Quality Management

Your respon­si­bility

Through a variety of quality assur­ance proce­dures, the food industry imple­ments its own respon­si­bility in daily busi­ness prac­tice. Existing quality assur­ance systems are constantly reviewed and adapted due to ever-increasing legal require­ments (e.g. trace­ability; origin assur­ance; hygiene regu­la­tions), the adop­tion of inter­na­tional stan­dards (e.g. IFS, BRC, FSSC, etc.) and internal company require­ments (e.g. on sustain­ability, animal welfare or regionality).

Your safety

In addi­tion to their own internal controls, compa­nies in the food industry are subject to further controls for process safety and food quality. Product safety is guar­an­teed by numerous private-sector quality and brand programs, which are commu­ni­cated to consumers by means of corre­sponding test, quality and brand labels (e.g. QS – Quality and Safety; GQ – Tested Quality).

Your ideal partner

A well-func­tioning quality manage­ment system helps food manu­fac­turers to produce high-quality prod­ucts and to comply with legal regu­la­tions. In this way, expen­sive recalls as well as possible claims for damages, combined with a high loss of image and confi­dence, can be avoided.
Due to the many-sided respon­si­bil­i­ties of a quality manager in the company, it makes sense, espe­cially for smaller compa­nies, to seek outside support. Here the Tentamus Group is your ideal partner.

We provide these services for your company

• Disci­pli­nary and tech­nical lead­er­ship of the quality manage­ment team
• Plan­ning, control and system­atic devel­op­ment of quality manage­ment at the produc­tion site
• Active quality control during produc­tion and initi­a­tion of correc­tive and preven­tive measures
• Commu­ni­ca­tion with customers, suppliers and author­i­ties regarding the safety of your products
• Exam­i­na­tion of spec­i­fi­ca­tions and decla­ra­tions from a food regu­la­tory point of view
• Plan­ning, orga­nizing and carrying out external and internal audits as well as the corre­sponding employee training courses

• Expe­ri­ence in all product groups of food, dietary supple­ments, cosmetics, as well as related industries
• Perma­nent employees throughout Germany with inten­sive industry knowl­edge in primary produc­tion, processing, logis­tics, trade, as well as catering and system gastronomy
• Routine in the appli­ca­tion of quality manage­ment and HACCP concepts, IFS, BRC, FSSC and ISO standards
• Let special­ists take over secondary func­tions and focus on core business
• Use special­ists rather than gener­al­ists to address appro­priate issues

• Reflec­tion on core compe­ten­cies in production
• Faster reac­tion to changes in the market or legal requirements
• Imme­diate detec­tion and elim­i­na­tion of quality defects and contin­uous quality improvement
• Reduced personnel costs through billing of real oper­ating days at a fixed man-day rate

HACCP stands for Hazard Analysis and Crit­ical Control Points. It consists of 7 prin­ci­ples designed to filter out and monitor poten­tial sources of danger in compa­nies. The prin­ci­ples are:

1. Hazard analysis
2. Crit­ical control points
3. Limit values
4. Contin­uous monitoring
5. Correc­tive actions
6. Docu­men­ta­tion
7. Regular veri­fi­ca­tion

HACCP concepts are mainly used for preven­tion. This means that poten­tial sources of danger or error are analyzed and moni­tored before they occur, which can greatly reduce them in the long term.