Food allergens, what are they and what types are there?

Food is a fundamental part of our lives. However, for some people, certain foods can cause a negative response in their immune system. Food allergens are substances that trigger these allergic reactions in the human body. While many of us have heard of allergies to peanuts or shellfish, there are a wide variety of allergens that can cause problems, some of which may be less well known.

In this article, we will explain what food allergens are and the different types that exist, as well as the causes, symptoms, diagnosis, prevention and treatment of food allergies. We hope this information will be useful to better understand the importance of knowing about food allergens and how they can affect our health.

Types of food allergens

There are a wide variety of food allergens, some of which are more common than others. The most common food allergens are described below:

Milk: Milk allergy affects about 2-3% of children under three years of age. Symptoms may include diarrhoea, vomiting, hives, swelling and difficulty breathing.

Eggs: Egg allergy is one of the most common food allergies in children. Symptoms may include hives, swelling, nausea and diarrhoea.

Fish: Fish allergy is more common in adults than in children. Symptoms may include hives, swelling, vomiting, diarrhoea and difficulty breathing.

Crustaceans: Allergy to crustaceans, such as shrimp, crabs and lobsters, is one of the most common food allergies in adults. Symptoms can include hives, swelling, difficulty breathing and anaphylactic shock.

Peanuts: Peanut allergy is one of the most severe and common food allergies. Symptoms can include hives, swelling, asthma, diarrhoea and anaphylactic shock.

Nuts: Allergy to nuts, such as almonds, cashews and Brazil nuts, is another of the most serious and common food allergies. Symptoms can include hives, swelling, asthma, diarrhoea and anaphylactic shock.

Soy: Soy allergy is common in infants and young children. Symptoms may include hives, swelling, diarrhoea and asthma.

Wheat: Wheat allergy is common in children, but often disappears as they get older. Symptoms may include hives, swelling, diarrhoea and asthma.

Lupins: Allergy to lupins, a legume used in some foods, can cause severe reactions in some people.

In addition to these common allergens, there are many others that can cause allergic reactions in some people, such as celery, mustard, sesame and sulphites. It is important to read food labels and be aware of the possible allergens present to avoid an allergic reaction.

Causes of food allergies

Food allergies are an exaggerated response of the immune system to certain proteins in food. Some of the main causes of food allergies include:

Genetics: Food allergies can be inherited, which means that if one family member has a food allergy, it is more likely that other family members will also have a food allergy.

Early introduction of solid foods: Early introduction of solid foods into a baby’s diet can increase the risk of developing food allergies.

Repeated exposure to certain foods: Repeated exposure to certain foods may increase the risk of developing a food allergy.

Changes in food processing: Changes in the way food is processed can affect the structure of proteins in food, which can increase the risk of developing a food allergy. proteins in food, which can make them more likely to trigger an allergic reaction.

Environmental factors: Environmental factors such as air pollution and increased temperature can trigger an allergic response.

It is important to note that any food can trigger an allergy, although some foods are more likely to trigger an allergic reaction than others. Foods that most commonly cause food allergies include milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish.

Prevention of food allergies

Some steps that can be taken to prevent food allergies include early identification, following a proper diet and avoiding eating certain allergy-causing foods.

It is important to read labels and ask restaurants about ingredients and preparation of dishes before eating them. Steps can also be taken to reduce exposure to allergens in the home, such as avoiding pets in the house or using high-efficiency air filters.

If a person experiences symptoms of an allergic reaction, it is important to seek medical attention immediately to receive appropriate treatment and prevent serious complications. Overall, preventing food allergies requires a combination of education, planning and communication to ensure the safety and health of those affected.

Conclusion

Food allergens are substances that can cause an allergic response in our body. They can be caused by genetic factors, early introduction of solid foods, repeated exposure to certain foods, food processing and environmental factors.

That is why at CALITEC we recommend being informed about food allergens and how they can affect our health in order to prevent and treat allergies properly.

Visit our website for more information.

Food packaging safety: the European challenge

Food safety is a major concern of the European Union, which is constantly striving to ensure that the food consumed in Europe is safe. However, food safety is not only limited to the food itself, but also to the packaging that contains it.

In this respect, the EU has specific legislation to ensure the safety of food packaging. But what materials are safe for food packaging, how are technologies being developed to improve its safety, and what are the challenges ahead?

