The quality problem of food production is not only a management problem, but also an economic problem. Quality economic analysis and management is an important link for an enterprise to pursue success in quality management. The effective implementation of quality cost management will promote enterprises to improve quality and management level and reduce potential food safety risks. In today's extremely fierce market competition, it is of great significance for enterprises to reduce waste, reduce costs, increase food safety guarantee, enhance their competitiveness and win the common interests of enterprises and customers. Quality cost refers to the expenses required to obtain and ensure satisfactory quality, as well as the tangible and intangible losses caused by failure to obtain satisfactory quality, which is also related to whether tolerable food safety risks can be ensured. The inferior cost formed by the non value-added process cost accounts for 20-30% of the total cost in most enterprises. This poses a serious threat to the growth of enterprise and social benefits, and is also the key in the current enterprise quality economic management. This course focuses on the establishment of food production, service and management processes, the construction of the framework of food safety cost, the collection of data, the accounting of quality cost, the formation of quality cost measurement and analysis report, etc., which will enable students to understand the classification, model and Have a comprehensive understanding of the analysis indicators and constituent elements. Through the implementation of food safety and quality cost system, apply and reduce quality cost in quality improvement planning, and give full play to the role of quality cost. At the same time, it can be used as the entry point for quality improvement, establish teams, establish projects, organize implementation, achieve performance, and create the common value of customers and enterprises.