Food and Beverage

Innovate in the food industry by managing R&D, quality, and production on a single cloud platform.

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Turn innovation into safe products with smart audits and effective training. With an integrated, AI-powered platform, streamline compliance with FSSC 22000, BRCGS, and ISO 22000, reducing recalls and speeding time to market.

The SoftExpert Way to Solve Your Challenges

Boost productivity by ~ 40%  through process automation.

100% paperless document management (SOPs, work instructions, GMP manuals) — eliminate printing entirely.

Reduce inspection and audit time by up to 50%, increasing agility and minimizing manual work.

See the platform in action, built for your industry

Click through real screens and explore how leading companies in your sector manage their operations.

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Use Cases

See how SoftExpert empowers food and beverage companies

Build a skilled, compliant, and audit-ready workforce

Automate training programs, competency assessments, and learning paths to maintain a skilled, compliant, and audit-ready workforce.

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  • Improve workforce competency and compliance  
  • Reduce training administration effort  
  • Increase training completion rates 

 

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Regulations

Support compliance with the following standards and regulations

FSSC 22000ISO 9001ISO 14001ISO/IEC 17025ISO 22000

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Secure, compliant, and ready to integrate with your ecosystem

Built to connect with your existing stack while keeping governance, traceability, and control at the center.

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Glossary

Action Plan

Set of steps to solve problems or implement improvements.

ABNT (Brazilian Association of Technical Standards)

Founded in 1940, this organization is responsible for technical standardization in Brazil. Its standards aim to standardize processes, products, and services to ensure greater quality, safety, and efficiency.

5S Methodology

Workplace organization and cleanliness method.

5 Whys

A method for identifying root causes by asking 'why?' five times. Typically included in the 8D process.

Accreditation

The process by which a competent institution or body attests to the technical competence of a company to provide a service or supply a product.

Allergen Control Program

Procedures to identify, control, and, if possible, eliminate allergens in food.

Allergens

Substances capable of provoking an immune response (allergic reactions) in sensitive individuals. Different legislations worldwide define which allergens must be labeled in each country. The most common allergens include eggs, milk, fish, shellfish, nuts, peanuts, wheat, and soy.

Artificial Additives

Synthetic substances added to food to enhance its characteristics.

Artificial Intelligence (AI)

Technology that uses advanced algorithms and machine learning to analyze data, predict outcomes, and optimize production processes, improving efficiency, quality, and real-time decision-making.

Audit

A procedure conducted to assess the conformity of activities with standards and regulations.

Big Data

The analysis of large volumes of data to improve efficiency and quality.

Bill of Materials (BOM) Control

Management of the list detailing all components of a product.

BRC (British Retail Consortium)

A standard from the British Retail Consortium that establishes safety and quality standards for food products.

BRCGS

A global standard for food safety, internationally recognized, covering safety, integrity, and product quality.

Calibration

The process of adjusting instruments to ensure accurate measurements.

CAPA (Corrective and Preventive Action)

A methodology that identifies, analyzes, and establishes corrective and/or preventive actions, allowing for the correction and prevention of problem recurrence.

Capability

The ability of a process to consistently meet product specifications and tolerances.

Certificate of Analysis (COA)

Document certifying that a product complies with technical specifications.

Certifications

Process by which a third party (certification body) assesses and verifies that a product, service, process, or system meets specific normative or regulatory requirements. Certification is carried out based on specific standards and may include audits, inspections, testing, and other evaluation methods.

Change Management

Process that assesses and mitigates risks associated with changes in processes, systems, or documentation.

Compliance

Adherence to legal, regulatory, customer, and internal requirements.

Computerized System Validation (CSV)

A documented process that verifies that a computerized system performs as designed for its intended use in an integral and reproducible manner.

Containment

Immediate action to control or limit an identified problem.

Corrective Action

A measure or intervention adopted to eliminate the causes of a nonconformity, defect, or undesirable situation, with the aim of preventing its recurrence.

Corrective Maintenance

Repairs performed after failures occur.

Cost of Poor Quality

Expenses related to errors, rework, and failures that impact quality.

Critical Control Point (CCP)

Process step where control measures are applied to prevent or eliminate food safety hazards.

Cross-contamination

Transfer of contaminants from one surface, food, or person to another food item, posing a food safety risk.

Customer Complaint

Negative feedback from customers regarding provided products or services.

Decision Tree

A graphical tool used to identify critical control points (CCPs) in food safety systems.

