Tagi Oferty: food

Microbiological testing

The safety of food is a priority not only to consumers and manufacturers, but also to legislative bodies. That is why laws determine the necessary safety criteria that all food products need to comply with. In this article, we discuss those related to the microbiological parameters of food.

Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, as amended, which is the basic piece of EU legislation formulating the principles and requirements of European food law, prohibits the placing on the market of food that is not safe. Food business operators are obliged to withdraw unsafe food from the market.

Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, as amended, lays down harmonised safety criteria for the evaluation of food products as regards pathogenic micro-organisms to increase the protection of public health and to avoid divergent interpretations. This regulation and subsequent amending regulations establish harmonised food safety criteria for certain pathogenic micro-organisms. These criteria also serve to validate and verify HACCP procedures and other hygiene control measures.

In the light of the legal acts cited, a distinction is made between:

    1. food safety criteria, i.e. requirements determining the acceptability of a product or a batch of foodstuff, applied to products placed on the market. This group includes:
      • Salmonella (including serogroups Typhimurium and Enteritidis),
      • Listeria monocytogenes,
      • Cronobacter,
      • Escherichia coli,
      • Shiga-toxin producing E. coli (STEC) O157, O26, O111, O103, O145 and O104:H4,
      • Staphylococcal enterotoxins,
    2. process hygiene criteria, i.e. requirements for the acceptance of a functioning production process. They do not apply to products placed on the market. These criteria determine the indicative value of contaminants, exceeding which corrective actions are necessary to maintain the hygiene of the process at the level compliant with the food law. This group includes:
      • Aerobic bacteria count,
      • Enterobacteriacae,
      • Salmonella,
      • Escherichia coli,
      • Campylobacter spp.,
      • Coagulase-positive staphylococci,
      • Bacillus cereus.

The microbiological laboratories of J.S. Hamilton Poland offer comprehensive hazard monitoring at every stage of production, including environmental control, using the methodology specified in Polish standards, harmonised with European and ISO standards.

In addition to the tests included in the above criteria, we also perform the following microbiological analyses:

  • Bacillus subtilis,
  • Bacillus coagulans,
  • Listeria spp.,
  • Cronobacter spp.,
  • Alicyclobacillus spp.,
  • Moulds and yeasts,
  • Lactic acid bacteria,
  • Acetic acid bacteria,
  • Aerobic psychrotrophic microorganisms,
  • Spore-forming and non-spore-forming anaerobes, meso- and thermophilic,
  • Clostridium perfringens,
  • Clostridium botulinum,
  • Enterococcus,
  • Pseudomonas,
  • Characteristic bacteria in yoghurt,
  • Osmophilic moulds and yeasts,
  • Durability testing by thermostat test.

In addition to classical, standardised methods, J.S. Hamilton Poland laboratories have validated and accredited rapid alternative methods, based on the BAX® automated system based on the detection of a specific DNA sequence characteristic for pathogenic microorganisms. These methods are applicable to testing food, environmental samples from food production and trade areas. Using the BAX® system, we can determine the presence of such pathogens as:

  • Salmonella,
  • Listeria monocytogenes,
  • Escherichia coli O157:H7,

and for meat and meat products, vegetables, fruit and sprouts:

  • Shiga-toxin producing Escherichia coli (STEC) O157, O26, O111, O103, O145 oraz O104:H4.

As part of its services, J.S. Hamilton Poland also offers fast and precise detection of viruses present in ready-to-eat foods, which are not subjected to heat treatment during preparation and do not require heat treatment before consumption. These viruses mainly include:

  • Hepatitis A virus,
  • Noroviruses (also known as Norwalk viruses).

Using RT-PCR (reverse transcription PCR) we can determine their presence in matrices such as:

  • Fruit and processed fruit,
  • Vegetables and processed vegetables,
  • Environmental samples from the food production and marketing area.

Within the scope of accreditation, we also carry out microbiological analyses of drinking water, as well as tests of microbiological purity of packaging intended for contact with food.

