SBP3073:

FOOD QUALITY ASSURANCE

This course introduce student on food quality assurance
program at the food manufacturing level. This subject begin
with an overview of on food quality assurance in food
manufacturing, the definition of quality in food which is
defined as an increased level of productivity and safety.
Food companies make an effort to attain a high standard of
quality/safety in each phase of their operations. This course
provides a comprehensive review of quality assurance from
the concepts and practical applications of total quality
management to all aspects of the manufacturing
procedures. It also provides students with a broad
foundation in this area of the food industry in the local and
international food companies.
NAME Nur Huda binti Hj Faujan
BSc. (Hons.) (Food Science & Nutrition) UKM,
MSc. (Food Science) UKM,
Ph.D (Microbial Biotechnology) UPM
ROOM No A3-065 FST, Level 3, USIM
TEL 06 - 798 6528 (room) ;
013 - 324 7560 (hp)

E-MAIL nurhuda@usim.edu.my ;
nuhfas79@yahoo.com, nuhfas79@gmail.com
LECTURE Day: Thursday
Time: 2:00pm – 4:00pm
Room: MSK 6.10 FST
TUTORIAL Day: Friday
Time: 8:00am – 9:00am
Room: BKS 6.3 FST
 At the end of this course, students will be able to:

CLO1:
Compare the importance of quality control and quality programs in
food industries such as TQM, QMS, QA, QC, GMP, SSOP, MeSTI,
and BeSS (MQF1 - C4).
[Knowledge]

CLO2:
Relate the concepts and principles of food quality with Al-Quran
and Hadith (MQF4 -C2).
[Values, Attitudes, and Professionalism]

CLO3:
Develop SQP, SPC, manufacturing audit, and HACCP plan of food
product in a food manufacturing (MQF6 - C5).
[Critical Thinking and Problem Solving]
 COURSE OUTLINE
Week Lesson/Topic Suggested References
Date (*)
1 Introduction to Food Quality Assurance 21-02-2019 {NHF] Chapter 1
2 Quality Definition 28-02-2019 [HNY] Chapter 1
3-4 Total Quality Management 07-03-2019 [HNY] Chapter 2
14-03-2019 [HNY]
5 Quality Management System 14-03-2019 [HNY] Chapter 3; 6
6 Quality Assurance (QA), and Quality Control (QC) 21-03-2019 [HNY] Chapter 3
7 Mid Sem Exam 28-03-2019 [HNY] Chapter 1-5
8 Ingredient Specification and Supplier Certification 04-04-2019 [NHF] Chapter 4
Program
9 Statistical Methods in Quality Control 18-04-2019 [NHF] Chapter 5
10 Manufacturing Audits and Product Quality Audit 25-04-2019 {NHF] Chapter 6
11-12 Food Plant Sanitation 02-05-2019 {NHF] Chapter 7
09-05-2019 {NHF]
12-13 Hazard Analysis and Critical Control Points 16-05-2019 [NHF] Chapter 9
Notes: 23-05-2019 {NHF}
11-04-2019: Mid Sem Break
*Reference: Vasconcello (2003) 01-06-2019 to 30-06-2019: Special Holiday, Hari Raya, and
Final Examination Study Week
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (70%)
Category Percentage
 Written Report 15 %
 Video Presentation 10 %
 Assignment 5%
 Quizzes 5%
 Essay 5%
 Mid-Term Test 20 %
B. Final Examination (40%)
Examination 40 %  Structured-type questions
 Essay question
 REFERENCE BOOKS:

1 2 3 4 5
1. Vasconcellos, J.A. 2003. Quality Assurance for the Food Industry: A Practical
Approach. CRC Press. TP372.5 V37 2003

2. Alli, I. 2003. Food Quality Assurance: Principles and Practice. CRC Press.
TP372.5 A46 2003

3. Hui, Y.H., Toldra, F. and Nollet, L.M.L. (Eds.) 2007. Advances in Food Diagnostics.
Blackwell Publishing. TX541.N65 2007

4. Singhal, R. 1997. Handbook of Indices of Food Quality & Authencity. CRC Press.
ISBN 1 85573 299 8

5. Hubert, W.T., Hagstad, H.V., Spangler, E., and Hinton, H. M. 1996. Food Safety
and Quality Assurance: Foods of Animal Origin. Blackwell Publishing. RA601. H82
 Genetic, Food Chemistry,
Molecular Biology Food Analysis,
Food Microbiology

Food Quality
Biotechnology Food Quality
Assurance

Food Science
Food Laws and
& Technology Food Safety Regulations
Nutrition

Food Processing,
Sensory Evaluation
Biochemistry

Food Product
Individual and Development
Family Health,
Community Health
SBP3073: Food Quality Assurance

CHAPTER 1: Introduction to Food

Quality Assurance

Lecturer: Dr. Nur Huda Hj. Faujan (FST)

21 February 2019 / 16 Jamadil Akhir 1440 H
 CHAPTER OBJECTIVES
After completing this chapter, you will
be able to:
• Describe the scope of food quality
assurance (C1)
• Identify the importance of food quality
assurance (C1)
 CHAPTER OUTLINE

