Quality Assurance in the Food Industry

The new executive will meet regularly during the summer period to determine in detail the objectives and activities for the coming year. To follow with the recommendations of the National President, an emphasis will be made on public relations to make the ICSTA better known in the Quebec region. To further this aim, it is planned that the section will have a booth in the Quebec Fair held in September. Meetings on food industry problems will be held during the year and it is planned that participation with the Montreal Section will be increased. The Food Department of the University of Laval will provide opportunities to attend symposia during their student information programs. By September, the activity list will be available and will be published. Nouvelles de la Section de Quebec: La Section de Quebec s'est donnee un nouvel executif: President Denis Martin Jean Delisle President precedent Vice-president Abdesslam Guerch Vice-president (recrutement) Dr Ronald Simard Secretaire Robert Dupuis Representant des Etudiants Gilles Doyon Cette election a eu lieu Ie 23 avril 1976 et ce groupe se reunira durant la periode estivale pour fixer ses objectifs et ses activites pour la saison. D'apres certaines recommandations venant du president national, cette annee noDS devrions mettre I'accent sur nos relations avec Ie public, dans Ie but de faire connaitre l'ICSTA et I'industrie alimentaire dans notre region. Pour etre fideles a cette ligne de pensee, noDS avons deja songe a une participation de notre section a I'exposition de Quebec qui se tient au debut de septembre tous les ans. Nous preparerions un kiosque pour I'exposition de septembre 1977. Les autres activites de I'annee consisteront en une suite de conferences sur des problemes dans I'industrie alimentaire sur des sujets varies: contr61e de la qualite, sanitation, techniques nouvelles, etc. Nous aurons certes cette annee la possibilite d'assister a quelques activites de la section de Montreal qui nous fournissent chaque annee la liste de leurs conferences et visites. Nous avons aussi I'opportunite d'assister a des conferences qui se deroulent au departement des Vivres de I'Universite Laval dans Ie cadre des journees d'informations_aux etudiants. Notre programme est assez simple, mais varie. En septembre la liste de nos activites sera etablie et esperons en faire un succes de chacune d'elles. . R.J.HA

QUALITY ASSURANCE IN THE FOOD INDUSTRY Extracts from a one day seminar organized by the Alberta Section, Wednesday April 28, 1976. Speakers were chosen who could present the views of industry, government and the academic community toward Quality Assurance. In addition, the Alberta Research Council and Alberta Agriculture's Food Laboratory offer special services to the Alberta Food Industry, and presentations on their role in food quality assurance was presented. The seminar was held at the Edmonton Plaza Hotel and the facilities and service augured well for the 1978 C.I.F.S.T. Conference to be held at the Edmonton Plaza. After the Seminar was opened by Dr. P. Jelen, Chairman of the Alberta Section, the seminar got under way. Role of Federal Agencies in Quality Assurance. D. G. Chapman, Adviser Legislative Policy (Food) Health and Welfare Canada There are 4 federal departments of government dealing with the safety and quality of foods. These include Agriculture Canada, Environment Canada, Consumer and Corporate Affairs, and the Health Protection Branch of National Health and Welfare. In outline, the responsibilities ?f these agencies were reported as follows: Agriculture Canada The food legislation administered by Agriculture Canada includes: The Meat Inspection Act and Regulations; The Canada Agricultural Products Standards Act and Regulations (which incorporates standards and grading); The Canada Dairy Products Act and Regulations; Maple Products Industry Act and Regulations; and the Pest Control Products Act.

