While comparing the quality and the time factors in the hygiene, food production sector, the quality will be given as the first priority and the time taken for providing the best quality will also be considered as an important second priority. This is because both the time and the quality are needed to provide the best performance without any kind of afoul to the cost effective production and the delivery. In order to get followed with key activities in a very perfect way, perfect time strategies should be allotted for the hygiene and production team, and within the deadline, the work must be finished. The quality team should make use of the performance tests and the production to analyze the quality and the time taken to complete the work. Here, the quality, time and the cost of production must be able to meet the demands as per the strategies of desire and dynamic cost structure. By attaining both the equal measures of quality and static time, the hygiene team could be able to perform well with reduced cost and with all key factors that include all the parts and factors of initialization, completion, testing, checking and delivery. Hereby, the food production team and the cost control team could also be able to meet the demands.