Managing safety and quality

In practice, private management of quality and safety is increasingly complex and intertwined. There is a growing of process control approaches from farm to table in food production for industrial country markets.

Among all food enterprise, the large food retailer, eager to portray their industry as trustworthy, are tending to take greater responsibility for the safety of the food they sells.

The management of safety of a subset of more general quality management. Evaluation of food quality requires standards for each product served and a systematic process for evaluating food items to see that standards were met.

The Hazard Analysis Critical Control Points (HACCP) system is used to address hazards that can be introduced at different points in the food chain or are difficult to measure.

The HACCP system focuses on prevention and control of hazards, rather than on end product testing.

It made its way into food system area and has continued as the standard for keeping food safe to consume.
An advantage of HACCP is to focus resources on the most important control pints, which can minimize resources used to improve safety.

HACCP’s main thrust is identifying critical control points that could affect quality or safety or f the food during procurement, processing and delivery of the finished food products and providing standards for each.

Properly applied, HACCP may lead to process redesign, which can reduce the cost of providing quality.

However assessment of food quality is not only a system selection question but a continuous quality improvement.

The acceptance of food by customer is the ultimate measure of quality. The customer interested in the quality of the product not the type of food production system.
Managing safety and quality