Identification of CQP
17 important questions on Identification of CQP
What are the 4 aspects that influence quality attributes?
- Food behaviour (FD)
- Technical aspects (TC)
- Human behaviour (HB)
- Organisational aspects (AC)
Which three process are involved with CQP?
- Ingredients
- Factory
- Final product
How to describe a CQP in four basic control basic control activities?
- What to measure
- What is the standard (critical limits) to compare?
- How to evaluate ?
- What correction action(s)
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What is QACCP method?
- Quality Analysis Critical Control Point
- The goal of QACCP is to analyse production process in order to identify CQPs in order to prevent quality loss and to achieve food quality with less variation
What are the 7 steps in QACCP method?
B: Identification of supply chain and production process
C: Identification of technological and managerial factors of influence and control measures
D: Identification of CQP
E: Establishment of monitoring points
F: Establishment of verification activities
G: Embedding into the existing QMS
Step A: What are five decay/dynamic process?
- Microbiological: Growth spoilage bacteria, toxin formation by pathogens
- Chemical: Non-enzymatic growing, Oxidation reactions
- Biochemical: Enzymatic reactions
- Physical: Migrations of water (drying, softening)
- Physiological: Respiration in plants products effects of ethylene
Step B: How to identify supply chain and production process?
Step C: What are the 4 technological and managerial factors?
- Food dynamics
- Technological conditions
- Human dynamics
- Administrative conditions
What is food dynamics ?
- Factors inherent to the product itself
- Enzyms etc.
- Factors inherent to the packaging of the product
- Type of packaging, inkt migration
What are Human dynamics?
- Disposition to quality
- Ability to quality
- >>Quality behaviour of employees in food supply chains
Step C: How to control influencing factors?
- Measuring - product properties
- Comparing
- Evaluating - which action need be taken
- Taking these necessary corrective actions
What is Non-invasive measuring?
Step D: Which elements play role when determining CQP via quality risk?
- Process steps
- Quality risk
- Likelihood of occurrence
- Control measure
- Severity of effect of control
- Significance (Yes/no)
The quality risk the significant YES wil embedded in the QACCP control chart.
What are the elements of QACCP control chart?
- The critical process step
- The quality risk
- The control measure and target value
- The critical limit
- The monitoring activity/activites
- The corrective actions the out of control
Step E: How to establish the monitoring activities ?
Step F: What is validation and verification ?
- Validation: checking in advance the effectiveness of the planned activities to realise food quality
- Verification: checking afterwards the effectiveness of the conducted activities to realise food quality
- The verification can be done by internal or external audits
Step G: What are QMS and how to react
- Quality management systems (QMS) refer to activities that companies conduct for quality food products and quality performance
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