Abstract
Quality is increasingly being viewed as the hallmark of any successful company. This philosophy has led to the evolution of the quality management system (QMS), and the increasing use of independent accreditation schemes such as BS 5750 represents the growing realization that continual and recognized improvements in quality may be necessary to achieve and sustain good economic performance, legal requirements and a commercial advantage. Considers the impact of a quality‐oriented approach within the food industry and, in particular, its potential value in managing an effective product development function within that system. Discusses various issues concerning the feasibility of implementing such an approach, including the continuing benefits provided by Hazard Analysis Critical Control Points (HACCPs) and Hazard Analysis and Risk Assessment (HARA) processes.
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