1. Consumers and food products

In food processing, we can distinguish between small numbers of basic processes, such as those used to preserve food, and a profusion of treatments enabling us to offer consumers a wide variety of products.

The quality of the finished food product and its appreciation by the consumer will depend on the mastery of all operations, from the choice of raw materials to the distributor's shelf.

It goes without saying that the first quality criterion is the absence of microbiological or toxicological risk. This quality is implicit for the consumer, which leads to massive and indiscriminate rejection when a product accidentally fails to meet them. Controls relating to these risks are therefore essential not only on the finished product, but also during the manufacturing process, at so-called "critical" points, to ensure negligible risk to the consumer...