Abstract
Webster’s Dictionary (1989) defines quality as ‘a degree of excellence or superiority in kind’. The American Society for Quality Control (ASQC, 1987) specifies that quality is ‘the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs’. Crosby (1979) states that quality is ‘conformance to requirements’. Juran (1993) suggests two simple definitions of quality: ‘fitness for use’ and ‘quality is customer satisfaction’.
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Webb, N.B., Marsden, J.L. (1995). Relationship of the HACCP system to Total Quality Management. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_8
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