312
8 Analytical Chemistry and Quality
__ Box8.3
Quality Indicators
As noted in the text, quality indicators can be numerical data, opinions or a combination of
both (integral indicators).The last are obviously the most comprehensive.
Defining quality via quantitative indicators alone is usually incorrect, especially in some contexts.
Thus, for a natural enclave to be properly characterized it does not suffice to ensure that the
typical environmental parameters (including temperature, the air, water and soil pollutant
concentrations, etc.) fall within the acceptable or legally established ranges; the human feeling
of well-being often departs from the technical conception of "cleanliness" and "adequacy' :
The qualitative opinion is crucial with a view to characterizing environmental quality.
This is also the case in the agricultural food domain. It does not suffice that a given food
meet specific reg ulations (e. g. lowest protei n content, hig hest fat content, a bsence of additives).lts quality possesses a major subjective component that arises from its appearance,
colour, flavour and other sensory properties. The judgements of so-called "sensory panels" can
be considered a semi-quantitative complement of the results of food analyses.
Obviously, the three aspects that characterize quality are mutually related. The
characteristics or properties compared materialize in indicators that should
accurately reflect the ability, usefulness, requirements, needs or directions involved. The comparative facet is always present since, once characterized, the
entity to be qualified must have its characteristics compared with the stated or
implicit needs.
Quality thus defined materializes in so-called quality systems. A quality
system can be defined in broad terms as the array of activities planned and conducted by a body in order that the generic entity may meet its clients' or users'
requests. These systems possess some connotations that help one complete the
generic approach to quality. Thus:
(a) Quality systems are not an end in themselves but a means to one: accomplishing the goals of the body that is to supply the entity.
(b) Quality systems make no sense unless the body concerned has clearly
delineated its goals and defined the basic and applied attributes of the entity
to be qualified. The comparison implicit in establishing quality is impossible
in the absence of references.
(c) The human factor is the strongest support for quality systems; without it,
they can hardly reach their goals. Quality is the concern of everybody, not
only of the specific personnel in charge of its institution. Leadership, in the
form of a firm commitment of executives (individual officials and boards),
is also essential with a view to achieving it.
(d) Quality systems should never be a hindrance or an excuse for a body to avoid
its generic goals (e.g. productivity, benefits).
(e) Quality systems must rely on compromises among the properties or characteristics of the entity; because some are contradictorily related, raising the
levels of all at once is a chimeric goal.
8 Analytical Chemistry and Quality
__ Box8.3
Quality Indicators
As noted in the text, quality indicators can be numerical data, opinions or a combination of
both (integral indicators).The last are obviously the most comprehensive.
Defining quality via quantitative indicators alone is usually incorrect, especially in some contexts.
Thus, for a natural enclave to be properly characterized it does not suffice to ensure that the
typical environmental parameters (including temperature, the air, water and soil pollutant
concentrations, etc.) fall within the acceptable or legally established ranges; the human feeling
of well-being often departs from the technical conception of "cleanliness" and "adequacy' :
The qualitative opinion is crucial with a view to characterizing environmental quality.
This is also the case in the agricultural food domain. It does not suffice that a given food
meet specific reg ulations (e. g. lowest protei n content, hig hest fat content, a bsence of additives).lts quality possesses a major subjective component that arises from its appearance,
colour, flavour and other sensory properties. The judgements of so-called "sensory panels" can
be considered a semi-quantitative complement of the results of food analyses.
Obviously, the three aspects that characterize quality are mutually related. The
characteristics or properties compared materialize in indicators that should
accurately reflect the ability, usefulness, requirements, needs or directions involved. The comparative facet is always present since, once characterized, the
entity to be qualified must have its characteristics compared with the stated or
implicit needs.
Quality thus defined materializes in so-called quality systems. A quality
system can be defined in broad terms as the array of activities planned and conducted by a body in order that the generic entity may meet its clients' or users'
requests. These systems possess some connotations that help one complete the
generic approach to quality. Thus:
(a) Quality systems are not an end in themselves but a means to one: accomplishing the goals of the body that is to supply the entity.
(b) Quality systems make no sense unless the body concerned has clearly
delineated its goals and defined the basic and applied attributes of the entity
to be qualified. The comparison implicit in establishing quality is impossible
in the absence of references.
(c) The human factor is the strongest support for quality systems; without it,
they can hardly reach their goals. Quality is the concern of everybody, not
only of the specific personnel in charge of its institution. Leadership, in the
form of a firm commitment of executives (individual officials and boards),
is also essential with a view to achieving it.
(d) Quality systems should never be a hindrance or an excuse for a body to avoid
its generic goals (e.g. productivity, benefits).
(e) Quality systems must rely on compromises among the properties or characteristics of the entity; because some are contradictorily related, raising the
levels of all at once is a chimeric goal.