Contact us today for more detail – or to schedule your tests at the microbiological labs of J.S. Hamilton.

 

Nutritional value

In the European Union, the basic legal act governing the provision of food information to consumers is Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. One of the mandatory declarations on the label is the nutrition declaration for the product. In accordance with the laws, all mandatory information should be clearly visible and legible, using a minimum font size appropriate to the largest surface area of the package.

The mandatory nutrition declaration shall include the following:

  • energy value,
  • fat, including saturated fatty acids,
  • carbohydrates, including sugars,
  • protein,
  • salt.

The content of the mandatory information may be supplemented by the quantity of one or more of the following components:

  • monounsaturated fatty acids,
  • polyunsaturated fatty acids,
  • polyols,
  • starch,
  • fiber,
  • each of the vitamins and/or minerals listed in Annex XIII of the Regulation.

The nutrition declaration shall be provided in grams per 100 g or per 100 ml and may in addition be provided per portion or per consumption unit of the product.

The content of a nutrient in a food shall be the average:

  • determined by laboratory analysis of the food,
  • calculated from known or actual averages of the constituents used, or
  • calculated on the basis of publicly available and accepted data.

In the United States, the Nutrition Labeling and Education Act of 1990 (NLEA) governs nutrition information on food, while Health Canada’s Nutrition Labeling Regulations apply in Canada.

As of 01 January 2021, updated FDA regulations for food labelling in the USA apply to all food manufacturers.

Mandatory information on nutritional ingredients includes:

  • calories,
  • fat, including saturated fatty acids, trans-fatty acids, cholesterol,
  • sodium,
  • total carbohydrates, dietary fibre, sugars, added sugars,
  • protein,
  • Vitamin D, calcium, iron, potassium.

J.S. Hamilton Poland carries out all analyses necessary for the nutrition declaration on the label, and provides consultation and assistance in designing the tables in accordance with current requirements. Contact our team today to schedule testing – or to learn more about legal requirements that are binding for your product.

Food safety certification QA Solutions

QA Solutions is a company providing comprehensive services in the field of certification of quality and food safety management standards and systems.

Since 2011 we have been operating on the Polish and foreign markets, and since 2017 we have been a member of the J.S. Hamilton Poland Sp. z o.o. Capital Group.

Through responsible and continuous development we have our ever-growing contribution to maintaining the highest technical, scientific and operational level in sectors directly related to people and their environment. Our areas of activity include quality, food safety, product certification, packaging, logistics, responsibility and social communication.

We demonstrate an ongoing commitment to disseminating and improving quality in the wider v.

 

BRCGS FOOD

BRC Global Standard For Food Safety is an international food standard developed by the British Retail Consortium.

The form and content of the standard are designed so that a supplier can be assessed on its premises (its management system, procedures) by an auditor, thus standardising food safety criteria and monitoring processes and procedures.

The BRC standard sums up the requirements contained in ISO 9001, Codex Alimentarius, GMP and GHP and defines the requirements that must guarantee safety and the required, repeatable quality level of the finished product. An additional element to which great attention is paid is the compliance of the product with food law.

Auditing of the plant according to the BRC standard is carried out according to a checklist (by certification bodies), which determines whether and how effectively the manufacturer complies in the following areas:

 

  • Management and continuous improvement
  • HACCP Food Safety Plan – implementation in accordance with Codex Alimentarius requirements.
  • Quality and Food Safety Management System (Quality Book, supervision of documentation, records, conducting audits, specifications, conducting corrective actions, complaints, handling of non-compliant products, product withdrawal, incident management).
  • Facility standards- implementation of GMP and GHP principles (building construction, plant safety, product flow, machinery, equipment, water, ice, air, maintenance, cleaning, waste, pests, storage, logistics operations, metal detection).
  • Product control – product design and development, allergen management, product packaging, delivery inspection and testing plans, in-process and finished product inspection by in-house laboratory, definition of product release criteria, definition of non-conforming product handling.
  • Process Control – control of operations, control of quantities, calibration and control of monitoring and measuring instruments with equipment.
  • Staff – training staff, controlling staff hygiene, medical examinations, use of protective clothing, hygiene of social areas.
  • High-risk, high-caution and uncooled production areas.
  • Requirements for traded products – optional.

