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[[File:|right|450px]] Title: How does a LIMS help a food and beverage business better address the core principles of quality and safety management?

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: January 2024

Introduction

The core principles of food and beverage quality and safety management

Hazard analysis and critical control points (HACCP) methods remain one of the obvious go-to tools for food and beverage businesses.

In the 2023 book Food Safety Management: A Practical Guide for the Food Industry, Overbosch and Blanchard break down the concept of food and beverage quality and safety management into a set of principles that must be applied in order to best achieve it^[1]:

Hygiene in the workplace,
Prevention and reduction of risks (through HACCP),
Reliability of processes and equipment,
Consistency of products and processes to their specifications,
Traceability of products and ingredients,
Relevance to the customer or consumer, and
Transparent and accountable integrity of products and ingredients.

For the purposes of food and beverage quality and safety management, hygiene management can be understood as the process of identifying and shrinking down the list of "realistic hazards" in development, production, and packaging into a manageable yet robust set of preventable and eliminable risks that either get addressed up-front (the easier risks) or individually identified and managed through HACCP (the more difficult risks).^[1] Preventing illness, the introduction of foreign material, and the introduction of allergens are generally the domain of hygiene management, backed by standardized approaches found with, for example, ISO/TS 22002-1:2009 Prerequisite programmes on food safety - Part 1: Food manufacturing, EN 15593:2008 Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements, and Codex Alimentarius CXC 1-1968 General Principles of Food Hygiene.^[1]^[2]

While addressing hygiene management is in part a matter of addressing a specific set of risks, more broadly food and beverage businesses must address a wide variety of other risks beyond hygiene.

How a LIMS contributes to better addressing these principles

Conclusion

References

↑ ^1.0 ^1.1 ^1.2 Overbosch, P.; Blanchard, S. (2023). "Principles and Systems for Quality and Food Safety Management". In Andersen, V.; Lelieveld, H.; Motarjemi, Y.. Food Safety Management: A Practical Guide for the Food Industry (2nd ed.). Elsevier, Inc. pp. 497–512. ISBN 9780128200131. https://books.google.com/books?id=3TpwEAAAQBAJ&printsec=frontcover.
↑ Ariosti, A. (2016). "Chapter 11: Managing Contamination Risks from Packaging Materials". In Lelieveld, Huub; Holah, John; Gabrić, Domagoj. Handbook of hygiene control in the food industry. Woodhead Publishing in food science, technology and nutrition (Second edition ed.). Amsterdam: Woodhead Publishing is an imprint of Elsevier. pp. 147–177. ISBN 978-0-08-100155-4. OCLC 959892242. https://www.worldcat.org/title/mediawiki/oclc/959892242.