The maintenance of EU food standards is ensured by constant and regular official controls carried out by Member States. These are carried out by independent bodies and cover all elements of the agri-food chain. They use the latest technologies and methods including laboratory testing and analysis.
Laboratory tests are the most effective way of controlling and monitoring the quality of food produced and sold. These tests are carried out under a strict regime enforced by the European ISO 17025 standard and their accreditation confirms the competence of the laboratory and the reliability of the results obtained.
Each laboratory, upon receiving samples for testing, registers them by assigning them a unique number, which then allows them to be identified at each stage of testing. Once the analyses have been carried out, the results are communicated in a way agreed by the client that guarantees the confidentiality of both the client and the results obtained.
When talking about food quality, it is important to remember that current legislation imposes an obligation on both the producer and the distributor to ensure the safety of food products at all stages of production, transport storage and sale.
What defines food quality are legal regulations and quality management systems based on them: GMP/GHP, HACCP, BRC, IFS, etc.