140 PRINCIPLES OFFOODSANITATION
Study questions
- What is quality?
- What is total quality management?
- Why should QA personnel not be placed
under the supervision of production
management?
- What is SQC?
- What is CUSUM?
- What are Class I, II, and III recalls?
- What are quality control charts?
- What is the difference between quality
assurance and quality control?
REFERENCES
Bjerklie, S. 2003. How to survive an audit.Meat Process42,
no. 6: 58.
Bricher, J.L. 2003. Top 10 ingredients of a total food protection
program.Food Safety9: 30.
Chilton, J. 2004. Auditing auditors.Meat Poultry50, no. 6: 34.
Marriott, N.G., J.W. Boling, J.R. Bishop, and C.R. Hackney.
1991.Quality assurance manual for the food industry. Vir-
ginia Cooperative Extension, Virginia Polytechnic Institute
& State University, Blacksburg. Publication no. 458-013.
McNamara, A.M., and J. Williams, Jr. 2003. Building an effec-
tive food testing program for the 21st century.-Food Safety
9: 36.
