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Quality and Food Safety Management in Food
Service Industry
One or more characteristics of a product is examined,
measured or tested and compared with the specified
requirements to assess its conformity. Goods or products,
which do not conform to specifications, may be scrapped,
reworked or passed on concession.
Into the early 1900s, inspection was performed as a
separate operation at the end of the production line after
production personnel completed all other processes associated
with manufacturing the product. This was done to prevent poor
quality products from being delivered to the customers, since
inspectors were responsible for ensuring the quality of the
company's products in industry.
2-4-2 Quality Control (QC)
Quality control is defined as “the function of ensuring that
the attributes of the product conform to established standards
and the emphasis was on product inspection and this function
belong to the quality department”.
Quality control is a managerial process during which
management evaluate actual performance, compare this to
goals and then take action on the differences.
