The Projects Lab

In the world of food safety and quality assurance, standard procedures are the norm. But what if your issue does not fit within the existing frameworks? Then Normec Foodcare's Projects Lab offers a solution. Here we analyse complex microbiological issues and test and validate them in practice. Roxanne Stoel, Project Manager at Normec Foodlab and Aldo Evers, Technical Director Microbiology at Normec Foodcare, share how they help companies take their food safety processes to the next level.

From theory to practice

Theoretical models and calculations form the basis of food safety. "Everything is correct on paper, but in practice bacteria can still survive," says Aldo. "That's where we come in. For example, we test with surrogate organisms whether a heating step is actually sufficient. We can also simulate specific conditions in a factory situation; for example, we have mapped that a heated product behaved differently than calculated on paper and was therefore not sufficiently sterilised. Even adjustments that are normally difficult, we perform effortlessly here. "Suppose a customer wants to know what happens if we analyse a product at 37 degrees instead of 30 degrees. In a standard lab this is not possible, but with us it is," Aldo explains.

With stricter requirements of BRC and IFS standards, theoretical underpinning is no longer enough. You also have to test and validate processes in practice.

Aldo confirms this: "It is not enough to just demonstrate theoretically that a process is safe; you also have to substantiate this practically. Our Projects Lab helps companies carry out this crucial validation." Thanks to close cooperation with Normec Foodcare's QA experts, we switch quickly and offer targeted solutions. "This integrated approach really makes a difference."