Assignment Code: MVP-004/TMA/2022

Course Code: MVP-004

Assignment Name: Food Safety and Quality Management

Year: 2022

Verification Status: Verified by Professor

Attempt all the questions.

Q1) Write the principles of auditing. Briefly explain the objectives, resources, and procedures of audit programme.

Ans) The principles of auditing are a set of guidelines that outline the standards for conducting an effective and impartial audit. These principles ensure that the auditor maintains a professional and ethical approach, and that the results of the audit are reliable and credible. The following are the principles of auditing:

1.  Independence: The auditor must be impartial and free from any conflict of interest. They must not have any financial or personal ties with the entity being audited. This helps to ensure that the auditor's findings are objective and unbiased.

2. Objectivity: The auditor must base their assessments on reliable evidence and facts and must not be influenced by personal opinions or biases. They must remain neutral and maintain a professional approach throughout the audit process.

3. Confidentiality: The auditor must maintain the confidentiality of sensitive information and protect the privacy of individuals. Confidential information must not be disclosed to unauthorized parties.

4. Professionalism: The auditor must possess the necessary skills, knowledge, and experience to carry out the audit effectively. They must adhere to professional standards and codes of conduct, and continuously update their knowledge and skills.

5. Systematic Approach: The auditor must follow a systematic and organized approach to identify and evaluate potential risks and opportunities for improvement. This includes the development of an audit plan, the conduct of site visits, and the documentation of observations and findings.

The objectives of an audit program are to assess the effectiveness and efficiency of internal control systems, identify areas for improvement, and ensure compliance with regulations and standards. The auditor must determine whether the entity being audited has adequate controls in place to mitigate risks and to ensure that business objectives are met.

The resources required for an audit program include personnel with the necessary skills and expertise, adequate time and budget, and access to relevant information and data. The auditor must have access to the necessary tools and technologies, as well as support from management, to carry out the audit effectively.

The procedures of an audit program typically involve planning and preparation, fieldwork, communication and reporting, and follow-up and monitoring. The auditor must develop an audit plan, conduct site visits, and document their observations, communicate findings and recommendations to management, and monitor implementation of corrective actions. The auditor must also continuously evaluate the audit program and make improvements where necessary to ensure its effectiveness in achieving its objectives.

Q2) Enumerate management requirements applicable to a food testing laboratory involved in testing of biological parameters.

Ans) A food testing laboratory involved in testing of biological parameters must comply with the following management requirements:

1. Quality Management System: The laboratory must have a quality management system (QMS) in place to ensure the accuracy and reliability of test results. This should include policies, procedures, and guidelines for sample handling, test methods, and data management.

2. Laboratory Personnel: The laboratory must have qualified and trained personnel who can conduct tests and interpreting results. They should also be aware of the relevant food safety regulations and standards.

3. Equipment and Facilities: The laboratory must have the necessary equipment and facilities to conduct the tests, including appropriate storage and handling facilities for samples and reagents. The equipment must be regularly calibrated and maintained.

4. Sample Collection and Preparation: The laboratory must have clear procedures for collecting and preparing samples for testing. These procedures should ensure the integrity of the samples and minimize the risk of contamination.

5. Test Methods: The laboratory must have validated and approved test methods for each of the biological parameters being tested. The methods should be followed strictly to ensure the accuracy and reproducibility of the results.

6. Quality Control: The laboratory must have a robust quality control program in place to monitor the performance of the tests and the accuracy of the results. This should include the use of reference materials and the regular participation in external proficiency testing programs.

7. Data Management: The laboratory must have a system in place for managing test results and other data. This should include secure storage, retrieval, and reporting of results, as well as the tracking of trends and potential issues.

8. Continuous Improvement: The laboratory must continuously monitor and assess its performance and identify areas for improvement. This should include regular reviews of the QMS and regular training for personnel.

Q3) What do you understand by laboratory accreditation and explain the role of IAF, ILAC, APLAC, QCI and NABL in the laboratory accreditation.

Ans) Laboratory accreditation is a formal recognition by an independent third-party organization that a laboratory has the technical competence, impartiality, and reliability to perform specific tests and calibrations. Accreditation provides assurance to customers, regulators, and other stakeholders that the laboratory's results are trustworthy, accurate, and reliable. Accreditation is based on the laboratory's demonstration of compliance with internationally recognized standards for quality and technical competence.

The role of IAF, ILAC, APLAC, QCI and NABL in the laboratory accreditation:

The International Accreditation Forum (IAF) is a global organization that brings together accreditation bodies from around the world to promote mutual recognition of accreditation certificates. IAF works to promote the use of accreditation and to increase the recognition of accredited laboratories, so that customers and regulators can have confidence in the results produced by those laboratories. IAF also promotes the development and implementation of internationally recognized laboratory accreditation standards.

