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Quality assurance systems in the food production

Article · October 2016

DOI: 10.18559/SOEP.2016.10.4

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STUDIA OECONOMICA POSNANIENSIA 2016, vol. 4, no. 10

DOI: 10.18559/SOEP.2016.10.4

Magdalena Paździor
University of Technology and Humanities, Faculty of Material Science, Technology
and Design, Department of Design and Technology, Radom
[email protected]

QUALITY ASSURANCE SYSTEMS IN FOOD

PRODUCTION

Abstract: Food production is the subject of numerous systemic solutions with-

in the scope of health quality assurance. A common purpose for all the pro-quality
actions taken in a production organisation is constituted by the achievement of
the products’ quality level consistent with the preferences of the customers. Health
quality of food is closely related to the quality of its materials and semi-finished
products from so-called primary production. Food business operators must com-
ply with the requirements of material protection from possible contamination and
with the relevant EU and national legislation referring to hazard control in the area
of primary production.
This paper includes an analysis of systems supporting the organisations manufac-
turing primary products in their efforts to provide their proper health quality. Pro-
duction organisations operating in the area of food primary production have usu-
ally the obligation to implement the quality assurance systems ensuring the health
quality of food offered to the consumers. In addition, the paper identifies the EU
and domestic legislation providing the obligation of applying the health quality of
food’ assurance systems in the primary production implemented on the level of
farms. It outlines regulations applicable to the primary production and related ac-
tions for the benefit of improved food safety.
Keywords: quality systems, food safety, primary production, food industry.
JEL classification: L66.
58 Magdalena Paździor

SYSTEMY ZAPEWNIENIA JAKOŚCI W PRODUKCJI ŻYWNOŚCI

Streszczenie: Produkcja żywności podlega licznym rozwiązaniom systemowym

z zakresu zapewnienia jakości zdrowotnej. Wspólnym celem dla ogółu projako-
ściowych działań podejmowanych w organizacji produkcyjnej jest osiągnięcie
poziomu jakości produktów zgodnego z preferencjami klientów. Poziom jakości
zdrowotnej żywności jest ściśle zależny od jakości zastosowanych do jej produkcji
surowców i półproduktów, które są wytworem tzw. produkcji pierwotnej. Przedsię-
biorstwa sektora spożywczego muszą spełniać warunki ochrony surowców przed
ewentualnymi zanieczyszczeniami oraz przestrzegać właściwych wspólnotowych
i krajowych przepisów prawnych odnoszących się do kontroli zagrożeń w obszarze
produkcji podstawowej.
W artykule dokonano analizy systemów wspomagających dążenia organizacji wy-
twarzających produkty pierwotne do zapewnienia ich właściwej jakości zdrowot-
nej. Organizacje produkcyjne funkcjonujące w obszarze produkcji pierwotnej żyw-
ności mają w większości przypadków obowiązek wdrożenia systemów zapewnienia
jakości gwarantujących bezpieczeństwo zdrowotne oferowanej konsumentom żyw-
ności. Wskazano również uregulowania prawne na poziomie unijnym i krajowym
wprowadzające obowiązek stosowania systemów zapewnienia jakości zdrowotnej
żywności w produkcji podstawowej realizowanej na poziomie gospodarstw rol-
nych. Nakreślono przepisy mające zastosowanie do produkcji podstawowej i dzia-
łań powiązanych na rzecz podnoszenia stanu bezpieczeństwa żywności.
Słowa kluczowe: systemy jakości, bezpieczeństwo żywności, produkcja pierwotna,
przemysł spożywczy.

Introduction
Producers have at their disposal the range of tools and systemic solutions
that may efficiently affect the quality of food offered to the consumer. The
product quality must consider all the forecasted, programmed and planned
processes it will undergo throughout its lifecycle [Haffer 2002, s. 297].
In a time of increasing production globalisation, quality has become an im-
portant characteristic of enterprises operating on the market [Popek and
Kłak 2009, pp. 27–38]. The quality assurance issue constitutes, thus, the key
purpose of every organisation (producer, service provider and their sub-
contractors) that wants to achieve market success. Table 1 includes the defi-
nitions of the quality assurance according to various literature sources.
The quality assurance process is a continuous action. Quality assurance sys-
tems constitute the tools ordering and supporting the organisations’ efforts to
 Quality assurance systems in food production 59

