ABSTRACT
Modern attitudes to aspects of quality attainment in the food industry have increasingly positioned the role of quality control as a supportive component in a quality assurance program. In properly controlled manufacturing operations, schedules, procedures and standards are gathered together under the title of good manufacturing practice which enunciates what should be done to reach an objective. Campden Food and Drink Research Association has produced an advisory manual on the establishment of hazard analysis critical control point analysis. Excellent food control programs can be generated providing that all parties involved are committed from the start and have the interest to improve the control achieved. All aspects of the product and its use must be considered so that definite conclusions can be drawn about the hazards to product and consumer. Hazard groups can be identified by consideration of critical food product factors.
