Discuss the theoretical and practical considerations in quality control.

1. 1 · Open in two lines. Quality control needs a sound theory of what to measure and how to judge it, and a practical plan of where, when and by whom checks are made.
2. 2 · Theoretical considerations.
   • Quality attributes.
   • Standards and specifications.
   • Subjective and objective methods.
   • Sampling.
   • Statistical quality control.
3. 3 · Sensory methods. Difference tests (triangle, paired, duo-trio), ranking, the 9-point hedonic scale, descriptive analysis.
4. 4 · Draw a control chart. [Graph: centre line 502 g, UCL 508 g, LCL 496 g; one point at 495 g outside the limits]
5. 5 · Practical considerations.
   • Control points along the line.
   • Rapid tests vs laboratory tests.
   • Laboratory, calibration and standard methods.
   • Trained, independent staff.
   • Cost of quality.
   • Records and feedback.
6. 6 · Kitchen link. Standard recipes and portion checks in a noon-meal or hospital kitchen.
7. 7 · Close in one line. Good quality control balances accurate testing with speed and cost.

Scoring tip: The control chart example is a quick win: show the working (502 ± 3 × 2) and mark the out-of-control point.