Dehydration

The process of removing water from food to extend its shelf life.

Deviation

Failure to meet an established requirement.

Effectiveness Verification

A process to confirm that an action taken was effective.

Effluent Treatment

The process of removing or reducing pollutants in liquid waste generated by a manufacturing unit according to established standards before disposal or reuse.

EFSA

The European Food Safety Authority, which provides scientific advice on food risks.

Emission Standards

Set of laws regulating and controlling the amount of pollutants that can be emitted by a source, whether mobile or stationary.

Energy Efficiency

Practices to reduce energy consumption in production.

Environmental Impact Reports

Documents that assess and record the effects of an industrial activity on the environment.

Ergonomics

The study of worker efficiency and comfort on the production line. It also includes actions to adapt the work environment for employee comfort and safety.

External Logistics

Management of finished product transportation to customers.

Failure Mode and Effects Analysis (FMEA)

A preventive methodology that identifies and evaluates potential failures in processes, products, or systems before they occur.

FCC

Food Chemicals Codex, a compendium of quality and purity standards for food ingredients.

Federal Inspection Service (SIF)

An agency under Brazil’s Ministry of Agriculture, Livestock, and Supply (MAPA) responsible for inspecting animal-based products in Brazil.

FEFO (First Expired, First Out)

'First Expired, First Out' inventory management method, where products with the nearest expiration date are used first.

FIFO (First In, First Out)

'First In, First Out' inventory management method, where the oldest products are used first.

First-Party Audit

An internal audit conducted by the organization itself or by an entity on its behalf, aimed at evaluating the conformity of its own systems, processes, and procedures.

Flowchart

A graphical representation of process steps, used to map and analyze production processes.

Food Additives

Ingredients added in small quantities to food during processing. They modify or preserve physical, chemical, biological, or sensory properties (color, shine, odor, taste, and texture).

Food Colorants

Substances used to add color to food.

Food Fraud

The act of deceiving consumers about food quality or content for financial gain.

Food Disinfection

A process applied to reduce, destroy, remove, or inactivate pathogens or microorganisms that actively contribute to food spoilage.

Food Irradiation

Preservation technique using ionizing radiation to destroy microorganisms and pests.

Food Microbiology

Study of microorganisms present in food and their impact on safety and quality.

Food Packaging

Materials and methods used to package food, ensuring its protection and preservation.

Food Preservation

Methods and techniques to extend the shelf life of food.

Food Processing

Set of methods and techniques to transform raw materials into food products.

Food Safety

A set of practices and regulations to ensure that food is safe for consumption.

Food Safety Team (FST)

A group of professionals in an organization responsible for ensuring food safety. The FST must be competent, with adequate training, skills, and experience to perform activities such as updating the food safety management system, approving prerequisite programs (PRP), and verifying flowcharts.

Food Security

Ensuring that all people have permanent physical, social, and economic access to safe, nutritious food in sufficient quantities to meet their dietary needs and preferences. This concept is supported by three main pillars.

Food Technology

The application of science and technology to food production, processing, and distribution.

Food Traceability

Ability to track the origin and journey of food throughout the production and distribution chain.

Fresh Foods

Food products that have not undergone any type of industrial processing.

FSMA (Food Safety Modernization Act)

U.S. law aimed at ensuring the safety of the food supply.

FSSC 22000

Certification scheme for food safety management systems, based on ISO 22000.

Functional Foods

Foods that offer additional health benefits beyond their basic nutritional function.

Genetically Modified Foods (GMOs)

Food products that contain genetically modified organisms.

Good Laboratory Practices (GLP)

A set of standards and procedures that ensure the quality of data generated in laboratories. GLPs cover the entire testing process, from sample preparation to the generation of final reports.

Good Manufacturing Practices (GMP)

A set of guidelines that ensure the quality and safety of pharmaceutical products during production.

Halal Certification

Certification that ensures food meets the specific dietary requirements of the Muslim community.

Hazard Analysis and Critical Control Points (HACCP)

A preventive system that ensures food safety through the identification and control of hazards.

IFS (International Featured Standards)

International food standard that assesses product and process compliance regarding safety and quality.

Incident and Accident Analysis

Investigation of the causes of workplace failures to implement corrective and preventive measures.

Incoming Inspection

Verification of compliance for materials received from suppliers.

Industry 4.0

Integration of digital technologies in industrial production.

Information Technology (IT)

The use of information systems to support production operations.