In this article, we explore the European challenge of ensuring food packaging safety, from its legal framework to the latest technological innovations and the challenges that lie ahead.

EU food safety legal framework

The requirements set out in this European regulation include the following:

• Compatibility: Materials and articles intended to come into contact with food must not transfer their components to food in quantities that could endanger human health.
• Inertness: Materials and articles intended to come into contact with food must not react chemically with food or alter its organoleptic characteristics (colour, flavour, aroma, texture, etc.).
• Stability: Materials and articles intended to come into contact with food must not undergo changes in composition or structure during use that could endanger human health.
• Purity: Materials and articles intended to come into contact with food must be free from substances that are toxic or harmful to human health in quantities that could endanger human health.

The specific requirements for food packaging safety in Europe are very strict and aim to ensure that materials and articles intended to come into contact with food do not present a danger to human health.

Safe food packaging materials

Plastic: Plastic is one of the most widely used materials in food packaging due to its low cost, light weight and resistance to breakage. However, some plastics may contain additives that are harmful to health, such as bisphenol A (BPA). For this reason, the EU has established specific regulations for plastic materials and articles intended to come into contact with food, in order to ensure their safety.

Paper and cardboard: Paper and cardboard are biodegradable and recyclable materials commonly used in food packaging such as bags, boxes and trays. These materials are safe for food contact and can be treated with coatings to improve their strength and durability.

Glass: Glass is an inert, non-toxic, recyclable material commonly used in food packaging for beverages, canned foods and powdered products. Glass is resistant to the transfer of odours and flavours, making it suitable for storing food and beverages.

Metal: Metal, such as aluminium and steel, is commonly used in food packaging for canned foods, canned beverages and other products. Metal containers are strong, durable and lightweight, and are also recyclable.

Each of these materials has its own advantages and disadvantages, and it is important that they are used safely and in compliance with specific requirements set by the EU to ensure food safety.

Technological innovations for improving food packaging safety

There are a number of technological innovations that could improve the safety of food packaging:

Smart packaging: These packages incorporate technologies that can detect and respond to changes in food and environmental conditions. For example, they can incorporate time and temperature indicators to alert the consumer when the food has passed its use-by date or has been exposed to unsafe temperatures.

Smart labels: Smart labels are a technology applied directly to food packaging that provides real-time information about the quality and safety of the food. For example, they can include sensors that detect gases produced by food decomposition and indicate when the food has expired.

Nanotechnology: Nanotechnology is used to improve the properties of food packaging materials. For example, nanoparticles can be used to create antimicrobial packaging films that reduce the growth of microorganisms in food.

3D printing technology: 3D printing technology is used to create customised food packaging tailored to the specific needs of consumers. In addition, this technology allows the creation of complex shapes and designs that can be more effective in protecting the food.

Conclusion

The safety of food packaging is a major concern worldwide, which is why continuous research and development of new technologies is essential to ensure food safety.

At CALITEC we are committed to this goal and work closely with existing regulations to improve the quality and safety of the food we consume.

Find out more about us on our website.

 

Legionella prevention: symptoms and recommendations

The bacterium Legionella pneumophila was first reported in 1977 in a convention center in the United States. It had caused an outbreak of severe pneumonia (popularly known as “Legionnaires’ disease”).

Since then, this microorganism has been causing a series of outbreaks of concern to health authorities worldwide.

What is Legionella?

Actually, the term Legionella refers to a genus of bacilli of the Legionellaceae family, but it is the aforementioned Legionella (pneumophila) that causes fever and respiratory problems. They live in stagnant water at a wide range of temperatures, particularly above 35°C.

It should also be noted that incorrect treatment of artificial water systems can lead to an outbreak of the bacteria.

How is legionella spread?

As mentioned in the previous section, poorly treated water systems in residential buildings can be an ideal habitat for these bacilli. They can infect people via suspended particles of contaminated water. If infested drinking water is ingested, if some of it accidentally enters the lungs, it can also lead to infection. In most cases, it is not transmitted from one person to another, but this can happen in rare circumstances.

Occasionally, infections have been reported up to 3km away from the source of the outbreak.

