Topics in Liberal Arts Math.
Quality Control
Quality control, as described through the Encarta Dictionary, is a system used in many companies, departments, and businesses for achieving or maintaining a desired level of quality in a manufactured product by inspecting samples and assessing what changes may be needed in the manufacturing process. To do this inspectors are hired and made to look over every step of the manufacturing process to make sure the product is as the company’s standards want it to be. There are many businesses that use this technique, but one in particular which hinges its success on the quality of its product is the food industry. In no other industry is quality control more important than in this field. If the quality is not checked in all products it can spell disaster for a food processing company. Not only can poorly processed food taste bad, but, in some instances it can lead to sickness, leaving the industry in a very difficult and possibly legally responsible situation. So, to prevent this, the food industry, as well as many others, chose to use quality control in the form of sampling, to make sure their products go on the market not only tasting good, but being safe as well.
In the food industry, quality control is used to make sure that only the tastiest product goes on the market, and in order to do this, only the best ingredients must be chosen for a company’s product. Take for example tomato paste. The most vital ingredient in tomato paste is just that, tomato. Therefore, a company specializing in tomato paste must first check and guarantee that all the tomato’s meet there specifications. The first step in this process would then have to be creating quality specifications. The most popular method amongst the food industry for creating this is checking the food product through what they call “food attributes”. In the case of a tomato this can be anything from color, size, shape, any damage on the tomato, and the hardness of the fruit. Once this is completed and agreed upon, inspectors are hired to overview and test a representative sample of the food, in this case tomatoes, to make sure the batch meets the specifications set out by the company.
Due to the advancements in the food industry, produce and other products have since became brimming with additives. This shift in authenticity sparked the award winning author Michael Pollan to compose “Eat Food: Food Defined”. Pollan educates readers of methods they can use in order to avoid harmful additives. Through the effective use of comparisons, logos and exemplification, Pollan encourage his audience to take responsibility with what they are eating.
To ensure that all food meets consumers expectation in terms of nature, substance and quality and is not misleadingly presented
The quality control in Pizza My Heart begins from procurement to kitchens at every location. The first thing that sets it apart from others is local sourcing to en...
A food label is a source of advertising a food product. Manufacturers try their best to make their product food label as attractive as possible, by using bright colours, bold text, food claims, and a lot of information. Too much information on a food label might have caused a lot of painful headaches for consumers; but it's all worth it, due to many health and nutrition problems. By law, manufacturers must abide by the standard code terms of what is put on their food label. By this, a food label must have no false claims or information, be in English and legible and easy to see. Also must contain a barcode, name of food, list of ingredients in descending order of weight, net weight, any additives in the food, country of origin, use of imported ingredients, name and address of manufacturer, date marking and nutrition panel if any claims are made.
...s that the processed food is going to waste. “In addition, a growing number of consumers are asking questions about where their food was produced, how it was produced, and who produced it (Hendrickson).”
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
Maintenance and promotion of quality improvement initiatives are essential for the successful growth and development of the health care industry. Nurses are key to all quality improvement initiatives as they are in the frontlines and have the most contact with the healthcare consumers. Therefore, nursing professionals are good at putting in their valuable inputs for quality improvement efforts. On a daily basis nursing professionals strive to deliver safe, efficient, effective, patient-centered care in a timely manner. With the growth and development in the health care industry, there is an increased need to provide competent and high quality services. Nurses are equipped with distinctive proficiency required for delivery of patient care
The product quality and safety of the fast foods in Asia is a major concern threatening the establishment of more fast foods in this countries. The fast food companies are faced with a challenge in meeting the standards in this foreign countries which reduces their confidence across international borders. The Asian economies such as in China have registered slow growth overtime which have led to stagnant incomes from the people (Frost, 2009). This hinders the customer`s purchase powers which in turn prompts them to fall back to making meals at
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
... in implementing control mechanisms that will help to measure the quality of products, at the time so that they are ready to evaluate the performance.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Government and food safety center are all working hard to develop the quality of the food, and we all hope our food problems would be solved as soon as possible. This is one of the most significant stuff to consider about in today 's society and also an effective way to improve gross national happiness. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we found the restaurant is not clean enough, call the food safety department and never go again. We have to work together to make a better living environment. And one day in the future, we live happily every single day, eat all the food we love, stay with people we love, enjoy every day and enjoy our
The quality of the product that is being made is very important to a company whatever they are making. The higher the quality if a product the more the company can charge for that product. If the company makes a low quality product that is not very good people will not buy it, also if people can find a similar product at a lower price and higher quality they will buy that. When a business makes a product they must decide on the following things: · what is the lowest level of quality that is acceptable for the product? · who is responsible for the quality control · a method of quality control that will be used that dose not effect the cost to severally What is the BSI? The BSI (British Standards Insatiate) is responsible for setting standards that products must be made to.
Quality is a word which has been used for a very long time, lots of books have been written about it, and many of the world scientists have defined it in many different ways. In this research paper, I will emphasis on the Quality Management System, why is it important? What is it used for? What is the importance of having a Quality Management System? Many people think implementing QMS costs a lot and all the benefit is a piece of a paper which say that your company is certified in having QMS so you can only hang this picture or certificate on the wall and tell your smart customer that you have it. In fact, no blames on them, they have not used this system yet, they do not know that this system save a lot and a lot of money for companies. They do not know that this system create a dynamic motion within the companies so everyone know what he/she is doing, everybody understands his/her role, and everyone can feel being an important part of the process then everybody can work towards a clear and unified target. However, having a lot of benefits requires a reasonable cost and in the same time it worth. There are several organization which are concerned and involved in this issue, those organizations have produced a unified standards and those standards have its requirements. The International Standardization Organization which located in Switzerland which have a contribution of 157 countries have produced a standard which is concerned about the QMS.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.