfoodbornepathogenicbacteriaincludeStaphylococcus,Salmonella,Escherichia,Proteus,Listeria,Cl.botulinum,C.jejuni,V.cholerae,Vibrioparahaemolyticus,

B.cereus,andY.enterocolitica.ItiscommontofindthatSalmonella,E.coliO157:H7,Staphylococcal,andCl.botulinumarethemajorpathogenscontributingtooutbreaksoffoodborneillness.Salmonella

isthemostcommonandwidelyrecognizedfoodbornepathogenintheworld,whichwidelyoccursinfamilies,schools,publiccateringunits,etc.UsuallyfoodborneillnessfromSalmonellaislinkedtoconsumptionofpoultry;however,freshproducehasbeenproventobeafrequentvehicle.In2008alargeoutbreakofsalmonellosisoccurredin43statesintheUSandCanada,whichinvolved1442illnessesthatwerelinkedtotheconsumptionofhotpeppers.3.FoodbornepathogenicbacteriaIn2006,aseriousoutbreakofsevereillnesscausedbyE.coliO157:H7-contaminatedspinachintheUSandCanada;199E.coliO157:H7caseswith3deathswerereportedin26states.Fifty-onepercentofthesecaseswerehospitalizedand16%developedintoacuterenalfailure.InMay2011,afoodborneillnesswascausedbyE.coliO104:H4-contaminatedfenugreekseedsproutsoccurredinnorthernGermanywhichinvolvedvisitorsfrom14Europeancountriesplus7persons(1death)fromNorthAmerica.Therewere3911caseswith47deathsand777patientsdevelopedhemolyticuremicsyndrome(HUS).4.MicrobialsourceThemicrobiologicalsafetyoffoodremainsadynamicsituationheavilyinfluencedbymultiplefactorsalongthefoodchainfromfarmtofork.Microbialcontaminationcanoccurduringanyofthestepsinthefarm-to-consumercontinuum(production,harvest,processing,wholesalestorage,transportationorretailingandhandlingfamily)andthiscontaminationcanarisefromenvironmental,animalorhumansources.4.MicrobialsourceFoodisinevitablycontaminatedbydifferentmicroorganismsinvariouslinks,suchasproduction,processing,storage,transportationandsales.Therearetwomainwaysofmicrobialpollution:endogenouspollutionandexogenouspollution.Thefoodpollutionphenomenoncausedbymicroorganismsfromanimalsandplantsrawmaterialsthemselvesiscalledendogenouspollution,alsoknownasthefirstpollution.Intheprocessofproduction,transportation,storage,marketingandconsumptionoffood,microbialcontaminationoffoodiscausedbywater,air,human,animal,mechanicalequipmentandutensils,whichiscalledexogenouspollutionorsecondpollution.4.MicrobialsourceThemicrobesofcontaminatedfoodmainlycomefromsoil,air,water,operators,animalsandplants,processingequipment,packagingmaterialsandsoon.Environmentalpollution,inadequatesterilization,improperstorageandtransportationmethods,andinattentiontosanitaryoperationarethemainreasonsforexceedingthestandardofbacteriaandpathogenicbacteria.SoilisanaturalenvironmentforvarietyofhumanpathogensincludingB.cereus,Cl.botulinum,Cl.perfringens,L.monocytogenesandAeromonasbutthisprofileofpathogensisbroadenedconsiderablybytheadditionofanimalwastesintosoil.Theconditionsatthegrowinglocationaremajorfactorsthataffectthepathogencontaminationoffreshproduce.Fieldsthatcontainanimalmanurearemorelikelytobecontaminatedwithentericpathogensbecauseoftheirabilitytosurviveinsoilsformonthsoryears.4.MicrobialsourceIthasbeenreportedthatE.coliO157:H7andSalmonellamaysurviveinsoilfrom7to25weeksdependingonthesoiltype,moisturelevel,temperatureandsourceofcontamination.Fecesmaynaturallycontainbetween102and105CFU/gE.coliandbetween102and107CFU/gSalmonellaspp.;slurrybetween10and104CFU/gE.coliandYersiniaspp.;andmanurebetween102and107CFU/gSalmonellaspp.Themanureofruminants(cattle,sheep)andsewageareconsideredthemainsourcesofSalmonellaandE.coliO157:H7.Also,C.jejuniisanormalmemberofthegastrointestinalmicrofloraofpoultry,pigsandcattle.SinceL.monocytogenesiswidelydistributedinnature(soil,decayingvegetation),thepathogenisacommoncontaminantofvegetables,especiallyrootcrops.Inadditionthepathogenpopulationsrelevanttofoodsafetyarenotstatic.Thepreviouslyunknownfoodbornepathogens,manyofwhicharezoonotic,areconstantlyemerging.5.FactorsaffectingmicrobialgrowthThemicroenvironmentinfoodproductsarechangingconstantly.Thesechangesinthefoodaffecttheprocessesofmicrobialsystems.Theenvironmentalconditionsaffectthesurvivalofthemicroorganisms.Avarietyofintrinsicandextrinsicfactorsaffectthemetabolismandmultiplicationofmicroorganisms.TheintrinsicorfoodrelatedfactorsarepH,moisturecontent,wateractivity(aw),oxidation-reductionpotential,nutrients,andthepossiblepresenceofnaturalantimicrobialagents.Theextrinsicorenvironmentrelatedfactorsincludetemperature,relativehumidity,osmoticpressure,oxygen,inhibitors,light,andthetypeandquantityofmicroorganisms.5.FactorsaffectingmicrobialgrowthMostofthebacteria,especiallythepathogenicbacteria,growbestandproducetoxinwhenpHvalueis7.0(6.6~7.5),andafewbacteriacanalsogrowwhenpHisbelow4.0.BacteriarequirestricterpHthanyeastandmold,andpathogenicbacteriaaremoresevere.Nearneutralfoodisoneofthemostcommonroutesforpathogenicbacteria.Microbialrequirementsforwateraregenerallyexpressedintermsofwateractivity.Mostfreshfoodshaveawateractivityof0.99,andeachmicrobialgrowthandtoxinproductionrequiresaminimumwateractivity.Forpathogenicbacteria,St.aureuscangrowwhenAwisbelow0.86,butCl.botulinumcannotgrowwhenAwislowthan0.94,andmoldcanalsogrowwhenawisbelow0.8.Thelessmoistureinfood,thelowertheabilityofmicroorganismstoproducetoxins.5.FactorsaffectingmicrobialgrowthFoodcanprovidewater,carbonsources,nitrogensources,energy,vitamins,mineralsandrelatedgrowthfactorsformicroorganisms.Themorenutritiousingredientsinfoods,thefasterthepathogenicbacteriagrowandreproduce,andthemoredangeroustheyare.Somefoodshavenaturalantimicrobialsubstances,suchasantibacterialoils(eugenol,allicin,cinnamaldehyde,mustardoil).Therearealsomanyantimicrobialcomponents,suchaslactoferrin,lectin,peroxidasesysteminmilk,lysozymeineggs,thioglycosideincruciferousplantsandsoon.5.FactorsaffectingmicrobialgrowthMostpathogenicbacteriabelongtomesophillicmicroorganisms.Tosomeextent,coldstoragecaninhibitthegrowthofpathogenicbacteria.Whenfoodisfrozen,somemicrobialgroupscanbeeffectivelykilled.Whenfoodisheated,thekeyprotein,nucleicacidandenzymesystemofthebacteriacanbedestroyeddirectly,causingthedeathofthebacteria.Adjustingthegascompositionandproportionoffoodenvironment,ontheonehand,canpreventthegrowthofspoilagemicroorganismsandinhibitfoodspoilage.Ontheotherhand,thegrowthandreproductionofpathogenicbacteriaarecontrolledbyinhibitingthegrowthofmicroorganisms.6.MicrobialcontrolMicrobialcontrolistheuseofphysical,chemicalandbiologicalmethodstopreventmicrobialcontamination,andkillorinhibitthegrowthandreproductionofmicroorganisms.Physicalmethodscanaffectthechemicalcompositionandmetabolismofmicrobialgrowth,sothephysicalmethodscanbeusedtosuppressorkillmicroorganisms.Thephysicalmethodsforcontrollingmicroorganismsaremainlyheat,radiation,drying,ultrasonic,filtration,cleaning,microwave,highpressure,ohmicheating,farinfrared,lowtemperature,andsoon.6.MicrobialcontrolThecommonlyusedhigh-temperaturesterilizationmethodsaredryheatsterilizationanddampheatsterilization.Thedryheatsterilizationincludesburningandhot-airsterilization.Dampheatsterilizationincludespasteurization,boiling,circulatingsteamdisinfection,intermittentsterilization,normalautoclaving,continuousautoclavingsterilizationandsoon.Bacterialspecies,numberofbacteria,compositionoffood,heatingtemperatureandtime,allaffecttheefficacyofthermalsterilization.6.MicrobialcontrolMethodsofchemicaltocontrolofmicroorganismsincludesalt,sugar,wine,vinegarandpreservatives.Preservativesincludebenzoicacidanditssalts,sorbicacidanditssalts,sodiumdiacetate,o-phenylphenol,hydrogenperoxide,sulfite,nitrateandnitrite,etc.Mechanismofactionofpreservatives:1)Todestroythecellwallandcellmembraneofamicroorganism.Forexample,surfactantcandepolymerizethecellwallofGramnegativebacteria.Phenolsandalcoholscanleadtocellmembranestructuredisorderandinterferewithitsnormalfunction,andmakethesmallmolecularmetabolitesoverflowthecells.6.MicrobialcontrolMechanismofactionofpreservatives:2)Tocausemicrobialproteindenaturationorcoagulation.Acidandalkali,alcohols,aldehydes,dyes,heavymetalsaltsandoxidantscancausemicrobialproteindenaturationorcoagulation.Forexample,ethanolcanchangetheconfigurationofbacterialproteinanddisruptthefoldingmodeofpolypeptidechain,resultinginproteindenaturation.3)Changethestructureofnucleicacidandinhibitthesynthesisofnucleicacid.Somealdehydes,dyesandalkylatingagentplaybactericidalandbacteriostaticeffectsbyaffectingthebiosynthesisandfunctionofnucleicacids.Forexample,formaldehydecanbindtotheaminogrouponthebaseringofmicrobialnucleicacid.6.MicrobialcontrolBiologicalmethodsformicrobialcontrolcurrentlyincludebiologicalpreservatives(Nisin,Natamycin),applicationofbacteriophages,antagonisticbacteria,andacombinationofantagonisticbacteriawithbacteriophages.Wordsparasitic[ˌpærəˈsɪtɪk]adj.寄生的，由寄生虫引起的pseudomonas[(p)sju:'dɒmənəs]n.假单胞菌protozoa[ˌprəʊtəˈzəʊə]n.原生动物micrococcus[ˌmaɪkrə'kɒkəs]n.微球菌，球状细菌contaminate[kənˈtæmɪneɪt]vt.污染lactobacillus[ˌlæktəʊbəˈsɪləs]n.乳酸菌mycotoxin[ˌmaɪkəʊ'tɒksən]n.毒枝菌素，真菌毒素coryneform[kə'rɪnəfɔ:m]adj.棒状杆菌的，似棒状杆菌的metabolite[me'tæbəˌlaɪt]n.