I guess I just get confused about the difference of hazards having to do with the food safety and quality plans. It seems like I keep going back to safety hazards that are already in my food safety plan but am having a hard time creating the food quality plan with different "Quality" hazards.
This is a pretty old thread not sure if you ever found the answer you were looking for:
Some issues may affect quality and not safety such as in the Yogurt industry if you find that when you run a greek seperator in a certain way you may get graininess. That quality defect is not going to kill anyone but there will be little bits of grain in the product that does not belong there. So that might be one that would be Quality but not Safety.
In the pasta industry if your dough mix has 1% more regrind than it's supposed to that could create quality defects that might have a quality effect on your product that will not cause a food safety issue.
Some aspects of Yogurt will be both. If the product is not refrigerated properly then there will be quality and food safety issues.
Some issues could cause a food safety issue but not necessarily affect the quality. In pasta you should have a piece of metal. That piece of metal isn't going to necessarily make the pasta bad but if you eat it you can get hurt from it.
So you see depending on your industry/product there are different things that can come up.
Make two lists. One for what can affect product safety and one for what can affect product quality (lower shelf life, messed up taste, etc) then make your hazard analysis based off of those hazards.
Hope that makes sense.
Merle