The manufacturing control is exercised by the manufacturer during the industrialization process. The basic objective of QC is to control variation to within a tolerable level by taking corrective actions. To do this, it works with data collection and the interpretation thereof, acting as a fundamental tool to solve problems in critical product and process. A food business’ owner has a legal responsibility to its customers’ welfare to protect their health and safety. Construct of the average chart (Figure 5). In agribusiness and food industry quality management ... and that the four types of decisions all play a role in. However, first, the concept of product quality is not so immediate and obvious. After the HACCP plan drawn up, it is validation occur through discussions among team members [5]. A QMS ensures better control of the major business processes to maintain consistency. Thus, A2 = 0,729.X¯is the average of averages and R is the average amplitude found in the last chart of amplitude. For the first time, the quality was seen as managerial responsibility having distinct and independent function in the companies. Through observation of tools and methods currently adopted in the food industry, it can be inferred that this quality management company is based on the characteristics of a particular stage of the quality evolution. The book begins with a review of the principles and the methodology necessary to establish a total quality management system. Analyze the behavior of the points on the average chart and whether the process is in statistical control. In cooperation with the departments of production, research and development, engineering or operations, the department of quality control analyzes manufacturing processes to "Hazard Analysis and Critical Control Points." If necessary, recalculate the chart boundaries after the abandonment of the points there are out of control. The Codex Alimentarius reflects an international consensus regarding the requirements for protection of human health in relation to the risks of foodborne illness. Besides the methods mentioned, there are others that could be employed by companies. Otherwise, the cleaning and sanitizing phases are inherent to the processing and handling of foods, and thus programs for execution on a routine and efficiently must be implemented. Thus, many food safety programs have been published in order to ensure safe food production and consumer protection. For example, the color of a biscuit or of a sweet can be evaluated sensorially and the result is expressed as conforming or not conforming to a specified standard. So it should be applied to producers of animal feeds and other agricultural products, food manufacturers, packaging, transportation and food warehouses to suppliers of retail and food services. The causes of modification can be discovered and are therefore called "identifiable causes". Calculate the control limits of the chart average. The terms ‘quality control’ and ‘quality assurance’ are often used incorrectly. These samples, known as rational subgroup should be taken when one believes that the process is under control and the operating conditions kept as uniform as possible. Control charts for variables are named due to the fact that the quality characteristic being analyzed is expressed by a number on a continuous scale measures. It is clear that this action will depend mainly on the quality of their own products and services offered. The adoption of the Six Sigma methodology as a quality program in all agribusiness chain in general is still new, but it is important to highlight the potential of this method for improving the quality of food products and reduce production costs. So for its strong integrator character, the success of the implementation depends largely on the acceptance of the various links in the supply chain. What can be concluded is that the competitive advantage certainly goes through the constant search for new tools and learning management systems that improve the quality of processes and services and consequently the products offered by the food industry. HeadquartersIntechOpen Limited5 Princes Gate Court,London, SW7 2QJ,UNITED KINGDOM. This similarity allows organizations to implement the specifics of food management system integrated to the quality management system. Organizations that employ the Six Sigma method aim to achieve 3.4 defects per million on manufactured products. The number of defective products is presented in Table 3 and is important to note that the samples were numbered according to the date of production. On the production line, the procedures and steps for handling the product have to be documented, in order to ensure the standardization of safety practices. It also covers the sampling techniques and control charts that will be described below, to be very useful to inspection and process control. For that, the industries need to be structured organizationally, establish policies and quality programs, measure customers’ satisfaction and even use more quality tools and methodologies. This measure is accelerating the process of harmonization of food laws of the countries, process that is oriented concerning food security, with the recommendation of the use of the system Hazard Analysis and Critical Control Point, to ensure food safety. Instead of applying good manufacturing practices, HACCP and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in food supply … Therefore, measures such as pH, acidity by titration, soluble solids, fat, objective measurements of color and texture, among others, are typical of the sampling variable. A control of raw materials should be developed with suppliers, not only in the laboratory, but in a gradual and continuous improvement work, where food security is split with suppliers. Draw lines to represent full UCL, CL and LCL (Figure 7). There are two types of sampling plans, sampling plans by attributes and sampling plans by variables. There's not in the standard, explicit references to the risks to consumer health, the safe products, the nutritional values, the critical control points, the good manufacturing practices. THE ROLE OF SENSORY EVALUATION IN FOOD QUALITY CONTROL, FOOD RESEARCH AND DEVELOPMENT: A CASE OF COFFEE STUDY For example, the control of the raw material and products for inspection, with special attention to satisfy the governmental health rules, is a characteristic of the inspection stage. When a quality characteristic of interest is expressed by a number on a continuous scale of measurement, the two control charts most used are the chart of the average (x) and a chart of variability (R or s). For this, the HACCP system combines technical information updated with detailed procedures to evaluate and monitor the flow of food into an industry. Some control charts for variables most commonly used are: chart of the average (x), chart of amplitude (R), chart of standard deviation (s). In general, the operating system of quality control in the food industry must meet some specific tasks. Check if the control state reached is appropriate to the process. 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