Table 1. Definitions of the quality assurance

Source of definition Definition/interpretation
A part of quality management oriented towards the in-
PN EN ISO 9000:2006
creased capacity of meeting the requirements concerning
standard
quality
Founded in 1946 American
All the planned and regular measures necessary to obtain an
Society for Quality Control
appropriate level of credibility that the service will comply
(ASQC, now American
with the established qualitative requirements
Society for Quality, ASQ)
A task of quality control services, including the verification,
measurement or testing of one or more characteristics of
a product or a service, and then the comparison of obtained
results with the specification of assumed values, in order
Traditional approach to confirm the product or service’s compliance with the re-
quirements. Products inconsistent with the specifications
are rejected or transferred for improvement, while products
meeting the requirements are handed over to an external or
internal customer
Delivery of excellence of the production and supply process.
The quality level of work performed at each stage of the
process translates directly to the high quality of a product
Modern approach (in a new
manufactured as an exit effect of this process.
management paradigm)
If the production process includes places resulting in the re-
duced quality of an end product, the causes of imperfection
should be identified and then removed
Performance of regular and planned actions (systematic
inspections, reviews, audits, external assessment to provide
Commodity science ap-
quality on an on-going basis), oriented towards manu-
proach
facturing of products compliant with the specifications,
defined with measurable qualitative parameters
Source: Based on: [PN-EN ISO 9000:2006; Hamrol 2008].

accomplish this objective. Due to the definition [Kopaliński 2007], the system
is a comprehensive and ordered set of interrelated elements and rules of pro-
ceedings. A quality assurance system should be understood as a set of actions
oriented towards the performance of tasks to achieve a common goal. Produc-
tion organisations from the food sector can, but also often are obligated to,
implement the quality assurance systems that enable them to:
–– accomplish the objectives concerning the compliance with the require-
ments and customers’ expectations,
–– improve the organisation’s functioning,
–– assure health quality of products offered for the consumers.
60 Magdalena Paździor

The scope of quality assurance systems includes customers, employees

and suppliers.
The aim of this paper was to identify areas of quality activities in food
enterprises regulated by mandatory and voluntary quality assurance sys-
tems. The scope of the analysis concerned raw materials from plant and
animal production.

1. Area of primary production

Two basic stages may be distinguished in food production:
–– primary production on the level of farms,
–– food production executed in food business operators.
Primary production is defined in Article 3 item 17 of the Regula-
tion (EC) no. 178/2002 of the European Parliament and of the Council
laying down the general principles and requirements of food law, estab-
lishing the European Food Safety Authority and laying down procedures
in matters of food safety [Regulation (EC) no. 178/2002]: “Primary pro-
duction” means the production, rearing or growing of primary prod-
ucts including harvesting, milking and farmed animal production pri-
or to slaughter. It also includes hunting and fishing and the harvesting of
wild products”.
Primary production on the level of farms or on a similar level also in-
cludes the accompanying actions related to the internal transport, storage
and proceedings with products without a significant change of their char-
acter and in transport to a processing plant. Annex I, part A, item I (1) of
the Regulation (EC) [Regulation (EC) no. 852/2004] specifies the general
hygiene provisions for primary production and associated operations and
recommendations for guides to good hygiene practice.
The main domestic legal act in the area of food, the Act of 25 August
2006 on the food and nutrition safety, section 1, Article 3 item 28, defines
the primary production as a basic production within the meaning of Article
3 item 17 of the Regulation (EC) no. 178/2002. This Act, also in section 1,
Article 1, item 40, defines the primary production products as materials
[Journal of Laws of 2010 no. 136, item 914 as amended].
In Poland, the food law system is based on the regulations of the Euro-
pean Union – directives and regulations. In matters related to food safety
in the area of primary production and in the processing of its products
within the food production, the so-called Codex Alimentarius, should be
 Quality assurance systems in food production 61

treated as an internationally superior set of guidelines and recommen-

dations. This document concerns the area of food primary production,
sanitary surveillance over production processes, the sanitary condition of
plants, and the hygiene of employees. In addition, it constitutes the area
of mutual actions for the UN organisations: FAO (Food and Agriculture
Organization of the United Nations) and WHO (World Health Organiza-
tion) for the benefit of improved food safety conditions. Adoption of the
Codex-developed standards and guidelines by countries is theoretically op-
tional. However, they are more and more often treated by the WTO (World
Trade Organization) as a reference point in solving international commer-
cial disputes concerning food [www.mg.gov.pl].
Apart from global considerations, food production is subject to nu-
merous systemic solutions within the scope of quality assurance. Due to
the diversity of food products and to a different character of requirements
posed against the producers and products, quality assurance systems may
be divided into the following areas:
–– primary production (materials – Table 2),
–– food production.

