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In the food and agriculture
field, the term "quality" designates the quality of a product but
also of the environment around this product.
Definition of quality: All of the properties or characteristics
of an entity (telephone reception for placement of orders, quality
of the product, packaging, labelling, delivery, after-sales service,
etc.) that gives it the ability to satisfy expressed or implicit needs.
The expressed needs are those of the client collected by means of
questionnaires or surveys, for example: orders placed by telephone,
fish filets, gutted fish, delivery to the client, etc.…..
The implicit needs are obvious needs such as: fresh fish, respect
of regulations in terms of packaging, temperature of conservation,
labelling and hygiene of sites, personnel and material, etc.
There is a difference between quality assurance and
quality control:
Quality assurance represents the means implemented
to build up the trust of the client.
Quality control represents the act of verifying
the product's conformity.
In the 1950's, businesses were driven by ideas of productivity. Faced
with the growing competition between companies, it was necessary to
stand out by reducing costs while maintaining a product in line with
client needs. Quality arose from this principle. Today, a client is
increasingly better informed by the media and is well aware of food
risks.
Clients need to feel understood and reassured by their supplier. Quality
assurance and control play a major role as quality assurance
makes it possible to better understand and satisfy clients, while
quality control makes it possible to reassure them.
The Atlantys group has integrated the importance of quality (control
and assurance) in its business lines and makes a daily effort to advance
these ideas in its environment.
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| Quality from A
to Z…. |
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A |
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AGING STUDY: Study
that makes it possible to define a best before date or expiration
date based on the change in time of microbiological, chemical
or organoleptic qualities of the product in question.
ANALYSIS LABORATORY: Establishment with the material
and knowledge to make all sorts of analyses (chemical, microbiological,
BSE test, GMO, species identification, etc.). It can be public
or private.
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B |
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BEST BEFORE DATE:
Last date of optimum use. It indicates the date until when
the product maintains its original qualities. After this date,
the product can still be consumed, but it is not as "good".
BRAINSTORMING: Quality tool aiming
to produce as many ideas as possible on a given theme in a minimum
amount of time.
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C |
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CERTIFICATION: Procedure
that aims to validate the compliance of a quality system to
ISO norms by a competent, independent body. Makes it possible
to give a written assurance that a product, process or service
complies with specified needs.
CHEMICAL INSPECTIONS: TVBN and TMA: 2 parameters
that show the freshness of a product. About thirty analyses
per month for the group.
CLEANING PROTOCOL OR PLAN: The cleaning and disinfection
plan of a worksite and material includes: the name of the specialized
company or competent personnel of the establishment, the technical
data sheets of the products used, the material used (superchargers,
foam gun, disinfection area, etc.), the frequency and type of
product used for different areas (to be presented in the form
of a chart, for example) and the methods used.
COMPLIANCE: Satisfaction of specified needs.
A complying product is one that respects all needs in question
(labelling, packaging, ingredients, weight, calibre, freshness,
product quality, etc.).
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D |
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DGCCRF : Directorate-General
for Competition, Consumer Affairs and Fraud. Different roles:
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It ensures the faithful and secure functioning of the
markets by enforcing the commercial code, consumption
code, work code, etc;… |
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It ensures the balanced and transparent working conditions
of the market (anti-competition practices). |
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It ensures the quality that the consumer has a right
to expect from a product through the Codex alimentarius
(formulation of labelling, composition and name regulations).
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This body also advises professionals.
We are in regular contact with the DDCCRF of Rungis in order
to protect consumers at our level.
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E |
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EXPIRATION DATE:
Last date of consumption. Included on packaging of certain very
delicate products such as filets. After this date, the product
can no longer be consumed.
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F |
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FILLETING: Action
of processing a fish into filets. To make filets, we must set
up workshops that respect precise sanitary rules. In our group,
we have decided to separate the filleting of tuna from the other
fish due to the problem of histamine that can arise from tuna.…
FOOD HYGIENE: Means of necessary evaluations
to ensure or reinforce safety in terms of food for human consumption
and including all aspects of production, fishing, treatment,
distribution, preparation and consumption, as well as possible
causes of toxicity (physical, chemical and microbiological factors)
FRAUD: see
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G |
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GESTION
DES DECHETS : Mise en
place de flux des déchets organiques et inorganiques
afin d’éviter un maximum les contaminations de
produits. |
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H |
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HACCP (Hazard Analysis
Critical Control Point : Preventive quality approach
making it possible to ensure the hygienic quality of a food
product préventive.
HISTAMINE: Protein that results from the transformation
through bacterial action of an amino acid: histidine. Tuna,
sardines, anchovies and swordfish are fish that are rich in
histidine. The rate of histamine increases when the fish is
not bled, gutted and refrigerated rapidly after capture. The
decree of 29th December 1992 lays out the quality evaluation
conditions of these "high-risk" fish.
HYGIENE BOOKLET: Document distributed to personnel
who handle food products upon their arrival in the company to
ensure that they understand and respect the rules of hygiene
during work hours. |
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ISO 9001 VERSION 2000:
International norm for the quality management system including
directive lines and specifications. |
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J |
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JORF: Official
Journal of the French Republic. Includes all texts of officially
released laws (decrees, regulations, etc.) in the French Republic.
This journal is a periodical.
JOUE: Official Journal of the European Community.
This is a periodical in the eleven official languages of the
European Union. It includes two connected series: series L for
legislation and series C for information and notifications as
well as an S supplement for market notifications.