SYMPTOMS AND RECOMMENDATIONS

In case of infection, the bacteria can cause severe pneumonia or Pontiac fever (less severe). Below is a list of symptoms of each disease and a series of recommendations in case of infection.

PNEUMONIA:

• Chest pain on coughing and/or breathing.
• Altered perception and disorientation (65 years and older).
• Cough with phlegm
• Fatigue
• Fever, sweating and shivering with shivering
• Lower than normal body temperature (65 years and older and/or weakened immune system)
• Nausea, vomiting or diarrhoea
• Shortness of breath

Recommendation: consult a doctor if you experience: difficulty breathing properly, chest pain, persistent fever of 39°C or higher, persistent cough or especially cough with pus.

We strongly advise people over 65 years of age, children under 2 years of age with symptoms, people with a weakened or suppressed immune system to seek medical attention as soon as possible.

PONTIAC FEVER:

• Fever
• Headache
• Generalised muscle pain
• Cough
• Occasionally, eye redness.

Recommendation: This is a mild illness, you should recover normally within 2 to 7 days of infection. Otherwise, if symptoms worsen, we recommend consulting a doctor.

Control and prevention

Since there is no vaccine available that can prevent infection, there are a number of control and prevention measures to be followed.

Firstly, cooling towers should be regularly and systematically maintained with biocidal agents. Droplet separators should be installed in the towers themselves in order to reduce the spread of aerosols. Maintain an adequate concentration of biocidal agents and completely empty and clean the system on a weekly basis. Maintain hot water temperature above 50°C and cold water temperature below 20°C. Stimulate water flow in buildings where the facilities are not in use.

Conclusion

The detection, control and prevention of this infectious micro-organism can be a somewhat technical and complicated task, which is why companies like CALITEC try to improve our procedures on a daily basis to offer optimal analysis, consultancy, control and prevention and cleaning and disinfection services.

You can find more details about us and our services in the sections ABOUT US and SERVICES.

 

Study of stability and shelf life of food

One of the most important factors about a food product is its expiration date, which will be its shelf life. 

What determines the study of stability and shelf life of food? 

Food industry manufacturers must establish the util period of a product and the shelf life. To achieve it, in some occasions, it is enough with predictive models, but in others, it’s necessary to realize some microbiological studies, Physico-chemical characteristics of organoleptic controls. 

At which moments are necessary to make a study? 

The introduction in the market of a new product is always a delicate moment. Before the launch, it is mandatory to produce a stability study and shelf life of the product in order to certify there is any risk to the consumer’s health. This study will certify there is no microbiological hazard, and know all the process and evolution of the product in time.
In summary, the idea is to establish the shelf life of the product, and the reasons why this type of analysis is useful, or even mandatory. 

What is the shelf life of a food product? 

We refer to shelf life the length of time a food product is guaranteed to be safe and of good quality by the manufacturer. 

It’s important to bear in mind that on some occasions food exceeds the best-before date it doesn’t mean that the product is unsafe for the consumer, but sometimes it means that the manufacturer cannot certify the optimum quality of this. This can be guaranteed by the study of stability. 

What offers us the study of stability and shelf life of food? 

For the consumers, this type of research guarantees the complete safety of the product, and the compliment of the safety regulations.

But, not only is it important only for the final consumers, it is basic for the manufactures, without this study they cannot introduce a product at the market.  

These studies highlight the opportunity to the manufacturers to understand all the different moments of the product: how many times it certifies the optimum quality, how is the evolution of the properties, and the most important, the chance to anticipate possible damages the product could suffer during the storing and distribution process. 

All these can have a very important economic impact. Knowing the issues of the product is the easiest to anticipate and avoid possible future problems as can be the introduction in the market of faulty products, and therefore minimizing costs. 

How many types of studies are there? 

At CALITEC we do three different types of stability and shelf life studies: 

• Study of shelf life validation
  It’s the most basic study, it establishes the shelf life of the food. To do it, the foods have different controls and quality parameters.
   
• Shelf life accelerated validation study
  It’s the way to establish the validation of non-perishable foods with more than 6 months of shelf life.
  That type of study has a duration of 150 days. This is based on applying some kinetics chemistry controls to understand the reaction of the microorganisms under different conditions of light, measure, and humidity. 
• Secondary shelf life studies
  This refers to the best-before date for consumption of products once they have been opened. It’s the secondary expiration date of food, when there are conservation changes, such as frozen products or a product with an open package. 

