Quality Control Programs

Quality Control Programs
Quality control program activities consist of inspecting, testing and monitoring associated with raw material control, process control and finished products control.

The main objective of food industry quality control programs is to determine whether the quality and safety requirements are fulfilled by detecting whether unacceptable levels of hazards or defects exists of 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 goal of a food company’s quality control program is to ensure that all requirements are fulfilled so that only safe foods of acceptable quality are sent to its customers or to consumers.

In companies that operate with quality systems, the quality control activities are integrated into quality systems.
Quality Control Programs