Each company must put into place a system of food safety management designed specifically for the food’s intended use. This action involves many concepts defined by the Codex alimentarius.

The CTCPA accompanies you in controlling these dangers on a daily basis.

• The measures of control :  all interventions and activities one can use to prevent or eliminate dangers threatening food safety, or to bring this danger to an acceptable level.
  • Ex. :  a thermal treatment scale used to control microbiological risks in a pasteurized product
• The validation of these measures of control :  obtaining evidence that these measures permit a control over the danger, under the condition that these measures have been correctly implemented.
  • Ex. :  The validation of the thermal treatment scales by a competent authority before beginning any production
• Surveillance : realizing a series of programmed observations or measurements in order to determine if a measure of control provides the intended results.
  • Ex. : The follow-up of the temperatures and treatment time along with stability tests are ways of watching the efficiency of the treatment scale used during the production.
• Verifying the measures of control : applying methods, procedures, analysis and other evaluations, in addition to the surveillance, in order to determine if the measures of control are giving the intended results.

To learn more about our microbiology laboratory.