I'm conducting a research to assess the impact TQM practices on product quality in food manufacturing field. to guage the food product quality? what are the suggested indicators based on your experiance in food manufacturing field?
Every single food product has its quality parameters set by legal authorities. the producers should comply with these parameters. the producers on the other hand also have their quality parameters for every single product these should be within the limit set by authorities. Q C department measure to compare between the limits set by both the company and the authorities. there are two limits the upper and the lower. the upper increases the profits and the lower limit increase the product quality decrease the profit. However I have unpublished paper on quality may help answering your question
I would recommend to use 8 dimensions of quality (Bob Garvin)for product and packaging + food hygiene criteria + blind test techinque
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