Quality control (QC) should be an integral part of your Food Safety and Quality Management System and must be incorporated into all the necessary controls at every stage of the process to ensure that Finished Product Specifications can be met. This guide is based on the FSSC Quality Control interpretation guide and provides 12 practical steps to assist with the implementation of the Quality Control requirements.
In this eBook we will cover:

• The integration of Quality Control with Food Safety Management
• The importance of Quality Parameters
• Aligning Quality Parameters with Finished Product Specifications
• Why you need a Product Release Procedure
• 12 steps to help you integrate Quality Control in your FSMS

By following this 12-step guide, you can incorporate Quality Control into your FSMS to ensure that your Finished Products consistently meet customer, regulatory, food safety, and quality requirements.
Proper planning, monitoring, and auditing are crucial to ensuring that your products consistently meet finished product specifications. Analysing monitoring results allows for timely corrections, tightening controls as needed, and establishes a strong foundation for driving continuous improvement.

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