UKAS, CLAS, LabCred accreditation
The need to prove that your laboratory results are credible is important. Companies that are certified to the BRC Global Standard will need to demonstrate that their laboratory operates to the principles of ISO 17025 and that analysts are suitably trained. Even those that are not certified to the BRC Global standard need to assure their customers that they are releasing safe product that meets microbiological criteria and specifications. Working towards laboratory accreditations is the most common way of achieving this level of credibility and assurance.
Mallett Quality Management microbiologists all have accredited laboratory backgrounds within the food and beverage industry. They will offer practical support with the design of your laboratory quality system and procedures and offer advice on the lay-out and equipping of your laboratory necessary for it to achieve an accreditation standard.
Maintaining Standards
For those who currently operate an accredited laboratory, maintaining your accreditation standard is just as important as achieving it in the first place. Mallett Quality Management microbiologists can help you to maintain your standard or to increase your scope, should that be your requirement. They can undertake to regularly audit your laboratory and to advise on any new methods or procedures that you may wish to incorporate into your laboratory schedule.
Setting up Lab Methods
The laboratory manager who wishes to incorporate new methods into their laboratory can call on the expertise of Mallett Quality Management microbiologists for independent advice. You may wish to bring testing for pathogens (such as Salmonella, Listeria or Campylobacter) back in-house. Or you may be in need of speedier methods and faster laboratory results perhaps for a factory positive release scheme.
EC microbiological criteria
In January 2006 the new EC Microbiologial Criteria became adopted. This document (part of the new EC harmonised Food Hygiene Regulations) lays out product and process hygiene microbiological criteria based upon different types of foodstuffs. In addition, the Chilled Food Association/BRC and the FSA have issued guidance documents on the implementation of these criteria. Some criteria are very specific in terms of sample numbers and frequency. Others are in place for food business operators to verify their HACCP plan.
Setting up a Microbiology Laboratory
If you’re tired of the waiting and the expense that can be associated with contract food testing laboratories then you may be wondering whether it would be possible to start testing in your own microbiology laboratory. After all, a great number of house-hold name food companies still test in their own laboratories, and very successfully.
The reasons for this are perhaps twofold. Generally speaking they might find that in-house results can be reported more speedily and any neccessary corrective actions taken sooner. Or they may find that they can increase the scope of their testing or perform more testing when required without being tied to costs or sample pick up schedules.
With Mallett Quality Management’s guidance you may find that it is simpler and far more cost effective to set up a micro lab than you’d imagined. Call on our expert microbiologists to help you design and equip your laboratory so that it operates smoothly and within the guidelines set out by the Health & Safety Executive on biological containment. We will then help you to choose the most suitable methods and laboratory ware for your circumstances and provide full training and back up for your laboratory staff.
Food Microbiology for Non-Microbiologists
A unique tailor made training course offered to ensure that those at supervisory or managerial level attain a good level of understanding of food micro-organisms. This course is an essential addition to the training portfolio of those who simply must have a good knowledge of food microbiology. Particularly if they are responsible for supplier auditing, HACCP development or review, induction training, setting up or monitoring cleaning schedules, setting raw material or product specifications, running the microbiological testing programme and of course understanding how to react to the results they receive from the laboratory!
Each course is tailor made based on the background knowledge of the participants, the company’s products, customers and legislative demands placed upon the company.