Abstract
Attention! While working on the essay the master`s dissertation is still being written. Expectable date of completing the dissertation is July, 2019. The complete text of the dissertation and materials on the research topic can be received from the author or his scientific adviser after the specified date.
Content
- Introduction
- 1. Theoretical aspects of certification and quality control of food products based on the requirements of the international standard ISO 22000
- 2. Product quality control system
- Conclusion
- References
Introduction
The ISO 22000 (HACCP) standard is recognized and applied in many modern countries by food producing enterprises regardless of their size in order to harmonize the requirements for food safety management for all participants in the food chain. The main requirements imposed by this standard for food industry enterprises are:
- safe operation of industrial buildings and premises;
- timely inspection of equipment and its maintenance;
- use only specialized machinery, machines and equipment for the production of products;
- taking measures to prevent contamination of surfaces and equipment;
- proper use of raw materials in the production process;
- timely and adequate supply of water, steam and air;
- сompliance with the conditions of handling of semi-finished products and storage of finished products;
- implementation of continuous control over the appearance of pests;
- strict observance of sanitary and hygienic rules;
- carrying out measures for the protection of abor of personnel working at the enterprise. Relevance of the research topic:
This work is aimed at finding a solution to one of the important modern problems of food quality management, on the solution of which depends the increase in the competitiveness of enterprises.
The purpose and objectives of the study:
The aim of the study is to identify the potential of applying the international standard ISO 22000 to improve the quality of food products in modern conditions.
To achieve this goal, the following tasks were set:
- analyze the indicators of product quality;
- analyze the principles of certification and international quality control system ISO and HACCP.
The object of research is the processes of quality management products of food industry enterprises.
The subject of the research is the theoretical and methodological basis for ensuring the quality of products of enterprises to improve their competitiveness.
Research methods
Methods of analysis, expert assessments, quality management, process approach based on the requirements of ISO 22000 international standards were used to conduct a scientific study.
The scientific novelty of the presented work is to identify effective ways to optimize quality management activities, taking into account modern socio-economic conditions. The conclusions are based on the study of scientific and methodological literature, the results of examinations, the author’s analysis of materials. The provisions of the current international standard ISO 22000 are taken into account.
The practical significance of the results is to develop recommendations and proposals for improving the efficiency of improving the organization of certification and control of food.
1. Theoretical aspects of certification and quality control of food products based on the requirements of the international standard ISO 22000
Today, the globalization of the consumer market and food products has led to one basic question — how to ensure food safety, reduce the risks of their negative impact on human health and what mechanisms exist for their provision and control? This necessitated the emergence of the international standard ISO 22000.
Under the name of ISO 22000, there is a series of food industry standards on the basis of which you can develop and implement a food safety system. They can be applied to any organization in the food production chain. The main standard of this series is ISO 22000 — Food safety management systems. Requirements for all organizations in the chain of production and consumption of food. [2]
In its composition, the standard combines the key elements of the food safety management system — the principles of HACCP (HACCP), system management, control of food hazards, interaction with suppliers, customers, supervisory authorities, continuous improvement and improvement of processes (see figure 1.1).
Figure 1.1 – Key elements of a food safety management system
(Animation consists of 6 slides: HACCP Regulatory Requirements – Monitoring – Corrective actions – Reassessment – Recordkeeping – Verification)At the same time, it is consistent with the ISO 9001 standard, which facilitates the creation of integrated quality management systems and food safety within the food chain, ranging from an agricultural farm and ending with a retail store.
In the food production chain, this standard allows you to manage various types of hazards affecting food.
Hazards for the final consumer of food products can occur anywhere on the food production chain — from the primary producer (including cleaning, disinfection, pest control, storage, transportation and distribution of products) to a food store, restaurant or cafe. The ISO 22000 standard enables any food industry organization to create a food safety management system.
If an organization applies ISO 22000, then its food safety system must contain all the elements of the structure specified in ISO 22000:
- clear definition of scope;
- setting goals;
- analysis of the system;
- process management;
- documentation
- establishing effective channels of interaction with consumers, suppliers and all interested parties.
