Quality Assurance (QA) is the operational part of the Quality management. While QM defines the structures and objectives, QS ensures in day-to-day operations that raw materials, processes and end products actually meet the defined requirements.
Typical QS tasks in food businesses include:
- Incoming goods inspections and raw material releases
- Process controls and monitoring of CCPs
- Sampling and laboratory tests, e.g. microbiological analyses
- Examination of Labelling, weight and sensors
- Hygiene controls and environmental monitoring, e.g. Listeria
- Handling of deviations, blocking and complaints with root cause analysis
The results of the quality assurance (QA) are incorporated into the verification of the HACCP system and into continuous improvement. Quality assurance-relevant hygiene rules also apply to service providers working in food establishments – see [link/reference]. In-house training for service providers. Anyone who would like to provide regular training for the entire QS team can contact the Training flat rate QM/QS to use.