Table 2. Quality assurance systems operating in the primary production

QUALITY ASSURANCE SYSTEMS
in the primary production (materials)
agricultural, horticultural and aquaculture products:
GLOBAL GAP (Good Agricultural Practice)
cultivation of crops (agricultural, vegetable and fruit):
ICM (IP) Integrated Production
IPO Integrated Fruit Production
feed sector:
GMP + (Good Manufacturing Practice plus)
GMP + FSA (Feed Safety Assurance)
GMP + FR (Feed Responsibility Assurance)
GHP (Good Hygienic Practice)
ISO 22000:2005 (replaced with the Polish version PN-EN ISO 22000:2006)
Food safety management systems – Requirements for any organization in the food chain
FAMI-QS
(Quality and Safety System for Specialty Feed Ingredients and their Mixtures)
meat products:
QMP (Quality Meat Program) – beef
PQS (Pork Quality System) – pork
QAFP (Quality Assurance for Food Products) – pork, poultry, poultry and pork-beef
cooked meats
62 Magdalena Paździor

Table 2 – cont.

QUALITY ASSURANCE SYSTEMS

in the primary production (materials)
coffee, cocoa, tea:
UTZ Certified
products suspected of genetic modifications, e.g. soya, corn, rice, tomatoes, potatoes:
non-GMO (Genetically Modified Organisms)
IP-CERT * IP NON-GMO Standard

2. An analysis of the quality assurance systems in the primary

production operations in Poland
Annex I to the Regulation (EC) no. 852/2004 defines the general require-
ments for primary production and food business operators producing
or collecting vegetable products and breeding animals or producing animal
materials in order to ensure their proper health quality. Pursuant to the hy-
giene provisions in this document, food business operators should ensure
that primary products are protected from contamination, in regards to any
processing that primary products will subsequently undergo. Additionally,
they need to comply with the appropriate Community and domestic legal
provisions related to hazard control in the primary production and associ-
ated operations [Regulation (EC) no. 852/2004].
Provision for the health quality of food is related to the implementa-
tion of proper management systems. Table 2 indicates the systems that may
be implemented at the stage of primary production for the needs of hazard
prevention. In order to ensure the safety of food offered to consumers, it is
necessary to consider all stages in the food production chain in accordance
with the “farm-to-table” rule.
GLOBAL GAP. Good Agricultural Practice constitutes an international,
independent, optional system of food safety assurance for primary agricul-
tural production (agricultural, horticultural and aquaculture products) and
for the preparation of products for sale. The system is based on compliance
with good agricultural practice, application of an integrated system of plant
protection and annual farm control.
One of the main objectives of the standard includes the minimisation of
the application of fertilisers and protection chemicals in order to reduce
the adverse environmental impact of agriculture and to provide the use
of agricultural lands for as long as possible. Standards include the safety
 Quality assurance systems in food production 63

requirements concerning food, labour safety, environmental protection and

animal welfare [www.haccp-polska.pl]. The system determines the mini-
mum production standards in order to obtain the high quality of primary
products based on the criteria:
–– deriving from the HACCP system,
–– provisions of the domestic and international law,
–– environmental impact of agricultural production.
In 2015, the new fifth edition of the GLOBAL GAP standard came
into effect.
Integrated Production (IP). IP is a food quality system, using in a sus-
tainable way the technical and biological progress in the cultivation of
crops, plant protection and emphasising particularly the environmental
protection and human health. The system’s legal guidelines are included
in the Regulation of the Minister of Agriculture and Rural Development of
16 December 2010 concerning the integrated production (Journal of Laws
of 2010 no. 256 item 1722) The regulation specifies:
–– the way and mode of documenting the actions related to integrated pro-
duction,
–– the way and mode of exercising the supervision of integrated produc-
tion,
–– organisational units entitled to issue the certificates of compliance with
the acceptable levels of the residues of crop protection chemicals, heavy
metals, nitrates and other elements and harmful substances in plants
and plant products [Journal of Laws of 2010 no. 256 item 1722].
Measures within the scope of integrated protection for the cultivation of
crops (agricultural, vegetable and fruit) are documented in the Integrated
Production Book, the model of which is defined in the annex to the Regu-
lation. Since 2015, the Main Inspectorate of Plant Health and Seed Inspec-
tion (PIORIN) has resigned from the direct certification of the plant Inte-
grated Production for agricultural producers. The basic form of exercising
supervision by PIORIN of the Integrated Production system shall be con-
stituted by the authorisation and control of entities conducting the activity
with an IP certification.
Integrated Fruit Production (IPO). IPO includes basic requirements
posed by supermarkets in Poland, regarded as a lighter form of the EUREP
GAP fruit certification system. Prevention of the occurrence of harmful
organisms in horticulture constitutes the main principle of the IPO sys-
tem. Firstly, biological, physical and other non-chemical methods should
be applied to destroy crop pests, if they provide protection. Crop protec-
64 Magdalena Paździor

