Both producers and the state have recently focused considerable attention on maintaining and improving the level of food safety. And this issue is undoubtedly the most important, because it directly affects the lives and health of consumers. But manufacturers should not ignore an equally important issue – product quality.
Quality is the main factor that motivates the consumer to buy your product again and again. But it consists of many criteria: from a visual assessment of the packaging on the shelf and ending with the taste of the product. But most manufacturers face a dilemma: how to set the required level of product quality and maintain it without making the product too expensive for the consumer? No standards (GOST, DSTU and others) will help you in this. National and international standards specify only the minimum level of quality that a food product must meet upon delivery. There are no standards for certain products, for example, certain types of berries.
The concept of quality is a rather philosophical category. Each consumer has his own vision of the quality of a product. Quality is the degree to which a consumer’s needs are met. And consumers are quite different in preferences, and it is almost impossible to please everyone. So how to determine the level of quality of the product it produces, and, most importantly, how to maintain a stable level of quality, as well as timely improve the product in accordance with market requirements?
The international standard ISO 9001: 2015 (developed by the International Organization for Standardization) defines the requirements not for the quality of each specific product, but provides an effective tool – a quality management system.
The international standard ISO 9001: 2015 will help you in solving this issue. It was developed by the International Organization for Standardization. It does not define the requirements for the quality of each specific product, but provides an effective tool – a quality management system, which is the solution. The standard is used worldwide by companies working in various fields, from production to services.
The peculiarity of the standard is the application of a process and risk-oriented approach in the implementation and maintenance of the management system. The standard is aimed at continuous improvement, which helps companies to continuously improve the quality of products or services, – says Yuliia HRYFTSOVA, International Food Safety Auditor.