Page 47 - FoodFocusThailand No.227 February 2025

STRONG QC & QA QC & QA
STRONG

Analytical Techniques

for Quality Control:

Ensuring Safety in Food Production

Currently, consumer goods and consumables are becoming increasingly diverse, with product quality
being a key factor influencing consumer purchasing decisions. Therefore, manufacturers must implement
standardized quality control systems to ensure consumers have genuine confidence in product quality.
Generally, product quality control systems can be categorized into two types:

1. Quality Control (QC) refers to the process of
ensuring that products meet specified attributes through
inspection processes. These inspections involve identifying
product defects and flaws, followed by returning or
discarding defective items when issues arise. The defective
products are then recorded and statistically analyzed to
determine root causes and develop corrective measures.
This enables manufacturers to produce goods that closely
align with the specified quality standards.
2. Quality Assurance (QA) encompasses the
processes of inspecting and controlling product quality by
analyzing the causes of defects and errors using work
instruction documents. This system applies the concept of
“Do it right the first time” as a guideline for production.
Unlike Quality Control, which focuses on separating
defective products from high-quality ones at the final stage,
Quality Assurance emphasizes inspecting the production
process from the beginning, using documentation instead
of resorting to end-stage sorting. This approach reduces
unnecessary costs and saves time.

Analytical Techniques in Quality Control
Throughout the Production Process
Physical and chemical analysis techniques are crucial for
quality control at every stage of production, as they directly
impact product quality, consumer health, and safety. These
techniques enhance product quality and standards, mitigate
risks arising from production errors, and prevent unwanted
contamination, thereby reducing production costs.
Moreover, applying physical and chemical analysis
techniques is a key strategy for sustainably increasing
competitiveness in the highly competitive food and
beverage industries.
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