tion chemicals should be applied only in the end. Methods of limiting the
application of chemical procedures meeting the IP requirements include:
–– application of selective preparations,
–– introduction of helpful organisms,
–– application of biotechnical methods (disorientation of pest males with
use of pheromone traps),
–– application of selective biological preparations including viruses patho-
genic for pests.
Good Manufacturing Practice plus (GMP+) is a certification program
developed in 1992 by the Dutch feed industry as a response to the inci-
dents with contaminations in feed materials. GMP+ has been developed
into an international system managed by GMP+ International in coopera-
tion with numerous international entities [www.gmpplus.org].
The standard includes manufacturers of feeds for animals and their com-
ponents, as well as transportation and trade enterprises (including inland
shipping) of this sector. GMP+ system constitutes a group of detailed stan-
dards, including the GMP (Good Manufacturing Practice) and HACCP
system requirements. In 2014, the standard concerning the responsibility
for feed safety was published. Two modules were developed:
GMP+Feed Safety Assurance (GMP+FSA), concentrated on feed safety,
GMP+ Feed Responsibility Assurance, (GMP+FR), concentrated on the
assurance of responsibility, in which the animal feed industry has been ex-
tended with responsible labour. GMP+ includes also GMP B1-B10 stan-
dards referring to the area of production, trade, transport, storage, cultiva-
tion of materials and laboratory tests of animals feeds and feed components,
with consideration of feed for pets [www.bestquality.pl].
ISO 22000 An international standard of food and feed safety manage-
ment (based on the HACCP rules) has been developed for all organisations
participating in the food chain. The HACCP system (hazard analysis and
critical control points) constitutes the EU law [Regulation (EC) no. 183/2005]
provision establishing the requirements concerning feed hygiene in the area
of enterprises producing feed materials, mixtures, feed additives (including
transport, storage and sale).
Quality and Safety System for Specialty Feed Ingredients and
their Mixtures
(FAMI – QS) Production of feed additives constitutes one of links
in the food chain holding the responsibility for production and marketing
of products that are safe and in line with legal regulations. Hence, more
and more feed producers require from their suppliers, manufacturers,
 Quality assurance systems in food production 65

and distributors of feed additives certification consistent with the require-

ments of this standard. This is a response to the requirements of the Regu-
lation (EC) no. 183/2005 of the European Parliament and of the Council
of 12 January 2005 laying down requirements for feed hygiene [Regula-
tion (EC) no. 183/2005].
The certified FAMI-QS system is an alternative for companies produc-
ing feed additives and premixes due to the lesser requirements concerning
purchase as compared with the GMP B1 (Production, Trade and Services
in the Feed Sector) and GMP B2 (Production of Feed Ingredients). The
companies operating in the industry of feed additives and premixes need
to have the FAMI-QS certificate for deliveries to the markets in the Nether-
lands, Great Britain and Scandinavia [www.grepcon.pl].
Food quality systems for meat products: QMP, PQS, QAFP.
Quality Meat Program System (QMP) QMP beef quality assurance sys-
tem constitutes the first domestic, optional system providing consumers and
retailers with the guarantee and basis for an increased trust in Polish beef
quality. The QMP system includes regulations referring to the conditions
of animal welfare within the scope of raising them in free-stall barns. QMP
system is open to cattle producers, feed manufacturers, livestock transport-
ers, meat processors. One of its basic principles includes the possibility of
identifying an animal from which a product originates.
The system is composed of four categories:
–– beef livestock production: QMP – cattle,
–– feed processing: QMP – feeds,
–– animal transportation: QMP – transport,
–– meat processing: QMP – meat.
The quality of beef and young beef produced within the QMP system
results from the detailed obligations of the livestock producers, referring to
[www.minrol.gov.pl]:
–– the selection of breeds appropriate to the production of qualifica-
tion animals,
–– the way of proceeding with animals (application of a free-stall system
in a farm),
–– the application of recommendations concerning the slaughter weight
and carcass parameters for animals in a required age.
The QMP system also defines the standards concerning animal trans-
portation and principles of proceeding with them in slaughterhouses. The
Polish Association of Cattle Producers (PZPBM) is an owner of the QMP
system and sign.
66 Magdalena Paździor

