Quality management, food principles

We have described the CQP concept from a techno-managerial perspective which means that we explicitly pay attention to the roles of both the food and human systems that constitute a food quality management system. The principle beyond the CQP concept is that one need only to control those steps in the process that are critical toward decay of the quality attributes. CQPs must be monitored, documented, and validated in such a way that the system is able to assure a certain quality level. 

Van Trijp, J.C.M. and Steenkamp, J.E.B.M., Consumer-oriented new product development principles and practice, in Innovation of Food Production Systems, Jongen, W.M.E. and Meulenberg, M.T.G., Eds., Wageningen Pers, Wageningen, 1998, 37. Luning, P.A. and Marcehs, W. 1., A food quality management functions model. Trends Food Sci. Technol., 18, 159, 2007. 

Documentation and verification are two principles that support quality by assuring that food production and management systems are capable of achieving certain quality or safety levels. 

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