Competition intensified between units operating in the field of food manufacturing, and their share and survival in the markets and the competition circle began to decline to the low quality, to spend large money on production systems and programs for improvement and quality control to enhance the competitive position and obtain consumer satisfaction and loyalty by continuously improving the stages of application of Q. M standards Comprehensive through the strategy of reducing quality costs, where quality costs are the basis in the economics of T. Q. M through which continuous improvement is determined that leads to reducing losses and increasing sales. These costs include (prevention, evaluation) and costs (Internal and external failure), The most important results were that a change of 1% in the T. Q costs spent leads to a similar change in the amount of output from processed fish, amounting to about 0.05. %, and there was a significant decrease in spending on quality loss activities from about 390 thousand pounds, in The decrease in loss costs may be explained by the fact that spending on quality training and its requirements is bearing fruit despite the increase in spending on it from about 120 thousand pounds in 2020 to about 150 thousand pounds in2021Which increases opportunities for continuous improvement. The study recommends the need for fish processing factories to pay attention to reducing quality costs to raise the level of continuous improvement. It is the essence of T. Q. M to produce high quality products at low cost.