Product safety is a major concern for food manufacturers, retailers, and consumers. Food borne illnesses receive a lot of media attention and it is therefore critical to implement reliable and timely microbiological testing to ensure that your food products are free of microbiological contaminants. Microbiology testing is also important in monitoring the quality of your food product. IQ+C Vienna Lab would provide ISO 17025 accredited Microbiological (Food Testing) and Chemical Testing services across the Middle East. Our clients often require quick turnaround of their laboratory testing results. We always process and begin the microbiological analyses the day the food samples arrive. At IQ+C, our skilled and experienced microbiologists utilize validated and accredited laboratory methods to accurately test the safety and quality of your food product. IQ+C Vienna works according to the Code of Practice for GAFTA Approved Registered Analyst and issue the IQ+C Testing Certificate which is recognized in the European Union and worldwide. IQ+C Vienna is able to test all kinds of products from food industry from wheat flour through feedstock to milk products.
– Individual Analyses
– Chemical Analysis
– Shelf-life Studies
– Nutritional Analysis & Labeling
– Water Microbiology
IQ+C Vienna is providing commercial instrument calibration services for a wide variety of measurement and test equipment, thus allowing successful calibration in all kinds of products from rice through wheat until milk. IQ+C Vienna is able to provide internationally applied official calibration methods measuring mass, weight, temperature and pressure. In case of weighting procedures techniques such as electronic scales, including levertronic and full electronic scales are the most generally used. Levertronic scales are mechanical scales that have been converted to electronic scales by inserting a load cell in the lever system. On the other hand, in full electronic scales, the load-receiving element is either supported by, or rests on, the load cells. During the operation of an electronic weighing system, the official weightier constantly verifies that the weight value displayed on the digital instrument is the same as the printed value on the scale tape or ticket to assure proper system operation and to detect any printer malfunction.
Usually, to be officially graded, grain must be inspected according to provisions of specific organization such as GAFTA and/or other national authorities. This means the equipment and procedures used are approved and checked regularly for accuracy, and inspectors are tested for proficiency in carrying out their inspection duties. There tend to be five basic operations performed when officially inspecting and weighting grain going aboard: stowage examination, weighing, inspection, and certification.
Auditing HACCP & ISO 22000
HACCP is a concept of risk management and represents a tool which is used within the framework of the quality and safety management of companies in the food industry. The system refers to the production process. With it health hazards for the consumer are identified, assessed and methods for mastering them are developed. Precautionary measures are established and their observance documented. HACCP is described in the FAO/WHO Codex Alimentarius and represents an instrument of hazard control which is being used worldwide.
Like in case of HACCP and the Good Hygiene Practice, ISO 22000 raises crucial points in quality and safety management issues in food industry. The objective of ISO 22000:2005 is to assess food safety as a management system in the company. Lack of hygiene and its negative effects on food safety can lead to life threatening diseases. In addition to this, the losses incurred due to spoilt foodstuff and warehouse damages can attain enormous proportions. The ISO 22000:2005, is the International Standard for foodstuffs and feeds, it is there relevant standard for suppliers and service providers at the food and beverages sector.