FOOD TESTING
Selecting good quality food, storing, preparing and keeping it safe, is of prime concern for any food business operator. Serving and selling unhygienic and / or unsafe food to customers may cause complaints, food recalls, even outbreaks. Such incidents may have important legal repercussions, both civil and criminal. They can also damage severely the reputation of food businesses.
It is, therefore, of utmost importance to develop, maintain and implement procedures for Good Hygiene (GHP) and Quality Management (QMP), as well as plans for Hazard Analysis and Critical Control Point (HACCP), which can effectively reduce or eliminate risks associated with quality issues and foodborne disease.
Risk-control measures should be monitored, validated, verified and updated, when necessary, in order for the food business operators to comply with the legal obligation to demonstrate due diligence.
Selecting good quality food, storing, preparing and keeping it safe, is of prime concern for any food business operator. Serving and selling unhygienic and / or unsafe food to customers may cause complaints, food recalls, even outbreaks. Such incidents may have important legal repercussions, both civil and criminal. They can also damage severely the reputation of food businesses.
It is, therefore, of utmost importance to develop, maintain and implement procedures for Good Hygiene (GHP) and Quality Management (QMP), as well as plans for Hazard Analysis and Critical Control Point (HACCP), which can effectively reduce or eliminate risks associated with quality issues and foodborne disease.
Risk-control measures should be monitored, validated, verified and updated, when necessary, in order for the food business operators to comply with the legal obligation to demonstrate due diligence.
Validation and verification procedures require microbiological testing of:
- Foods (raw materials, semi- ready and ready to eat foods)
- Food contact packaging
- Water and ice
- Environmental samples appropriately collected from food preparation areas.
SCIELAB focuses on Microbiology and provides accredited sampling and analytical services to cover the testing and, subsequent, consulting requirements for any food and feed business on the microbiological field. With appropriately selected methods we can determine, i.e., detect and / or enumerate, microorganisms of different types, such as:
- Pathogens
- Hygiene indicators
- Quality indicators
Validation and verification procedures require microbiological testing of:
- Foods (raw materials, semi- ready and ready to eat foods)
- Food contact packaging
- Water and ice
- Environmental samples appropriately collected from food preparation areas.
SCIELAB focuses on Microbiology and provides accredited sampling and analytical services to cover the testing and, subsequent, consulting requirements for any food and feed business on the microbiological field. With appropriately selected methods we can determine, i.e., detect and / or enumerate, microorganisms of different types, such as:
- Pathogens
- Hygiene indicators
- Quality indicators
SCIELAB has the experience, know – how, skills and, also, the spirit to guide a food business operator to best meet quality and hygiene standards and specifications, whether these are set legally or by its customers.
To this end, SCIELAB offers free consulting on:
- The interpretation of test results
- Risk - preventative and / or potentially corrective actions
- Issues of legal compliance
- Meta-analysis of input data
SCIELAB has the experience, know – how, skills and, also, the spirit to guide a food business operator to best meet quality and hygiene standards and specifications, whether these are set legally or by its customers.
To this end, SCIELAB offers free consulting on:
- The interpretation of test results
- Risk - preventative and / or potentially corrective actions
- Issues of legal compliance
- Meta-analysis of input data
