Quality Manager must establish a precise plan for the controls and analyses required to ensure food safety. Download our free quality control plan Excel template, designed to simplify the management of testing and guarantee food safety.
Food safety is a cornerstone of the food industry, ensuring that products meet high-quality standards while protecting consumer health. This article explores the daily challenges of quality control in the food sector and how innovative tools like CIKLab can help streamline processes and ensure food safety compliance.
Environmental Monitoring Programs (EMP) identify potential sources of microbiological or allergenic contamination in food production environments. By adopting a systematic approach and involving a multidisciplinary team, EMPs allow manufacturers to identify risk zones, select key pathogens to monitor, and establish regular, thorough controls.
For food quality control managers managing outsourced testing is a complex task. Specialized laboratories are essential for ensuring the quality and safety of food products, but coordinating these external analyses can quickly become a headache! Which software can help you?
Starting in April 2024, version 5.1 of FSSC 22000 will be officially replaced by the new version FSSC 22000 V6.
Among the new requirements, a new chapter ” 2.5.9 Quality Control ” has been introduced. It is interesting to note that in this chapter, the concept of quality control is not only related to food safety but also encompasses broader “quality” criteria, and CIKLab handles it very well!
Furocoumarins are phototoxic compounds found in certain plants, food products, and cosmetics. Their potential presence in our diet raises questions about food safety and regulation.
In the food industry, maintaining food safety involves precise management of analytical monitoring plans that cover products, processes, and the production environment. Discover how CIKLab facilitates the planning of food control analysis !
When we talk about food contaminants, we refer to hazards that may be present in or come into contact with food products and cause adverse effects for consumers in the short, medium, or long term.