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Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Environmentally sustainable practices, animal welfare, and authenticity play a subjective role when considering the quality of food. [1]Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
The Donabedian model is a conceptual model that provides a framework for examining health services and evaluating quality of health care. [1] According to the model, information about quality of care can be drawn from three categories: "structure", "process", and "outcomes". [2]
Many of the methods provide techniques and have associated quality culture (i.e. people factors). These methods are now adopted by the same Western countries that decades earlier derided Japanese methods. Customers recognize that quality is an important attribute when choosing and purchasing products and services.
Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present.
The GRADE approach (Grading of Recommendations Assessment, Development and Evaluation) is a method of assessing the certainty in evidence (also known as quality of evidence or confidence in effect estimates) and the strength of recommendations in health care. [1]
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. [1] [2] Food grading is often done by hand, in which foods are assessed and sorted. [1] [2] Machinery is also used to grade foods, and may involve sorting products by size, shape and quality.
Quality audit is the process of systematic examination of a quality system carried out by an internal or external quality auditor or an audit team. It is an important part of an organization's quality management system and is a key element in the ISO quality system standard, ISO 9001 .