12 Quality Contro In broad terms, the quality control staff, under the supervision of a qualified food chemist, should be respons ible for the following (1)The evaluation of quality of all incoming raw material, supplementary ingredients used in processing, chemicals, packaging material, cellulose and other film, paper and fibreboard containers, and certain consumable stores 2)All routine laboratory tests on raw material, finished products, lye and blancher liquor, boiler and processing water; (3)Sampling procedures (4)Recording processing data, ie, drying temperatures, peeling and blanching procedures, cooking records for precooked products, such as meats, etc (5)Research and development work on new products, packaging and processing methods (6) Logging of complaints from consumers, and pursuing these to origin and eliminating the cause (7) Supervision of methods of plant cleaning and sanitation, and establishing firm principles of hygiene for personnel and plant maintenance; ( 8)Arrangements for and supervision of pest and rodent control by contractors primarily concerned in these duties (9)Liaison at all times with production management12 Quality Control In broad terms, the quality control staff, under the supervision of a qualified food chemist, should be responsible for the following: (1) The evaluation of quality of all incoming raw material, supplementary ingredients used in processing, chemicals, packaging material, cellulose and other film, paper and fibreboard containers, and certain consumable stores: (2) All routine laboratory tests on raw material, finished products, lye and blancher liquor, boiler and processing water; (3) Sampling procedures; (4) Recording processing data, ie, drying temperatures, peeling and blanching procedures, cooking records for precooked products, such as meats, etc; (5) Research and development work on new products, packaging and processing methods; (6) Logging of complaints from consumers, and pursuing these to origin and eliminating the cause; (7) Supervision of methods of plant cleaning and sanitation, and establishing firm principles of hygiene for personnel and plant maintenance; (8) Arrangements for and supervision of pest and rodent control by contractors primarily concerned in these duties; (9) Liaison at all times with production management. 233