Also a prerequisite for the application is the Deming Cycle (PDSA) and the seven principles of quality management.
The existing groups of ISO requirements (ISO) 22000 are presented in four key areas of the food safety system (see fig. 1.2).
Figure 1.2 – Groups of requirements ISO 22000
These areas include:
Management responsibility is to develop clear policies and measurable goals, creating and maintaining relationships with all stakeholders in the food production chain;
Resource Management — identifying and providing the resources needed to implement and maintain the health of a food safety system, assessing the necessary competence of staff and conducting training;
Planning and production of safe products — risk assessment and analysis of hazards in food production, the creation of a control system adequate to the possible hazards;
Validation, verification and improvement — monitoring, collecting and analyzing data necessary for managing the food safety system, continuous improvement of the safety management system for food production.
A food safety system based on ISO 22000 can be certified. Certification is carried out according to ISO 22000. In Russia, there is an analogue of this international standard — GOST R ISO 22000: 2007. Certification gives consumers confidence in food safety. Recently, security assurances are becoming more and more important to the consumer. Focusing on consumers, food manufacturers require an ISO 22000 system from all participants in the food production chain. Certification of the system according to the ISO 22000 standard allows the organization to improve its image and consumer attitude to the products.
Certification of food safety systems is carried out according to uniform rules established in international standards of management system auditing (ISO 19011). [8]
The rapid spread, worldwide recognition and widespread use in the production practices of the SMSPP in some developed countries is due to a number of indisputable advantages that it gives to those who use it. Namely:
- create, implement and develop a food safety management system based on the standard — a systematic approach encompassing food safety management at all stages of the life cycle — from obtaining raw materials to using the product by the end user;
- to create additional opportunities for integration with the requirements of ISO 9001: 2015 [3]and other requirements of management system standards;
- guarantee consumer safety of products. A food safety management system based on ISO 22000 [1] requires the organization to apply the principles of HACCP. Observance of all these principles guarantees the safety of products; [5]
- confirm product compliance with regulatory and customer requirements. By documenting the results of monitoring and monitoring the operation of the product safety system, it is possible to trace the fulfillment of the safety requirements established in the regulatory documents and by consumers at all stages of production;
- use preventive measures, rather than applying late actions to remedy the situation and recall the product;
- determine the responsibility of each employee for ensuring the safety of food products, creating a cohesive team;
- identify critical and control points and concentrate on them the main resources and efforts of the enterprise;
- save by reducing the release of non-conforming products;
- improve investment attractiveness;
- reduce the number of complaints by ensuring consistent product quality;
- increase the competitiveness of the company’s products;
- to increase the level of customer satisfaction and their confidence in manufactured products.
2. Product quality control system
The problem of product quality is universal in the modern world. Much of the country’s economic and social life depends on how successfully it is solved.
By product quality is meant a combination of characteristics that give it the ability to satisfy conditional or perceived needs.
An objective factor explaining many of the underlying causes of our economic and social difficulties, declining rates of economic development over the past decades, on the one hand, and reasons for improving production efficiency and living standards in developed countries, on the other hand, is the quality of the products produced and manufactured.
The quality of the product, its operational safety and reliability, design, level of after-sales service are the main criteria for the modern buyer when making a purchase, and therefore determine the success or failure of the company in the market.
The modern market economy imposes fundamentally new demands on the quality of products. This is due to the fact that now the survival rate of any company, its stable position in the market of goods and services are determined by the level of competitiveness.
In turn, competitiveness is associated with the action of several dozens of factors, among which there are two main factors — the level of price and product quality. At the same time, product quality gradually comes out on top. Productivity, saving all kinds of resources give way to product quality.
To maintain the required level of quality, a quality management system is required.
Product quality management is the achievement of a certain (necessary) level of products through its establishment, provision, maintenance.
