An Integrated Approach to
Food Quality and Safety:
A Case Study in the Cookie Industry
Quality in the food manufacturing industry can be defined in different ways. One definition of quality is meeting or exceeding customer
expectations and requirements.1 This aspect of
quality certainly applies to the food industry
as customers expect nutrition, good taste and
pleasing appearance in the products they purchase. Another definition of quality that is applicable to the food industry is the assurance that the product is
safe to eat and that the food is sanitary and has a maintained
integrity that is without physical or chemical contamination. 2
Many consumers expect pleasing appearance and taste, and
that the food is safe to eat. There are two parameters that
can be used to address quality within the food industry. The
first is Failure Mode and Effects Analysis (FMEA), which is
widely used within multiple industries to improve and manage
overall quality. The second is more commonly used for the
food safety aspects of quality, Hazard Analysis and Critical
Control Points (HACCP), which identifies potential safety risks
in food products and proactively seeks to reduce or eliminate
A focus on good
them. When integrated, these powerful tools
can improve both quality performance and
conformance within the food industry.
HACCP originated with the Pillsbury
Company when they were asked to supply food
for the space program in 1959. They developed
a non-testing approach to food safety to ensure
the safety of foods that the astronauts would
take with them on spaceflights. It was introduced to the U.S.
food industry in 1971 at the National Conference on Food
Protection. 3 Since then, the HACCP program has grown
to be a staple food protection program in the United States
and internationally. It is a mandatory program for all U.S.
meat, egg and fruit juice producers. The U.S. Food and Drug
Administration (FDA) and the U.S. Department of Agriculture
(USDA) also encourage it for other food producers in the U.S. 4
practices and
controls for frozen
foods
Utilizing These Tools
HACCP begins with defining the food you are producing
and its intended use by the consumer. A flowchart is then
