QUALITY CONTROL

Reporters:
Glenard S. Dayola
Johnrie Baay
 Content
• Importance of Food Quality Control
• Food Safety Standards and Regulations
• Quality Assurance Protocols
• Ingredient Inspection
• Standardized Recipes
• Cooking Techniques and Temperatures
• Presentation and Plating Standards
• Food Quality Audits and Inspections
• Quality Control Training for Staff
• Traceability and Recall Procedures
• Technology and Software for Quality Control
• Customer Feedback and Quality Improvement
 Food quality control is crucial to
ensure that the food served to
Importance of customers is safe, nutritious, and

Food Quality meets the expected standards. It helps

prevent foodborne illnesses, maintain

Control customer satisfaction, and protect the

reputation of the establishment.
 Food safety standards and regulations
are set by government bodies to
Food Safety ensure the safety and quality of food

Standards and products. These standards cover areas

such as hygiene practices, storage and

Regulations transportation, labeling, and handling

of food
 Quality assurance protocols refer to
the systematic procedures and
Quality processes implemented to ensure that

Assurance food products meet the desired

quality standards. This includes

Protocols regular inspections, testing, and

monitoring of various aspects of food
production.
 Ingredient inspection involves
checking the quality and
Ingredient freshness of ingredients used in

Inspection food preparation. This helps

identify any defects, spoilage, or
contamination that may affect
the quality and safety of the final
product.
 Standardized recipes provide a
consistent and reliable method

Standardized for preparing food items. They

specify the exact quantities of
Recipes ingredients, cooking techniques,
and presentation standards to
ensure uniformity in taste,
appearance, and quality.
 Proper cooking techniques and
temperatures are essential to

Cooking ensure that food is cooked

thoroughly and safely. Different
Techniques and types of food require specific

Temperatures cooking methods and

temperatures to achieve the
desired quality and safety.
 Presentation and plating
standards refer to the visual

Presentation appeal and arrangement of food

on the plate. These standards
and Plating ensure that the food looks

Standards appetizing and visually

appealing to the customers,
enhancing their dining
experience.
 Food quality audits and inspections
are conducted by internal or external
auditors to assess and evaluate the
Food Quality adherence to food safety and quality

Audits and standards. These audits help identify

any deviations or non-compliance

Inspections and provide recommendations for

improvement.
 Training programs are crucial to
educate staff members about food

Quality Control safety practices, quality control

procedures, and the importance of

Training for maintaining high-quality standards.

This ensures that all employees are
Staff aware of their roles and
responsibilities in maintaining food
quality.
 Traceability and recall procedures are
essential in the event of a food safety
Traceability issue or product recall. These

and Recall procedures help identify the source of

the problem, track affected products,

Procedures and remove them from the market to

prevent any harm to consumers.
 Various technologies and software
solutions are available to enhance
Technology and food quality control processes. These

Software for include tools for monitoring

temperature, tracking inventory,

Quality Control managing recipes, and automating

quality control inspections
 Customer feedback plays a vital role

Customer in identifying areas for improvement

and maintaining food quality.
Feedback and Regularly collecting and analyzing

Quality customer feedback helps to identify

any issues, address customer

Improvement concerns, and continuously improve

the quality of products and services.
THANKS FOR YOUR LISTENING