Dale F. Anderson, Elwood F. Caldwell, and Donald A. Corlett, Jr.
Breakfast Cereals and How They are Made, Second Edition
Pages 443-476
DOI: https://doi.org/10.1094/1891127152.012
ISBN: 1-891127-15-2
Abstract
Quality in breakfast cereals can be thought of as degree or grade of excellence. The problem with such a definition is that different people buy for different reasons. However, consensus in at least some aspects does exist among breakfast cereal consumers as to what constitutes a high-quality product. They expect a safe and wholesome product; most have some interest in its nutritional quality; and all of them want a product that meets their expectations on a consistent basis.
In this chapter, we deal first with the issue of quality assurance as it may differ from quality control and with comprehensive quality management systems and the need for a preventive approach. Then follow a discussion of the elements of a quality program, application of such a program in various areas, and the tools for its development.
