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Food Science & Technology vocabulary · Quality Control and Analysis

Quality control

Meaning in food science & technology, with examples

nounCore term

In food science & technology, quality control means: The checks, measurements and tests carried out on raw materials, products in process and finished goods to make sure they meet the agreed specifications.

In Turkish: kalite kontrol

How it is used

Used for both the activity and the department: 'QC found a problem', 'ask QC'. Quality control focuses on finding defects in products, while quality assurance (QA) designs the systems that prevent them. Many food companies have separate QC lab staff and QA managers.

Example sentences

  1. Quality control takes samples from the line every hour to check weight and seal strength.

  2. The new quality control lab can test fat, protein and moisture in under ten minutes.

Common collocations

  • quality control lab
  • quality control checks
  • QC release
  • in-process quality control
  • pass quality control
  • samplingTaking a small, representative part of a batch or lot for testing, so that the result can be used to judge the whole quantity.
  • specificationA document that sets out the agreed requirements for a raw material, packaging or product, such as composition, chemical and microbiological limits, appearance and packing.
  • nonconformityA failure to meet a requirement, such as a specification, a procedure, a standard or the law, found in a product, a process or during an audit.
  • certificate of analysisA document from a supplier or laboratory that shows the test results for a specific batch and confirms that it meets the agreed specification.
  • sensory evaluationThe scientific testing of food with the human senses (sight, smell, taste, touch and hearing) by trained panels or by consumers.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Quality Control and Analysis

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