Post 22. Food testing methodologies

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Food testing methodologies should be consistent and science based. The methodologies need to include (a) the development of the specification or quality standard, and (b) the development and validation of product testing methods to make sure the item (product, ingredients, materials) its component parts can be tested to ensure they comply with the quality standard and that the results of the testing are representative of the batch of material, ingredient or product being tested. [1]

Materials, in-process materials and finished products, can be tested at multiple points from farm to retail shelf to ensure that they comply with the specification. [2]

Stage 1 The manufacturer, processor, retailer or brand owner needs to develop a specification or quality standard that describes the key requirements for the product. This will include intrinsic characteristics and contract characteristics or elements of the relationship between the supplier and purchaser. 

It is important in the development of a specification, especially a purchasing or procurement specification, that the requirements are complete enough to ensure that the product complies with relevant legislation and market requirements but not so over prescriptive that it cannot be used in practice. [1]  

For example, if a retailers purchasing specification for apples sets a standard, but none of the suppliers can comply with the specification for colour, size or sugar content then the retailer will either have no supply against that specification or will constantly be having to accept apples at a lower specification. The specified product attributes will also impact on the price the retailer has to pay and ultimately the consumer. [2]

Stage 2 The manufacturer, processor, retailer or brand owner needs to develop and validate testing methods to determine in a reliable, repeatable and representative manner, if the product complies or does not comply with the requirements in the specification. [1]

Validating testing methods means undertaking various assessments designed to ensure that an analytical method is suitable for its intended purpose and is capable of consistently providing suitable, robust and trustworthy analytical data. [3]   

It is also really important to revalidate the testing methods should something change in terms of the material being tested or with the method.

[1] Costell, E. (2002). A comparison of sensory methods in quality control. Food Quality and Preference 13(6), 341–353

[2] https://shop.bdspublishing.com/store/bds/detail/product/3-190-9781801463423

[3] https://www.intechopen.com/chapters/57909