Abstract
The terms quality control,quality maintenance, and quality assurance refer to the guarantee of quality at levels and tolerances acceptable to the purchaser (Brant, et al., 1982). For a quality assurance program to be successful it must maintain a climate for receiving commitments from all employees at all levels—from top management to the shipping dock. Therefore, everyone’s goal must focus on the control of quality. The quality assurance department should answer directly to the chief operating officer, rather than to the production department, and should be included as part of the management organization.
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© 2002 Springer Science+Business Media New York
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Wabeck, C.J. (2002). Quality Assurance and Food Safety—Chicken Meat. In: Bell, D.D., Weaver, W.D. (eds) Commercial Chicken Meat and Egg Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0811-3_44
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DOI: https://doi.org/10.1007/978-1-4615-0811-3_44
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5251-8
Online ISBN: 978-1-4615-0811-3
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