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Quality Assurance for Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Product wholesomeness and uniformity can be more effectively maintained through a quality assurance (QA) program that incorporates available scientific and mechanical tools. Quality is considered to be the degree of acceptability by the user. These characteristics are both measurable and controllable. The major ingredients needed for a successful quality assurance (QA) program are education and cooperation. An important component of a QA program is third-party auditing, Safe Quality Food (SQF) certification, and ISO Accreditation 9000. The Hazard Analysis Critical Control Point (HACCP) approach can be incorporated in a QA program because it applies to a zero defects concept in food production. Effective surveillance of a QA program can detect unsanitary products and variations in production.

Statistical Quality Control (SQC) techniques make inspection more reliable and eliminate the cost of 100% inspection. The principal tool of a statistical QC system is the control chart. Trends of control charts provide more information than do individual values. Values outside the control limits indicate that the production process should be closely observed and possibly modified. Control limits should be determined not only by natural variability in the process but also based on quality and safety specifications and optimization of the process.

Keywords

Quality assurance Total quality management Quality control Auditing Statistical quality control Control limits Control charts 

References

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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