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The goal of quality control in every production system is to (a) eliminate nonconformities and their consequences, (b) eliminate rework and wasted resources, and (c) achieve these goals at the lowest possible cost.
Most quality-control methods were initially developed to aid manufacturing. Because high- volume production typically requires many repetitions involving a controlled sequence of operations. Where operations are frequently repeated, it is easier to recognize processing errors and identify appropriate control measures.
organizations can define their own internal quality standards, processes and procedures; the organization will develop these over time and then relevant stakeholders will be required to adhere by them.
The process of making sure that the stakeholders are adhered to the defined standards and procedures is called quality control. In quality control, a verification process takes place.
Certain activities and products are verified against a defined set of rules or standards.
in larger organizations, where mass production is a norm, a 'Process' team is also allocated for enhancing the processes and procedures in addition to the quality assurance team.
Quality assurance team of the organization has many responsibilities. First and foremost responsibility is to define a process for achieving and improving quality.
Some organizations come up with their own process and others adopt a standard processes such as ISO or CMMi. Processes such as CMMi allow the organizations to define their own internal processes and adhere by them.
Quality assurance function of an organization uses a number of tools for enhancing the quality practices. These tools vary from simple techniques to sophisticated software systems.
Quality Assurance:
All planned activities and methodology for implementation within a quality system that can be demonstrated to provide confidence that a product or service will meet quality requirements. Quality assurance refers to processes and procedures that systematically monitor various aspects of a process, service or facility for disclosure, That quality standards are met. Often
What is used interchangeably with quality control, but quality assurance is a broader concept encompassing all the policies and methodological activities carried out within the quality system, usually include:
- Identify adequate technical requirements
Of input and output.
- Accreditation and classification of suppliers.
- Test materials purchased in terms of
Conforming to quality and performance standards
Safety and reliability.
- Receiving and storage.
- Issue the material correctly.
- Quality audit process
- Evaluate processes and take action
Of corrective action.
- Check the final output to confirm
From its conformity to the requirements:
* Technical.
* Reliability.
* Maintenance.
* Performance.
# Quality Assurance :
It is intended for all the planning and organizational procedures necessary to provide sufficient confidence that the product will meet the requirements of the consumer. Quality assurance also includes verifying that the actual quality is the required quality, and this continuous quality assessment and its effectiveness includes the concept of quality assurance is broader and wider than the quality control which is concerned with specifications Production, inspection and follow-up
Product performance.
# Quality control :
Quality control, quality control or quality control is an aspect of the quality assurance process consisting of the activities used to detect and measure the variance in the characteristics of the products or outputs of a production system or process, including corrective actions.
The intervention points to adjust product quality
In all stages of production include:
- Specification: This by identifying the important characteristics of the quality of the product and meet the desires of the consumer, and the rest priority secondary.
- Design: This design of the product according to specifications, all additions (improvements) may be a waste of time and money.
- Manufacturing stage: Make the product according to designs and specifications.
- Inspection of quality: to ensure that the product conforms to specifications and correcting problems.
- Review specifications: This is intended to keep pace with the development of consumer desires.
# Quality Control Basics:
- Control the components of the product or the ingredients in the product from materials and packaging.
- Monitoring variables on the international specifications of the product.
- Control the specific licenses for the validity of the product from the date of production and the temperature of the preservation and expiration date.
- Monitoring the application of the laws for quality control in the producer country.
The quality of the food means that all the requirements established for the characteristics of food recipes have been achieved (related to the taste, smell, appearance, nutritional value and microbial load and measured the quality of the food products to determine the extent to which they conform to the previous specifications or legal specifications by following methods that come to the Department of Quality Control from other parts of the research department or References published for practical or industrial bodies There are two types of food quality measurement methods:
Personal methods
They are methods based on sensory assessment of food products using human senses (vision - smell - tasting - touch - heard). Sensory assessment is an important means of solving problems related to food acceptability and is useful in improving and improving the quality and availability of the commodity, in the development of new commodities and in marketing research. But it is flawed that human senses have certain limits - as the personal factor enters into governance and is therefore usually associated with statistical methods and analyzes.
Non-personal ways:
These depend on the use of devices in the measurement of properties, whether natural, chemical or microbiological. The results obtained from such tests show the following:
The proportions and type of food ingredients in the formula.
Nutritional value.
How safe food is.
