Christiana Imana Bsc,MBA in view’s Post

 The key differences between Quality Control (QC) and Quality Assurance (QA):  Quality Control (QC): Focus: Detection of defects or non-conformities in the final product. Process: Reactive – inspecting and testing products to identify problems after production. Responsibility: Often handled by the operational or production team. Objective: To ensure the product meets specified quality standards through inspection. Tools: Uses testing, inspections, and sampling methods. Timing: Usually performed after production or at defined checkpoints. Example: Testing a batch of food products to ensure it meets safety standards before distribution. Quality Assurance (QA): Focus: Prevention of defects by improving processes and systems. Process: Proactive – setting up and maintaining standards throughout the production process. Responsibility: Typically managed by a dedicated quality management team. Objective: To enhance the quality of processes to prevent issues before they occur. Tools: Involves creating SOPs (Standard Operating Procedures), process audits, and training. Timing: Implemented throughout the entire production process. Example: Developing HACCP protocols to prevent contamination during food production.

QA/QC if you didn't documents it you did not do it Documentation in QA/QC department is the only prove that shows you did it. Documentation plays a crucial roles in enhancing food safety by providing a systemic record of processes, procedures and standards,it ensure compliance with company standard,regulations and for traceability of product Things quality personnel needs to document are : The name of the product : Types of raw materials used for the product : Time of materials useage : Production date : Expiration date : Batch number : Machine number : Analysis results : Time of packaging *Benefit of Documentation in quality department : For traceability of product : To ensure compliance with company standard and regulation : Help to identify potential risks in the production process : It help to monitor and improve quality product : And also to manage products recall Inconclusion,the main objective of documentation is to have a transparent overview of the product state and safety throughout production process. If you didn't documents it,you did not do it As a quality personnel ensure to be customer centric by given your customer good quality product that meet customer satisfaction Thanks I still remain your professional quality assurance/quality control analyst

Quality ! The key differences between Quality Control (QC) and Quality Assurance (QA): Quality Control (QC): Focus: Detection of defects or non-conformities in the final product. Process: Reactive – inspecting and testing products to identify problems after production. Responsibility: Often handled by the operational or production team. Objective: To ensure the product meets specified quality standards through inspection. Tools: Uses testing, inspections, and sampling methods. Timing: Usually performed after production or at defined checkpoints. Example: Testing a batch of food products to ensure it meets safety standards before distribution. Quality Assurance (QA): Focus: Prevention of defects by improving processes and systems. Process: Proactive – setting up and maintaining standards throughout the production process. Responsibility: Typically managed by a dedicated quality management team. Objective: To enhance the quality of processes to prevent issues before they occur. Tools: Involves creating SOPs (Standard Operating Procedures), process audits, and training. Timing: Implemented throughout the entire production process. Example: Developing HACCP protocols to prevent contamination during food production.

Quality Assurance (QA) vs. Quality Control (QC): Key Differences and Importance in the Food Industry👨🔬👩🔬 In the food industry, maintaining high-quality standards is crucial for ensuring consumer safety and satisfaction. Two essential components of a robust quality management system are Quality Assurance (QA) and Quality Control (QC). Although often used interchangeably, these terms have distinct meanings and roles. 🔎Quality Assurance (QA): QA is a proactive process focused on preventing defects and ensuring that products meet specified standards before they reach the market. It involves the development and implementation of systematic processes, procedures, and standards throughout the production lifecycle. The goal of QA is to ensure that the production process consistently produces products that meet the desired quality criteria. In other words, QA is about "building in" quality. Key Activities in QA: 🔷Developing and maintaining quality management systems (QMS) 🔷Conducting audits and inspections 🔷Implementing Good Manufacturing Practices (GMP) 🔷Training employees on quality standards and procedures 🔎Quality Control (QC): QC, on the other hand, is a reactive process that involves testing and inspecting products to identify and correct defects after production. It focuses on detecting non-conformities in the final products before they are released to the market. QC ensures that only products that meet the quality specifications are delivered to consumers. In essence, QC is about "checking" the quality. Key Activities in QC: 🔷Conducting product testing and inspections 🔷Analyzing samples from production batches 🔷Implementing corrective actions for defects 🔷Monitoring production processes to ensure compliance with standards 🔴Why Both Are Essential: Both QA and QC are integral to maintaining product quality and safety in the food industry. QA helps prevent problems by ensuring processes are correctly followed, while QC detects and corrects any issues that arise during production. Together, they create a comprehensive quality management system that protects both the consumer and the brand. By understanding the differences and interplay between QA and QC, food industry professionals can better contribute to delivering safe, high-quality products to the market.

