When it is needed
In disputes about moisture, spoilage, impurities, self-heating or lot non-compliance after storage.
What we examine
- Identified produce lots.
- Storage and transport conditions.
- Samples, acceptance records and analysis results.
Materials to prepare
- Contractual parameters and lot information.
- Acceptance, movement, drying and conditioning documents.
- Temperature, moisture and storage intervention logs.
- Sampling records and test reports at different stages.
Sample questions
- Are the lots and samples examined at different stages comparable?
- Which changes in quality parameters are documented?
- Could storage and movement conditions have affected the changes identified?
- Which information is missing for distinguishing causes before and after acceptance?
- Which additional examinations are needed to assess the lot's condition?
How the work is carried out
- Reconstruct the lot's movement and sequence of checks.
- Compare handling conditions with changes in supported parameters.
- Assess explanations for defects and formulate conclusions addressing the brief.
Result
A report on the lot's condition and the technically justified connection between identified changes and storage or transport conditions.
What affects the conclusions
The quality of an entire lot cannot be established from a random fragment. Visual inspection does not replace a food safety conclusion or specialist laboratory tests.
Frequently asked questions
Can produce be examined after lots have been mixed?
Yes, but establishing the condition of each original lot may be limited. Documents on mixing and previous checks are needed.
Is one laboratory test report sufficient?
It characterises the tested sample for the stated parameters. Causal analysis also requires its provenance and information about handling of the produce.