Deutsch: Lebensmittel / Español: Alimento / Português: Alimento / Français: Aliment / Italiano: Alimento

Food in the quality management context refers to any substance consumed to provide nutritional support for the body, ideally manufactured, handled, and stored in ways that ensure it is safe, wholesome, and of high quality. Quality management in the food sector involves systematic processes and standards designed to control and improve the safety, integrity, and quality of food products from farm to fork.


Image demonstrating Food in the quality management context

Quality management in food encompasses various strategies and activities aimed at ensuring that all food items meet legal compliance and customer expectations for safety and quality. This includes managing physical, chemical, biological, and environmental hazards that could affect food during farming, production, processing, and distribution stages.

Examples of food in the quality management context include:

  • Fresh fruits and vegetables
  • Dairy products, such as milk, cheese, and yogurt
  • Meat products, such as beef, poultry, and seafood
  • Processed foods, such as canned goods, snacks, and ready-to-eat meals
  • Beverages, such as juice, soda, and tea

Application Areas

Food quality management is critical in multiple areas of the food industry:

  • Production: Ensuring that food products are produced under hygienic conditions using safe and suitable ingredients.
  • Processing: Monitoring and controlling processing techniques to maintain the nutritional quality and safety of food.
  • Packaging: Using materials that protect food from contamination and spoilage, while ensuring that packaging operations do not introduce any hazards.
  • Storage and Distribution: Implementing systems to control temperature and other conditions during storage and transport to prevent deterioration and ensure that food reaches the consumer in good condition.
  • Sales and Service: Guaranteeing that food handling and service meet quality and safety standards in retail and dining establishments.

Well-Known Examples

  • Hazard Analysis Critical Control Point (HACCP): A systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
  • ISO 22000: A standard developed by the International Organization for Standardization dealing with food safety, which is a part of a family of standards relating to food quality and safety management.
  • Global Food Safety Initiative (GFSI): A business-driven initiative for the development of food safety management systems to ensure food facilities are processing safe food for consumers worldwide.

Treatment and Risks

The implementation of quality management systems in food involves several key considerations:

  • Regulatory Compliance: Ensuring all food products comply with national and international food safety standards.
  • Risk Management: Identifying, evaluating, and controlling risks associated with food safety at all stages of the food supply chain.
  • Continuous Improvement: Applying principles of continuous improvement to enhance food safety and quality practices based on feedback and audit results.
  • Employee Training: Providing comprehensive training to all employees involved in the food chain about best practices and safety procedures.

Similar Terms

  • Food Safety: A fundamental aspect of food quality management focused on preventing contamination and ensuring that food does not cause harm to the consumer when prepared or eaten according to its intended use.
  • Food Security: While closely related, food security focuses more broadly on ensuring that all people have access to sufficient, safe, and nutritious food at all times.



In the quality management system, food refers to managing the safety, legality, and quality of food products. Effective food quality management ensures that food products are free from hazards, safe for consumption, and of consistent quality. This requires a comprehensive and proactive approach, involving everything from ingredient verification and process control to staff training and facility auditing. Such practices are essential to maintain consumer trust and comply with stringent regulatory standards for food safety and public health.


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