At CALITEC we make studies of stability and shelf life of food  to establish and verify the commercial life of the products.

Food poisoning: what it is, symptoms and prevention

In recent years, alimentary safety has become increasingly relevant. Food poisoning can appear both in a domestic and in a professional environment, so it is essential to know the causes and apply some preventive measures. Food poisoning is increasingly in the spotlight, which is why legislation on these issues has also become stricter.

What is food poisoning? 

A food poisoning, or food toxicoinfection, are diseases caused by the intake of some contaminated food or water. These can be contaminated by different types of microorganisms, bacteria or parasites, among other causes.

Contamination of the food

Food can be contaminated in different moments, under different circumstances and by a wide variety of elements. Some of the most common infections are often these: 

• Vegetables can be contaminated by different elements of the land, such as fertilizers, animal stool, or even irrigation water. Clean it up with clean water If we are in front of fresh food. This is one of the critical straps where the food can be contaminated.
• Meat is also a potential source of contamination. Some animals may have bacteria that are not harmful to them but are extremely harmful to humans. A clear example is Salmonella, a bacterium found in poultry and which can be found in eggs, causing symptoms If the cooking process isn’t carried out in a proper way. 
• Other fresh products such as oysters or clams can be delicate and easily contaminated.
• Unpasteurised milk or juice are also a food that can be a source of infection if not handled correctly, and bacteria such as Listeria can occur. 

But first and foremost it is important to pay close attention to the handling of these foods. Improper handing, or failure to follow basic hygiene protocols, can be dangerous, whether at home or in professional environments. 

Washing hands, and the kitchen tools, before manipulating every different food, is a very simple gesture that helps to have proper handling. 

Water contamination

Water can be another big focus of disease if it’s contaminated. This happens when you drink contaminated water.  These can be bottled, from wells or irrigators, for example. 

There are a lot of factors to explain the contamination of water. Normally microorganisms used to live outside of water, in dry areas, but on some occasions, they can cross to some wet areas, and survive for a long period of time. Also, water becomes unfit for human consumption in natural disasters, such as tsunamis or earthquakes.
When water is contaminated, whether for direct or indirect consumption, such as ice cubes or water used for cooking. Is highly probable to cause poisoning. 

Symptoms of a food poisoning

The symptoms of food poisoning may occur just in a few hours after the ingestion of the infected food, or on occasions after several days, depending on the intoxication type, and the cause.  

The most common symptoms are: 

• Nausea
• Vomiting
• Diarrhoea
• Abdominal pain and cramps
• Fever

Those symptoms usually last from a few hours to several days. It’s recommended to find medical attention If the symptoms become more severe and appear in characteristics as: 

• Vomiting or bloody stools
• Inability to keep fluids down
• Severe abdominal cramps
• Signs of dehydration: excessive thirst, absence of urine weakness and dizziness. 
• Blurred vision, muscle weakness or tingling in the arms. 

Some risk factors

Food poisoning can appear in a more aggressive or kind way, or even not cause any symptoms, depending on the person. 

• Old People. With the years, the immune system weakens and isn’t as strong against external agents, that’s why older people are more prone to contracting these types of infections.
• Pregnant women. During pregnancy the body suffers lots of alterations. Such as, a change in metabolism that causes it to be weaker and increases the risk of food borne illness. 
• Babies and young children. The Immune system of babies and young children isn’t completely developed, which makes it weaker. Therefore, they are more affected by bacteria or viruses. 
• People with chronic diseases. Chronic diseases such as HIV, diabetes or hepatitis, drastically reduce the immune system.

Prevention of food poisoning 

Prevention, and following some basic rules of hygiene, are basic elements to avoid the transmission and propagation of poisoning. 

• Being careful with delicate foods such as raw meat and fish or seafood. 
• Wash hands before cooking and eating. If soap and water aren’t available, it’s recommended to use hydroalcoholic solutions. 
• Cooking food at the right temperature. 
• Conserve the food at the right temperature and during the period established by the distributor. 
• Do not drink untreated water or milk and juice unpasteurized.
• Being aware about the risk of traveling to other countries. 

