Quality management

Mercury in fish, arsenic in rice and cadmium in cocoa: heavy metals in raw materials remain a recurring risk. Since 2023, Regulation (EU) 2023/915 brings all maximum levels together in one framework. We look at the current limits and how to control this risk in practice.

What can a food business put on its label as "gluten-free"? We explain the legal thresholds, the allergen rules and a practical approach.

Halal and kosher certification requires a separate layer on top of your existing food safety system. We set out the key legal and practical points for Belgian food businesses.

Mycotoxins in cereals and animal feed face stricter EU limits and growing climate pressure. Discover the legislation, the risk and how to control it.

The Final Draft International Standard (FDIS) of ISO 9001:2026 has been officially approved. The new standard is published on 16 September 2026. Discover the key changes and how to prepare your quality management system in time.

Traceability is the backbone of any food safety system. Discover the legal framework, the practical approach and the link with risk analysis and audits.

IFS Local Check is intended for small food businesses with a single production site, no outsourced processes and no complex management structures. This includes, for example, family businesses, artisanal producers, cooperatives or traditional processors with limited production volumes.

Which questions does this blog answer? What exactly does the new Royal Decree regulate? What changes regarding the right to a counter-analysis? In which cases is a second analysis not permitted? Who...

Certification according to ISO 22002 demonstrates that your company implements the right hygiene, infrastructure and process management measures. Some changes were published in July 2025.

We store food in various ways: refrigerated, frozen, deep-frozen, or at room temperature. Each of these storage methods has specific characteristics, applications, and rules. So what exactly is the difference between frozen and deep-frozen? How do you thaw products correctly? And why is it risky to refreeze thawed products? Read about it in this blog.