VALIDATION IN PACKAGING ATMOSPHERE:
the validation consists in a set of practical tests, measurements, analysis and study of the processes with the aim to verify that a given process is carried out in a manner appropriate to the type of product and as provided by the food. The validation may relate to one or more aspects of production, in relation to plant, all'ingredientistica, the process parameters, the response of the food matrix to certain stresses, processing time, etc .. With regard to the validation of the packaging in protective atmosphere, the aim is to verify that the procedures put in place by Company food conform in ensuring the protective composition of the atmosphere inside the package, its maintenance over time, the suitability of the type of atmosphere in relation to the type of product, the actual protective atmosphere effectiveness on improving the shelf life of the food product.
The service includes:

• Preparation of an operational plan agreed with the company
• One or more visits for the verification of the process and the measurements required in the field
• Possible taking of samples for laboratory analysis
• Final Technical Report

VALIDATION IN STORAGE SYSTEM OF COOLING / FREEZING:
the validation consists in a set of practical tests, measurements, analysis and study of the processes with the aim to verify that a given cooling process is carried out in a manner appropriate to the type of product and as provided by current legislation. With regard to the validation of the cooling system and storage in refrigeration or freezing regime, the purpose may be one or more of the following: verifying that the procedures put in place by Company food conform in ensuring the rapid cooling of the food product , the absence of temperature changes, the timing of action in the case of sudden failures, the efficiency of the alarm systems.
The service includes:

• Preparation of an operational plan agreed with the company
• One or more visits for the verification of the process and the measurements required in the field, using temperature probes certified LAT
• Possible taking of samples for laboratory analysis
• Final Technical Report

VALIDATION OF COOKING / PASTEURIZATION / STERILIZATION
the validation consists in a set of practical tests, measurements, analysis and study of the processes with the aim to verify that a given thermal process is carried out in a manner appropriate to the type of product and as provided by current legislation. With regard to the validation of the heat treatment system with heat, the purpose may be one or more of the following: verification that the implemented mode by Company food conform in ensuring the correct restoration of the food product, the evaluation of time and the temperature of the heat treatment, the verification of the effective reduction of the bacterial flora present in the product, evaluation of the shelf life of the product after heat treatment.
The service includes:
 Preparation of an operational plan agreed with the company
 One or more visits for the verification of the process and the measurements required in the field, using temperature probes certified LAT

• Possible taking of samples for laboratory analysis
• Final Technical Report

VALIDATION OF CLEANING PROCESSES:
the validation of the cleaning process consists of a set of practical tests, measurements, analysis and study of the cleaning mode implemented by the company with the aim to verify that a given cleaning system is carried out in an appropriate manner and allow to achieve the effective cleaning and sanitation of the work environment, facilities or equipment. The evaluation of th

e cleaning system can be made for the verification of the methods already put in operation by or in the case of variation of the products used or of the operating mode.
The service includes:

• Preparation of an operational plan agreed with the company
• One or more visits for the verification of the operational mode or for the collection of samples for laboratory testing.
• Final Technical Report.