The food industry deals with very sensitive products. This is one of the main reasons why maintaining quality standards and meeting quality requirements is imperative for actors in the food industry. When it comes to food products, most of us tend to regularly buy the same brand that we think is of good quality and meets our expectations. Also, in the case of companies in this sector, even a small incident where the quality of the products has been compromised could tarnish the brand image. Consequently, the reputation of the company could collapse.

This is why proper quality control measures are a must for food brands. Quality control (QC) is a reactive process that aims to identify and rectify defects in finished products. It can be achieved by identifying and eliminating the sources of quality problems to ensure that customer requirements are continuously satisfied. It involves the inspection aspect of quality management and is usually the responsibility of a specific team, an agro-food laboratory, which are responsible for testing and detecting any flaws.