The quality assessment process is divided into three stages. Each of them has its own specifics and differs from the others.
Selection of consumer properties and indicators for their determination
The main selection criteria include the stages of the product life cycle (from the receipt of raw materials to distribution and sales), the needs that must be satisfied by the product, as well as the individual characteristics of the person conducting the assessment.
At the stage of acceptance of raw materials intended for the production of products with significant changes in properties, including appearance, indicators of technological suitability and safety are of great importance. In this case, aesthetic characteristics are less significant. However, when compiling a list of quality criteria for the client, all aspects of consumer properties must be taken into account. Particular attention must be paid to the parameters of purpose, reliability, safety, ergonomics and aesthetics.
When determining the list of consumer chinese overseas british data package properties and quality indicators, it is necessary to determine the characteristics that are most important for specific purposes. For example, when assessing the quality of flour at a bakery, attention should be paid to such factors as the composition and quality of raw gluten, amylolytic activity and gas-forming capacity. When selling flour, its color, ash content and degree of grinding are important. Safety indicators should also be taken into account in accordance with certain regulatory requirements.
Evaluation of real quality indicators
Quantitative and qualitative measurement methods are used. The former are used to determine specific numerical values of parameters, while the latter help to determine the dimensionality. For example, the parameter "color" can be described quantitatively (in milliliters of 0.01 N iodine solution) or qualitatively (by visually assessing the color saturation).
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Comparison of actual values of the measured indicator with the standard
Established standards or other normative documents, as well as samples of substances, can be used as standards. For example, the color of beer can be defined as light or dark brown and compared with the color of an iodine solution of a certain concentration.
After comparison, the correspondence or non-correspondence of the actual values of quality indicators to the standards is revealed. This process ends with the establishment of certain categories, classes or grades of products. As a result, the object is assigned a certain quality level.
According to ISO 8402:1994, a grade, class or class is a category or category assigned to goods with similar functional use but with different quality requirements.
To finally determine the quality category of a product, it is necessary to compare the actual values with the reference values for all parameters.
A product is considered standard if it meets all established requirements for all selected characteristics.
Even if only one of these indicators does not correspond to the basic one, the product cannot be considered standard. In this case, it is assigned the gradation "non-standard" or "marriage".
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