The food industr covers such an enormous field that obviousl no single
person would be competent from personal experience to discuss all its quality
control procedures. It was therefore deemed preferable t o divide the subject
into a number of separate chapters and to invite acknowledged experts in
those different fields to deal with their qualit control aspects. The authors
were asked to consider qualit control not in the narrow meaning of the term
often used and which mor e suitabl should be called "qualit audit", a kind
of post mortem on the qualit o f the finished product usuall b means o f a
bacteriological and chemical examination. The authors were invited to look
upon qualit control as the sum of all those controllable factors that ultimately
influence positivel or negativel the qualit o f the finished products, e.g.
selection of raw materials, processing methods, packaging, methods of storage
and distribution, etc.