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Quality Control

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Snack Food Technology

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Abstract

The intensity and extent of quality control in the snack industry varies greatly among companies, ranging from entirely subjective testing procedures performed on rare occasions by an untrained person to a series of elaborately instrumented analyses performed on a more or less continuous basis by a crew of professionals. The former situation is becoming increasingly less common as even the smaller and less formally organized companies become aware that maintaining uniform quality is essential to their very existence. Although the goal of obtaining increased customer satisfaction is an important consideration in the establishment of an effective quality control program, complex and inflexible government regulations bearing severe penalties and enforced by an army of civil servants are often an even more effective inducement.

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Authors and Affiliations

  1. Pocoloco, Inc., P.O. Box 384, Villa Park, Illinois, USA

    Samuel A. Matz (President)

Authors
  1. Samuel A. Matz
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© 1984 The AVI Publishing Company, Inc.

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Matz, S.A. (1984). Quality Control. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_25

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  • DOI: https://doi.org/10.1007/978-94-010-9778-9_25

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9780-2

  • Online ISBN: 978-94-010-9778-9

  • eBook Packages: Springer Book Archive

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