Quality control in food processing plants is mandatory in Spain. It is a regulatory activity carried out by the authorities in order to protect the consumer and ensure the quality of the food.
Usually, it is a process that consists of five different phases: positioning, identification, verification, measurement and defect detection.
It also analyses the sensory properties of food, such as taste, colour, aroma or texture, to ensure that they are in optimal conditions for human consumption…
Based on these parameters, a decision is reached on whether the food complies with the stipulations of the law: composition, packaging used, expiry date etc.