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Under the federal meat inspection service, 85% of all red meats produced in Canada are inspected. There are approximately 1,300 inspectors in the 500 federally registered meat establishments. There are approxi. mately 3,500 federally registered or licensed establishments under the Products Standards Act, and the inspection of products involves 750 manyears, and covers 80% of dairy products, 90% of fruit and vegetables, 90% of livestock and 95% of poultry produced. Environment Canada Although the quality of the environment relates directly to the quality of the Canadian food supply, the principal responsibility of Environment Canada directly with foods is the Fish Inspection Act. There are 969 federally registered fish processing plants in Canada, and 290 man-years of government agents is devoted to mspection activities and a further 167 to laboratory analysis. Consumer and Corporate Affairs This Department has responsibility for label1ing and advertising of foods under the Food and Drugs Act, and for fraudulent practices relating to sale of foods. The Department employs about 170 inspectors. The inspections by Consumer and Corporate Affairs are primarily at the retail level. National Health and Welfare While the Acts administered by Agriculture Canada and Environment Canada apply only to agricultural and fish products that are imported, exported or cross Provincial boundaries, the Food and Drug Act applies to all foods at the point of sale. There are approximately 10,200 food processing and manufacturing plants in Canada. The Health Protection Branch has 98 food inspectors, 114 food analysts and approximately 1.60 people working on food regulations. In 1974/75, approximately 2,500 inspections of some 2,150 Canadian food processing plants were carried out, and about 16,000 food analyses. Despite the efforts of this work force, foods are still reaching the marketplace in unsatisfactory conditions. In 1974/75, some 5,270 valid complaints were received by the Health Protection Branch Type of complaint Number Food contained dirt, filth, insects etc. 1,840 Foreign substance ego glass or metal 920 particles Off-flavour or taste 700 Microbiological contamination 600 Caused illness 490 Contained heavy metals 90 Contaminated with chemicals 90 Miscellaneous 530 Food recalls have increased: 13 in 1971,25 in 1972, 29 in 1973,45 in 1974 and 70 in 1975. Many of these recalls were for health reasons. The reason for this increase could not be ascertained, but it was considered cause for concern. Approximately 50% of recalls were the result of inadequate processing or other microbiological concerns. In July 1972, an advisory committee on Food Safety Assessment was appoi~ted by the Minister of National Health and Welfare. The objectives were to identify the major health hazards in the Canadian food supply, priority areas where quality control and processing procedures require greater attention, to consider the role of the various government agencies involved and to recommend measures to ensure the safety of the food supply. Although the Canadian food supply was considered generally safe, the Advisory Committee identified many deficiencies. They made 37 recommendatIOns of which the following were considered pertinent to the topic of Quality Assurance: I. Improve systems for reporting and investigating incidents of food poisoning in Canada. 2. Emphasize examination of foods for Clostridium perfringens and enterotoxigenic Staphylococcus aureus. 3. Legislate for temperature control of perishable foods. 4. Establish microbiological standards for pre-cooked, ready-to-eat foods and perishable uncooked foods. 5. Develop improved microbiological methods for isolation, identification and enumeration of pathogens. 6. Create regulations for (a) Operation of pressure canning retorts. (b) Standards for bacterial loads of raw products before processing. J. Inst. Can. Sci. Technol. Aliment. Vol. 9, No.3, 1976

