Food & Beverage

  • Implement a Food Safety Management System (ISO, FDA/FSMA, BRC, FSSC)

  • Evaluate compliance of Food Contact Materials (EU Reg., FDA Reg.)

  • Assess food regulatory compliance of products (EU Regulations, US/FDA/FSMA Regulations)

Consulting Services

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  • Management Systems Design, Development and Maintenance
  • Integrated Management System
  • Risk Estimation, Evaluation, Control and Monitoring
  • Awareness, Training and Education
  • Facility Security Assessment
  • Trucking security Assessment
  • Monitoring and Control
  • Internal and Second-Party Auditing
  • Regulatory Upgrade and design the incorporating activities
  • Food Authenticity
  • Food Design
  • Labelling

Reference Standards

  • Food Safety
    • ISO 22.000:2005
    • ISO 22.005:2007
  • Food Safety (GFSI recognized)
    • FSSC 22.000
    • SQF institute
    • ISO 19600:2014
    • IFS, GSFS (BRC)
  • Food Safety Modernization Act (FSMA)
    • Sec.102 – Registration of food facilities – Section 415(a) (21 U.S.C. 350d(a))
    • Sec.103 – Hazard analysis and risk-based preventive controls (21 CFR Parts 117)
    • Sec.106 – Protection against intentional adulteration: Food Defense (21 CFR Part 121)
    • Sec.111 – Sanitary transportation of food (21 CFR Part 1)
    • Sec.301 – Foreign supplier verification program (21 CFR Part 1, 11, 111, 1.500)
    • Sec.302 – Voluntary qualified importer program (Section 806(a)(2) FD&C Act)
    • Sec.304 – Prior notice of imported food shipments (21 CFR Part 1)
    • Sec.306 – Inspection of foreign food facilities
  • Food Labeling
    • EU:
      • Reg. 1169/2011
      • 2000/13/EC
      • 90/496/EEC
    • USA:
      • 21 CFR Part 101
  • Food contact
    • EU:
      • Reg. 178/2002
      • Reg. 1935/2004
      • Reg. 2023/2006
      • Bundesinstitut für Risikobewertung (BfR) recommendations no. XXXVI, 1-3 (2009)
      • Reg. 10/2011
      • Reg. 450/2009
      • Reg. 282/2008
      • Reg. 284/2011
      • DM 21-12-2010 (DM 11-11-2013)
      • DGSAN-6/ 22887-P-26/06/2012
      • DM 4-04-1985
      • DM 01-06-1984
      • DM 1-06-1988
      • DM 18-04-2007
    • USA:
      • Federal Food Drug and Cosmetic Act (1938) as Amended (1958-2011) 21 U.S.C. §301 et seq.
      • 21 CFR 174-179 appropriately regulated indirect additive
      • 21 CFR 182-186 list of GRAS – Generally Recognized as Safe
      • 21 CFR 181 Prior Sanctioned
    • ISO:
      • ISO 177:2016 Plastics – Determination of migration of plasticizers
      • ISO 7086-1:2000 Glass hollowware in contact with food
      • ISO 18188:2016 Specification of polypropylene drinking straws
      • ISO 13302:2003 Sensory analysis — Methods for assessing modifications to the flavor of foodstuffs due to packaging
  • Sensory and Consumer Science
    • Consumer:
      • ISO 20252:2012 Market, opinion and social research – Vocabulary and service requirements
      • ISO/PRF 19731 Digital analytics and web analyses in market, opinion and social research — Vocabulary and service requirements
      • ISO 26362:2009 Access panels in market, opinion and social research – Vocabulary and service requirements
      • ISO 5725:1994 Accuracy (trueness and precision) of measurement methods and results
      • ISO/IEC CD 20546 Information Technology — Big Data — Definition and Vocabulary
    • Sensory:
      • ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
      • ISO 8586:2012 Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
      • ISO 11035:1994 Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
      • ISO 11037:2011 Sensory analysis — Guidelines for sensory assessment of the colour of products
      • ISO 11132:2012 Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel
      • ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
      • ISO 13299:2016 Sensory analysis — Methodology — General guidance for establishing a sensory profile
      • ISO 16779:2015 Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
      • ISO/CD 20613 Sensory Analysis — Guidelines for application of sensory analysis in food quality control
  • Laboratory
    • ISO/IEC 17025:2005
  • Food authenticity
    • Olive oils
      • Reg. 2568/1991 and subsequent amendments (Reg. 2095/2016)
    • Wines
      • GU n.302 28-12-2016 (Law n.238 of December, 12th 2016)
    • Balsamic vinegar
      • Reg. 583/2009 and subsequent amendments