 

IFS Food

IFS Food (International Featured Standards Food) is an international food standard developed by representatives of German and French retailers in cooperation with retailers from other countries. IFS has been developed for the purpose of evaluating suppliers to retail chains, so-called private label manufacturers, who are required by the retail chains to comply with the IFS standard. It only applies to areas of activity where there is a risk of product contamination, i.e. food manufacturers and companies processing and/or packaging food products. IFS Food does not apply to:

  • importers and exporters,
  • food transport,
  • storage and distribution.

The IFS standard consists of 4 parts:

  1. IFS Food certification protocol – the result of the assessment, the execution of the assessment, the individual steps towards certification, etc.
  2. IFS Food Assessment – a list of requirements in 6 chapters:
  • Management and commitment;
  • Quality and Food Safety Management System;
  • Resource management;
  • Operational processes;
  • Measurement, analysis, improvement;
  • food defence plan.
  1. Requirements for Accreditation Bodies, Certification Bodies and Auditors
  2. Reporting.

 

FSSC 22000

FSSC 22000 is a standard developed by the Foundation for Food Safety Certification. The standard was approved in 2013 by GFSI (Global Food Safety Initiative) and is based on the integration of ISO 22000, the requirements of ISO Technical Standards or Technical Specifications and additional specific requirements.

FSSC 22000 certification covers the following categories:

  • Farming of animals (category A),
  • Food manufacturing (category C),
  • Animal feed production(category D),
  • catering (category E),
  • retail and wholesale trade (category F),
  • transportation and storage (category G),
  • Production of food packaging and packaging materials (category I),
  • Production of (Bio) chemicals (category K).

 

ISO 22000

In Poland, the standard has been issued by the Polish Committee for Standardisation as PN-EN ISO 22000. The full name is “Food safety management system – Requirements for every food chain organisation”.

ISO 22000 is the international standard that specifies requirements for food safety management systems used by organisations with a place in the entire food marketing chain. The standard is aimed at the full chain of activities from producers through processing to wholesalers retailers and the hotel and restaurant industry and transport system.

IFS Logistics

The IFS Logistics standard is dedicated to companies not involved in processing, but dealing with: foodstuff storage, transport, logistics.

The IFS Logistics requirements cover six chapters:

  • Responsibility of senior management
  • Product quality and safety management system
  • Resource management;
  • Implementation of services
  • Measurement, analysis, improvement
  • Product protection.

 

IFS Broker

The IFS Broker standard is dedicated to companies that do not have their own warehousing and transport facilities and only deal with brokers without direct contact with the product, such as brokers and importers. The requirements of the standard include: a quality and product safety management system, resource management, planning and service processes, defence of the product against intentional contamination or interference by third parties, as well as measurement, analysis and improvement and top management responsibility.

Product categories for IFS Broker certification include:

  • food products,
  • personal hygiene products,
  • household chemicals,

 

BRC PM 

The purpose of developing the BRC PM (Packaging and Packaging Materials) standard is to protect the consumer by providing a common basis for certification of companies that supply packaging to food manufacturers.

Since its first publication in 2001, the standard has been regularly updated to reflect the latest product safety requirements. It is now used worldwide, not only by food packaging manufacturers, but also by packaging manufacturers at every stage of the supply chain.
The standard provides a framework for all packaging manufacturers to help them produce safe packaging materials and manage product quality to meet customer requirements while remaining legally compliant.

Certification to the standard is recognised by many brand owners, retailers, foodservice companies and manufacturers around the world when evaluating suppliers.

 

GlobalG.A.P. IFA

GlobalG.A.P. is a food safety assurance standard for primary production on farms (Integrated Farm Assurance). It applies only to fresh, unprocessed products and is aimed at producers of fresh fruit and vegetables.