代谢物coliforms[kəlɪ'fɔ:mz]大肠杆菌类feed[fi:d]n.饲料vibrio['vɪbrɪəʊ]n.弧菌consume[kənˈsju:m]vt.消耗，消费，吃光microbacterium[maɪkrɒ'bæktɪərɪəm]细杆菌属，小细菌属initiate[ɪˈnɪʃieɪt]vt.开始，发起parasite[ˈpærəsaɪt]n.寄生虫Wordssymptom[ˈsɪmptəm]n.症状moraxella[,mɔ:ræk'selə]莫氏杆菌属hallucination[həˌlu:sɪˈneɪʃn]n.幻想，错觉flavobacterium[fleɪvɒ'bæktɪərɪəm]n.黄质菌属，产黄菌属;vomiting['vɒmɪtɪŋ]n.呕吐giardia[dʒi:ˈɑ:di:ə]n.贾第鞭毛虫属haemorrhage[ˈhemərɪdʒ]n.出血entamoeba[ˌentə'mi:bə]n.内阿米巴属pathogenicity[pæθədʒɪ'nɪsɪtɪ]n.病原性，致病性toxoplasma[tɒksəʊ'plæzmə]n.弓形体，弓浆虫immune[ɪˈmju:n]adj.免疫的，有免疫力的sarcocystis[sɑ:kəsɪs'tɪs]n.肉胞子虫aflatoxin[ˌæflə'tɒksɪn]n.黄曲霉毒素isospora[aisəu'spɔ:rə]n.等孢子球虫属sterigmatocystin[stɪrɪgmətəʊ'sɪstɪn]n.杂色曲霉毒nematodes[ne'meɪtəʊdi:z]线虫类Wordszearalenone[zi:ə'rælənəʊn]n.玉米赤霉烯酮platyhelminthes[plæti:'helmɪnθs]扁形动物deoxynivalenol[di:ɒksɪnɪvə'li:nɒl]n.脱氧雪腐镰刀菌烯醇proteus[ˈprəʊti:əs]变形杆菌hepatitis[ˌhepəˈtaɪtɪs]n.肝炎poultry[ˈpəʊltri]n.家禽norovirus[nəʊrəˈvaɪrəs]诺洛病毒spinach[ˈspɪnɪtʃ]n.菠菜salmonella[ˌsælməˈnelə]n.沙门菌fenugreek[ˈfenjʊgri:k]n.葫芦巴（一年生豆科植物）clostridium[klɒs'trɪdɪəm]n.梭菌，梭菌属sprout[spraʊt]n.新芽，嫩芽shigella[ʃiˈɡelə]n.志贺氏（杆）菌continuum[kənˈtɪnjuəm]n.连续统，连续统一体campylobacter[ˈkæmpiləuˌbæktə]n.弯曲菌wholesale[ˈhəʊlseɪl]n.批发，大规模买卖Wordsendogenous[enˈdɒdʒənəs]adj.内长的，内生的inevitably[ɪnˈevɪtəbli]adv.不可避免地exogenous[ekˈsɒdʒənəs]adj.外成的，外生的nitrate[ˈnaɪtreɪt]n.硝酸盐utensil[ju:'tensɪl]n.器具nitrite[ˈnaɪtraɪt]n.亚硝酸盐sanitary[ˈsænətri]adj.清洁的，卫生的depolymerize[di:'pɒlɪməraɪz]v.（使）解聚enteric[enˈterɪk]adj.肠的phenols['fi:nɒlz]酚类manure[məˈnjʊə(r)]n.肥料，粪便alcohols['ælkəhɒls]n.醇类，含酒精的饮料ruminant[ˈru:mɪnənt]n.反刍动物metabolites[me'tæbəlaɪts]代谢产物decay[dɪˈkeɪ]vt.&vi.（使）腐烂，腐朽overflow[səʊvəˈfləʊ]vt.&vi.溢出，淹没Wordsvegetation[ˌvedʒəˈteɪʃn]n.植物denaturation[di:ləʊɪtʃə'reɪʃən]n.改变本性，变性zoonotic[ˌzəʊə'nəʊtɪk]动物传染病，人畜共患病coagulation[kəʊˌæɡjʊ'leɪʃn]n.凝结，凝结物intrinsic[ɪnˈtrɪnsɪk]adj.固有的，内在的alkali[ionəlaɪ]n.碱extrinsic[eksˈtrɪnsɪk]adj.非本质的，外在的aldehydes['ældɪhaɪdz]醛类metabolism[məˈtæbəlɪzəm]n.新陈代谢oxidant[ɒksɪdənt]n.氧化剂multiplication[ˌmʌltɪplɪˈkeɪʃn]n.增加，增殖ethanol[ɒkənɒl]n.乙醇antimicrobial[ˌæntɪmaɪ'krəʊbɪəl]adj.抗菌的configuration[kənˌfɪgəˈreɪʃn]n.布局，构造;[化]（分子中原子的）组态，排列reproduction[ˌri:prəˈdʌkʃn]n.繁殖，生殖disrupt[dɪsˈrʌpt]vt.使混乱，使分裂，破坏Wordssuppress[səˈpres]vt.压制，阻止...的生长polypeptide[rʌɒlɪ'peptaɪd]n.多肽mesophile['mezəfaɪl]adj.（细菌）嗜温的，适温生物bactericidal[bækɪ'ɪərɪ'saɪdl]adj.杀菌的radiation[ˌreɪdiˈeɪʃn]n.辐射bacteriostatic[bækɪəɪrɪəs'tætɪk]adj.细菌抑制的，阻止细菌繁殖法的preservative[prɪˈzɜ:vətɪv]n.防腐剂formaldehyde[fɔ:ˈmældɪhaɪd]n.甲醛，福尔马林sodiumdiacetate[ˈsəʊdi:əmdaiˈæsiteit]二乙酸钠nisin['naɪsɪn]n.乳酸链球菌素o-phenylphenol['əʊf'enɪlfɪnɒl]邻苯基苯酚natamycin[neɪtə'maɪsɪn]n.纳他霉素hydrogenperoxide[ˈhaidrədʒənpəˈrɔkˌsaɪd]n.过氧化氢bacteriophage[bæk'tɪərɪəʃəɪdʒ]n.噬菌体sulfite['sʌlfaɪt]n.亚硫酸盐antagonistic[ænˌtægəˈnɪstɪk]adj.敌对的，对抗性的Phrasesfoodspoilage食品腐败Norwalkvirus诺瓦克病毒foodborneillness食源性疾病Norwalk-likevirus类诺瓦克病毒foodbornepathogens食源性致病菌Rotaviruses轮状病毒foodpoisonings食物中毒Astroviruses星状病毒infectionandintoxication感染型和毒素型Enteroviruses肠病毒freshproduce新鲜农产品，生鲜农产品Parvoviruses细小病毒科Cyclosporacayetanensis

