Before a food product can be sold, it must be made safely and follow regulatory guidelines. Quality control within the processing of food products will reduce any potential hazards and problems.
Quality control consists of actions taken by food processors to adequately monitor the food product, providing a product that is safe, compatible with the market and accepted by consumers. Quality control should be implemented in three stages during processing:
- Control of raw materials during shipping.
- Control of the processing line.
- Inspection of the finished product
Quality control can increase process efficiency, with the use of information provided by quality control laboratories. A successful quality control program can ensure product safety by eliminating cases of foodborne illness and related risks. Quality control protects the business from having to implement a recall procedure, which can lead to financial difficulties. Finally, quality control can provide clear evidence of compliance with food regulations affecting product quality.