Food safety

The main objective of the centre for food safety is to prevent and control pathogenic risk, and to react effectively in a crisis.

The main areas of intervention:

• Accompaniment for the set up of sanitary control plans (HACCP…),
• roduct behaviour studies to follow the evolution of undesirable micro-organisms artificially inoculated (Challenge tests) or to predict the evolution of undesirable bacteria as a function of the product characteristics (Sym’Prévius),
• Quantitative risk analysis (AQR) to promote the self-control data on raw materials (historic of farm milk, bulk milk, commercial milk) and to take into account all the parameters and criteria throughout the production and supply chain in order to control the risk in the final product.

Actilait’s centre for health is also solicited to set up Guides to good hygiene practice (GGHP), and to accompany firms in their compliance with the IFS referential.

The skills of several internal analysis laboratories and a clean room enable the manipulation of pathogenic micro-organisms. It is also a certified Symp’Previus centre.

Contact : Claire Mariani - This e-mail address is being protected from spambots. You need JavaScript enabled to view it - Tel. +33 (0)4 50 03 33 03