This standard covers the entire production chain, from sowing or planting the crop in the ground, through care and harvesting of the crop, including post-harvest handling, such as storage, packaging and conditioning. One of the main objectives of the standard is to reduce the use of fertilisers and crop protection products to the minimum necessary in order to reduce the adverse impact of agriculture on the environment, as well as to ensure the longest possible use of agricultural land.

The GlobalG.A.P. certificate is international, recognised in Poland, Europe and the world. The GlobalG.A.P. standard is required by retail chains and other customers as a confirmation of quality and safety of produced food.

The GlobalG.A.P. standard includes the following sub-bands:

  • FV – Fruit and Vegetables
  • CC – Combinable Crops
  • FO – Flovers and Ornamentals
  • PPM – Plant Propagation Materials

 

GlobalG.A.P. Chain of Custody (CoC)

The GLOBALG.A.P. Chain of Custody standard provides supply chain validation that goods have been produced in accordance with GlobalG.A.P. requirements and come from certified entities. All companies handling and/or trading GlobalG.A.P. certified product can apply for certification.

The standard specifies requirements for the handling of certified products and the proper segregation of certified and non-certified products. The standard does not directly cover food safety requirements.

The certificate is issued for processes carried out by the certified entity, and the status covers the entire food chain certified according to GlobalG.A.P., i.e. crop production, animal production, aquaculture, as well as animal feed production.

Additional modules developed by GlobalG.A.P.

GRASP – GlobalG.A.P. Risk Assessment on Social Practice

GRASP is a voluntary module developed to assess social practices on the farm, such as specific aspects of health, safety and welfare of workers. This module helps to establish a good management system on the farm.

The implementation of the GRASP module provides opportunities to support the establishment of communication channels between management and employees, guarantees compliance with international and national labour law, and raises the manufacturer’s position among suppliers and buyers.

Any manufacturer with a GlobalG.A.P. certificate can apply for a GRASP assessment certificate. The GRASP module covers social risk assessment and is not related to GlobalG.A.P. certified products.

SPRING – Sustainable programme for irrigation and groundwater use

SPRING is an add-on that helps producers, retailers and traders demonstrate their commitment to sustainable water management and can be implemented in conjunction with the GlobalG.A.P. IFA for crops.

SPRING is a wide range of criteria for assessing sustainable water management on farm. These include:

  • the legality of water sources and extraction rates,
  • good practice in water management (e.g. use of tensiometers),
  • protection of water sources,
  • monitoring of water consumption,
  • the impact of producers on sustainable river basin management.

 

AH-DLL GROW

The AH-DLL GROW add-on was developed in collaboration with retailers Albert Heijn (AH) and Delhaize (DLL) and launched in August 2020.

AH-DLL GROW assesses risk management in relation to hygiene, pesticide residues and foreign bodies. The module has been developed to better meet increasing consumer demands for food quality and safety and to raise awareness among producers.

The AH-DLL GROW assessment is conducted for both individual growers and producer groups who deliver fruit and vegetables directly or through their suppliers to Albert Heijn in the Netherlands or Delhaize in Belgium.

 

TESCO NURTURE

TESCO NURTURE module is a programme launched by the international retail chain TESCO in 1992. The main objective of this programme is to provide customers with a guarantee that fruit and vegetables from TESCO suppliers are grown in an environmentally friendly way. To this end, the programme is based on the implementation of stricter requirements than those laid down by law regarding the use of plant protection products and upper limits for residues of plant protection products in fresh produce.

GlobalG.A.P PLUS module for McDonald’s

A scheme providing requirements for any agricultural producer involved in supplying fresh fruit and vegetables to the McDonald’s chain.

FSA (Farm Sustainability Assessment)

The principles of the FSA (Farm Sustainability Assessment) have been developed by the global Sustainable Agriculture Initiative Platform (SAI Platform). Confirmation of the implementation of the farm sustainability requirements can be demonstrated through self-assessment or verification by independent certification bodies. Independent verification gives the opportunity to obtain an internationally recognised Letter of Attestation document.

