The standard is a rule to follow or a reference document approved by a recognized standardization institute such as: ISO (International Organization for Standardization), IANOR (Algerian Institute for Standardization), this is the reason why a certification is based on a list of standards, either of means or of results.

For the food industry, standardization is a tool for developing a market and satisfying consumers. Many industries in this sector develop standards at national and international levels concerning the protocol, the way, the technique of manufacturing and of conservation of a product.

Standards allow to work more efficiently. In fact, they help organizations to improve their performance, reduce risks, become more sustainable, comply with rules and ensure the safety of food products.

Certification is a procedure governed by law and the consumer code, which makes it possible to certify the quality and conformity of products and services, by an accredited body such as Algerac (Algerian Accreditation Body). Product certification is issued after verifying the conformity and quality of the product. This is a voluntary act and therefore not mandatory, it most often offers better visibility to good practices and establishes a bond of trust with the consumer.

Sampling and analysis of food products is one of the methods put in place to verify the authenticity and safety of food. Indeed, the food can be sampled during the production line at regular intervals (at the beginning, in the middle and at the end of the production). Sampling allows on the one hand to assess the conformity of products, to detect and quantify food contaminants and on the other hand to control the quality of products and thus validate their use and consumption.

Nutritional analysis:

The nutritional analysis focuses on the amounts of proteins, carbohydrates, lipids, vitamins and fibre. It allows to ensure the quality of food in relation to national and international regulations.

It is mandatory to present the nutritional composition values on the label for analytical controls. The product is subject to sanctions for fraud in case the values mentioned are not real. So, this analysis is requested to inform the consumer. They reassure them and guarantee transparency as well as the involvement of producers.

Microbiological analysis:

It should be noted that there are microorganisms that are dangerous and those that do not represent health risks. Microbiological analysis allows the detection of different bacteria (listeria, moulds, yeasts, lactic acid bacteria, staphylococcus, salmonella, etc.) in a food product. This process is mandatory according to Executive Decree No. 15-172 of 8 Ramadhan 1436 corresponding to June 25^th, 2015 which stipulates that anyone involved in the process of releasing foodstuffs for consumption is required to comply with the safety obligation of these foodstuffs and to ensure that they do not harm the health of the consumer. The decree also explains that the microbiological analysis of foodstuffs must be carried out in accordance with the analysis methods set by the regulations in force or, failing that, according to those resulting from internationally recognized standards. These provisions apply to all foodstuffs intended for consumption, whatever their origin or provenance.

This step is important for checking compliance or not with the various imposed hygiene regulations. The results of microbiological analyzes allow to fix the shelf life of the foodstuff and to determine the presence of bacteria in it. This could be due to human contamination by the producing agents or the misuse of a given product. Consequently, the professional must take corrective action to remedy unsatisfactory findings by questioning the manufacturing process or hygiene practices.

Contaminant analysis:

There are several materials that can infect food products. The food chain is exposed to many risks of contamination: they can be natural toxins or product residues (pesticides, heavy metals, hydrocarbons, allergens, mycotoxins, etc.). Apart from the health impacts, the economy is also affected by the consequences of these contaminations. The methods used to perform an analysis for contaminants vary from organization to organization, but there are maximum permitted limits of these contaminants on products before they are marketed. In addition, it is possible to detect the presence of contaminants through sensory examination. Some substances can be detected by sight, smell or taste.

Healthy and good quality food is a necessary condition for ensuring the sustainability of agricultural and agri-food development, national and international food trade and gaining consumer confidence.

The agri-food control consulting organizations are involved in the verification of the components of a product or the raw material, the production in progress as well as the finished products in order to determine whether the manufactured products are compliant, non-compliant but with the possibility of retouching or non-compliant and must be destroyed. This increases the transparency of production processes at farm level and thus responds to social demand.

The search for innovation in the agri-food sector takes advantage of new production, processing and packaging methods in order to develop healthy, natural and quality foods that meet consumer expectations. However, the use of biodegradable packaging is an excellent alternative to plastic. These wraps are produced from polymers such as cellulose and starch with the aim of extending the shelf life of food. In addition, they are non-toxic to the environment.

Research is also interested in the use of nanotechnologies during food transformation processes. The main objective is to improve the characteristics of food, whether nutritionally, organoleptically or even aesthetically.