In the food industry, Quality Assurance (QA) and Quality Control (QC) are both essential for ensuring product safety and quality, but they serve different purposes. Quality Assurance (QA) Focus: QA is proactive and focuses on the processes that lead to the final product. It involves systematic activities designed to ensure that quality standards are met throughout the production process. Approach: It emphasizes prevention and continuous improvement. QA establishes protocols, guidelines, and training to ensure consistency and compliance with regulatory standards. Activities: Includes audits, process validation, and the development of quality management systems. Quality Control (QC) Focus: QC is reactive and involves the inspection and testing of finished products to ensure they meet specified quality standards. Approach: It emphasizes detection and correction of defects after production. QC aims to identify issues before products reach the consumer. Activities: Includes sampling, testing, and inspection of products for compliance with quality standards.

As a quality controller in a food processing company,what steps do you take when a product is rejected 🧐 from the market?? 1. **Investigate the Reason for Rejection**: The first step is to investigate the reason why the product was rejected. This could be due to quality issues, contamination, labeling errors, or other factors. 2. **Isolate the Batch**: Once the reason for rejection is identified, the affected batch of the product should be isolated to prevent it from being distributed further. 3. **Notify Management**: Inform the management team about the rejection and provide them with a detailed report on the reasons for rejection and the steps being taken to address the issue. 4. **Trace Back**: Trace back the production process to identify where the issue occurred. This will help in implementing corrective actions to prevent similar issues in the future. 5. **Implement Corrective Actions**: Take necessary corrective actions to address the issues identified. This may involve adjusting the production process, improving quality control measures, or retraining staff. 6. **Communicate with Suppliers**: If the issue is related to raw materials or ingredients, communicate with suppliers to address the root cause and prevent future occurrences. 7. **Recall the Product**: If the rejected product has already been distributed to the market, a recall may be necessary to ensure consumer safety. Follow regulatory guidelines for product recalls and communicate with retailers and consumers about the recall. 8. **Review and Improve Quality Control Procedures**: Conduct a thorough review of quality control procedures to identify gaps and areas for improvement. Implement changes to prevent similar issues in the future. 9. **Document the Incident**: Keep detailed records of the incident, including the reasons for rejection, actions taken, and outcomes. This documentation will be valuable for future reference and continuous improvement. 10. **Follow Up**: Monitor the situation closely to ensure that the corrective actions are effective and that similar issues do not arise in the future. Conduct follow-up audits and reviews to verify the effectiveness of the measures implemented.

My recommendation on how to acclimatize in #QAQC food manufacturing operations by virtue of job change or transfer to another factory in same company (in no particular order)will be: 1️⃣Understand the process from end to end. Study the process flow chart and take note of any OPRPs and CCPs in the process. Now go to the line and compare flowchart versus onsite. 2️⃣Know your product(s). What type of food product is being manufactured, processed or packaged in the factory? Do you know the inherent ingredients in the bill of materials and their functionality? How many finished products are there? How many variants/flavours? How many SKUs? What are the quality requirements of the products by the consumer? What makes a product acceptable or unacceptable? What is the tolerance? 3️⃣Understand the available quality assurance and quality control programmes, tools/equipment in place. Take note of measurements, monitoring procedures, frequency of checks and the parties involved in each of these procedures. 4️⃣What laboratory analytical tests are to be conducted on the raw materials, intermediate product and finished products? If there is an in-house lab, you will need to understand what goes on there in details. 5️⃣Familiarise yourself with the machinery/equipment in the factory. Be friendly with the engineers and machine operators, they have a thing or two to teach you about the machines. Quality products can only be realized when machines are in good operating conditions. 6️⃣Understand the escalation procedure in event of nonconformity and the procedure for nonconforming product management. It's one thing to discover poor quality product, it's another thing to let it slip through your fingers and get to the market. Don't let that happen under your watch! 7️⃣Of course, documentation! The bedrock of quality assurance. Learn the documentation procedure in use in the company or factory. It may be overwhelming initially but you need to learn as fast as possible as management decision relies on data from documentation. Finally, always pay attention to details and strive for zero error in documentation. Hello #quality professionals, did I miss anything? Feel free to add in the comments and happy end of holiday to you all! 😅 ©Written by: Chidinma #QualityAssurance #QualityControl #FoodManufacturing #ChidinmaEzinneOchulor

