Friday, August 5, 2016

Food Quality Systems

In general, these quality systems are quality control, quality assurance and quality management. They are generic in nature and are widely used by business organizations not only in the food industry, but in all industry sectors, as well as in some public sector organizations.

A food industry quality system is an integrated set of documented food quality and food safety activities, with clearly established inter relationships among the various activities.

The objective of a quality system is to provide a food company with the capability to produce a food that fulfills all quality and safety requirements. It also reduce a gap between customers’ risk perception and experts’ risk judgment and reach a level of risk perception where ‘distrust’ or unacceptable risk switches to ‘trust' or acceptable risk.

Quality assurance systems and quality management systems are examples of quality systems. For any food company embarking on the adoption of a formal quality management system there are a number of avenues down which they might proceed. The most obvious start is the introduction of a Hazard Analysis Critical Control Point (HACCP system.

Consumers will only buy and make repeat purchase of the food is perceived as being good value for money and generally only if they can rely on the product being of a consistent standard.

A firm needs therefore to establish a reputation for making a product to a certain standard and to maintain it. Food Quality Systems
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