quality management and food industry
The working group quality management and food industry focuses primarily on the implementation of quality management systems in food production. It discusses and evaluates current developments from a scientific perspective and from the viewpoint of all stakeholders in the food chain (food monitoring, food industry and service providers). This concerns the relevant standards and Food Safety Standards for implementing and further developing food hygiene, preventing undesirable substances and ensuring good manufacturing practice (GMP) in the food chain.
The working group thereby contributes its interdisciplinary expertise in the interests of preventive consumer protection and focuses its considerations on practical aspects of implementing new requirements. It sees itself as an interdisciplinary working group that engages in dialogue with the other working groups of the Food Chemistry Society.
The working group quality management and food industry was established following a resolution by the Executive Board of the Food Chemistry Society at its meeting on 15 September 2019 in Dresden, through the merger of the Working Group Quality Management & Hygiene and the Working Group Food Industry.
Position paper of the working groups food industry, food monitoring, Quality Management & Hygiene, food laboratories, elements and element species and pesticides of the Food Chemistry Society (LChG) on the indication and application of expanded measurement uncertainty – version dated 25 April (2018) (pdf)