The term ‘quality system’ is defined in ISO as ‘organizational structure, procedures, processes and resources needed to implement quality management’.
The objective of a quality system is to provide a food company with the capability to produce a food that fulfills all quality and safety requirements.
While, the main objective of food industry quality control programs is to determine whether the quality and safety requirements are fulfilled by detecting whether unacceptable level of hazards or defects exist in foods.
If an unacceptable level of a hazards or defect is detected, the food might be repaired or reworked to remove the hazard or defect so that it fulfills the requirements or might be rejected entirely and scrapped.
With the quality system in place, the company will be able to resolve challenges head on, and use the process to effectively implement the required standards.
Objective of quality system