(c) Mandatory incubation and inspection of cause from each batch. (d) Manufacturers must keep records to be available to officials on request. 7. Salmonella control in dressed poultry. 8. Pasteurize all fluid milk offered for sale in Canada. 9. Assure that all meat and milk for human consumption is free of drugs that are potential health hazards. 10. Establish minimum sanitary standards for the Canadian food service industry. 11. Develop a manual of good manufacturing and handling practices for the Canadian retail food industry. 12. Develop a self-inspection program for the food industry. 13. Develop food safety training programs. 14. Food processing plants producing foods with significant potential health hazards should retain staff or a consultant who IS a specialist in food safety. 15. To promote a greater degree of collaboration among federal agencies concerned with food safety. 16. Review and implement recommendations of Nutrition Canada. Implications of Microbiological Standards for Foods. M.-E. Stiles, Professor Home Economics, The University of Alberta The standards being proposed for ground beef by the Canadian Health Protection Branch represent the obvious basis for this presentation. However, to look at microbiological standards in perspective requires a look at a ranking of food hazards in general. Richard Hall in his address to the CIFST conference in 1972, ranked food hazards (from greatest to least) as follows: 1. Microbiological hazards 2. Nutritional problems 3. Environmental contaminants 4. Natural toxicants 5. Pesticidal residues 6. Food additives. (Hall, CIFST J. 6 (1) 1973) The cyclamate ban of 1969 may be taken as an example of precipitous action by many governments trying to assure food safety, and as a critical example of disagreement between scientists in this area of study. A similar situation is developing among food bacteriologists regarding the proposed ground meat standards. Although this proposed Canadian standard takes into account biological variability, and is based on a survey of ground beef offered for sale in Canada, the proposals are the subject of considerable criticism, especially the proposed E. coli standard. To the water bacteriologist, E. coli in water is considered evidence of recent faecal pollution. To the dairy bacteriologist, coliform bacteria in pasteurized milk represents post-pasteurization contamination resulting from unsanitary conditions. Food bacteriologists are arguing, on the one hand, that E. coli in meats are an indicator of poor hygienic handling; on the other hand, that E. coli in meats are a meaningless measure since it is "impossible to process meats without some E. coli contamination", "the presence of E. coli is not related to the presence of pathogens in meats", "E. coli can grow in meats", and "E. coli might originate from equipment and not from faeces". Clearly, food bacteriologists need to clarify their thinking on the implications of E. coli in foods. Of greater importance, are the implications of these microbiological standards for consumers. To many food bacteriologists, there is no benefit to be achieved. However, from my studies and observations, it appears that the proposed microbiological standards for ground beef are viewed very differently To consumers, safety is implied; To food processors, keeping quality and safety are enhanced; To retailers, added cost is threatened, and concern for ability to meet the standards prevails; To regulatory agencies, safety and keeping quality will be ensured. At the present time, the proposed standards are resulting in improved sanitation, realistic cleaning programs and improved meat handling facilities at retail store level. If the ground beef standards are introduced, the same effect might continue for a while, but will the Health Protection Branch be able to enforce the standards? With 98 inspectors and 114 analysts, and food processing establishments being inspected, on average, once in 4 years, there can be little hope of implementing such standards, unless the inspectorate and analytical potential of the Health Can. Insl. Food Sci. Technol. J. Vol. 9, No.3, 1976

Protection Branch is dramatically increased. This would place the ground beef standards in the same position as the cottage cheese standard, which specifies that there should not be more than 10 coliform bacteria per gram (Section B.08.054, Food and Drug Act). As many as 50% of cottage cheese samples manufactured in a given area have been known to exceed this standard, yet prosecutions have not resulted. It is my opinion therefore that standards such as those proposed for ground beef, would be best enforced by the food industry themselves, by the food industry being required to carry out its over quality control program. Not only is it necessary for government agencies to ensure a safe food supply for Canadians, but also it is necessary to educate the food industry, especially the food retail and service industry to the need for, and advantages of quality control. That, to me, is the real challenge for government agencies and their inspectors. Industrial Philosophy of Quality Assurance. G. Ruprecht, Vice-President (Quality Assurance) The Griffith Laboratories, Ltd. Scarborough, ONTARIO There is no universally accepted philosophy oif quality assurance in the food industry, but the industry shares common goals, faces common problems, is regulated by the same laws. The viewpoints are expressed with the reservation that they represent Griffith Laboratories' philosophy and convictions and viewpoints of the author. Furthermore, "quality assurance" and "quality control" are terms which are often used synonymously and interchangeably, when in fact they describe two different functions. Quality assurance is a concept - a totally co-ordinated and integrated approach to quality, that involves all facets of management and all corporate functions. Quality control refers to in-plant inspection and laboratory testing to ensure that the product meets quality specifications. The first step in approaching quality is to organize for it. The success of any quality assurance division or department depends on top management's commitment to the quality objectives and its active support of the quality assurance function. This commitment should be reflected in a written statement of policy, which should describe clearly understandable objectives and ~oals. Griffith Laboratories International has such a statement of objectIves on the quality of product and services. Products are the result of merging two energy systems: Humans and Machines. Machines are mere tools. It takes people to design and operate these tools, to produce quality product. The people must be quality minded and motivated. There are many ways and programs designed to motivate people, of which, probably the best known is the Zero Defect Program. The underlying theme being "do it right the first time". An alternate program is the Martin-Decker GIT (Get It Together). The basic differences in these programs being that in the Zero Defect Program, errors, improvements etc. are brou~t into the open and publicized; whereas in the GIT program, publicity of errors is shunned, errors are brought to the attention of the responsible party for correction, without any scorekeeping. Both programs involve stickers and buttons, which have a habit. of ~nding their way into products! The relative merits of these systems will not be discussed. Each company has to decide on a program that best suits its objectives. However, the secret of motivation for quality is to ov~rcome the old adage that "to err is human". Nothing less than 100% should be acceptable. Errors must be corrected by studying the reasons for their occurrences. Human errors are .basically of the following 5 kinds: 1. Errors of Skill - usually the result of poor training. 2. Errors of Ignorance - also the result of poor training or the complete absence of training. 3. Errors of Judgment - this is affected by the individual's capability to make the right decision. 4. Errors of Inattention - caused by fatigue, day dreaming or distraction. 5. Errors of Intention - a deliberate act to contaminate or spoil a product. Quality Assurance also needs a very close liaison with the Research and Development group. It is at the developmental stage of a product's life cycle that future problell1S can be avoided. Quality Control is the monitoring function, that is the testing and approval of raw materials and finished products. Sanitation may also be the responsibility of quality control, but many companies establish sanitation as a separate aspect of quality assurance - the compliance area of quality assurance.

