Vendor Quality Assurance

  • Merton R. Hubbard


It is difficult to generalize about costs of raw materials in the food industry since the products vary from flavored water to caviar. The cost of the inexpensive drink’s flavoring, sweetener, acidifier, colorant and packaging might be as little as 15% of the factory door cost. Restaurant operations may estimate that 40% of the total cost of operation is for purchased foods. High-ticket food items could exceed 50%. A high-cost raw material focuses attention on the need for uniform acceptable quality of that material to a greater extent than does a modestly priced unprocessed food ingredient. From a quality control standpoint, this is an unfortunate concept, since the final quality of the finished product depends not on the price of the raw ingredients, but on their quality level and uniformity. With this in mind, it appears that a large part of the responsibility for the successful production of a uniform quality food item, manufactured with a minimum of scrap and rework, rests with the purchasing department. In fact, the responsibility rests with all of the processor’s departments, each of which should be in close contact with the suppliers.


Control Chart Packaging Material Quality Control System Fault Tree Analysis Acceptance Sampling 
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Copyright information

© Springer Science+Business Media New York 2003

Authors and Affiliations

  • Merton R. Hubbard
    • 1
  1. 1.HillsboroughUSA

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