Introduction

INTRODUTION

  • The object of quality control is to ensure that correct level of quality is achieved which satisfy the consumer for the money he pays. The quality control consists of steps taken between harvesting and retailed trade which protect the quality of the final product. Quality control may be viewed from two angles
    • To prevent spoilage
    • To protect food from contamination that might render it unsafe or aesthetically objectionable.
  • Inspection is an official device to measure the effectiveness of a quality control program and to protect the consumer and the trade.
  • A fish inspection program can succeed only if it is developed as a cooperative effort with the government and the industry working in an atmosphere of mutual confidence and respect.
Last modified: Friday, 4 February 2011, 8:15 AM