31. Quality Assurance

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Friedrich-Karl Lücke

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch31

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Lücke, F.-K. (2010) Quality Assurance, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch31

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Hochschule Fulda (University of Applied Sciences), P.O. Box 2254, 36012 Fulda, Germany

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • quality assurance (QA), “a set of activities to establish confidence that quality requirements will be met”;
  • quality control (QC), “a set of activities intended to ensure that quality requirements are actually being met”;
  • both QA and QC - parts of quality management (QM);
  • “Basic hygiene” or “good hygienic practice” - set of hygienic measures not specific to individual products or processes;
  • quality assurance plans for production;
  • quality-assurance plans for production - “horizontal” or “ vertical”;
  • structure of process documentation and heat processing;
  • heat-processed meat products;
  • fermented sausages;
  • quality assurance during packaging, storage, distribution


This chapter contains sections titled:

  • Introduction

  • Organization of Quality Assurance Activities

  • Assurance of Basic Hygiene

  • Quality Assurance Plans for Purchase, Selection, and Storage of Raw Materials

  • Quality Assurance Plans for Production: General Aspects

  • Quality-Assurance Plans for Different Processes and Product Groups

  • Quality Assurance during Packaging, Storage, Distribution

  • End Product Specifications and Testing

  • Concluding Remarks

  • References