ABSTRACT

Acronyms such as TQM (Total Quality Management), ISO (International Organization for Standardization), and HACCP (Hazard Analysis and Critical Control Points) have become commonplace in the food industry. Everyone seems to have views on what should and should not be required of the industry. From food companies to regulatory agencies to academia, the debate continues. But, as much as differences exist regarding what should be adopted, and to what degree, the common denominator is the idea of public safety. The bottom line is: Food companies today cannot afford to operate without a comprehensive quality assurance (QA) program, which addresses the critical areas of food safety, and an HACCP program is essential in today’s manufacturing climate.