• Scope of Food Quality Assurance

• The Importance of Food Quality Assurance
• The Benefits of Food Quality Assurance
Systems
SCOPE OF FOOD QUALITY
ASSURANCE
 FOOD QUALITY
involve

entire production process, from raw materials,

processing and packaging up to consumption of
the product

is continuously evolving

In the food industry, food quality is a requirement for

consumer acceptance
Scope of food quality assurance
 Food Quality Aspects
• Extent to which all the  Appearance (e.g., size,
established requirements shape, color)
relating to the characteristics of  Flavor
a food are met
 Aroma
 Identity of a food in relation
 Texture
to a standard
 Viscosity
 Declared gross or net
quantity (e.g: weight or  Shelf-life stability
volume) of a unit of the food  Fitness for use as
or net fill of a food container human food
 Declared or claimed amount  Wholesomeness
of one or more stated  Adulteration
components of a food  Packaging
 Labeling
Scope of food quality assurance
• degree of excellence
• a value of products
• fitness for use/ consumption – utilitarian terms

CONSUMER
SATISFACTION
The requirements necessary to satisfy the needs
and expectations of the consumer

Scope of food quality assurance

 QUALITY ASSURANCE
describing

the control, evaluation, and audit of a food

processing system
implementation of
TQM,
quality checks and procedures to SOP,
immediately correct any failure and GMP,
QS,
mistake that is able HACCP

to reduce the quality of the

Why? interim products at every
production step
Scope of food quality assurance
 Food Quality Assurance

Analysis Based on two systems Standardization

cover all the aspects related to food quality

and safety
Hence,

provide confidence to
the consumers

Scope of food quality assurance

 ANALYSIS

• To make sure that the safety aspects are

taken care of through its various
perquisites programs for:
– premises and facilities
– sanitation and cleaning
– personnel training
– hygiene and practices
– pest control program
– equipment program

Scope of food quality assurance

 STANDARDIZATION

• Focused on building the quality system

through standard documentation,
processes and periodic audits
– internal audit
– external audit
• Non-conformities found during audit
– corrective action make sure that
– preventive actions the organizations
Why? quality system is
continually
improving
Scope of food quality assurance
Food Quality Assurance combines
a) the application of statistical
data to monitor the quality
performance of a production
line
b) documentation
c) the participatory style
required nowadays in the
workforce where the workers
are encouraged to think and
participate

Scope of food quality assurance

 Food Safety
Microbiological,
Additives,
Contaminants,
Toxins,
Environmental
pollutants,
Adulterants
Food
Quality
Assurance Physico-chemical
properties,
Macronutrients and
micronutrients,
Sensory qualities

Food Quality
Scope of food quality assurance
 FOOD SAFETY FOOD QUALITY
no harm will come to relating to the
the consumer from characteristics of
eating the food a food are met

Food safety assurance Food quality

involves lowering any assurance refers to
risks involved in eating making sure food
food and improving meets the consumer
consumer confidence
expectations

Scope of food quality assurance

consumers’ confidence in food safety

Scope of food quality assurance

• A recent CBS News poll reveals only 32% of
Americans are “very confident” about the
safety of the U.S. food supply.
• According to those surveyed, 52% are
“somewhat confident,” while 16% were “not
too/at all confident.”
Scope of food quality assurance
 Appearance

Labeling
Convenience

Product
Packaging Information

Safety

consumers’ expectations in food quality

Scope of food quality assurance

Food safety and quality, an integrated approach (from Jouve, 1998).
Reference: Jouve, J.L. (1998). Principles of food safety legislation. Food Control 9, 75-81.

Scope of food quality assurance

Food Safety and Quality Devision. http://fsq.moh.gov.my/v6/xs/index.php, Retrieved
on 20th February 2019.
THE IMPORTANT OF FOOD
QUALITY ASSURANCE

Why

Some reasons for the implementation of

food quality assurance programs

The important of food quality assurance

• Management system - importance in the past
few years with the food industry also
following the quality monitoring and
management system as per strict guidelines
• Quality guarantee - become a necessary
component of the food service business with
the adoption of analysis and control systems
for food safety
• Hence, anybody, who is getting in to food
industry or is already in to it, needs to know
about the various techniques that are meant
to assure the quality of food as per the laid
down norms and procedures

The important of food quality assurance

 More demanding and
knowledgeable

CONSUMER
More concerned about the
EXPECTATIONS ingredients of food products

• Hence, maintaining optimum

quality standards in food
industry has become very
necessary.

The important of food quality assurance

 People are more concerned about
the environment

ENVIRONMENTAL
Environment protection laws have
CONCERNS become stringent

• Hence, employing
environmental friendly
methods in the food industry
has become necessary.
• Food quality assurance plays
a big role in all this.

The important of food quality assurance

 More demanding for organic foods

ORGANIC FOODS People realize the ill effects of

inorganic foods (damage to the
environment and health)

• Hence, quality monitoring

and guarantee ensures
that the chemicals are
.
within the specified limits
in any food product.

The important of food quality assurance

 Various methods for food
processing and other food related
activities have emerged

TECHNOLOGY
These methods provide safer and
higher quality food to the
customers

• Hence, all organizations

related to food have to
ensure good quality
systems to compete in the
market.

The important of food quality assurance

 The regulatory agencies have also
put in place stringent requirements
for food safety and quality
REGULATORY
REQUIREMENTS

• Hence, food
quality assurance
is also important

The important of food quality assurance

THE BENEFITS OF FOOD
QUALITY ASSURANCE
SYSTEMS
 Effective Food Quality Assurance
Systems

• Reduced product loss and increased profit due

to improved process management
• Waste reduction due to better manufacturing
management
• Consistent supply of product to specification
• Customer satisfaction
• Improve market image and competitive
advantage
• Improve safeness and quality of food
• Develop and strengthen customer relationships

The benefits of food quality assurance

 CONCLUSIONS

• Quality assurance system in food industry

is important for delivering quality of
product, satisfy customer needs, improved
food safety as well as increased company
profit.