THE HASCCP® METHOD : A new approach to Quality Control !
Promoting sensory control within a broader QSE (Quality, Safety and Environment) approach
"Sensory non-conformity jeopardizes the product's lifespan !"
CHALLENGES :
- Maintain product quality at a consistent and stable level
- Prevent any deviation or defect from the defined standard
MOTIVATIONS :
- Avoid generating economic losses for the company :
- Loss of product listing with a distributor
- Consumer rejection of the product, leading to a damaged brand image
MAIN QUALITY CONTROL POINTS :
- Study of raw materials
- Product formulation (sensory identity card, standard reference)
- Impact of the
manufacturing process on organoleptic properties
Personalized support :
Tastelweb®
and its network of expert consultants
ABT INFORMATIQUE / TASTELWEB® : a historical experience in Quality Control
" Since 1995, ABT Informatique assists companies in the sensory evaluation of their products.
Drawing on innovations in exploratory analysis, qualitative testing, textual analysis, quality control, and product quality team's monitoring, it offers digital solutions that simplify everyday life for control :
- Sensory control, adapted, on production sites
- Textual Analysis / Artificial Intelligence
- Seeking consensus (decision rules, weightings)
- Cross-referencing with other data (illustrative, analytical)
- Traceability software interconnections
TASTELWEB® CONSULTANT NETWORK : a network of expert consultants in sensory analysis.
1/ Create sensory identity cards, reference documents :
- Ingredients : understanding technical and sensory performance (cosmetics, pharmaceuticals, flavorings)
- Finished products : assistance in ingredient selection, formulation strategy
- Develop customized reference tools (aromatic kits, touch boxes©)
- 2/ Establishment of a team of product quality, training
- Recruit/qualify and train employees in quality to verify the absence of deviations between productions.
- Training/Raising Awareness : defects, ageing studies, texture, smell
- Determine the defects related to the customer's products
- Determine the critical thresholds
An adaptation of the HACCP quality method to sensory control
HACCP METHOD : Hazard Analysis Critical Control Point
- A comprehensive and recognized tool for managing food safety.
- A primarily analytical approach
- Hazard analysis and critical control points
THE HASCCP® METHOD : Hazard Analysis Sensory Critical Control Point
- Method adapted for the assessment of organoleptic and allergenic risks
- Strengthening the Quality Management System
- Establishing a link between a product’s sensory properties and its manufacturing parameters
- Response to a specific problem (internal, customer complaint)
- Desire for a differentiated market position compared to competitors
- Control of the optimal shelf life date
- Meeting customer requirements (value-added approach, compliance with standards)
👉 12 possible steps
👉 a method that adapts to each company
👉 gradually
