Quality control program activities consist of inspecting, testing, and monitoring associated with raw material control, process control and finished products control.
This type of program is one that every food manufacturer and handler should install in the developmental stages of the company, continually enhance and use as a tool to lower risk, mitigate regulatory involvement and ensure that the food product are safe from the farm to the consumer.
It is to determine whether the quality and safety requirements are fulfilled by detecting whether unacceptable levels of hazards or defects exist in foods.
If an unacceptable level of a hazard or defect is detected, the food might be repaired or reworked to remove the hazard or defect so that it fulfills the requirement, or it might be rejected entirely and scrapped.
The program protects the health of the consumer and combats dishonest trade practices and fraud. Food quality control is applicable throughout the entire food system.
Food Quality Control Programs
