Here's how you can articulate your grasp of quality control in food manufacturing during an interview.

Quality Control often shortened as QC is an integral part of any food manufacturing company and it is an area of quality concerned with safety of a product in food process. It is more of a product concern than process concern and that it where Quality Assurance (QA) has a edge over it. QC deals with how a product meet a specification without having any form of defect.

Standards are the backbone of quality and and food safety and they are the reason why food cannot be handled anyhow. From regulatory standards to ISO standards and many more helps in making food more safer. ISO Standards in particular give guidance on what to do and not how to do and so give flexibility to manufacturers on how to ensure food safety and have a good manufacturing practice. One thing about standard again is that they keep updating and not rigid looking at the constant change and development within our planet. It is also important to pay attention to the regulations within a geographical zone as a manufacturer as it varies from one place to another in particular the locality we found ourselves eg sewage & effluent management.

If there is one thing so paramount in quality, it is prevention of unsafe food or product reaching the consumers. Quality professionals are often regarded as "the eyes of the consumers" that is why steps like HACCP plan, CAPA, audit and Inspection as well as GMP are all needed. It is also important to have a food safety policy in place and pass down to every level of the organization. This will help in preventing contamination , cross contamination and unnecessary rework and product recall

As a quality professional process improvement is key and is something to look out for. There was a time we wanted to eliminate a particular micro-organism within our process therefore we increase our cleaning frequency as well as establishing a frequency for cleaning of cleaning tools, did alot of environmental swab and maintain strict zoning policy.

Food Safety is ensuring the quality of food is maintained from farm to fork and so to achieve this quality professionals cannot do it alone and that is why if a food safety team member is to be in place it has to be cross functional so that fod safety can be everyone responsibilities. It is also important to look at other departments and share with them how their activities affect fod safety thereby carrying them along to achieve the goal of safe food. Training and retraining is also important

I think Quality control goals in the food industry are?to ensure that food is safe, consistent, and meets customer expectations. Since food products directly impact consumers' health, the product's quality status must be reviewed and documented carefully throughout all stages of the production process.