ABSTRACT
The success of any food manufacturing operation is dependent upon the degree of control exerted on its various steps.
Quality assurance (QA) programs recognize principles of quality of production and control of production as being their essential elements. These principles require that a producer plan the manufacturing process in such a manner that the process can be carried out under controlled conditions at every step of manufacturing. This process control element of the QA program is recognized as essential for the successful operation of a process and for quality targets to be consistently achieved.1
