Quips about Product Quality and Safety:

1. According to Joseph Juran, quality means “fitness for use”
2. According to Philip Crosby, quality means “conformance to requirements.”
3. “Low quality does not necessarily mean bad quality.” – Felix Amiri
4. "With product quality, 'low' describes a ranking while 'bad' invariably means unacceptability" - Felix Amiri
5. “Product quality is mostly perceived and sometimes experienced; but product safety is experienced, else it is an unfounded perception.” – Felix Amiri
6. “Quality is subject to personal opinion that can be changed; safety is subject to personal susceptibility that cannot be changed.” – Felix Amiri
7. “A product found to be unsafe is automatically, universally and correctly perceived to have unacceptable quality.” – Felix Amiri
8. "One hundred percent  (100%) assessment of products for quality and safety takes place at the point of consumption or use" - Felix Amiri
9. "The results of the most crucial and complete assessment of products for quality and safety, with or without objective conclusions, are not always published but inevitably and decisively acted upon." - Felix Amiri
10. "A poor quality food may cause little more than a disruption of consumers’ enjoyment and disrupts no deeper than the emotional enjoyment; but an unsafe food product disrupts consumers’ health and life up to the point of even causing death." - Felix Amiri
11. "We are required and morally obligated to insure our product is safe for consumer use." - Gary Crittenden
12. "The main motive of a food company should be to take care of the health of their customers or consumers and keep them happy by providing foods with safe and good quality foods.If they are successful in both aspects, they get more business without advertisements and marketing. " - Pragash RAMADOSS  
13. "The success of a food safety system is not based on how good people feel about it; but on how well (healthy) people remain upon consuming the resulting products." – Felix Amiri
14. "The true measure of a product quality control system is not the audit report; it is the experience and satisfaction of the people using the resulting product." – Felix Amiri

Free Food Defense Training Provided by US-FDA

Choose your course by selecting the link below:

Food Defense Awareness for Food Professionals

Food Defense Awareness for Front-line Employees

ALERT Food Defense Awareness

FDA Regulations

Safety of Food Irradiation

Links to some published information on food irradiation:

Idaho State University Fact Sheet: Food Irradiation explained with a list of additional resources and the organizations that support food irradiation: http://www.physics.isu.edu/radinf/food.htm

Health Canada - http://www.hc-sc.gc.ca/fn-an/securit/irridation/faq_food_irradiation_aliment01-eng.php

FDA - http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm261680.htm

UK Food Safety Standards - http://www.food.gov.uk/policy-advice/irradfoodqa/#.Ub2iSfnkurw

From The American Dietetic Association Position: Food irradiation http://www.ncbi.nlm.nih.gov/pubmed/10670403

Radioactive Fish Found In California

The article also stated: "Daniel Madigan, one of the study's authors, explained that this study shouldn't give people pause about eating tuna caught in the Pacific. 'We're exposed to radiation in almost all of the food we eat,' he explained."

Read the Full Article

Note the inclusion of radiological hazards in the required hazard analysis under the FSMA:

‘‘SEC.   418.   HAZARD  ANALYSIS  AND   RISK-BASED   PREVENTIVE   CONTROLS.

‘‘(a) IN    GENERAL.—The  owner,  operator,  or  agent  in   charge of  a  facility shall,  in  accordance with this  section, evaluate the hazards that  could   affect   food  manufactured,  processed, packed, or held  by such  facility, identify and  implement preventive controls to significantly minimize or prevent the  occurrence of such  hazards and   provide assurances that  such   food  is  not   adulterated  under section  402   or   misbranded  under  section  403(w),    monitor the performance of those controls, and  maintain  records of this monitoring as a matter of routine practice.

‘‘(b) HAZARD ANALYSIS.—

The owner, operator, or agent in charge of a facility shall—

‘‘(1) identify and  evaluate known or reasonably foreseeable hazards that may   be  associated with the   facility, including—

‘‘(A) biological, chemical, physical, and  radiological hazards, natural  toxins, pesticides, drug residues, decomposition,   parasites, allergens, and   unapproved food  and   color additives; and

‘‘(B) hazards that occur naturally, or may be  unintentionally introduced; and

‘‘(2) identify and  evaluate hazards that may  be intentionally introduced, including by acts  of terrorism; and

‘‘(3) develop a written analysis of the  hazards.