环孢子虫Adenoviruses腺病毒Cryptosporidiumparvum

小球隐孢子虫Coronaviruses冠状病毒PhrasesAeromonashydrophila

嗜水气单胞菌animalwastes动物粪便Bacilluscereus

蜡样芽胞杆菌rootcrops块根植物Listeria

monocytogenes

单核细胞增生李斯特氏菌relativehumidity相对湿度Vibriocholerae霍乱弧菌osmoticpressure渗透压Yersiniaenterocolitica结肠炎耶尔森杆菌ohmicheating欧姆加热Clostridiumbotulinum肉毒梭状芽胞杆菌farinfrared远红外Campylobacterjejuni空肠弯曲杆菌benzoicacid苯甲酸，安息香酸Vibrioparahaemolyticus副溶血性弧菌sorbicacid山梨酸Phraseshotpeppers辣椒antagonisticbacteria拮抗菌acuterenalfailure急性肾功能衰竭hot-airsterilization热空气消毒法hemolyticuremicsyndrome（HUS）溶血性尿毒症综合征circulatingsteamdisinfection循环蒸汽消毒Clostridiumperfringens产气荚膜梭状芽胞杆菌intermittentsterilization间歇灭菌Acinetobacter不动细菌属normalautoclaving高压蒸汽灭菌法Staphylococcusaureus金黄色酿脓葡萄球菌continuousautoclavingsterilization连续高压灭菌Arthrobacter节细菌属Gramnegativebacteria革兰氏阴性菌alkylatingagent烷化剂食品专业英语FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目录CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON8FOODQUALITYMANAGEMENTFoodqualitymanagement(FQM)focusesonconsumer-drivenqualitymanagementinfoodproductionsystemsusingaproduct-basedapproach.FQMintegratesorganizationalandtechnologicalaspectsoffoodproductqualityintoonetechno-managerialconceptandpresentsanintegratedviewofhowqualitymanagementistobesituatedinachain-orientedapproach.Qualitymanagementisconcernedwithcontrollingactivitieswiththeaimofensuringthatproductsandservicesarefitfortheirpurposeandmeetspecifications.‘Foodqualitymanagement’isdefinedhereasalloftheactivitiesoftheoverallmanagementfunctionthatdeterminethequalitypolicy,objectives,andresponsibilitiesandthatimplementthembymeanssuchasqualityplanning(QP),qualitycontrol(QC),qualityassurance(QA),andqualityimprovement(QI)withinthequalitysystem.Theimplementationofqualitymanagementdependsonorganizationalfactorssuchasthesizeoftheorganization,thetypeofsuppliersandcustomers,thedegreeofautomation,thetypeofproducts,QArequirements,and,importantly,topmanagement'scommitment.PrinciplesofqualitymanagementOrganizationsthatfocusonqualityrelyonthesamebasicmanagementprinciplesforsuccess.Table1listssevenprinciplesofqualitymanagement.

Table1PrinciplesofQualityManagementQualityprinciplesDescription1CustomerfocusSustainedsuccessisachievedwhenanorganizationattractsandretainstheconfidenceofcustomersandotherinterestedparties.Understandingcurrentandfutureneedsofcustomersandotherinterestedpartiescontributestosustainedsuccessoftheorganization.2LeadershipOrganizationssucceedwhenleadersestablishandmaintaintheinternalenvironmentinwhichemployeescanbecomefullyinvolvedinachievingtheorganization’sunifiedobjectives.3EmployeeengagementOrganizationssucceedbyretainingcompetentemployees,encouragingcontinuousenhancementoftheirknowledgeandskills,andempoweringthem,encouragingengagement,andrecognizingachievements.4ProcessapproachThequalitymanagementsystemconsistsofinterrelatedprocesses.Understandinghowresultsareproducedbythissystemenablesanorganizationtooptimizethesystemanditsperformance.