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The basic purpose of quality assurance, therefore, is to educate and motivate people throughout the organization, to instill in them a sense of commitment, a feeling that they are part of it and that they can and must personally contribute to the quality of the company's products and ultimately to the well being of the company and its reputation amongst its customers and within the industry. People who do not actively participate, but only passively obey the rules and regulations are really only trying to stay out of trouble, and will never enjoy the satisfaction of having contributed to the quality and acceptance of their company's products, nor will they be able to point with pride to a product on a supermarket shelf and say: "This is our product and it's top grade. I know, because I helped to make it so!" Technical Infonnation and Industrial Engineering Services G. E. Phillipchuk Alberta Research Council Role of the Provincial Food Laboratory in Food Quality Assurance V. W. Kadis, Director Provincial Food Laboratory Both of these papers gave infonnation on the services available to small food industries through these two Provincial agencies. The Alberta Research Council is affiliated with the National Research Council, and can obtain technical information on selected topics for food processing industries requiring this help. In addition, the technical engineering service will assist food industries to design and plan the upgrading of their plants, and to make use of modern technical information. The Provincial Food Laboratory has evolved from a dairy testing laboratory in 1925, to a food laboratory in 1976 that is capable of performing a wide range of chemical and microbiological analyses. The laboratory has also become involved in product development and improvement. The purposes of the laboratory are to ensure the safety of Alberta foods for the consumer and to provide quality control checks on Alberta food exports; to assist the Alberta food industry in quality control and product development; and to provide analytical services for other Provincial Agencies. These analytical services are intended to assist Alberta food processors in their quality control, but not to replace the need for quality control in the food processing plants, so processors cannot expect routine food quality analyses to be carried out by the food laboratory. Establishing a Quality Assu...nce Program -. Case Histories T. Catchick, Alpha Milk, Red Deer

