Food Quality vs Food Safety
The notion of food quality rests on a complex and multi-dimensional concept which is influenced by a wide range of situational and contextual factors. The characteristics contributing to food quality are depicted in the attached image.
The 24th Food and Agricultural Organization of the United Nations (FAO) Regional Conference for Europe attempted to extend the general definition of quality, which can be found in standards of the International Standardization Organization (ISO), to food quality.
- Historically, quality has been primarily understood as the absence of a defect, fraud and adulteration.
- More recently, quality rests on expected properties such as organoleptic and nutritional characteristics or resulting benefits. This introduces the need to take the legitimate expectations of users into account and to request operators to do likewise.
- Finally, quality designates desirable characteristics likely to justify added value; for example, forms of production (organic farming, environmental consideration, and animal welfare), production areas (designation of origin) and their associated traditions.
Dimension of Food Quality
Food quality has an objective dimension, which is the measurable physico-chemical characteristic inherent to a food product, and a subjective dimension framed by consumer expectations, perceptions, and acceptance ('fitness for consumption') which is in the attached photos Consumer expectations are based on quality cues (information stimuli) that are either intrinsic (e.g. inferring the ripeness of fruit from its colour) or extrinsic to the product (e.g. advertising, brand image).
The better the match between the expectation consumers have before purchasing (expected quality) and the experience they obtain in using the products (experienced quality), the higher the level of consumer satisfaction. It has been demonstrated that positive experience with a brand reduces the risk of dissatisfaction and is frequently used to infer quality of the product. Consequently, consumers often rely on well-known brand names as quality indicators.
Research has shown that consumers regard the taste and other sensory characteristics of food, health, convenience and the production process (e.g. organic, animal welfare, etc.) as the most important determinants of food quality.
Difference between Food Safety and Food Quality
Many people think Food Safety and Food Quality is the same thing. Although closely related, there is a difference between Food Safety and Food Quality requirements in a food-handling environment. The one keeps consumers safe and the other keep consumers happy. This sounds very simple, but there is a lot more to it. It is important to understand these differences and be able to identify each in the workplace.
Food Safety
Food Safety refers to practices and conditions that preserve food quality to prevent contamination and food-borne illnesses during preparation, handling, and storage. The correct Food Safety practices assure that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
Examples of Food Safety procedures and policies:
- Personal hygiene
- Personal presentation and preparation
- Pest control
- Waste management
- Cleaning and sanitising
- Temperature control and measurement
- Food Safety hazard identification
Food Quality
Food Quality refers to the features and characteristics of a food product that is:
- acceptable to consumers and meet their expectations;
- value for money;
- conforms to the required specifications, and
- profitable to the company.
Examples of Food Quality Attributes:
- External factors such as appearance (size, colour, shape and consistency).
- Texture
- Flavour (odour and taste)
- Correct labelling with the ingredients, nutritional information and supplier/manufacturer details listed.
- Products must be properly packaged and sealed.
- Ingredient standards are maintained.
Food quality also deals with product traceability, should a recall of the food product be required.
Conclusion
Food Safety and Food Quality are two of the most important aspects of any food-handling environment. It is important to know the difference and have a proper Food Safety and Food Quality management system in place. It will keep your customers healthy and happy, and you out of trouble.
About the Author
Faizah Almughamiri worked as a quality and infection control coordinator in the nutrition department in the hospital for many years and here began my love for food safety as my work focused on ensuring the delivery of a safe and healthy meal to all patients. She has a master’s degree in food safety, with a focus in food safety culture, not only for workers in the nutrition departments, but for all people. Reach her on LinkedIn, here.