Laboratory testing 

To determine food poisoning, and what have been the causes, a clinical diagnosis must be made. For it, the affected person’s symptoms are documented, its duration, the food ingested and the habits realized such as travel to specific geographic areas.

Most food-related illnesses tend to self-resolve, it’s our own body that is capable of getting rid of the pathology in a few days, but in cases where it’s more severe it’s necessary to request laboratory tests: 

• When symptoms worsen and persist for days.
• When it’s suspected that the intoxication is part of an outbreak affecting part of the population.
• It’s suspected that the cause is parasitic.  

It’s important to make samples of the food and water ingested, so that the source of contamination can be determined, especially if there are indications of an epidemiological outbreak. These analyses will help determine which stains of microorganisms can cause intoxication.

In case it’s determined that it may be food poisoning, both laboratories and physicians have the obligation to inform the authorities, in order to identify the origin and prevent outbreaks.

It’s usual to collect all the evidence, such as tool samples or microorganism samples for complete studies, as well as molecular tests in case of suspicion of bacterial cause. The centralization of all this information allows the comparison of data to determine if there is a relationship between different intoxicated groups. 

To avoid all these pathologies, food legislation it’s becoming stricter, demanding control systems and other self-control systems from food distributors, all with the aim of meeting the established quality criteria. 

In CALITEC laboratories we are experts in quality consultancy, as well as in food quality control analytics.  

Listeria: Symptoms and How it Affects Pregnancy

The bacterium Listeria monocytogenes causes listeriosis in humans, a serious disease characterised by fever and muscle aches as well as other gastrointestinal problems.

Symptoms caused by listeria are usually only seen in people over 65 years of age, pregnant women, newborns and people with a weakened immune system.

How does infection occur?

This bacterium can basically be found in food (in most cases of animal origin, as it is transmitted from animals to humans) that is spoiled, poorly processed and/or raw. The infection is invasive, i.e. it can be absorbed by the intestines and distributed through the bloodstream.

You may also be interested in: “HOW CAN WE MEASURE THE QUALITY OF SERVICE?”

Listeria symptoms and recommendations

On gaining access to the intestines, the bacteria usually cause the following symptoms:

• Fever
• Chills
• Muscle aches
• Nausea
• diarrhoea

If it invades the nervous system, symptoms worsen:

• Headache
• Stiff neck
• Confusion or changes in alertness
• Loss of balance
• Seizures

One thing that should not be overlooked is that although signs usually appear within a few days of eating contaminated food, they can be delayed for up to 30 days.

What can you do if you contract Listeriosis?

We advise you to seek medical advice if you have eaten food recalled due to a Listeria outbreak and show signs of infection. The same advice also applies to the consumption of food made with raw milk, hot dogs or undercooked deli products.
In case of the following symptoms

• High fever
• Severe headache
• Stiff neck
• Confusion
• Sensitivity to light

We strongly recommend that you go to the nearest emergency room, as the above list corresponds to the signs of bacterial meningitis, a life-threatening complication that can be caused by infection with this bacterium.

Listeria in pregnancy: newborns

For pregnant women, the infection is usually mild, but not for babies, who can be devastatingly affected. Since the newborn does not have an effective immune system, the following scenarios can occur:

• Pre-birth foetal death.
• Life-threatening infection after birth.
• Spontaneous miscarriage.
• Premature birth

Listeria control and prevention

There are a number of control and prevention measures which are outlined below:

• Keep away from raw food.
• Heat pre-cooked food correctly.
• Wash hands properly before handling food.
• Thoroughly wash vegetables and fruit before eating them (although they do not come from animals, their growth may have been enhanced by faeces or manure containing Listeria).
• During pregnancy, follow the instructions of specialised medical personnel.

 

Conclusion

This microorganism can be very dangerous, especially for the extremes of age, foetuses and newborns and immunodeficient, in CALITEC we offer audit services, analysis and quality control.
If you are interested in hiring any of them to demonstrate that the products of your brand are safe to ingest, click on this link and fill in the form, we will contact you as soon as possible.

 

 

Advantages of implantig the HACCP system on your business

Due to Royal Decree 852/2004, of the European Parliament and of the Council on the hygiene of foodstuffs, food industries are forced to implement the HACCP system. Below, we explain what it is and the advantages of implanting the HACCP system on your business.

