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THE LABORATORIES
The Company counts with two own separate Laboratories. One is responsible for all the microbiological analysis and the other for the control of the physicochemical and sensory properties, in order to comply adequately with the Good Laboratory Practices and to guarantee our customers the reliable use of our Egg Products. Apart from this, our highly qualified staff of professionals and technicians carry out a meticulous analysis of the processes and data collected from:
- Functional- sensory monitoring and control: Each production batch is monitored and controlled to assure the compliance of the required characteristics by the market as a whole or those specifically agreed to with each client in particular. Among them:
- Whipping capacity
- Emulsion Stability
- Gel Strength
- Heat stability
- Physicochemical Control: Each batch is tested to ensure the quality of the Egg Products produced in relation to:
- Color
- Humidity
- Fat
- pH
- Microbiological Control and Monitoring:All stages of the production process are taken care for the assurance of the highest food safety by the implementation of a continuous microbiological monitoring which are:
- Specific Pathogens
- Indicator Microorganisms
At the same time to each batch of the finished products, a series of microbiological tests are performed to certify its safety.
- Metabolites and Pesticides Monitoring: Constantly, a wide range of Certified Official Laboratories carry out controls along the productive chain, from Poultry feed to the final Egg Products, according to international rules and regulations.
LABORATORIES
