Quality Control Guide
Hold, Reject & Rework Decisions
When a batch does not pass every check, there are four honest paths: RELEASE if it meets internal checks, HOLD when it needs review, REJECT when there is a clear quality or safety problem, and REWORK only when a safe, appropriate process exists. The decision and its reason belong in the production record.
Use this form to decide and record the disposition of any batch that fails a check.
The Quality-Control Principle
Quality control connects the food, the process and the record: batches are dried, checked, identified, packaged and documented so results are repeatable and problems are findable.
The Four Decisions
| Decision | When it applies |
|---|---|
| RELEASE | The batch meets internal checks: dry, sound, correctly packaged and labeled. |
| HOLD | The batch needs review: questionable dryness, labeling uncertainty, a packaging concern, or an unexplained difference from normal. |
| REJECT | A clear quality or safety problem: visible spoilage, mold, off odor, failed checks with no safe path forward. |
| REWORK | Only where a safe, appropriate process exists, and the food was sound to begin with. |
Reworking Questionable Dryness
Returning food to the machine for additional drying promptly may be appropriate if the food was safely handled, no spoilage is suspected, and the machine and manufacturer process allow it. This applies to food that was found not fully dry right away, not to food that was improperly stored for long periods. Never re-dry spoiled food, and never rework food whose safety history is uncertain.
Never Re-Dry Spoiled Food
Food that shows spoilage, mold or off odors is rejected, not reworked. Additional drying time does not undo spoilage that has already started.
Recording the Decision
Write the decision, the reason and any corrective action in the production record. A batch with no recorded disposition might as well have no history: see Production Records and Corrective Actions.
Batch Information
Frequently Asked Questions
Can I put food back in the machine for more drying?
Promptly, for food that was safely handled and is not suspected of spoilage, and when your machine and manufacturer process allow it. Do not generalize this to food improperly stored for long periods, and never re-dry spoiled food.
What is the difference between hold and reject?
Hold means review before deciding: the batch may still be releasable. Reject means a clear quality or safety problem with no safe path forward.
Key Takeaways
- RELEASE when checks pass; HOLD when review is needed; REJECT on clear problems.
- REWORK only where a safe process exists and the food was sound.
- Prompt extra drying may suit not-fully-dry food; never re-dry spoiled food.
- Record the decision and reason in the production record.
Related Guides
Continue through the Quality Control Center with these related guides.