# Quality and Food-Safety Requirements Dataset

This Excel workbook defines the static quality-control and food-safety framework for the fictional Faroese seafood manufacturing facility.

It contains five worksheets:

* **Quality_Requirements** – 44 standard quality and food-safety requirements covering temperature, pH, weight, seal integrity, allergen control, labeling, microbiological criteria, cold-chain conditions, and other product or process specifications.
* **HACCP_Control_Points** – 17 hazard-control points linked to existing process steps, including biological, chemical, physical, and allergen hazards. Four records are modeled as critical control points for can seam and retort processing.
* **Product_Release_Criteria** – 86 criteria defining the conditions that finished product variants and SKUs must meet before release.
* **Sampling_Plans** – 51 standard plans defining where, how often, and by whom quality and food-safety checks are performed.
* **Environmental_Monitoring** – 24 monitoring points focused particularly on high-care areas used for ready-to-eat smoked salmon and shrimp salad production.

The workbook defines expected controls and acceptance criteria rather than actual inspection results, laboratory results, deviations, corrective actions, product holds, or recalls.

It serves as the structural reference for later datasets involving QC records, HACCP monitoring, environmental testing, non-conformances, product release, traceability, and food-safety investigations.
