Food quality assessment after delivery

  • Organoleptic analysis, which is carried out through the senses, evaluating odor, appearance, color, texture, consistency, firmness and elasticity. Taste evaluation is more difficult, especially with packaged foods.
  • Checking the minimum shelf life or “use by” date to ensure that the remaining storage time after receipt is sufficient for safe distribution and consumption by the final consumer.
  • Verification of the integrity of the cold chain, which means maintaining consistent temperature conditions for refrigerated or frozen foods from production through transportation, distribution and until consumption by the consumer.