Pork Quality System (PQS) PQS constitutes an optional domestic sys-

tem developed by the Polish Association of Pig Breeders and Producers
“POLSUS” and the “Polskie Mięso” Association. It includes breeding and
growing, as well as trade before slaughter with processing. The system guar-
antees full traceability of an obtained product and enables one to track the
meat’s origin from the meat batch to the herd from which it comes. The
quality of pork produced within the PQS system results from the detailed
obligations of livestock producers, which guarantees the compliance with
requirements defined in the standard and referring to the production pro-
cess concerning:
–– use in outcrossing of animals free from a gene responsible for increased
frequency of occurrence of the PSE-type meat quality defects,
–– use in commercial crossing of pig races and intercrosses from the plan-
ned crossing [www.minrol.gov.pl].
The system requirements include also the qualitative parameters of
an end product: colour, water absorption, fat content, fat colour, fat con-
sistency, and flavour.
Quality Assurance for Food Products (QAFP) The system was devel-
oped by the sectoral organisation associating meat business operators: the
Union of Meat Business Producers and Employers. In 2009, the Minis-
ter of Agriculture and Rural Development assigned the role of a nation-
al food quality system to that system. Participation in it is optional. The
QAFP system defines the detailed requirements that need to be met so
that the end product is of as high quality as possible. It is a multi-product
system, constantly extended with the quality standards concerning differ-
ent groups of food products: pork, poultry, poultry and pork-beef cooked
meats [www.minrol.gov.pl]. The system includes the production stages
from breeding, feeding animals and conditions of their breeding, through
slaughter, cutting, processing, transport, conditioning and packaging, to
storage and sale.
non-GMO (Genetically Modified Organisms):
IP-CERT * IP NON-GMO Standard The non-GMO standard is ori-
ented towards all food producers and processors, regardless of their size
or place in the production chain. It is an objective proof that food produced
in an enterprise is 100% free from genetically modified components. It es-
pecially concerns producers and processors of the products suspected of
genetic modifications, e.g. soya, corn, rice, tomatoes, potatoes. The certifica-
tion system is adjusted both to the specificity of production based on plant
and animal materials [www.dekra-certification.com.pl; www.sgs.pl].
 Quality assurance systems in food production 67

The non-GMO certification confirms that a given organisation has im-

plemented and maintained the Food Safety Management System within the
scope of compliance with the following requirements:
–– Regulation (EC) no. 1829/2003 of the European Parliament and of the
Council of 22 September 2003 on genetically modified food and feed,
–– Regulation (EC) no. 1830/2003 of the European Parliament and of the
Council of 22 September 2003 concerning the traceability and labelling
of genetically modified organisms and the traceability of food and feed
products produced from genetically modified organisms.
Entrepreneurs operating in the food market are obligated to trans-
fer and store the required documentation of materials and finished prod-
ucts including GMOs. Traceability is one of basic requirements of the Reg-
ulation (EC) no. 178/2002 of the European Parliament and of the Council
laying down the general principles and requirements of food law. This obli-
gation concerns both producers marketing their GMO products and those
who receive such a product from the suppliers inside the EU.
UTZ Certified UTZ, which means “good coffee” in the Mayan language
Quiché, enables clients and brands to be sure of maintenance of the ex-
pected social and environmental quality standards in production of cof-
fee, cocoa and tea. UTZ Certified constitutes a global certification program
within the scope of product origin control [www.sgs.pl].
The system results from care for the sustainable production of the high-
quality products. It draws attention to efficient farm management (mea-
sures preventing from the soil erosion, minimised water consumption and
contamination production, responsible application of chemicals, environ-
mental protection) [Sara Woźny]. It defines the quality criteria for coffee,
tea, and cocoa and guarantees the traceability within the supply chain.

Conclusions
The results of the conducted analysis allow the researcher to declare that
food manufactures have the tools in the form of efficient systems that guar-
antee offering consumers safe and good quality products.
Juxtaposition of systems and the identification of regulation areas con-
firm that there is no area in food production which is out of control and
beyond the range of pro-quality requirements.
Considering the above, it can be concluded that safe primary produc-
tion is a crucial stage in obtaining ultimately a healthy food product.
68 Magdalena Paździor

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