The International Laboratory Accreditation Cooperation (ILAC) is a similar organization that promotes mutual recognition of accredited laboratories, as well as promoting the development and implementation of internationally recognized laboratory accreditation standards. ILAC works to increase the recognition of accredited laboratories, so that customers and regulators can have confidence in the results produced by those laboratories.

The Asia Pacific Laboratory Accreditation Cooperation (APLAC) is a regional organization that promotes the recognition of accreditation certificates in the Asia-Pacific region. APLAC works to increase the recognition of accredited laboratories in the Asia-Pacific region, so that customers and regulators can have confidence in the results produced by those laboratories.

The Quality Council of India (QCI) is an Indian organization that provides accreditation services to laboratories in India. QCI works to promote the use of accreditation and to increase the recognition of accredited laboratories in India, so that customers and regulators can have confidence in the results produced by those laboratories.

The National Accreditation Board for Testing and Calibration Laboratories (NABL) is an Indian accreditation body that provides accreditation to testing and calibration laboratories in India. NABL works to promote the use of accreditation and to increase the recognition of accredited laboratories in India, so that customers and regulators can have confidence in the results produced by those laboratories.

These organizations play a crucial role in ensuring the quality and reliability of laboratory accreditation by setting internationally recognized standards, promoting mutual recognition of accredited laboratories, and facilitating the exchange of information and best practices between accreditation bodies. By using accredited laboratories, organizations can ensure that their test results are reliable and trusted, and that they are meeting their legal and regulatory requirements for product testing and quality control.

Q4) Describe the quality management principles as per the ISO 9000. List the fundamentals ISO 9000.

Ans) The ISO 9000 is a set of international standards for quality management that provides a framework for organizations to consistently meet customer requirements and enhance customer satisfaction.

The quality management principles as per the ISO 9000 are:

1. Customer Focus: Organizations must understand the needs and expectations of their customers and aim to consistently meet or exceed them.

2. Leadership: Top management must provide leadership and direction to establish a quality management system and promote a culture of continuous improvement.

3. Involvement of People: Organizations must involve all employees in the quality management system and provide them with the necessary training and resources to perform their jobs effectively.

4. Process Approach: Organizations must understand and manage interrelated processes as a system to achieve the desired results and enhance overall performance.

5. System Approach to Management: Organizations must establish, implement, maintain, and continually improve a quality management system, using a process approach and considering the interrelated processes.

6. Continual Improvement: Organizations must continually improve the effectiveness of the quality management system, including processes for continual improvement of the system and the products and services provided.

7. Factual Approach to Decision Making: Organizations must base decisions on the analysis of data and information, rather than on assumptions or subjective opinions.

8. Mutually Beneficial Supplier Relationships: Organizations must build and maintain mutually beneficial relationships with their suppliers, recognizing them as important partners in the overall success of the organization.

The fundamentals of ISO 9000 are:

1. Customer focus

2. Leadership

3. Engagement of people

4. Process approach

5. Improvement

6. Evidence-based decision making

7. Relationship management.

Q5) Narrate the FSMS documentation structure as per ISO 22000.

Ans) The Food Safety Management System documentation structure as per ISO 22000 is a comprehensive framework for ensuring the safety of food products throughout the food supply chain. The ISO 22000 standard outlines the requirements for a FSMS, which includes the documentation necessary to demonstrate the system's effectiveness and consistency in providing safe food products.

The documentation structure of an FSMS as per ISO 22000 typically consists of the following components:

1. Food Safety Policy: A statement of the organization's commitment to food safety, which outlines its goals and objectives.

2. HACCP Plan: A Hazard Analysis and Critical Control Point plan that outlines the procedures for identifying, evaluating, and controlling food safety hazards.

3. Standard Operating Procedures (SOPs): Detailed procedures that outline the steps to be followed in the production, storage, and distribution of food products.

4. Pre-Requisite Programs: Procedures that outline the measures to be taken to maintain the food safety environment and infrastructure, such as pest control, cleaning and sanitation, and employee training.

5. Food Safety Management System Manual: A comprehensive manual that outlines the policies, procedures, and processes of the FSMS.

6. Records: Documentation of the food safety management system's performance, including monitoring and measurement records, corrective action records, and internal audit records.

7. Food Safety Objectives: A statement of the organization's food safety objectives, which provides a basis for continuous improvement.

This documentation structure provides a systematic approach to managing food safety, ensuring that all relevant information is documented and easily accessible to the organization's stakeholders. By implementing an FSMS that meets the requirements of ISO 22000, organizations can demonstrate their commitment to providing safe food products and continuously improving their food safety processes.