Quality Control And Assurance. Quality control (QC) is a reactive approach, with response to measurements so as to prevent the product from being out of specification. Thus, the emphasis is on prevention rather than detection; the ethos might be called “right the first time.” For example, rather than making a QC measurement on beer, such as gushing, the focus would be upstream in ensuring that gushing is not going to be a problem (e.g., the use of noninfected malt). Quality assurance (QA) is an attitude in which one strives to ensure that the product at every stage in its production is within specification. QA naturally embraces QC insofar as it is dependent upon analysis of raw materials, process, and product, but the emphasis is proactive rather than reactive.

A brewer at the Brooklyn Brewery tastes his latest creation. photograph by denton tillman

Measurements are either made in-line, on-line, or at least at-line, so as to provide real-time information that assures that material is within specification or allows immediate feedback response to correct goods that are off-target. The benefit is reduced waste in terms of product and time.

Total quality management (TQM) is a culture whereby everyone in a company is committed to excellence and highest quality delivery in all aspects of the organization, including fabrication. The whole organization is subsumed in and motivated by a determination to be part of quality best practice. The motivation is driven from the highest level of management.

TQM depends on the adoption of a quality system, which may be formalized through standards such as those within the ISO 9000 series. (ISO 9000 was spawned out of Mil-Q-9858a, a standard for military procurement established in the United States in 1959.) The purpose is to focus on and achieve compliance with documented systems. Fundamentally, this means that there is steadfast adherence to a quality manual that delineates everything from raw materials in to product out in terms of specifications, standard operating procedures, and so on.

Specifications should be realistic and meaningful. They must relate to what is expected in a raw material, process stage, or product, but not set to such a rigor that they are unachievable.

Hazard analysis and critical control points (HACCP) is also fundamental to QA. It is a management system designed to assure the safety of food products; however, the principles are broadly applicable to all aspects of delivering a quality product.