Documenting the quality and including both objective and subjective measures of quality will allow you to keep control as operations expand. This will ensure you present the consumer with the same high quality product time after time. Spot checks of specified attributes will further aid in controlling your product quality. Regardless of size, you should have a procedure to code and record where your product is sold, in the event that product quality is not up to standard. Small processors can determine product shelf-life by keeping products stored at conditions similar to retail operations and monitoring product quality over time.
Processors can work independently or with a food technologist to identify ways to improve quality.
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