HACCP-QA
The requirement for food products to be handled and processed in known hygienic premises and in accordance with known approved processes and methods, has been wanted by most end users for a long time. Well the days when we accepted that every business worked using best practices are over, spoilt, undoubtedly by some of the most unprincipled persons in the world. We all have read about the condemned rotten chicken meat, sold off for pet food, but washed in bleach and sold back to our major supermarket shops. These are the despicable and deliberate acts of law breakers, but what about the honest and genuine processor or retailer who makes a relatively simple mistake, and 11 people die, while many more are very seriously affected. The latter case was a simple failure to follow precautions in preventing cross contamination between uncooked and cooked meat. So consider:
Employees in the food industry, generally work to verbal instructions or from memory. Can you imagine what would happen if production workers in Boeing or Airbus Industries, built aircraft from verbal instructions and memory. Would you trust such a creation for your family holiday? This was the reason that Quality Control was born. With a properly approved quality plan it became possible to manufacture goods that were consistently correct, that were trouble free and in the case of aviation did not kill passengers. QA quickly spread into industry in general. Customers want quality goods and quality services, they want to actually know more about the food they purchase for home use or consume in eateries. They want to be reassured that it is save and they demanded legislation that would enable them to make this judgement. Quality Control must involve:
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