Lionel MURAT

HACCP (Hazard Analysis Critical Control Point) is one of the most recognized and widely used methods for assessing and reducing food safety risks in the agri-food industry.

To guarantee food safety, it is essential to carry out control analyses throughout the manufacturing process. These analyses make it possible to detect contaminants and certain pathogens, assess nutritional composition and check compliance with regulatory standards.

SaaS (Software as a Service) solutions have revolutionized the way businesses manage their operations. However, a significant challenge persists: security.
In a world where the confidentiality and integrity of Quality Control data are paramount, it’s legitimate to question the true security of SaaS solutions.

The acquisition and choice of a LIMS regularly haunts discussions and is periodically debated when working in a laboratory, but does the question also
arise when one has to manage the quality control of products without an internal laboratory? This paradox actually hides two issues :

Operational management of quality control.
Access to a digitalized laboratory to manage analytical subcontracting.

We were recently in contact with a company that works in the field of health ingredients.

This structure of about ten people, certified FSSC 22000, offers about a hundred references, mainly in trade. It has a small in-house manufacturing
activity and entrusts some of its products to processors under its own brand. In the absence of an in-house control laboratory, analyses are entrusted to
subcontracted laboratories.

The Quality manager is responsible for quality control and relations with these labs.