It is mandatory to ensure that the industry carries out a safety system that certifies the wholesomeness of foodstuffs. In this way, they not only control all processes within the food industries, but also promote confidence on the part of other industries and consumers, in order to promote clean trade and increase competitiveness.

You may also be interested in: “HOW CAN WE MEASURE THE SERVICE QUALITY”.

 

What is HACCP in hostelry?

The HACCP system, also known as “Auto-control System” or “HACCP Plan” is a highly effective method to guarantee food safety. In many countries of the European Union, it is compulsory to accomplish the current regulations that force establishments that offer food to the public to implement HACCP as a system of hygienic and sanitary control.

The fundamental objective of the HACCP system is to guarantee the health of the consumer by controlling all stages of production, sale, and distribution of a foodstuff. It is a scientifically based, preventive method of self-monitoring.

 

Advantages of implanting HACCP in your business

These are the main benefits of implanting a HACCP system in your company:

One of its main advantages is that it minimizes the risk of food poisoning in the premises, offering higher quality and food safety to customers and improving the image of the establishment. 

On the other hand, it means cost savings, as it improves the conservation of the facilities and equipment, increasing the control and performance of the raw materials used for the elaboration, allowing the development of new techniques and processes in the elaboration of food. It also helps in the control and management of the staff, as well as in their continuous training.

 

Benefits of a HACCP plan in the catering industry

Food safety in the food service industry requires special care. Bars and restaurants serve food to the public (whether it is a single serving at the bar or a wedding banquet for hundreds of guests) which, without proper control, can become a widespread source of food poisoning.

The HACCP system, as a method of self-control and prevention within companies, offers a series of benefits as we explain below:

• It guarantees the safety and wholesomeness of foodstuffs.
• It allows the control of those aspects that may alter the hygiene of foodstuffs, in each and every phase of the production process.
• And each and every stage of the food chain.
• It provides the company with a documented self-monitoring system.
• As explained above, it is a clear proof that the company complies with the legislation.
• It facilitates the supervision of the system by the competent authorities.
• It facilitates the trade of products between different industries, both nationally and internationally.

 

Digitalizing the HACCP system

A good option to reduce the initial effort involved in implanting the system is to digitalize the HACCP system using management software such as HACCP Controller, which allows you to automate the tasks of pests, waste, maintenance, cleaning and disinfection, leaving behind the tedious paper-based management and streamlining the process to save time and money.

 

Conclusion

For those companies that do not have quality technicians among their employees, there are companies dedicated to this, such as quality advisors, as is the case of CALITEC, that will help you in this task. 

We have a large experience in the implementation of management systems such as ISO or the one we have just explained, HACCP. Do not hesitate to contact us.

For more details on the advantages of implanting HACCP system on your business, click on this link.

How can we measure the service quality?

The quality consulting service has a number of characteristics that differentiate it from other services. The company in charge of this type of consulting needs professionals with precise skills to guarantee a quality service. That’s why CALITEC has a consulting and inspection service, where clients can have at its disposal professional support that guides and provides them with knowledge of all the legislative aspects of the agri-food sector.

You may also be interested in: “What is “environmental monitoring” for a company?”

Quality of service

Quality of service is about understanding all phases of the customer journey in order to achieve a satisfactory customer experience. Companies are willing to focus on what is best for the customer. We must remember that reputation is what will bring new customers. That’s why we must make sure that every done action, is carried out caring about customers interests. In other words, you should not recommend a new technology to a customer just because one of your partners commercializes it. What you should do is protect the interests of your customers and exceed their expectations.

Benefits of measuring service quality

Knowing how to measure service quality is beneficial to any organization for a number of reasons:

• It enhances brand reputation.
• It verifies the maintenance and calibration of measurement equipment used in different aspects.
• Not only that, but it helps to develop a certain amount of data over time that can encourage better decision-making.

Importance of quality indicators

But, how can we measure the service quality? In every quality process, whether it is a product or a service, it’s necessary to establish a series of indicators that help to measure the fulfilment of the company’s objectives. In this way, they ensure that they have knowledge of the projects and are involved in the continuous improvement of their clients. These quality indicators make possible to monitor quality and any mistake that could be done giving the service.

