Articles

The Certificate of Analysis (CoA) is a central document for many industries, including the dietary supplement, cosmetics, chemistry, and pharmacy sectors.

Food industry is a sensitive, complex, and incredibly diverse sector. All manufacturers monitor and control their products by outsourcing a significant portion of the analyses. These analyses are central to quality control systems, both from the perspective of inherent and nutritional guarantees and, more crucially, in terms for food safety.

Why are indicators and KPIs essential for food quality control? How can they be selected to drive improvement and performance for your department and your company?

Gathering reliable data to construct your KPIs can be a challenge without the proper tools !

The food industry is a highly sensitive sector that requires constant attention to quality control to ensure food safety.

All food companies ensure the quality control of their products, but tracking analyses is always complex.

Control analyses are conducted to verify that products are suitable for the market, in compliance with regulatory, internal, and customer requirements.

These control analyses often focus on contaminants such as pesticides, heavy metals, and microbiology, and they are frequently outsourced.

A large majority of food companies rely on third party laboratories for their quality control analysis needs. How to choose these laboratories, based on what criteria, and how to create a strong network ?

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.