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CBE690 Quality Management In Food Industry UITM Assignment Answer Malaysia 

CBE690 Quality Management in Food Industry is a comprehensive course offered at UITM Malaysia that focuses on the principles and methodologies to ensure quality standards in the food industry. The CBE690  course encompasses various aspects of quality management, with a primary emphasis on food safety and adherence to relevant regulations and guidelines. 

Additionally, the course delves into pertinent topics such as halal certification and genetically modified food to provide a well-rounded understanding of quality management in the food industry.

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Assignment Activity 1 : Discuss the principles of quality control in food industries

Quality control in food industries is vital to ensure the production of safe and high-quality food products. Several principles are followed to maintain the quality of food throughout the production process. Here are some key principles:

  • Hazard Analysis Critical Control Point (HACCP): HACCP is a systematic approach used to identify, evaluate, and control potential hazards in the food production process. It involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record-keeping.
  • Good Manufacturing Practices (GMP): GMP involves creating and following standard operating procedures that cover various aspects of food production, such as hygiene, sanitation, equipment maintenance, employee training, and product testing. Following GMP ensures consistent product quality and safety.
  • Quality Management Systems (QMS): QMS is a set of procedures and processes designed to manage and improve the quality of products. It includes elements such as document control, process control, internal audits, and customer feedback.
  • Continuous Improvement: This principle emphasizes the need to continuously monitor and improve processes to enhance product quality, reduce waste, and minimize defects.
  • Product Testing and Inspection: Regular product testing and inspection are conducted to verify compliance with quality standards and to detect any deviations that need to be addressed promptly.
  • Supplier Control: Ensuring the quality of raw materials and ingredients is essential. Quality control measures should extend to suppliers to maintain consistency in the final product.
  • Training and Competence: Employees involved in food production must receive proper training to understand and follow quality control procedures effectively.
  • Traceability: Food industries should implement systems that allow the tracking and tracing of products throughout the supply chain to facilitate recalls and investigations if quality issues arise.

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Assignment Activity 2 : Apply food safety procedures and approaches in food processing

Food safety procedures and approaches are essential to prevent contamination and ensure the safety of consumers. Some key procedures and approaches that should be applied in food processing include:

  • Personal Hygiene: Employees should follow strict personal hygiene practices, such as handwashing, wearing clean uniforms, and maintaining proper grooming.
  • Cross-Contamination Prevention: Implement measures to prevent cross-contamination between raw and cooked foods, such as separate storage, preparation areas, and utensils.
  • Temperature Control: Maintain proper temperature controls during food storage, preparation, and cooking to prevent bacterial growth and ensure safe food handling.
  • Cleaning and Sanitation: Regularly clean and sanitize all equipment, surfaces, and utensils to prevent the buildup of harmful bacteria and other contaminants.
  • Allergen Management: Clearly label allergens in products and implement procedures to prevent cross-contact with allergenic ingredients.
  • Food Preservation Techniques: Use appropriate food preservation methods, such as refrigeration, freezing, canning, or pasteurization, to extend shelf life and ensure food safety.
  • Pest Control: Implement measures to control pests and prevent them from contaminating food products.
  • Product Testing: Conduct regular product testing for pathogens and other contaminants to ensure the safety of the final products.

Assignment Activity 3 : Evaluate the food laws and guidelines in food processing which includes halal and genetically modified foods related issues.

Food laws and guidelines play a crucial role in regulating food processing practices and ensuring the safety and quality of food products. Evaluating specific areas like halal and genetically modified foods can help us understand their significance and impact on the industry:

  • Food Laws and Regulations: Evaluate the existing food laws and regulations in the target region or country to understand how they govern food processing practices, labeling requirements, and safety standards.
  • Halal Food Guidelines: Assess the specific regulations related to halal food processing if applicable to the region or target market. Understand the requirements for halal certification, sourcing of ingredients, and handling of halal products.
  • Genetically Modified Foods: Explore the regulations and guidelines concerning genetically modified organisms (GMOs) in food processing. Understand labeling requirements and safety assessments for GMO-containing products.
  • Safety Assessments: Investigate how food safety assessments are conducted for different types of food products, including their ingredients and additives. Understand the role of regulatory bodies in ensuring food safety.
  • Labeling and Claims: Analyze the rules and guidelines related to food labeling, including nutritional information, allergen declarations, and other health-related claims.
  • International Standards: Evaluate whether the country follows international food standards set by organizations like the Codex Alimentarius Commission to ensure harmonization with global food trade practices.
  • Compliance and Enforcement: Assess the mechanisms for enforcing food laws and regulations, including penalties for non-compliance, to understand how adherence to food safety practices is ensured.
  • Consumer Awareness: Analyze how food laws and guidelines promote consumer awareness about food safety and educate the public on making informed food choices.

By thoroughly evaluating these aspects, you can gain a comprehensive understanding of the principles of quality control, food safety procedures, and the regulatory framework governing food processing, especially concerning halal and genetically modified foods.

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