Food Industry and Contract Catering

FOOD ANALYSIS
Microbiological analysis:

- Indicator microorganisms and indexes*.
- Altering and pathogenic microorganisms*.
- Microorganisms identification.
- Fast detection of microorganisms by PCR.
- Vitamins determination by microbiological methods.
- Parasitology.
- Environmental and surfaces controls.
- Hygienization procedures validation.
- Disinfectants evaluation.
- Food handlers control.
- Drinking water control.


• Physical and chemical analysis:
- Immediate principles (carbohydrates, fats, proteins, ash, moisture), vitamins, minerals, amino-acids, fibre.
- Group 1 Nutrition Labeling (energy value, protein, carbohydrates, fats) and Group 2 (energy value, protein, carbohydrates, sugars, fats, saturated fatty acids, fibre, sodium) under Spanish Royal Order 930/1992 “In accordance to which is approved the Labeling Standard about nutritive properties of food products”.
- Determination of allergens.
- Mycotoxins: aflatoxins, ochratoxin, DON, zearalenone, T-2, fumonisin.
- Functional nutrients.
- Oils and fats: acidity index, peroxides index, iodine index, K270 index,K232 index, omega fatty acids, trans fatty acids, sterols, oil polar compounds.
- Food additives: preservatives, antioxidants, coloring agents, sweeteners.
- Qualitative determination of transgenic foods (GMOs).
- Persistent organic pollutants: dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, other organic pollutants.
- Drugs and antibiotic waste.
- Volatile nitrogenous bases.
- Other toxic waste: metals (Hg, Pb, Cd, As, Sn among others), solvents, pesticides in food products and water.
- Materials migration from food contact.
- Airborne particles determination.
- Drinking water, irrigation, waste water and sewage sludge analysis.

• Image analysis:
- Identification of foreign bodies in products (organic and inorganic matter).
- Identification of insects and other arthropods.
- Identification of excrements.
- Determination by computer supported image analysis (raw material and finished product quality control): elements count, analysis of forms, measures, surfaces, densities, textures, structures frequency, etc.; classification and automatic structures recognition from patterns setting ; applications development from image analysis.

• Toxic and biological tests:
- Acute toxicity (DL50).
- Abnormal toxicity (Safety Test).
- Local tolerance tests.
- Mucosa irritation tests (oral, rectal, vaginal...).

AUDIT AND ADVICE

- Food safety management systems design and implementation: HACCP and certificable standards (ISO22000:2005, IFS, BRC, other).
- Control plans design and implementation: traceability, allergens management, suppliers management, water supply management, training, cleaning and disinfection, infrastructure.
- Food security management systems verification: sampling plans, audit programs.
- Food law.
- Food hygiene: good manufacturing practice, hygienic design of facilities, etc.
- Shelf life.
- Food labeling.
- General technical consultancy.
- Consultancy on non-conforming analytical results: remedial and/or preventive actions.
- Nutrition studies: nutrition composition and labeling (nutrition facts), food and functional nutrients, customized nutritional studies, diet design and diet therapy.
- Negotiation with food safety authorities.

AUDIT

- Health and hygiene related audit: manufacturing good practice and facilities.
- Verification list design for the development of health and hygiene related audits.
- Food security management systems audits: APPCC and certificable standards.
- Audits to suppliers.
- Product audits.

* Accredited trials