Sustainable agriculture is based on three pillars – Planet, People, Profit. It comprises actions that reduce the negative impact of agriculture on the environment, while enabling a more efficient and profitable use of resources such as water, soil, fertilisers, energy, seeds or plant protection products, and maintaining the profitability of agricultural production and respect for people.

The FSA verification process is driven by three available options:

  1. Benchmarking principle – confirmation of compliance with requirements based on other certified standards recognised by SAI Platform with an indicated grade level.
  2. Carry out a self-assessment and have it verified by the audit of the certification body.
  3. Hybrid option as a combination of 1 and 2 – acceptance of meeting part of the FSA requirements on the basis of other certified standards recognised by the SAI Platform and assessment in addition to the remaining requirements. This option is e.g. certification of the GlobalG.A.P. standard with the GGFSA addendum.

INTEGRATED CROP PRODUCTION

Integrated Plant Production is a voluntary food quality system which uses technical and biological progress in cultivation, plant protection and fertilization in a sustainable way and pays special attention to environmental protection and human health.

The farm is assessed by an authorised inspector from the Certification Body, who verifies the farm’s management as regards its compliance with the obligatory and additional requirements for the species and with the basic requirements and recommendations for the farm laid down in the methodologies developed by PIORiN.

The obtained certificate of Integrated Plant Production allows the producer to mark his products with the IP logo, which confirms that the permissible levels of residues of plant protection products, heavy metals, nitrates and other elements and harmful substances were not exceeded in the produced crops.

REGIONAL AND TRADITIONAL PRODUCTS

In Poland, we have 44 products registered as Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG). Of these, at QA Solutions sp. z o.o. we certify Grójeckie Apples and Galician Garlic, which are Protected Geographical Indication products.

These products have unique quality parameters which are characteristic only for the region in which they were produced, which distinguishes the certified articles from other, generally available ones. A producer who successfully completes the process of verifying the requirements of the specification approved by the European Commission is awarded a PGI certificate and may mark his products with the Protected Geographical Indication logo.

ESTA

European Seed Treatment Assurance was developed by the European Seed Association (ESA). It ensures the quality of seed treatment and treated seeds, as well as their compliance with current legislation and industry requirements. Seeds are treated with the lowest possible amount of plant protection products, which minimises the environmental impact of agricultural activities while maintaining maximum efficacy of the product.

Control audits at the plants are carried out by Certification Bodies authorised by the Polish Seed Chamber. Each stage is subject to a management system to guarantee the quality and safety of the treated seeds. ESTA certification is granted for each species and for each location of treated seed. It covers facilities that clean, treat, deliver, pack or repack seed. ESTA certification covers all stages of treatment, from the reception of raw material to the delivery of treated material.

 

Allergens

An allergen is an agent or substance that causes an allergic reaction. A food allergy is an abnormal reaction of the immune system to consumed products or compounds added to food, causing symptoms ranging from skin irritation to gastrointestinal disorders and anaphylactic shock.

The presence of ingredients in food products that may cause allergic reactions in consumers must be declared on the packaging. Food producers are not only obliged to carefully control the quality of the entire production and distribution process, but they should also monitor potential risks.

It is estimated that food allergies affect over 2% of the adult population and around 4-8% of children. Consumption of allergenic food by an allergic person may cause a reaction of the skin, digestive, respiratory and circulatory systems – urticaria, angioedema (larynx, lips, tongue, face), atopic dermatitis (eczema), asthma, rhinitis, vomiting, diarrhoea, stomach cramps, hypotension and life-threatening anaphylactic shock.

To ensure the safety of foodstuffs, rapid, sensitive and reliable methods for the detection and quantification of food allergens in food are needed that can be routinely used by the manufacturing plant or food safety and quality control agencies.

