after completing this chapter the learner will be able to: zzexplain the importance of various issues related to food safety and quality zzunderstand how food-borne illnesses occur zzknow about national and international food standards and their role in ensuring food quality and safety zzunderstand the importance of food safety management systems … Description. Quality Control in the Food Industry, Volume 1 focuses on 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. In order to ensure the appropriate food safety and health of consumers, suitable legal requirements and new quality standards are constantly being elaborated. The free trade exchange within the European Union made it necessary to unify food legislation and quality standards within the entire area of the EU. This publication outlines appropriate 5.2 The need for novel methods in food control. Food safety control is a crucial economic activity with a volume of $2 billion and a growth rate of 12%. According to sector surveys, food companies dedicate up to 2% of their revenue to food quality control, although the market is segmented and, in part, immature (Alocijla & Radke, 2003). The Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students. Cost Effective Food Quality Control Systems; and 5) Technologies on Quality Control of Processed Foods. The country papers focused on current status of quality control for processed foods in the respective member countries. In the workshop the participants identified the ma jor issues and problems in promoting and regulating publication of the book "The Control of Quality in Manufacturing". For the first time, the quality was seen as managerial responsibility having distinct and independent function in the companies. Later, the year of 1931 was a milestone in the quality movement and the beginning of the sec‐ ond phase, the Statistical Quality Control. Culinary Operations, 3N0549, LO 14: Demonstrate a basic understanding of food cost and quality control cycle Nutrition and Healthy Options, 3N0887, L0 7: Describe the impact of purchasing, storage, preparation and cooking on nutritional value. 211 Food cost and quality control - Worksheet 1 - Quiz Answer the following questions. 1.