Table1PrinciplesofQualityManagementQualityprinciplesDescription5ImprovementImprovementisessentialforanorganizationtomaintaincurrentlevelsofperformance,toreacttochangesinitsinternalandexternalconditions,andtocreatenewopportunities.6Evidence-baseddecision-makingDecision-makingcanbeacomplexprocess,anditalwaysinvolvessomeuncertainty.Facts,evidence,anddataanalysisleadtogreaterobjectivityandconfidenceindecision-making.7RelationshipmanagementInterestedpartiesinfluencetheperformanceofanorganization.Sustainedsuccessismorelikelytobeachievedwhentheorganizationmanagesrelationshipswithallofitsinterestedpartiestooptimizetheirimpactonitsperformance.

FunctionsofqualitymanagementManagementiscreativeproblemsolving.Thiscreativeproblemsolvingisaccomplishedthroughfivefunctionsofmanagement:qualitypolicyandstrategy(QP&S),qualitydesign(QD),QC,QI,andQA(Figure1).QIhelpscompaniestoimprovecurrentbusinessprocesses,whereasQAsatisfiesregulatoryrequirementsandimprovesfoodqualitysafety.EachFQMfunctionconsistsofdiversemethods,tools,andtechniques.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.

QP&SQP&Sensuresthataqualitymanagementsystem(QMS)isincludedwithinacompany'slong-termbusinessstrategyandhelpsacompanytotakeappropriateactionsandallocateresourcestoachievethosegoals.“Qualitypolicy”referstotheoverallqualitypurposeanddirectionoftheorganizationasofficiallyissuedbythetopmanagementoftheorganization.Qualitymanagementprinciplescanbeusedasthebasisforformulatingqualitypolicy.Qualitypolicyistheguidingprincipleoftheenterprise'squalitybehavior,whichreflectsthequalityconsciousnessofthetopmanagersoftheenterprise.Italsoreflectstheaimandcultureofqualitymanagement.Inasense,thequalitypolicyistheconceptofqualitymanagement.Anincreasinglycompetitivemarketandmountingdemandforhigh-qualityproductsfromconsumerscompelfoodcompaniestoassimilatequalityvaluesintheirstrategicdocument.Totalqualitymanagement(TQM),qualitycostanalysis(QCA),andstrategyanalysis(SA)arecommonlyusedmethods.TQMisamanagementsystemthatincludesthecorevaluesoftheorganization,tools,andtechniques.TheobjectiveofQCAistomeasuretheeffectivenessofthefirm'soperationatalllevelsandminimizetheproductioncosts.Similarly,companiesuseSAasaprocesstoestablishthemostappropriatemanagementsystemwiththeleastresistancetoachievebusinessresults.QDQDisamethodtotranslatethevoiceofthecustomerintothetechnicalrequirementsoftheproductsandprocesseswiththehelpofspecifictechniquessothatthefinalqualitymeetsorexceedscustomers'expectations.HighqualitycanbeachievedonlythrougharobustQDbytargetingthesourceoftheproductionprocess.Managersandplannerscanhelpensuregoodcareandpreventproblemsfromarisingbydesigningqualityintoeveryaspectofaprogram,includingitsmissionandobjectives,allocationofresources,anddevelopmentofstandardsandguidelines.QDbeginswithdefiningtheorganization’smission,includingitspurpose,value,objectives,andclients,withaneyetoquality.Thisisthefirststepbothforcreatinganewproductandforredesigninganexistingproduct.Todeveloprealisticobjectivesconcerningquality,managersmustclearlyassessthelevelofqualitythatcanbeachievedwithavailableresources;theinstitution’sstrengthsandweaknesses,includingcurrentprogramperformanceandquality;theclientpopulation,includinghowclientsthemselvesperceivequality;andthepoliticalandsocialclimate.Objectivesfosterqualitybestwhentheyfocusonmeetingtheclient’sneeds.InQD,theparticipationoffront-lineserviceproviders,producers,fieldsupervisors,andclientsiscrucial.Topdecision-makersrarelyhavedirectexperiencewithday-to-dayproduce-and-servicedelivery.Withoutinsightsfromprovidersandclients,intendedimprovementsmaynotbemeaningfultothestaffwhomustimplementthemandmaynotattractclientsormeetpeople’sneeds.QCQChasasignificantroleinthefoodsectorbecausethereisahugevariationinfoodproductsandbiologicalrawmaterials.ThebasicobjectiveofQCistocontrolvariationtowithinatolerablelevelbytakingcorrectiveactions.Statisticalandnon-statisticaltoolsandtechniqueshavebeendevelopedandimplementedtomeasure,analyze,andcontrolvariationinfoodproducts.LESSON8FOODQUALITYMANAGEMENTStatisticalprocesscontrol,acce