Starting a new role as a quality control professional in the food industry can be overwhelming, especially after onboarding and introductions to the team. The complexity of ensuring product quality and compliance, coupled with the need to quickly adapt to the specific practices of your new workplace, makes it essential to approach the transition with a clear plan and a proactive mindset. The first step is to familiarize yourself with the production processes. Begin by observing how products are made, packaged, and stored. This will provide a clear understanding of where to focus your quality checks. Ask questions, review existing quality control procedures, and take notes on areas that may need improvement. Quality control/quality assurance officers are like the doctors of food manufacturing companies. Just as a doctor would not ignore any signs of illness, the production team should not withhold information when you ask questions. Transparency is crucial for maintaining high quality standards. Always observe, ask questions, and review the company's checklists and SOPs (Standard Operating Procedures). Understanding these elements will help you contribute effectively and develop new checklists and SOPs if needed. Failing to take these steps can lead to inconsistencies in quality, inefficiencies, and safety risks, which can negatively impact the company's operations. I hope this advice resonates with those who might feel lost or unsure of where to start. A quality control/quality assurance officer should work closely with the production manager to develop practical checklists and SOPs, fostering teamwork between departments to ensure efficiency and maintain high quality standards. What was the first thing you did when starting at your new workplace? Please share your experience in the comment section and Repost if you find this helpful. Happy Eid-el-Maulud to my Muslim friends. ©️ Okeke, Ifeoma Vivian. #LinkedInCommunity #FoodSafety #Recruiters #QualityControl #QualityAssurance #Pharmaceutical #BusinessOwners #FoodManufacturing

Quality control (QC) and quality assurance (QA) are both essential components of ensuring product quality in the food industry, but they have distinct roles: 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐂𝐨𝐧𝐭𝐫𝐨𝐥 (𝐐𝐂): QC focuses on the inspection aspect of quality management. It involves activities such as testing, sampling, and inspection of raw materials, production processes, and finished products. The goal of QC is to identify and address deviations from quality standards, ensuring that only products meeting specifications are released to the market. QC is reactive, as it primarily deals with detecting and correcting defects after they occur. 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐀𝐬𝐬𝐮𝐫𝐚𝐧𝐜𝐞 (𝐐𝐀): QA encompasses the entire process of quality management from planning to implementation. It involves establishing and maintaining processes and systems to ensure that products consistently meet or exceed customer expectations. QA emphasizes preventive measures through the implementation of standards, procedures, and training programs to minimize defects and deviations. QA is proactive, as it focuses on preventing defects rather than just detecting and correcting them. In summary, while quality control deals with the inspection and correction of defects, quality assurance focuses on preventing defects from occurring in the first place through the establishment of robust processes and systems. Both are crucial for maintaining high standards of product quality and ensuring consumer satisfaction in the food industry. #𝐐𝐮𝐚𝐥𝐢𝐭𝐲𝐂𝐨𝐧𝐭𝐫𝐨𝐥 #𝐐𝐮𝐚𝐥𝐢𝐭𝐲𝐀𝐬𝐬𝐮𝐫𝐚𝐧𝐜𝐞 #𝐅𝐨𝐨𝐝𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 #𝐐𝐮𝐚𝐥𝐢𝐭𝐲𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 #connections #learning