J.S. Hamilton Poland carries out qualitative and quantitative allergen tests in a modern Molecular Biology Laboratory in Tychy, both in finished products and in swabs and washings using methods based on immunoenzymatic determination of proteins and detection of specific DNA using real-time PCR technique.

Additionally, determination of lactose allergen is performed by GC-FID gas chromatography technique, while sulphur dioxide is tested through distillation method in food products containing not less than 10 mg/kg of sulphites.

Allergens tested at J.S. Hamilton Poland 

  • lactose,
  • shellfish,
  • eggs,
  • fish,
  • mollusca,
  • nuts,
  • soy,
  • celery,
  • mustard,
  • sesame,
  • sulfur dioxide,
  • lupin,
  • milk,
  • gluten.

Food additives

Food additives are used to enhance flavour, increase shelf life, facilitate manufacturing processes and improve the external appearance of food products. There are currently nearly 400 substances on the list of permitted additives.

The main EU legislation laying down rules on food additives is Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, as amended. According to the definition given in that Regulation, “food additive” means any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods.

Our laboratory at J.S. Hamilton Poland most commonly labels the following food additives:

  • Preservatives: benzoic acid and its salts, sorbic acid and its salts, sulfur dioxide and sulfites, nitrites and nitrates,
  • Antioxidants: ascorbic acid and its salts, butylhydroxyanisole (BHA), butylhydroxytoluene (BHT),
  • Taste enhancers: glutamic acid and its salts,
  • Colourants: Sudan I, II, III and IV,
  • Water binding agents: phosphorus added as P2O5 (in meat and fish preparations),
  • Sweeteners: acesulfame K, saccharin, aspartame.

Sweeteners are one of the most recently accredited analyses at J.S. Hamilton Poland. High performance liquid chromatography with spectrophotometric detection (HPLC-UV/Vis, HPLC-DAD) is used for final determinations.

If you want to learn more about additives and food testing, contact our team to schedule a meeting – or simply book tests with our laboratory today.

Heavy metals

Heavy metals are an example of contaminants that penetrate into food and feed products to a significant extent from the surrounding environment. According to available literature, plants and products of plant origin, such as bread and all cereal products, fish and seafood, are most vulnerable to contamination.

The heavy metals most frequently associated with the development of health problems are cadmium, lead, mercury and arsenic. Long-term exposure to elevated levels of these elements may cause an increased risk of cancer and nervous system disorders, as well as immune system dysfunction.The primary source of migration of heavy metals into the environment is industrial dust and wastewater discharged into waterways and ultimately entering the food chain. Many metals can enter food as industrial by-products and waste.

Maximum levels for heavy metals in foodstuffs and animal feed are regulated and contained in the relevant legislation. In the case of foodstuffs, there is Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, as amended, which also sets requirements for tin in canned foodstuffs. For animal feed, the limits are set out in Directive 2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal feed, as amended.

Investigations into heavy metals levels are carried out at the J.S. Hamilton Poland Laboratory in Gdynia and the Hamilton UO-Technology in Słomczyn with the use of appropriately developed research methodologies – based on the guidelines of Polish and international standards, as well as own research procedures. The most frequently used are the technique of inductively coupled plasma atomic emission spectrometry (ICP-OES) and inductively coupled plasma ionisation mass spectrometry (ICP-MS).

Should you want to check your food or feed for metal content, contact our team and schedule tests with us.

Mycotoxins

Mycotoxins are secondary metabolites of certain moulds, mainly Aspergillus, Penicilium, Fusarium and Alternaria. They can occur in almost all products consumed by humans and animals. They are toxins resistant to technological processes (e.g., cooking, frying, baking, distillation, fermentation) and are most frequently found in products of plant origin such as: cereals, cereal products, vegetables, nuts.

The development of moulds and the mycotoxins they produce is influenced by the temperature and humidity of the air, the water content of the raw material and the degree of maturity of the plants. In addition to the high health risk, mycotoxins can cause serious economic losses. This may be the result of unfavourable weather conditions during the growing or harvesting period or of incorrect storage. It should also be taken into account that, with changing environmental conditions, a single mould species can produce several mycotoxins.

