Food Quality Management: Analysis & Evaluation | Study.com

Zane is a manager at a large food manufacturing and distributing company. Zane’s responsibilities include managing the food quality program at his company. Food quality management is the process of directing and controlling the creation, production, and distribution of food products in order to ensure effectiveness and efficiency. A common food quality management system is HACCP, or hazard analysis critical control points. HACCP is a guide for food service managers and employees to follow that ensures that no safety protocols are breached.

Food quality management is an important aspect of food service as it prevents infectious disease outbreaks, maintains customer trust, and improves profits. For example, if Zane does not follow food quality management standards and does not keep his products adequately refrigerated, they may grow disease causing bacteria, which would harm customers and hurt revenue.

Cost and Benefit Analysis

Cost and benefit analysis is a comparative strategy used to determine if the cost of an item or process is worth the benefits provided. Zane might use a cost and benefit analysis to determine if a food item is worth producing and distributing. Currently, Zane’s company produces and distributes soda, which is a highly profitable and popular item. Zane was approached about the possibility of selling a sugar-free, diet soda. The cost to produce this product would be higher because he would need different ingredients, but the benefit of selling this diet soda would likely be high, as consumers would be eager to purchase it.

Zane also uses cost and benefit analysis when he follows quality management systems. It will likely take him and his employees longer to take the temperature of and inspect their products, but the time and money this costs is much lower than the benefit it provides by keeping their customers safe and happy.