ABSTRACT

The specific manufacturing area presented in this book is the food industry. The principles of quality assurance (QA) as a function of total quality management (TQM) and the methodology necessary to establish and implement a QA program are analyzed. These principles are useless without adequate technical and scientific training and a proper level of professional experience, all of which ensure that the program most appropriate to the individual company is established. These aspects imply a concerted effort on the part of the company, with the identification and evaluation of previously unconsidered parameters.