Alonso Rivera Brandon Enrique 1908772

Rios Alvarez Gustavo Maximiliano 1857117

Muñoz García Gerardo Julián 1489867
Food quality control of the industry alimentary
Quality control (QC) is a set of activities for ensuring quality in products by identifying
defects in the actual products produced or It's a reactive process and aims to identify
(and correct) defects in finished products.
Why Quality control is important in a food industry?
Quality control ensures the production of good quality products which is immensely
helpful in attracting more customers to the product thereby increasing sales. It is
significantly beneficial in maintaining the existing demand and also creating new demand
for the company's products. It can be achieved by identifying and eliminating sources of
quality problems to ensure customer’s requirements are continually met. The involves
the inspection aspect of quality management and is typically the responsibility of a
specific team tasked with testing products for defects.
Objectives : Reduced production cost by undertaking effective inspection and control in
the production processes and operations, companies in the food industry can reduce
their production costs considerably. Wastages and poor product quality further increase
production costs. Quality control keeps tabs on the production of inferior products and
wastages thereby bringing down the cost of production significantly.
Improved Techniques of Production
Quality control ensures that commodities are produced at reasonable rates and the
desired standards. By supplying technical and engineering data for the product and
manufacturing processes, better methods and designs of production are ensured by
quality control.
Types of Quality Control
Ingredient Specifications : A final product can only be as good as the raw materials and
ingredients put into it. Approved Supplier Lis: For each ingredient, it’s a good idea to
have an approved supplier list that is available to individuals responsible for purchasing
and quality control.
Product Standards: One of the most important tools to assure quality in a finished product
is the product standard document. Product standards are defined by the physical,
chemical and microbiological characteristics of the final product. Physical
characteristics including size, shape, dimensions, weight, and volume are
important.

Bibliography
• Adele Papetti, Raffaella Colombo. (2019). Evaluation Technologies for Food Quality.
• Callaghan, T. F., Faulkner, H., McAuliffe, S., O’Sullivan, M. G., Hennessy, D., Dillon, P., &
Ross, R. P. (2016). Quality characteristics, chemical composition, and sensory properties of
butter from cows on pasture versus indoor feeding systems. Journal of Dairy
Science, 99(12), 9441-9460.
• Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.