What is quality control (QC)?
Quality control may be defined as a planned system of activities whose purpose is to provide a quality product (FAO Food and Nutrition Paper No. 14/1 Rev 1). QC, often known as quality inspection, consists of carrying out checks at various points in the manufacturing system e.g. net weight, acidity, colour. It was the first formal control mechanism introduced at the start of the last century. Inspection can only segregate good from bad – it cannot by itself improve the quality of a processed product.
