Control of collection, product details, positive, negative, ingredients or materials are important aspects of quality control in the pharmaceutical and food industries. Here are some relevant details from the search results:
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In the pharmaceutical industry, the FDA requires that animal-derived ingredients be controlled to ensure that contamination does not occur, beginning with initial collection. The FDA also requires that there be a quality control unit responsible for approving or rejecting all components, drug product containers, and closures. WHO provides guidelines for the quality management system within which the analysis of active pharmaceutical ingredients (APIs), excipients, and other materials should be conducted.
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In the food industry, food labels carry useful information to help consumers make good choices about food. All ingredients must be listed in descending order by weight, including added water. The first ingredient listed is present in the largest amount by weight, and the last ingredient listed is present in the least amount by weight. If an ingredient makes up less than 5% of the food, it does not have to be listed.
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Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces such as non-product portions of equipment, overhead structures, shields, walls, ceilings, lighting devices, refrigeration units, and HVAC systems, and anything else which could impact food safety. Detergents and cleaning compounds used in food processing and handling operations are usually composed of mixtures of ingredients that interact with soils in several ways. Water conditioners are used to prevent the build-up of various mineral deposits.
In summary, controlling the collection of ingredients and materials, as well as the details of the product, is important in both the pharmaceutical and food industries. Positive and negative controls may be necessary, and detailed procedures should be developed for all surfaces that come into contact with the product. In the food industry, food labels must list all ingredients in descending order by weight, and detergents and cleaning compounds are usually composed of mixtures of ingredients that interact with soils in several ways.
