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Behind a good idea, an innovative way of producing a good product , good food MUST be present at GREAT risk analysis (HACCP), a WISE research and development in order to ensure an effective Food Security and correct realization of your project.
A key area of the laboratory NIC -AL and Research & Development This stems from our clients to develop NEW products , validate products and processes related to the production " HISTORICAL " defining in a clear, precise and scientific process parameters, indicators, biological and microbiological shelf life of the products.
The main activities are in fact identified as:
• identification of the parameters of the raw materials used
• identification of the characteristic parameters of the finished products
• identification of the characteristic parameters of the production
• identification of the characteristic parameters related to the types of production ( craft, industrial , etc. )
• Defining the limits of compliance
• Definition of the stages of process sensitive
• methods of packaging
All parameters always identified on two action plans:
- Hygiene Process
• field study
• Study with a challenge test
• identification of the characteristic parameters related to the types of production (craft, industrial, etc.)