Office: 518-432-0617
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Address
45 Discovery Drive, Rensselaer, NY 12144
Fax: 518-432-9146
Sales Hours
no sales hours
Address
45 Discovery Drive, Rensselaer, NY 12144
English
Preserving Consumer Health with Food and Beverage Testing
Food and beverage testing is an essential part of ensuring the safety and quality of the products we eat and drink.
Pathogens
Toxins
Allergens
Nutritional content
The FDA also conducts its own testing of food and beverages, with constantly evolving requirements that reflect new scientific knowledge and address emerging food safety concerns.
Passed in 2011, the Food Safety Modernization Act (FSMA) is the most significant piece of food safety legislation in the United States in over 70 years, representing a shift from responding to food safety problems to preventing them. Some of the key provisions and benefits of the FSMA include:
Preventive Controls
Requiring food manufacturers to develop and implement preventive controls to identify and control hazards that could cause foodborne illness.
Produce Safety
Establishing science-based standards for the safe growing, harvesting, packing, and holding of fruits and vegetables.
Imported Foods
Giving the FDA new authority to inspect imported foods and to hold foods that do not meet safety standards.
Food Defense
Requiring food facilities to take steps to protect their food from intentional contamination.
Enhanced Enforcement: Giving the FDA new enforcement tools to crack down on food safety violations.
Cost Efficiency
It will save the economy $15-$20 billion each year.
Economic Growth
Creation of new jobs in the food safety industry.
The Laboratory Accreditation for Analyses of Foods (LAAF) is a program established by the FDA to accredit laboratories that conduct food testing.
The LAAF program is voluntary, but it is becoming increasingly important for laboratories that conduct food testing for commercial purposes. The LAAF program is designed to make sure that laboratories that conduct food testing meet certain standards of quality and competence. These standards are based on the ISO/IEC 17025:2017 standard, which is an international standard for laboratory accreditation. To become LAAF-accredited, a laboratory must undergo a rigorous assessment by an accreditation body. The assessment covers all aspects of the laboratory’s operations, including its personnel, facilities, equipment, procedures, and documentation. LAAF-accredited laboratories are required to participate in regular surveillance audits to ensure that they continue to meet the LAAF standards. If a laboratory fails to meet the standards, it may be de-accredited.
Laboratories may conduct a nutritional analysis to assess the macronutrient and micronutrient content of a food product.
Methods for nutritional analysis range from using established food composition databases to conducting in-depth lab tests. Nutrient calculation software also plays a role. This analysis helps with tasks such as creating accurate food labels, developing new products with specific nutrient goals, and informing personalized dietary plans. Choosing the best method depends on a balance of accuracy, practicality, and the specific needs of the analysis.
What are the standards and regulatory bodies that apply to the food & beverage industry?
Voluntary international standard for food safety management systems.
GFSI-recognized certification based on ISO 22000, demonstrating a robust food safety program.
A step-by-step method to pinpoint and manage potential food safety risks.
FDA regulations outlining minimum quality standards for food and drug production.
U.S. Department of Agriculture agency responsible for checking the safety of meat, poultry, and processed egg products.
Recommendations by the U.S. Food and Drug Administration for retail and food service to guarantee safe food preparation and handling.