Internal Logistics

Management of material flow within the factory.

Internet of Things (IoT)

Connection of devices and systems to collect and share data.

Inventory

Verification of material or product stock quantities against system records.

Ishikawa Diagram (Fishbone Diagram)

A diagram used to identify potential causes of a problem.

ISO 14001

International standard setting guidelines for corporate environmental management.

ISO 45001

International standard defining requirements for occupational health and safety management systems (OHSMS).

ISO 9001

International standard for quality management systems.

ISO 22000

International standard for food safety management systems.

Kaizen

Continuous improvement philosophy, part of Lean Manufacturing.

Kanban

Visual tool for controlling and managing production flow.

Key Performance Indicators (KPI)

Metrics used to evaluate success in quality and production processes.

Kosher Certification

Certification that ensures food meets the specific dietary requirements of the Jewish community.

Law

Set of legal regulations governing the production and commercialization of goods and services.

Layout

Physical arrangement of machines, equipment, and workstations on the factory floor to optimize production flow.

Lead Time

Total time required to transform an order into delivery, from start to finish.

Lean Manufacturing

Production system aimed at eliminating waste and increasing process efficiency.

Lean Production

Production system aiming for maximum efficiency with minimal waste.

Manufacturer

A company or individual responsible for producing goods or products from raw materials. The manufacturer is responsible for the entire production process, from product conception to final delivery to the customer, ensuring quality and compliance with applicable specifications and standards.

Manufacturing Execution System (MES)

Software used to monitor and control manufacturing operations.

MAPA (Ministry of Agriculture, Livestock, and Supply – Brazil)

Brazilian government body responsible for regulating and inspecting agricultural products.

Master Sanitation Schedule (MSS)

Document detailing cleaning and sanitization procedures in a food production facility.

MRP (Manufacturing Resource Planning)

System that plans the acquisition and use of materials, aligning inventories with production needs.

Natural Additives

Substances of natural origin used to preserve or improve the qualities of food.

Non-Conformity

Failure to meet a specified requirement or standard procedure.

Nutritional Labeling

Requirements and regulations for nutritional information on food product labels.

Occupational Safety

Employee training to prevent accidents and comply with workplace safety regulations.

Operational Prerequisite Program (OPRP)

Specific measures to control significant food safety hazards.

Organic Foods

Products grown and processed without the use of pesticides, synthetic fertilizers, or genetically modified organisms.

Pareto Diagram

A technique that helps prioritize improvement actions based on the 80/20 principle.

PDCA (Plan-Do-Check-Act)

Continuous improvement cycle used in various processes.

Pest Control

Set of measures to prevent and eliminate pests in food production environments, ensuring product safety.

Picking

Selection of items from inventory to fulfill orders.

Pilot Batch

Batches produced to verify process and equipment suitability before large-scale production.

PPE Management

Control of the supply, use, and maintenance of Personal Protective Equipment (PPE).

PPE Record Sheet

A document recording the issuance and use of Personal Protective Equipment by employees.

Predictive Maintenance

Technique to predict equipment failures before they happen.

Preservatives

Substances added to food to prevent deterioration caused by microorganisms.

Process Automation

The use of technology to increase efficiency, reduce errors, and improve product quality and compliance.

Process Simulation

Use of virtual models to test and optimize production processes.

Process Validation

A set of activities proving that a process can consistently produce products of predefined quality in an integral and reproducible manner.

Processed Foods

Food products that have undergone some type of industrial processing.

Product Development

The process of creating and improving new products and components.

Product Life Cycle

The stages a product goes through, from conception to market discontinuation.

Project Management

Planning and execution of development and production projects.

Prototyping

Creation of initial product models for testing and validation.

Quality Complaint

Record of problems related to product or service quality.

Quality Control (QC)

Inspection of products to ensure compliance with specifications.

Quality Inspections

Procedure to examine activities and ensure compliance with quality requirements set by regulatory and standardization bodies.

Quality Management System (QMS)

A formalized system documenting processes, procedures, and responsibilities to achieve quality policies and objectives.

Quality Testing

Inspection and testing to ensure product compliance.

Raw Material

Material used as an input in product manufacturing.

Recall (Food & Beverages)

Process of removing non-compliant products (due to quality, food safety, or regulatory issues) from distribution channels, including those already in consumer possession. Involves consumer communication, often through media announcements, to protect public health and remove unsafe food from the supply chain.

