Canonical: https://fasonbar.com/en/quality
Language: en
Author: Fason Bar
Published: 2026-07-05
Modified: 2026-09-12

Quality

# Protein bar quality control and food safety

Author: [Fason Bar](https://fasonbar.com/en/about)

Published: July 5, 2026

Last edited: September 12, 2026

Quality control covers ingredient intake, allergen management, process records, packaging checks and batch traceability throughout protein bar production.

**HACCP**

Risk analysis and critical control points

**ISO 22000**

Food safety management approach

**BRCGS**

Food safety and brand confidence focused production approach

**GMP**

Good manufacturing practices

**Recipe Safety**

Transparent ingredients and traceable records

## Before production

When evaluating a manufacturing partner, review product specifications, batch records and current certification scope. BRCGS, HACCP, ISO 22000 and GMP are standards or practices with different scopes. Confirm the facility, product category and validity period covered by the relevant documentation.

### Define in the project brief

-   Check the facility, product scope and expiry date on the current certificate.
-   Agree batch testing scope, acceptance criteria and responsibility for product release.
-   Review traceability from ingredients to shipment, complaint handling and the recall process.

[BRCGS Global Standard Food Safety](https://www.brcgs.com/our-standards/food-safety/)

![Illustration of recipe development and laboratory checks](https://fasonbar.com/assets/quality-lab-display.jpg)