Wybrane metody inżynierii jakości w zarządzaniu jakością i bezpieczeństwem żywności

Quality engineering is applied at a basic level in food quality and safety management. This paper presents the fundamentals of a number of quality engineering methods which may be useful in selecting raw material food suppliers and receiving them by delivery. The methods also may be used to define food quality and safety goals. Apart from a theoretical introduction to relativisation, relative opitimalisation, criterial quality standard (KWJ), average quality stamps (UZJ) and quicken three-step assessment (POT), the article also shows the application possibilities and practical examples of the above methods for food quality and food safety.