Total Quality Management

Abstract

Food is a basic necessity of life and major indicator of health, nutritional status and productivity of the population. It is, therefore, the food we consume is wholesome and safe. Food-borne diseases are caused due to the consumption of unsafe food. At home level only consumption of safe and quality food becomes very important but it becomes still more critical where food is freshly prepared and served and also in large scale food production and processing. Due to fast-changing lifestyles and eating outside, there are many processed and packaged foods available in the market and people are consuming to a great extent. Safety of these foods becomes very is important. The transport of bulk food is complex and there is a gap between processing and consumption. Hence, risk assessment and food safety management during mass production and mass distribution is of great concern. Food manufacturers should to meet the required food safety standards and need to have their products regularly tested for producing high quality products. Usage of food additives such as preservatives, flavouring agents, colourants and other substances such as emulsifiers, stabilisers and analysis of food for various components both nutrients and contaminants. Hence, there is a growing concern for safe, wholesome and nutritious foods in a highly dynamic food business environment. Total Quality Management (TQM) is a managerial view point of an institution which focuses on maintaining quality standards and aims at continual benefits to the institution as well as customers health. It mainly focuses on consistent refinement of all processes blended with basic management techniques and specialized tools.