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| '''Title''': ''How does a LIMS help a food and beverage business better address the core principles of quality and safety management?''
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| '''Author for citation''': Shawn E. Douglas
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| '''License for content''': [https://creativecommons.org/licenses/by-sa/4.0/ Creative Commons Attribution-ShareAlike 4.0 International]
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| '''Publication date''': January 2024
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| ==Introduction==
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| ==The core principles of food and beverage quality and safety management==
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| 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 achiece it<ref name=OverboschPrinc23">{{cite book |last=Overbosch, P.; Blanchard, S. |year=2023 |editor-last=Andersen, V.; Lelieveld, H.; Motarjemi, Y. |title=Food Safety Management: A Practical Guide for the Food Industry |url=https://books.google.com/books?id=3TpwEAAAQBAJ&printsec=frontcover |chapter=Principles and Systems for Quality and Food Safety Management |edition=2nd |publisher=Elsevier, Inc |pages=497–512 |isbn=9780128200131}}</ref>:
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| * Hygiene in the workplace,
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| * Prevention and reduction of risks (through HACCP),
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| * Reliability of processes and equipment,
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| * Consistency of products and processes to their specifications,
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| * Traceability of products and ingredients,
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| * Relevance to the customer or consumer, and
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| * Transparent and accountable integrity of products and ingredients.
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| 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).<ref name=OverboschPrinc23" /> 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'' and EN 15593:2008 ''Packaging - Management of hygiene in the production of packaging for foodstuffs - Requirements''.
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| 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.
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| ==How a LIMS contributes to better addressing these principles==
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| ==Conclusion==
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| ==References==
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| {{Reflist|colwidth=30em}}
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