Abstract
Abstract The objective of this research is to access the potential of a quality cost model to food industry as a quality improvement indicator tool. The quality cost model has been applied for salad pack house and selenium egg pack house. The primary cost analysis show the different proportionality between cost of prevention and cost of control among two types of manufactures. Such evidence is explained by the different risk of products; fresh ready to eat vegetable and the raw egg in shell, thus the different of working model. The cased manufacturers indicated the possibility to apply this cost model as a long term quality improvement evaluation tool in term of the quality cost investment and the business revenue growth.
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