Quality Assurance Instruments in the Ready-To-Eat Food Industry: A Literature Analysis

Ready-to-eat (RTE) foods require robust, auditable quality assurance (QA) because consumers apply little or no processing. We performed a structured Scopus review (2015–2026; search date: 19 October 2025) with VOSviewer bibliometrics to map QA tools and emerging directions. The corpus comprised 1,813 peer-reviewed items. Cooccurrence and overlay analyses indicate a dominant operational focus on shelf-life and post-process stability driven by packaging (MAP, active/edible coatings), temperature control (validation, rapid cooling), and microbiological verification (e.g., Listeria ), supported by environmental monitoring. A stable “core toolkit” underpins these practices: HACCP with prerequisite programs, ISO 22000-based FSMS, and GFSI-benchmarked schemes (BRCGS, IFS, FSSC 22000, SQF), often alongside ISO 9001. At process level, SPC and FMEA – plus, to a lesser extent, Six Sigma and QbD – target critical operations. System acronyms are under-represented in keywords, suggesting fuller visibility in texts. Digitalisation is rising: sensor-enabled cold-chain monitoring, blockchain pilots for traceability, and predictive analytics, with scalability challenges for SMEs.