Simple Quality Control of Mami Noodle Soup

Almost 11 o’ clock in the evening and its time to my routine late night sleep. Instead of going to bed, I went to kitchen to get a cup of coffee. I don’t want to sleep yet because I need to drive my mother-in-law to bus terminal 2 o’ clock in the morning. She is going to her home province to vote for barangay election and spend all saint days.

FYI: my mother-in-law is taking care of our baby. She takes one week vacation every two months.

Near the bus terminal, a vendor is selling mami noodle soup. I always buy some for me and her.

Base on my observation, this is how they prepare the mami noodle soup. The girl got a pre-packaged and cooked mami noodles. The soup was cooked separately in a large kettle. Then she placed the cooked mami noodles in a clean cellophane and added a measured amount of hot soup.

This is how the quality control works: Cooking the two components separately ensures the right ratio of noodles and soup during serving and every serving. I noticed that the product is consistent every time I order. Consistent in terms or taste, noodle consistency, amount of noodles and volume of hot soup.


So the next time you cook any meal or food products. Be sure to pay attention to details that may affect the quality. Quality is very important in food processing. Even a small ihaw-ihaw stand needs to practice quality control to ensure customer loyalty.

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