Food Quality Control and Quality Assurance

What quality control or quality assurance in the food industry mean? Quality control and quality assurance are often used interchangeably to refer to the actions performed to ensure the quality of a product, but could you explain the difference between the two terms?

Although they’re closely related and both encompass aspects of quality management, quality control and quality assurance are fundamentally different in their focus. Quality assurance is process oriented and focuses on defect prevention. Quality control is product oriented and focuses on defect identification. The general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution.

Advantages of quality assurance include: Costs are reduced because there is less wastage and re-working of faulty products as the product is checked at every stage. It can help improve worker motivation as workers have more ownership and recognition for their work (see Herzberg).