JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62530 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )
KOD DAN NAMA
PROGRAM /
HT-012-3:2012 FOOD PREPARATION AND PRODUCTION
PROGRAM’S CODE &
NAME
TAHAP / LEVEL 3 (TIGA)

NO. DAN TAJUK UNIT

KOMPETENSI /
C02 FOOD PRODUCTION QUANTITY AND QUALITY CONTROL
COMPETENCY UNIT NO.
AND TITLE
1. IDENTIFY QUALITY, CONSISTENCIES AND QUANTITY
OF FOOD PRODUCTION REQUIREMENT
NO. DAN PENYATAAN 2. OBTAIN QUALITY AND QUANTITY CONTROL
AKTIVITI KERJA / WORK CHECKLIST
ACTIVITIES NO. AND 3. PREPARE DAILY FOOD PRODUCTION QUANTITY AND
STATEMENT QUALITY CONTROL ACTIVITIES SUMMARY REPORT
4. MAINTAIN MONTHLY FOOD PRODUCTION QUANTITY
AND QUALITY CONTROL ACTIVITIES DOCUMENT
ID UNIT KOMPETENSI /
HT-012-3:2012/C02/IS(4/4) PAGE : 01 OF : 04
COMPETENCY UNIT ID

TAJUK/TITLE:
FOOD PRODUCTION QUANTITY AND QUALITY CONTROL

TUJUAN/PURPOSE:
This information sheet are intended to explain the MAINTAIN MONTHLY FOOD
PRODUCTION QUANTITY AND QUALITY CONTROL ACTIVITIES DOCUMENT
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PENERANGAN/INFORMATION:

Introduction types of monthly food production quality and quantity control and
summary report

Quality Control (QC) is a system of routine technical activities, to measure and

control the quality of the inventory as it is being developed. The QC system is
designed to:
(i) Provide routine and consistent checks to ensure data integrity, correctness, and
completeness;
(ii) Identify and address errors and missions;
(iii) Document and archive inventory material and record all QC activities.

Quality Control activities include general methods such as accuracy checks on

data acquisition and calculations and the use of approved standardised procedures
for emission calculations,measurements, estimating uncertainties, archiving
information and reporting. Higher tier QC activities include technical reviews of
source categories, activity and emission factor data, and methods

Objectives of control control quality and quantity food

 The principal objectives of national food control systems
 Protecting public health by reducing the risk of foodborne illness
 Protecting consumers from unsanitary, unwholesome, mislabelled or
adulterated food
 Contributing to economic development by maintaining consumer confidence in
the foodsystem and providing a sound regulatory foundation for domestic and
international trade in food.

Food quality is the quality characteristics of food that can be accepted by consumers.
These include external factors such as appearance (size, shape, color, hide, and
consistency), texture, and flavor, factors such as federal grade standards (eg eggs) and
internal (chemical, physical, microbial).
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Quality of food in the United States enforced by the Food Safety Act 1990, the public
made a complaint to trading standards professionals, who submitted a sample of
complaints and samples are routinely used to monitor public food market analysts.
Public analysts conduct scientific analysis on the samples to determine whether quality
standards are sufficient.

The quality of food is important to the manufacturing needs of food, because food
consumers exposed to any form of contamination that may occur during the
manufacturing process. Many users also depends on the quality of manufacturing and
processing, especially to know what materials are used, due to diet, nutrition
requirements (kosher 'halal', halal, vegetarian), or medical conditions (eg, diabetes, or
an allergy).

Quality Assurance, in contrast to quality control, is the implementation of quality checks

and procedures to immediately correct any failure and mistake that is able to reduce the
quality of the interim products at every production step. Thus, the desired high quality of
the final product is planned and obtained by conducting:

Standard Operating Procedures (SOP's)

That guarantee the desired quality of the interim products at every production step. 
If an entire production chain is following a written description (handbook) of all SOP's
along the entire production chain.

Good Manufacturing Practice (GMP) are met.

The management approach to long-term success through customer satisfaction, based
on the participation of all members of an organization (suppliers included) in improving
processes, products, services and the working culture is called:

Total Quality Management (TQM).

Examples for quality control versus quality assurance in the area of food safety are:
 the testing of carcasses for residues is quality control, the implementation of residue
avoiding production procedures at farm level is quality assurance;
 the testing of meat products for salmonella prior to their marketing and consumption
is quality control, the implementation of on- and off-farm salmonella-reducing measures
as standard operating procedures is quality assurance.
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Summary sometimes known as a summary of the management, are short documents

or parts of documents, produced for business purposes, which summarizes the long
report or proposal or a group of related reports, in such a way where the reader can
quickly understand without having to read all. It will typically contain a brief statement of
the problem or proposal under discussion, background information, a brief analysis and
conclusion. It is intended as an aid to decision making by managers and has been
described as perhaps the most important part of the business plan. It must be short and
precise.

A summary of different abstract abstract which is usually shorter and are intended to
provide a real or orientation rather than a full treatment of the document. Abstract
widely used in academic research where the concept of the executive summary has no
meaning. "Abstract is ... read a brief statement by the parties that are trying to decide
whether or not to read the main document", while the "executive summary, unlike the
abstract, is a document in the form of small-readable in the document" .
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Question

1. Give 5 items found in the appearance factor.

i. ……………………………………………………………………………..
ii. ……………………………………………………………………………..
iii. ……………………………………………………………………………..
iv. ……………………………………………………………………………..
v. ……………………………………………………………………………..
(5 marks)

2. Describe definition of abstract

………………………………………………………………………………………
………………………………………………………………………………………
………………………………………………………………………………………
………………………………………………………………………………………
………………………………………………………………………………………
……………………………………………………………………………………..
(5 marks)