Quality management applied to the design of a food production facility

Food manufacturers are faced with specific problems. First of all, they have to produce products with constant tastes and textures from fluctuating raw materials. Secondly, they must constantly adapt their production tools to rapidly evolving product recipes and presentations. Lastly, they must ensure food safety in compliance with regulations, in particular the Hygiene Package, which came into force in 2006. The tools put in place by processors for this purpose must form part of the company's quality management policy.

These specific aspects are added to those common to all companies, with more and more sustainable development and environmental management objectives...

Quality management begins with the design of production facilities, and includes all procedures. Indeed, the quality of production tool design will have a direct impact on the safety of people and goods, on the taste and microbiological quality of products, and on the environment.

The quality approach applied to tool design and operation can call on the qualification of production tools, which is an industrial project method. It is not currently compulsory for the food processing industry, but it validates that the installation operates in accordance with specifications, and minimizes risks for the company while protecting consumers.

The method is based on the creation of a team called the "qualification group", responsible for ensuring that tool creation or improvement projects run smoothly. To ensure tool quality, the group validates the different phases of the project, step by step, and examines their conformity with the company's objectives and needs. This group also participates in the expression of needs, and must therefore be made up of people representing the company's different skills and know-how.

Applied to intangible aspects, the quality approach will optimize the operation of rules and procedures linked to the processing activity.

Qualification is an ongoing process that takes place throughout the tool's entire life cycle. The documents validated by the qualification group provide the company with a memory of the tool and its procedures, which can be improved at any time to keep pace with product developments. This can be a step towards ISO 22000 certification.

This article proposes an approach to the design of food processing premises, with specific technical, regulatory and methodological elements to be taken into account.