Regulament

Set of rules established by competent authorities to ensure food safety and quality.

Research, Development, and Innovation (RD&I)

Process aimed at creating and improving products, technologies, and processes to meet market demands or innovate.

Risk Management

Ongoing process aimed at identifying, analyzing, evaluating, prioritizing, mitigating, and monitoring events that may affect an organization's objectives.

Robotics

Use of robots to automate production processes.

Root Cause

An analysis method to identify the primary cause of a nonconformity or food safety issue.

Root Cause Analysis (RCA)

A methodology used to identify the root cause of problems.

Safety Inspections

Regular evaluations to identify and correct workplace hazards.

Scope of Actions

The range of measures taken to correct or improve processes.

Second-Party Audit

Semi-Finished Products

Products that have undergone part of the production process but are not yet finalized.

Shelf Life

The period during which food maintains its quality and safety for consumption.

Shop Floor

Production area where products are manufactured.

Six Sigma

A process improvement methodology focused on defect reduction.

Skip Lote

A reduced inspection method applied to selected batches based on consistent quality.

Standard

Document establishing technical requirements and criteria to ensure product and service quality and safety.

Standard Operating Procedure (SOP)

Detailed instructions for performing specific tasks consistently and safely.

Statistical Process Control (SPC)

A technique that uses statistical methods to monitor and control production process quality.

Supplier Management

Coordination and evaluation of suppliers within the supply chain.

Supplier Qualification

Process of evaluating and selecting suppliers based on quality and risk criteria, also known as supplier approval.

Supply Chain Management (SCM)

Coordination of all processes involved in product production and delivery.

Sustainability

Practices aimed at minimizing the environmental impact of production.

Temperature and Pressure Control

Monitoring and adjusting these critical parameters during industrial processes to ensure quality and efficiency.

Third-Party Audit

An independent external audit conducted by a third-party entity, such as a certification body, to verify an organization's compliance with specific standards and regulations, usually with the aim of obtaining certification.

Top Management

The group of executives responsible for the strategic and operational management of a company.

Total Productive Maintenance (TPM)

Strategy to maximize equipment efficiency.

Traceability

Ability to track the origin and history of a product and/or critical information throughout its entire lifecycle.

Value Stream Mapping (VSM)

Lean tool used to identify and eliminate waste in production processes.

Visual Inspection

Visual verification of parts or products to identify defects.

Waste Management

Planning and execution of strategies to minimize, reuse, or dispose of waste in an environmentally responsible manner.

Work Instruction (IT)

Document detailing step-by-step procedures for performing a specific task.

Workplace Safety

Practices and regulations to ensure worker safety.

Food

Any substance or combination of substances, whether solid, liquid, pasty, or in another appropriate form, intended to provide the human body with the necessary elements for its formation, maintenance, and development.

Safety Data Sheet (SDS)

A document providing information on the hazards of chemical products and safety measures. Previously known as MSDS.

Preventive Maintenance

Regular maintenance to prevent failures.

Emission Monitoring

Measurement and control of pollutants emitted during industrial processes or transportation.

Certification Body

Entity responsible for evaluating and certifying the compliance of products and systems with specific standards.

Production Planning and Control (PPC)

Management of production to meet demand.

Finished Product

Finalized item ready for customer delivery.

Health Surveillance (VISA)

The agency responsible for overseeing and controlling products and services that impact public health.

Process Engineering

Focuses on creating and improving production processes, ensuring efficiency, quality, and waste reduction.

Process Analysis

Study of a process to identify bottlenecks, redundancies, and opportunities for improvement. Central stage of the BPM lifecycle, executed after mapping the current state.

Business Rule

Statement that defines or constrains an aspect of the process, such as approval conditions or deadlines. Guides automated decisions within the execution flow.

Process Compliance

Degree to which the actual execution of a process follows the modeled flow. Measured by Process Mining tools. Indicates deviations that require correction or redesign.

Process Control

Mechanisms that ensure process execution as modeled, within expected parameters. Includes alerts, escalations, and monitoring dashboards.

EBR (Electronic Batch Record)

A digital system used to record, track, and manage information generated during batch manufacturing, including materials, equipment, operators, process parameters, quality controls, and deviations. EBR replaces paper-based records, improving traceability, data integrity, and compliance with regulatory requirements.

Recognized Platform

An award-winning platform recognized by customers

Trusted by users and rated across leading software review platforms for value, usability, and support.

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