A special place in the management of product quality is quality control. It is control as one of the effective means of achieving the goals set and the most important management function that contributes to the correct use of objectively existing, as well as man-made prerequisites and conditions for the production of high quality products. The efficiency of production as a whole depends on the degree of perfection of quality control, its technical equipment and organization.
It is in the process of control that the actually achieved results of the functioning of the system are compared with the planned ones. Modern methods of product quality control, which allow achieving high stability of quality indicators at minimum cost, are becoming increasingly important.
Quality control must confirm that the specified product requirements are met, including:
- input control (materials should not be used in the process without control;
- verification of the incoming product must comply with the quality plan, fixed procedures and may take various forms);
- intermediate control (the organization must have special documents fixing the control and testing procedure within the process, and carry out this control systematically);
- final control (designed to identify the correspondence between the actual final product and the one provided for by the quality plan;
- includes the results of all previous checks and reflects the compliance of the product with the necessary requirements);
- registration of results of control and tests (documents on results of control and tests are provided to interested organizations and individuals).
The product quality control system is a set of interrelated objects and subjects of control, the types used, methods and means of assessing the quality of products and the prevention of marriage at various stages of the product life cycle and quality management levels. An effective control system allows in most cases to carry out timely and purposeful impact on the level of product quality, to prevent all sorts of shortcomings and malfunctions, to ensure their prompt identification and elimination with the least expenditure of resources. [5]
Under market conditions of management, the role of services controlling the quality of products of enterprises in ensuring the prevention of defects in production significantly increases, their responsibility for the authenticity and objectivity of the results of inspections being carried out, and the prevention of low-quality products from consumers is strengthened.
Conclusion
To improve product quality and economic efficiency, food industry enterprises need to build a development strategy based on an optimal production program, as well as a powerful marketing tool and a universal food quality and safety management system, which is the world-wide ISO 22000 standard.
The most significant factors affecting the performance of the integrated safety management system reviewed by us and the quality control of the products produced by enterprises are:
- a systematic approach to food safety at all stages of the process;
- distribution of responsibility for ensuring safety measures for the production and storage of food products;
- effective control over the parameters affecting the safety of the final product;
- focusing the main efforts and resources of the enterprise on the identified critical and control points;
- timely application of preventive measures;
- continuous improvement of production processes and staff development;
- creation of an effective HACCP plan by competent persons and strict adherence to its principles.
Thus, the introduction of a food safety management system based on the requirements of the ISO 22000 standard at food processing enterprises will enable them to increase competitiveness and investment attractiveness, expand the internal and external market for goods, reduce the scrap rate and product recall, increase consumer confidence in the quality and safety products, which will undoubtedly lead to high profitability of enterprises.
References
- ISO 22000:2018 Системы менеджмента безопасности пищевых продуктов. Требования ко всем организациям в цепи производства и потребления пищевых продуктов.
- ГОСТ Р ИСО 22000-2007 Системы менеджмента безопасности пищевой продукции. Требования к организациям, участвующим в цепи создания пищевой продукции.
- ISO 9001:2015 Системы менеджмента качества. Требования.
- Дмитриченко М. И. Экспертиза качества и обнаружение фальсификации продовольственных товаров. — СПб.: Питер, 2013. — 160 с.
- Принципы ХАССП. Безопасность продуктов питания и медицинского оборудования /Пер, с англ. О.В. Замятиной. — М.: РИА «Стандарты и качество», 2006 г.
- Консультативная программа IFC по внедрению стандартов агробизнеса в Европе и Центральной Азии (брошюра) — © Международная финансовая корпорация, 2014 © Республиканское унитарное предприятие «Белорусский государственный институт метрологии» — БелГИМ, 2014 г. — 112 с.
- Тимофеева В.А. Товароведение продовольственных товаров: учебник /— Изд. 10-е, доп. и перераб. — Ростов н/Д: Феникс, 2010. — 473 с.
- ISO 19011:2011 Руководящие указания по аудиту систем менеджмента.