Question

You have received a call from a processor that is having quality problems with their pork. They are noticing areas of product loss due to excessive amount of trimming needed on the shoulders, and in many cases, they are seeing poor quality/processing yields from their further processed items (hams and bacon). What would be the first three areas you would investigate to determine the cause of the product loss and poor quality/processing yields, and explain why

Answer 1

The investigating areas should be field, processing units and finished goods inventory.

Step-by-step explanation:

The business units should be considered for quality control. The quality of the product is the main cause of concern for any business. When the poor quality products are processed customers will move away from the business. Total Quality Management or TQM approach is used to make the products best fit.