When it comes to sending dairy products out the door and ultimately into the mouths of consumers, it takes more than just some faith and finger crossing that the items are the best possible quality. Any number of defects - harmful microbes, shards of metal or incorrect chemical composition - can mean the difference between satisfied, returning customers and losses or lawsuits.
A standard dictionary may not have a working definition of the term, but in most manufacturing circles, quality assurance means certain steps are taken to ensure a company's goods or services are of sufficiently high quality. Those concrete actions, which involve extensive planning and a fair investment in various tools and techniques, are standard business practice today.
In the dairy industry, quality assurance is taken seriously by global dairy corporations and small processors alike.
There are dozens of validation, tracking and testing tools designed for dairy products, including tests for physical, chemical and microbiological contents. Quality-assurance programs can fall under various umbrellas within an operation and are considered part of many people's responsibilities.
Over the past several years, dairy processors have demonstrated a willingness to go to great lengths to ensure product integrity, consistency and safety through formal quality-assurance programs. Suppliers of diagnostic equipment and services have noted the increased interest. "Before, it was really a sales job to convince them they needed it. Now that it has become more the norm, people are realizing the value proposition and that it is really a way of protecting your brand," says Viggo Nielsen, president of Tampa, Fla.-based Safeline Metal Detection.
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