Journal of Food Science and Technology
Food Quality Control
Food quality control is the process of ensuring that food products meet established standards for safety, consistency, taste, texture, appearance, and nutritional value. It involves monitoring raw materials, production processes, packaging, and final products to detect and prevent defects or contamination. Quality control includes physical, chemical, microbiological, and sensory testing to ensure compliance with regulatory and industry standards. It helps identify problems early, maintain consumer trust, and reduce product recalls or losses. Tools such as Hazard Analysis and Critical Control Points (HACCP), ISO standards, and Good Manufacturing Practices (GMP) are commonly used in quality control systems. This discipline is essential in delivering safe, high-quality food to consumers, protecting public health, and supporting brand reputation in the competitive food