Food safety is an important global issue. Reliability in the quality of the end product and excellent hygiene during processing are of great importance in this field to exclude health risks to consumers.  

In the production of food, but also of pharmaceutical products, reliable and precise monitoring of the production process is essential. For a compliant production in most cases there are even defined hygiene standards to be met. When processing milk, one of the best controlled foods in the world, compliance with the strict »3-A« hygiene standards is mandatory in the USA. The 3-A standards prevail worldwide as recognized regulations in diary production. The EHEDG guidelines applicable to the European market are based on the 3-A standard. The organizations are in close and continuous exchange.  

During the processing of food from the raw product to the finished end product, the composition of the respective preliminary products must be monitored at different measurement points in order to ensure the consistency of the concentration levels of various ingredients over the entire production process. This can be illustrated with the example of milk. In the production of dairy products, the components must be checked during the incoming inspection, separation and recombination.