The term quality implies the degree of preference or excellence (Mahajan, 1995). It is a perceived perception comprising many characteristics or properties and considered as a measure of purity, fulfillment of promises, absence of defects, strength, workmanship, or its suitability for the particular use. Quality of any produce thus reflects its sensory properties (appearance, texture, flavor, and overall characteristics), chemical and nutritive attributes, microbiological characteristics, and engineering properties or its defects. High quality products never fail to prevail therefore consumer recognizes brands that maintain their quality as the standard set for that particular product. The eventual objective of the production, handling, and distribution of food materials is to at least hold the quality to meet the needs of the consumer (Kalia, 2010). Enhanced turnover of any processing unit are thus influenced by the outgrowth of quality practices (Mahajan, 1995; Harrison, 2003).