The sensory quality of a food comes from the combination of a set of parameters concerning all the steps of product life, from the raw materials to the conditions of preparation at home. We focus on manufacturing conditions and propose a method for the control of a set of sensory properties and defects whose variations must be kept within prescribed tolerances. This method entails, firstly, the identification of causes of variations of sensory quality, i.e., the definition of the scenarios leading to defects or faulty properties; secondly, the determination of control methods used by the factory, i.e., the corrective actions used to avoid or eliminate a defect or a deviation of a sensory property; and thirdly, the proposal of a strategy for improving sensory quality control. The method is illustrated by dry sausage manufacturing in two different factories. In both, the method enables proposing the improvement of sensory quality control, i.e., by a formal description of the skill concerning process control possessed by operators. A control system based on this formalized knowledge was implemented.