V. Jones, Swift Canadian Co., Edmonton The Alpha Milk Plant in Red Deer established a quality control laboratory some 9 years ago, and it has grown to the point where about 180,000 tests are being conducted a year for approximately $150,000. The presentation by Mr. Catchick was received with interest and enthusiasm because it related not only the difficulties and problems of establishing a quality assurance program in a food industry, but also because it related the successes in quality improvement and product development that had resulted from the quality assurance program. At Swift Canadian, quality assurance has long been part of their industry, however Mr. Jones traced the development of their quality assurance program through Quality Inspection (check and ship), Quality Control (check and report), Statistical Quality Control (random sampling), Acceptable Quality Levels (establishing acceptance and rejection criteria for specific attributes of the product); and Continuous Environmental Surveillance (the on-going, every day activity for all quality assurance personnel). The employees were cited as the primary targe. _. ~ ..cern and the need for personal hygiene and care in the individual's handling of the product is stressed. Cross-contamination control is emphasized in the plant, in particular from the raw product areas to the processed product area. DISCl}SSION Discussion was encouraged at the end of each presentation, and again at the end of the day. The principal theme of the presentations and discussion was that without a firm commitment of management to quality assurance nothing would be achieved. The cost of quality assurance programs was discussed. Although a direct cost of quality assurance can be determined, its net worth to the food industry is invaluable.

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CONFERENCES AND SYMPOSIA 1977 AIC-CIFST CONFERENCE University of Guelph August 14-18, 1977 A Professional Partnership In Food Une association professionnelle de l'alimentation An unique joint conference of Canada's leading professional food organizations is planned for 1977. Apres avoirs discute les possibilites pendant 6 ans, les deux instituts rencontront a Guelph pour discuter une Strategie 2000. Two meetings in one conference are planned - joint symposia, but separate technical sessions. The theme is Strategy 2000. What policies and programs are required to better meet Canada's domestic and world food needs in the year 2000? CIFST technical sessions will be held. Please submit papers on all aspects of food science and technology. Send/Envoyez the abstracts a Mrs. Elizabeth Larmond Food Research Institute Agriculture Canada Ottawa, Ontario, KIA OC6 The Joint Conference Committee chaired by Dr. Doug Orrnrod encourages CIFST Sections and AIC Branches to discuss the theme during the coming winter. Envoyez vos commentaires au comite du programme Dr. Norman Tape (Chairman) - Agriculture Canada Dr. A. E. Hannah Dr. W. Pigden Dr. Clay Switzer Mrs. Eltzabeth Larmond Dr. Neil Stoskopf Bicentennial Quality Control Conference For quality-minded persons, the Chicago Section of the American Society for Quality Control is presenting the Bicentennial Quality Control Conference. This event scheduled for October 25-29 at Chicago's Museum of Science and Industry, will offer a series of lectures by prominent authorities such as Chuck Carter's People Progran¥: The Future of Quality, Reliability, and Safety, A. H. Jaehn's An Effective Approach to Reducing People Errors, G. W. McElrath's Quality by Whose Objectives? and Howard Jones' Financial Audits. In addition there will be displays of measuring devices and films concerning quality. To obtain details and registration forms, contact John Blazjak, 782 Burr Oak Drive, Westmont, Illinois 60559 (312) 325-3312. International IUFoST Symposium PHYSICAL, CHEMICAL AND BIOLOGICAL CHANGES IN FOOD CAUSED BY THERMAL PROCESSING to be arranged in Oslo, Norway, August 23rd - 27th, 1976. According to guidelines given for international IUFoST symposia, the participants will be present by invitation only and in a limited number. The total participation w~ll be restricted to 100 persons, and the official language of the SymposIUm will be English only. First World Congress The first world meat congress will be held in Buenos Aires, Argentina August 3-6, 1976. It will be organized by entities connected with livestock production, industry and commerce, under the auspices of the Argentine Meat Board, and OPIC (International Permanent Meat Office). For registration information contact the Secretaria del Congreso Avda Roque Saenz Pena 1110 - 2 Piso 1035 Buenos Aires, Argentina.

International Union of Food Science and Technology President Art Greene has provided this Journal with the most recent IUFoST newsletter, excerpts of which are given here. The Secretary General, Prof. E. von Sydow (Sweden), reported in his status report that thirty-two countries were members of the Union at the time of the meeting and that great interest for membership has been shown lately by Brazil, Bulgaria and the German Democratic Republic, of which Brazil now has become a member. The Secretary General also reported discussions with the Secretary J. Inst. Can. Sci. Technol. Aliment. Vol. 9, No.3, 1976