HACCP and Total Quality Management -- Winning Concepts for the 90's: A Review

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Abstract
The food processing industry is at a critical crossroad. On one hand, the number of reported illnesses and injuries associated with food consumption is increasing. This has been noted by regulatory agencies, health care agencies, and consumer groups (1,2,7). On the other hand, the food processing industry, like other U.S. industries, is under intense competitive pressure requiring leaner, more efficient manufacturing programs and innovative developments in processing to remain competitive. As a response to these pressures, managers of many U.S. companies are recognizing the limitations of traditional programs and are implementing new management systems designed to effectively address safety while simultaneously improving quality and productivity.

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