| Popis: |
To close the quality control circle, suppliers of perishable foods to markets must be rated. Once or twice a year quality control records of these processors should be surveyed to see that proper records, controls, and bacterial counts are available. Inspections should be made to see that suppliers have the necessary facilities kept in correct condition. When food markets have inspection forms and gained knowledge to use these materials, they are well on the way to know the score in their store. It is then up to management to educate and modivate all employees in the importance of excellent quality control standards. These standards must be set high and must be checked honestly and regularly. Finally, market management should keep a file of inspection records and take pride in improving scores. |
