Risk reduction in retail and restaurant quality assurance practices
Assuring the quality of food and identifying risks is an increasing focus for the retail, restaurant, and manufacturing industries. This report discusses quality assurance programs and how companies should analyse their risks, benefits, and costs.
In selecting the applicable quality assurance program, companies should analyze the risks, benefits, and costs of the program. Quality assurance is gaining higher visibility as the many quality attributes of a product become more valuable to customers.
Food safety may be defined simply as taking the steps to keep food safe to reduce foodborne illness. Therefore, food safety has a direct impact on the reduction of risks that occur in the food. Quality may be defined as those standards and attributes of a particular product that meet the expectations of the user. Although many specialists believe food safety and quality assurance may be separate but complementary programs, food safety issues and risks should be viewed as a component of quality.