Improving the quality control of products at the enterprises of the bakery industry

Authors

  • Yu. Trush

Keywords:

enterprise, quality management system, control, competitiveness, efficiency

Abstract

Issues relating to the improvement of quality management and directly related to the problem need suggestions of measures that affect the improvement of the functioning of the quality system. Analysis of the literature shows that the competitiveness affects the price of the product, its packaging, consumption structure, the business reputation of the firm, the behavior of competitors. The research activities of enterprises baking industry, showed that the main priority areas and improve the functioning of quality management is to improve component control using the study algorithm of statistical acceptance control for alternative characters, in order to eliminate the causes of the production of low-quality products. Studies on this issue suggests that modern quality management system should apply to all stages of production and include all units. Quality control process includes: track parameters of product quality; results of the stability control; self responsible for the process of people.

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References

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Published

2014-12-25

How to Cite

Trush, Y. . (2014). Improving the quality control of products at the enterprises of the bakery industry. FOOD RESOURCES, 2(03), 145–149. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/549

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Економічні науки

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