Industry
Food

Conducting analyses on food for human consumption is a fundamental pillar for ensuring its safety, quality and harmlessness. These studies make it possible to identify the possible presence of pathogenic microorganisms, chemical contaminants, unwanted residues or allergens, factors that can pose a risk to consumer health and compromise product compliance with current regulations.

In addition to protecting public health, analyses ensure legal and regulatory compliance, strengthen consumer confidence and contribute to the traceability and control of production processes. In an increasingly demanding market, implementing a reliable analytical control system is not only an obligation, but also a key strategy for maintaining the competitiveness and reputation of food companies.

At freeLAB Laboratory, we offer a comprehensive set of analytical services aimed at ensuring food safety and regulatory compliance for products intended for human consumption, both nationally and internationally. Our main services include:

• Microbiological analyses: we have a wide range of accreditations that allow us to evaluate the presence of pathogenic or spoilage microorganisms in different food matrices. These analyses ensure that products comply with the legal requirements established by European and international regulations, providing confidence to manufacturers, distributors and consumers.
• Physical-chemical analyses: we carry out all kinds of studies aimed at verifying the composition and safety of food, facilitating its marketing and export. These include nutritional analyses for correct labelling, allergen detection, heavy metal determination, presence of contaminants such as dioxins, among other parameters required by current legislation.
• Shelf life analysis: we carry out tests to determine the period during which a product maintains its quality, safety and acceptability characteristics. These studies are essential for properly defining the expiry date or best-before date on the label, as well as providing key information on the stability and viability of the food under actual storage conditions.

Regulation (EU) No 1169/2011 of the EEC on the provision of food information to consumers (applicable from 13 December 2014) stipulates that any food containing ingredients that may cause allergies or intolerances in consumers must be identified on the labelling of the final product.

At the same time, the regulation also establishes the need for specific training in handling for risk control and good hygiene practices in special dishes intended for people with coeliac disease, allergies and other intolerances.

At Laboratorio freeLAb we offer:

• Design and implementation of specific HACCP systems for risk control in special dishes intended for coeliacs, allergy sufferers and other intolerances, in accordance with Regulation (EC) No. 852/2004.
• Specific training courses.
• Allergen analysis by ELISA.

Food businesses must produce and market safe food. To this end, European Union Regulation (EC) No. 852/2004 stipulates that food businesses must implement a self-monitoring system based on the principles of hazard analysis and critical control points (HACCP).

Hazard analysis and critical control points (HACCP) is a preventive risk management system which, thanks to its systematic and scientific rigour, has become an indispensable tool for controlling hazards that may arise throughout the food chain.

At Laboratorio freeLAB we offer:

• Extensive experience in implementing these systems in all sectors of the food industry.
• Advice on the applicable regulatory framework.
• Monitoring of the implementation of the system (completion of records, sampling for verification, etc.).
• Specific training for workers in HACCP systems.
• Audit of the implementation of the HACCP system.