1.a) Quality Assurance.
In contrast to quality control, quality assurance is the implementation of quality checks and
procedures to immediately correct any failure and mistake that is able to reduce the quality of the
interim products at every production step. It provides adequate confidence that an entity will fulfill
requirements for quality. Quality assurance includes aspects of training, instrument maintenance
and auditing.
b) Examples for quality control versus quality assurance in the area of food safety are:
> The testing of carcasses for residues is quality control, the implementation of residue
avoiding production procedures at farm level is quality assurance.
> The testing of meat products for salmonella prior to their marketing and consumption is
quality control, the implementation of on- and off-farm salmonella-reducing measures as
standard operating procedures is quality assurance.
c) In quality assurance, the desired high quality of the final product is planned and obtained by
conducting Standard Operating Procedures (SOP's) that guarantee the desired quality of the
interim products at every production step. If an entire production chain is following a written
description (handbook) of all SOP's along the entire production chain, the demands for a Good
Manufacturing Practice (GMP) are met.
Anganifelix answered the question on June 7, 2018 at 13:53
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