Types of indicators

There are different types of quality indicators that we can find, such as:

Service quality indicators

This sets out the characteristics of the final service that the company has offered to the client based on efficiency, coverage, and effectiveness.

Activity quality indicators

It sets out the level of compliance with the planned specifications in the performance of activities based on productivity, utilization, maintenance/calibration and intensity of use.

Main characteristics

– Measure critical facts for the organization: we can measure many areas of interest, but we should focus on those key areas that allow us to fulfil our mission and satisfy the different stakeholders.
– Relative over time: an indicator must be determined and formulated in such a way that it is comparable over time in order to be able to analyse its evolution, in order to allow comparison and     analysis.
– Specific: they must be concrete because concreteness increases the usefulness of the indicator.

CALITEC experts in technical health advice for companies

In conclusion, we have to focus on the quality indicators, that’s how we can measure the service quality.

At CALITEC we offer consulting and inspection services, in which we guide and inform our clients about all the legislative aspects of the agri-food sector and the regulations in force, with professional support.

Likewise, we are also at your disposal to solve any doubts you may have in the field of food hygiene and safety:

– Drafting, support in the implementation, verification, revision and updating of clients’ self-control systems, based on the HACCP/HACCP system and prerequisites.
– Carrying out internal monitoring audits and hygiene-sanitary audits.
– Support in Public Health inspections to clients who request it, and/or subsequent carrying out of the necessary modifications in the company’s documentation derived from the Sanitary Acts.
– Verification of equipment used in the monitoring of Critical Control Points (CCP) or Operational Hygiene Requirements (OHR) in the food sector, with the preparation of reports and certificates.

 

If you want to know more about service quality, we encourage you to read about ISO 9001 certificate.

What is pest prevention and control for?

Nowadays, the waste that is produced in the plains and the reduction of toxic gases produced by cars have led to a safer space for nature to occupy, little by little, spaces inhabited by humans. For this reason, different types of animals seek to survive by moving to other less safe areas. CALITEC has a specific plan for the prevention and control of pests for safe and effective management.

You may also be interested in: “Food pests (molecular diagnosis)“

How to act against a pest?

When a pest is detected, it is necessary to act as quickly as possible in order to exterminate it. Although there are easy methods such as the use of pesticides, it should be the last option because it is a product that can cause harm to humans, pets and the environment. The best option is always to contract the services of professionals from a company specialised in pest control.

Control methods (Protection system)

There are two control methods, one foresees the access or development of a pest in buildings (preventive) and the other (corrective) that act directly on the pest or its immediate environment, managing to eliminate a certain number of individuals.

• Measures (PREVENTIVE) to be applied

One of the most effective preventive methods would be to store food correctly, seal the corners, install physical barriers such as walls on the outside, ventilation ducts and, above all, maintain a regular cleaning.

• Measures (CORRECTIVE) that you have to apply

CALITEC has its own procedures regarding its protection system to obtain a good control and prevention of any kind of pest. In order to achieve this, they use different methods that are both effective and respectful of the environment:

1. Control of physical barriers: screens, door and window treatments to prevent the entry of unwanted animals.
2. Implementation of chemical barriers: parasites for rosebirds (mice and raccoons), flying insects (flies, mosquitoes, etc.) and reptilian insects (honeycreepers, phormigues, etc.).

• Work procedure

As part of the prevention of new pests, it is necessary to take into account, after a thorough recognition of the type of pest, distribution and density, to prioritise the following less aggressive and/or toxic actions. Reducing the use of chemical pesticides according to need by selecting the most selective product, and measuring the most appropriate technique according to the connection or access of people in the infected area.

More than 10 years of experience in pest control

As you have seen throughout this post on the prevention and control of pests, it is necessary to respond quickly and have the help of a professional so that they can be exterminated.

Currently, CALITEC is registered in the Official Register of Pesticide Establishments and Services. We have specific plans for each type of treatment based on the principles of the *APPCC system (system for controlling and analysing the dangers and critical points of possible contamination of foodstuffs by microbial, physical or chemical agents), in compliance with the self-control prerequisites.

All our treatments are approved and registered by the Ministry of Health and we have technical and safety records.

These factors allow us to adapt to all the needs of our clients, ensuring the minimum impact on the environment.