Chocolate Bar Factory Quality Assurance

          In order to apply quality assurance principles, several chocolate bar making processes should be thoroughly examined for any defects and potential defects that may appear in time. For example, each bar should be a specific and consistent size based on the parameters given by me, the owner of the chocolate bar factory. There will be a regular maintenance of the machine used to size each chocolate bar, and ensure that the machine will function correctly for as long as it is operational. If a chocolate bar size is inconsistent with given parameters, the issue will be immediately corrected, and the defective chocolate bar will be melted down for reuse.
          Another example could be the ingredients used to produce the chocolate. Each ingredient must be of good quality and should not contain any traces of unhygienic matter such as bacteria. Also, the machine used to mix the ingredients should be thoroughly sterilized after a certain number of batches to ensure that there is no buildup of chocolate residue anywhere on the machine.
          Another example could be how the chocolate is packaged. There needs to be regular maintenance of the wrapping material as well as the wrapper machine. The wrapping material must be cut and wrapped around the chocolate bar in the precise location. The wrapping material must also be free of any unhygienic matter.