In agribusiness and food industry quality management problems are commonly approached by applying control systems and procedures. However, assuming predictable food systems and people following procedures seems too straightforward. This paper introduces a model of food quality management functions to support a broader analysis of quality issues, using a techno-managerial approach. It shows essential technological and managerial functions contributing to food quality. Subsequently, it is argued how decision-making in the managerial functions affects food quality by deciding on variability and conditioning of food and human systems. Core decisions on variability and conditioning for all managerial functions are typified in a grid. Benefits of this broader approach are illustrated with a case.