Total quality and good manufacturing practices in food industry

Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2005

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


Througout the world, food manufacturing, distrubution and retailing is becoming a highly complex business. Raw materials are sourced on a global scale, an ever-increasing number of new food processing technologies are used, and a vast array of different products are available to the consumers. Despite the progress in medicine, food science and technology of food production, illnesses caused by foodborne pathogens continues to present a major problem of both health and economic significance. In the last decade, consumers have given more importance to food safety and quality due to problems of dioxin and BSE. As a consequence of foodborne diseases, food safety is a growing global concern, not only for its continuing importance to public health, but also because of its impact on international trade. Safety is of paramount importance to all companies and organizations involved in the production, sale and handling of food. Modern trading conditions and legislation require food businesses to demonstrate their commitment to food safety through an appropriate management program. Such a management program should take account of the role of all businesses in the food chain. With the demand for safer foods and with enactment of new agreement through the World Trade Organization (WTO), new approaches such as HACCP, ISO and TQM have attracted widespread support particulary in industrialized countries. All countries have come to an agreement that HACCP is an effective application in food safety. GMP that is concerned with the hygienic food operation and general design represents a standardized guideliness for the safe production of food products. However, GMP can be very effective when control measures are considered by HACCP. HACCP that enables food safety, provides a structured approach to assurance of food products and their associated processes.IV The use of a quality management system such as the ISO 9000 series as a means of effectively managing total product quality, recognise the control procedures established in a HACCP plan and fit well into such a management system. Total quality management that achieves quality of food products by satisfying both external and internal customers, embraces quality, productivity and safety. TQM can be thought of as a means of generating commitment form all members of an organization to achieve these aims. In this study under topic of total quality, food safety and quality sysytems with hygienic conditions that are essential to organization's infrastructure were determined and on way to EU accession this study was aimed at establishing a source for improving our food industry and noticing its deficiencies.