Hello Eli Naulu,
Food safety and quality control are too different issues in food industry. Some people combine/equate both in one category.
A product passing a food safety test may fail in quality control like in appearance, off taste. rancidity, off flavour ,off color Net wt etc.
Quality control in the food industry has a multitude of meanings “Quality” has different meaning in different food industries. Like in food industries is related to product specifications testing (physical. chemical and microbiological testing) and in food service “Quality” is a word used in food service to describe the menu, meal service, and customer service.
Quality standards are based on measurable attributes that describe the value and utility of the product. For example, Beef quality standards are based on attributes such as marbling (the amount of fat interspersed with lean meat), color, firmness, texture, and age of the animal, for each grade. Standards for each product describe the entire range of quality for a product, and the number of grades varies by commodity. On the other hand, there are 38 grades for cotton, and more than 312 fruit, vegetable, and specialty product standards.
Dairy product grade standards are descriptions that measure quality based on attributes important to the consumer, such as taste, texture, or appearance, fat content, etc or apples which are not overripe, which are free from decay, worm holes, freezing injury and internal breakdown and free from any other defect, or combination of defects, the removal of which in the usual commercial preparation for use will cause a loss of more than 12 percent, by weight, of the apple.
Edited by SUSHIL, 03 March 2015 - 07:42 AM.