Quality Control Procedures

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Quality Control Procedures Raw Materials

• Raw materials are the tools, equipment, supplies,
  goods and services that a company requires to do
  business on a daily basis.
• What are some raw materials you use in your
  trade?
• Is it important for you to have quality raw
  materials? Why?

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Control of the acceptance of Raw Material

• Quality control procedures as applied to the
  acceptance and checking of raw materials are
  usually the responsibility of the receiver once
  the raw materials have been received from the
  supplier.
• Therefore, it is essential that the receiver have
  quality controls in place to identify any
  non-conforming product and which ensure that any
  product found unacceptable is returned to the
  supplier.
• An acceptable product is one which meets all
  contractual obligations.

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Outline for receiving raw materials

• Some organizations with quality procedures may
  follow an outline for receiving raw materials
• 1. A requisition or purchase order, created by
  the purchaser is sent to the supplier. This form
  contains the following information
• Company with whom the order is placed (supplier)
• Company placing the order (purchaser)
• Purchase order number (useful for tracking)
• Date of order
• List of goods and quantities
• Quoted price per item and total price
• Payment details (cash, credit)

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• A copy of the requisition is kept by the
  purchaser and a copy is forwarded to the
  supplier.
• 2. A delivery docket or packing slip, created by
  the supplier, usually accompanies the delivery of
  ordered goods. This form contains the following
  information
• Supplier and receiver
• Purchase order number
• Date of delivery
• List of all goods and quantities being delivered
  (may include item numbers)
• there are no price details included on this
  form.
• A copy of the delivery docket is kept by the
  supplier and a copy accompanies the order.

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Visual Inspection

• When the purchaser receives the order, he/she
  conducts a visual inspection to ensure the
  number, quality, size, weight (if applicable).
• Sometimes a visual inspection is not enough and
  testing may be conducted.

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Types of tests or inspections

• Visual- look at the product
• Measurement- does it meet requirements or
  standards laid out in plans
• Functional tests- does it do what it is supposed
  to do?
• Special testing- radiography, ultrasound

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Examples when visual inspection may not be enough

• Eggs used in cooking. Eggs would have to be
  randomly tested for freshness to ensure they can
  provide the best ingredients by a chef. (Cooking)
• Breakers for electrical work may need to be
  tested before they are actually put in use
  (Electrical Trade)
• Welding rods would have to be checked to ensure
  they had not absorbed excessive amounts of
  moisture that could affect their usability
  (Welding)

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In Class Activity

• Each group must identify at least two examples of
  when visual inspection is not enough when
  receiving raw materials in your trade.
• What inspection would be appropriate?

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Outline for receiving continued

• 3. An invoice, created by the supplier may either
  accompany the order or may be sent at another
  time.
• This form contains
• Invoice number
• Date of invoice
• Supplier and Receiver
• List of goods and the quantities being charged
• Total Price (any taxes and discounts applied and
  shown)

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Discrepancies

• Whenever there is a discrepancy found in
  information contained on these forms or whenever
  there is a defect in the product received, it
  must be reported immediately to the following
  people or departments
• Supervisor/manager
• Supplier
• Finance/accounts department
• Any other person or department as specified in
  company procedures.

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Storage of Raw Materials

• Another important aspect of receiving raw
  materials is the storage of these materials once
  they have been received and accepted.
• The primary objective is to protect the quality
  of the product, have enough merchandise on hand,
  and prevent loss through spoilage and/or theft.
• Control is generally established by having a
  person or persons responsible for the storage and
  maintenance of all supplies.

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Minimum Storage Procedures

• Appropriate storage- shelving
• Defined space for each item or type of item. Pay
  particular attention to the storage space when
  storing dangerous chemicals.
• Where applicable, materials should be stored to
  ensure first in-first out
• All items should be clearly labeled with date,
  item and quantity, if possible.
• Storage areas should be clean and free from
  vermin (especially for food)
• Attention should be paid to the temperature and
  humidity for certain products
• Physical inventories should be performed on a
  regular basis

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Hazard Analysis Critical Control Point System
(HACCP)

• Hazard Analysis Critical Control Point or HACCP
  is a systematic preventive approach to food
  safety and pharmaceutical safety that addresses
  physical, chemical, and biological hazards as a
  means of prevention rather than finished product
  inspection.
• HACCP is used in the food industry to identify
  potential food safety hazards, so that key
  actions can be taken to reduce or eliminate the
  risk of the hazards being realized. The system is
  used at all stages of food production and
  preparation processes including packaging,
  distribution, etc.

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16 Fundamental Principles

• HANDOUT

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History of HACCP

• The HACCP was developed in the 1960s by the
  Pillsbury Company as part of its efforts to
  produce food or the NASA Space Program that was
  approaching 100 assurance against contamination

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HACCP Seven Principles

• Principle 1 Conduct a hazard analysis. - Plans
  determine the food safety hazards and identify
  the preventive measures the plan can apply to
  control these hazards. A food safety hazard is
  any biological, chemical, or physical property
  that may cause a food to be unsafe for human
  consumption.
• Principle 2 Identify critical control points. -
  A CCP is a point, step, or procedure in a food
  manufacturing process at which control can be
  applied and, as a result, a food safety hazard
  can be prevented, eliminated, or reduced to an
  acceptable level.
• Principle 3 Establish critical limits for each
  critical control point. - A critical limit is the
  maximum or minimum value to which a physical,
  biological, or chemical hazard must be controlled
  at a critical control point to prevent,
  eliminate, or reduce to an acceptable level.
• Principle 4 Establish critical control point
  monitoring requirements. - Monitoring activities
  are necessary to ensure that the process is under
  control at each critical control point.

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• Principle 5 Establish corrective actions. -
  These are actions to be taken when monitoring
  indicates a deviation from an established
  critical limit. The final rule requires a plant's
  HACCP plan to identify the corrective actions to
  be taken if a critical limit is not met.
  Corrective actions are intended to ensure that no
  product injurious to health or otherwise as a
  result of the deviation enters commerce.
• Principle 6 Establish record keeping procedures.
  - The HACCP regulation requires that all plants
  maintain certain documents, including its hazard
  analysis and written HACCP plan, and records
  documenting the monitoring of critical control
  points, critical limits, verification activities,
  and the handling of processing deviations.
• Principle 7 Establish procedures for ensuring
  the HACCP system is working as intended. -
  Validation ensures that the plants do what they
  were designed to do that is, they are successful
  in ensuring the production of a safe product.
  Plants will be required to validate their own
  HACCP plans.

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FSEP HACCP

• The Food Safety Enhancement Program (FSEP) is the
  Canadian Food Inspection Agency's (CFIA) approach
  to encourage and support the development,
  implementation and maintenance of Hazard Analysis
  Critical Control Point (HACCP) systems in all
  federally registered establishments.
• Products and sectors we regulate includedairy
  products, egg and egg products, fish and seafood,
  fresh fruits and vegetables, honey, labelling,
  maple products, meat and poultry products,
  organic products, non-federally registered
  sector,packaging materials and non-food chemical
  products, processed fruit and vegetables, retail
  food
• List of HACCP/FSEP Recognized Establishments
• http//www.inspection.gc.ca/english/fssa/polstrat/
  haccp/estlist/rege.shtml

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