Food Quality Management

Basic Course

Chapter 7

Quality Assurance

Lecture 30

Topics quality assurance

Case 7: Seafood Express International Principles risk assessment Managing quality assurance

Objectives quality assurance

Student must be able to perform simple hazard analysis assess simple CCP describe principles of risk analysis describe quality assurance management

CASE 7: Quality Assurance at Seafood Express International

Risk analysis

Risk assessment Hazard identification Hazard characterisation Exposure assessment Risk characterisation

Risk management Asses policy alternatives Select and implement appropriate options

Risk communication Interactive exchange of information and options

Risk assessment
Hazard identification

Exposure assessment

Hazard characterisation Dose-response assessment

Risk characterisation

Risk assessment hazard identification

Identification of known or potential negative health effect associated with a microbial, chemical or physical agent Surveillance, epidemiological studies, experts, clinical studies

Risk assessment exposure assessment

Influencing factors hazard exposure:
contamination level contamination frequency consumption pattern

Consideration contamination
initial contamination effect on contamination of each step recontamination danger survival potential

Risk assessment hazard characterisation

Characteristics
microbial
tolerance to environment virulence replication characteristics

chemical
carcinogenicity mutagenicity

physical
size sharpness

Dynamics of infection
disease pattern rate of infection

Susceptibility population

Risk assessment
combining exposure and characterisation
P ro b a b ilityo f illn es s 1.2 1 0.8 0.6 0.4 0.2 0 0 5 10 15 Log (Pathoge n ce lls inge ste d)

Dose-response relationship

Risk assessment risk characterisation

Frequency and severity of known and potential negative health effects on a given population Semi-quantitative risk characterisation Frequency x Severity

Risk assessment risk characterisation

Severity of hazard Great M oderate Low/sm all Low 3 2 1

Frequency M oderate 4 3 2

High 4 4 3

Risk assessment
Hazard identification

Hazard characterisation Exposure assessment Dose-response assessment

Risk characterisation

Quality system documentation

Quality manual

Quality Procedures

Work instructions

Managing Quality Assurance

Quality system

suppliers

Physical process

customers

Change and improvements

Audits

Quality assurance Be sure that processes function well Show others that processes function well

Stakeholders Government Interested organisations Customers and consumers Insurance companies

Accreditation
Supervision Ministry Council for accreditation

Assignment and inspection

Accreditation

Central committee of experts

Investigation department Inspectorate for health protection Inspection Company (Q-system product) Market (product) Certification Certification institutions

Investigation

Investigation

 Wageningen UR