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L |
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LABELLING: Information
about the product. Obligatory regulatory wording: authorization
number of the establishment that prepared and/or processed the
product, zone of capture, net weight, date of packaging or delivery,
commercial name, scientific name, calibre, production type.
LEGAL WATCH: Staying informed of new regulations
and modifications made to former laws.
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M |
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MEDICAL: Mormationedical
-ups of personnel on the worksite and who handle food products
to offer medical certificates that prove their aptitude, handled
by the inspection services in the establishment.
MICROBIOLOGICAL PRODUCT ANALYSIS: verification
of product quality, allowing for an evaluation of the supplier.
About thirty analyses per month for the group.
MICROBIOLOGICAL SITE ANALYSIS: verification
of cleaning and its effectiveness. About twenty analyses per
month for the group.
MILITARY AUTHORIZATION: same as sanitary authorization,
but using military services instead of veterinary services.
Military authorization is only obligatory when the military
is a client. |
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NON-COMPLIANCE:
Non-satisfaction of a specified need (labelling, packaging,
ingredients, weight, calibre, freshness, product quality, etc.). |
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ORIGIN: Regulation
No. 2065/2001 of the commission of 22nd October 2001. We are
obliged to give the origin of the product with the scientific
name, production mode and production zone. |
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PACKAGING: Most
fish are packaged in polystyrene cases. There are a few wooden
cases left and plastic cases are beginning to appear. Packaging
is necessary to protect the product and keep it at the right
temperature.
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Q |
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QUALITY: All of
the properties or characteristics of an entity that give it
the aptitude of satisfying expressed or implicit needs.
QUALITY AUDIT: Methodological, independent
test to determine if the activities and results relating to
quality satisfy the preset conditions and if these conditions
are implemented in an effective manner and are capable of reaching
objectives.
QUALITY MANUAL: Document describing the policy
and general organization means undertaken by the company in
terms of quality. Road map of the quality system.
QUALITY POLICY: General objectives and directions
of a company in terms of quality.
QUALITY SYSTEM: Entire organization, procedures,
processes and means necessary to implement quality management.
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REGLEMENTATION :
Action of determining rules relating to a domain, the overall
recommendations and procedures to be followed. For example:
labelling, food transportation, hygiene conditions applicable
in the wholesale sites and fishing manipulation establishments.
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S |
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SANITARY AUTHORIZATION:
Establishments preparing, treating, processing, manipulating
or storing animal-based or animal-derived food products meant
for human consumption cannot put their products on the market
unless these products respect sanitary conditions and have received
sanitary authorization. The authorization is given out by the
prefect upon request by the Director of veterinary services
in the department where the requesting establishment is located.
The authorization is given if the establishment was evaluated
by the Director of Veterinary Services as following the norms
of the sanitary conditions set by regulations. If at any time
the regulations for sanitary conditions are not followed, the
authorization can be suspended or revoked.
SANITARY EQUIPMENT: Sinks, sterilizers, recording
thermometric sensors, air conditioners, ventilators, siphons,
cleaning-disinfecting areas, etc
SEIZURE: veterinary services can remove a product
from the commercial circuit and destroy it if they consider
it unfit for human consumption.
SPECIFICATIONS: Set of characteristics that a material,
a product being studied or underway should include. Written
quality document that includes all technical information about
a product (characteristics, means of manufacture, etc.)
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TEMPERATURE INSPECTIONS:
Document indicating the follow-up of temperature inspections
of a given product. They make it possible to verify that the
temperature is maintained constant. The respect of the cold
chain allows for a guarantee of product quality until the product
reaches the final consumer. Regulations call for strict conditions
of cold maintenance during the manufacture, transport, storage
and distribution of the product.
TMA: Trimethylamine. The state of alteration
of a fish can be evaluated by its TMA/TVBN ratio.
TRACEABILITY: Ability to retrace the history, use or
localization of an entity or product through registered identification
means.
TRAINING: Act aiming to share know-how (e.g. training
on filleting, hygiene, work safety, etc.).
TVBN: Total Volatile Basic Nitrogen. Makes it possible
to evaluate the degree of alteration of an unprocessed product.
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V |
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VETERINARIAN:
Veterinarian services have three missions: to protect public
health, to protect animal health and to protect the environment.
These are government services composed of commissioned and certified
officials. France is divided into 100 departments. In each department,
there are departmental veterinary services placed under the
responsibility of a director of veterinarian services.
This director is assisted in his tasks by many people, including:
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inspector veterinarians, veterinarian doctors who have
undergone a year of specialized training at the National
School of Veterinarian Services, |
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technicians specially trained by the State for this
purpose during two years after the high school baccalauréat
diploma. |
Veterinarian service agents (veterinarians and technicians)
who can enter any place at any time (livestock farms, storage
or manipulation of animal food products).
They are able to:
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Make animal or food health notifications (see definition),
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Decide on the administrative seizure of food products
(see definition), |
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Draw up a report transmitted to legal authority.
They also act as advisers to professionals. We are in
regular contact with the veterinary services of Rungis
in order to act as quickly as possible to follow regulations
and protect public health. |
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WARNING regarding food
or animal products: veterinary services can prevent
the marketing of product that appears not to comply to regulations
until an additional test possibly accompanied by a laboratory
test can confirm or contradict the suspicion.
WASTE MANAGEMENT: Implementation of organic
and inorganic waste flow in order to prevent product contamination
to the highest degree possible.
WORK OUTFITS: Work clothing and shoes that are light
and clean as well as clean hair that is entirely covered.
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