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2.3.3.1 Quality control

From the moment food enters the food processing chain it is monitored for a number of different aspects to ensure that it meets specific standards and continues to do so.  The industry terminology for this process is Hazard Analysis and Critical Control Point (HACCP), which emphasises rapid and thorough analysis of raw foodstuffs before entering the process chain and in-line assessment of quality at key points, to ensure the quality of the final product.  Key aspects are the detection and quantification of: agrochemicals (such as pesticides, fertilisers, antibiotics); other chemical contaminants (e.g. heavy metals); pathogens (in particular bacteria and fungi); and overall quality (measured by variables such as visual appearance, freshness).