We are a Dairy and we Produce Grade A Whipped Cream as well as Ice Cream Mixes, and Grade A Half and Half portion Pack Coffee Creamers.
I'm pulling together the Quality Aspects such as Taste, mouthfeel, homogenization, seals, Fat Content, appearance, Coding, etc. However, When making my plan, I keep trying to compare them to Safety Biological Hazards (ex. spoilage bacteria vs. Pathogenic). I am not sure If I should compartmentalize my Quality Aspects in such categories, or if I should just list them as a Quality Hazard.
So from your food safety plan your have your process flow and process steps.
Now consider the quality aspects of the final product. When going through the process steps consider what 'hazards' there are that can affect the product quality.
Taste can be affected at various stages, raw milk age/temperature leading to off flavors, chemical taint, over pasteurization etc.
Homogenization at a specific step
Coding at a specific step
Sealing at a specific step
Fat at separation or mixing then at various subsequent stages due to possible water addition
Color for colored products again will have main controls when mixing but may be controlled by the same measures as fat to prevent/detect subsequent water addition
So for each step you consider the aspects that are critical to quality of the final product and rate the 'hazards' based on their effect (you can use probability x severity = significance if you wish).
For the 'hazards' identified as posing a risk to product quality you develop a plan based on the control measures which you have in place or have identified as required to control the 'hazard'. Your plan will include step, 'hazard', control measure, limits, responsibilities, authority etc.
You should also reference relevant documented Standard Operating Procedures (SOPs) and Work Instructions (WI) appropriate to controlling the product quality.