According to FAO estimates, mycotoxins may contaminate up to 25% of the world’s food production, and complete elimination of mycotoxins is an essentially unattainable goal. More than 400 mycotoxins are currently known, of which about 20 pose a serious threat to crops that are a source of food for humans and animals. In food and feed, the most commonly determined mycotoxins are:

  • aflatoxins B1, B2, G1, G2 (aflatoxin M1, mainly in milk and products).
  • ochratoxin A,
  • trichothecenes (e.g. deoxynivalenol, T2, HT-2),
  • fumonisins B1, B2,
  • zearalenone,
  • patulin,
  • ergot alkaloids.

Mycotoxins can form at various stages of food production, from plant vegetation, through harvest, to the storage of the harvest or even the final product. During the vegetation period, phytopathogenic fungi strains, e.g., of the genus Fusarium, are the source of mycotoxins, whereas during storage, saprophytic fungi predominate, especially of the Aspergillus and Penicilium genera, whose mycotoxic activity depends on improper storage conditions, which may result in production of aflatoxins, ochratoxin A or citrinin (so-called storage mycotoxins).

Commission Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, as amended, sets maximum levels for mycotoxins which pose a potential risk to human health and life. In addition to the most commonly determined ones mentioned above, maximum levels have been set for citrinin.

The study of mycotoxins in food and fodder was of particular interest to the J.S. Hamilton Poland Laboratory as early as in the 1960s, immediately after the first reports of the threat in England, where mass epidemics of poultry (“turkey X disease”) caused by mouldy fodder were reported. Over several years, our laboratory developed a method for the determination of aflatoxins using high-performance liquid chromatography. As chromatographic techniques developed, J.S. Hamilton Poland Laboratory validated and accredited methods of analysis of mycotoxins subject to monitoring, using various chromatographic techniques:

  • high performance liquid chromatography with fluorimetric detection (HPLC-FLD),
  • liquid chromatography coupled with tandem mass spectrometry (LC‑MS/MS).

The laboratory also performs tests on herbal raw materials developed based on the requirements of the European Pharmacopoeia for the determination of aflatoxins B1, B2, G1 and G2 and ochratoxin A.

Contact our team today to learn more about our methods – or to schedule tests with J.S. Hamilton.

MOSH, POSH and MOAH

Mineral oil hydrocarbons (MOH) are complex chemical mixtures. They are mainly MOAH – mineral oils, consisting of aromatic hydrocarbons, and MOSH – mineral oils, which are mixtures of saturated hydrocarbons. The presence of these substance in food products is a threat to consumer safety and should therefore be monitored. At J.S. Hamilton, we perform MOSH and MOAH determination for food and packaging products.

The issue regarding the presence of mineral oils in food first emerged as a result of research conducted in a laboratory in Zurich, which showed the presence of certain types of mineral oils in dry food stored in packaging made of paper and cardboard. Furthermore, in 2012, the European Food Safety Authority (EFSA) issued an opinion in which it considered exposure to MOSH to be of concern and exposure to MOAH to be of particular concern.

Sources of mineral oil (MOH) contamination in food include migration from packaging (recycled paper, release of printing inks, use of mineral oils in the manufacture of plastics), use of jute or sisal bags, food additives such as anti-caking agents, contamination on processing lines (lubricants, diesel) or contamination during harvesting (agricultural machinery).

Mineral oils are harmful to health and accumulate mainly in fatty and dry foods. In the human body, they accumulate in internal organs, can lead to damage to the liver, heart valve and lymph nodes, and their consumption increases the risk of cancer.

In 2017, Commission Recommendation (EU) 2017/84 of 16 January 2017 was published, which required Member States to monitor the presence of mineral oils in food (fats and oils, bread, pasta, breakfast cereals, confectionery and pastry products, grains for human consumption, nuts, cured meats, fish and canned fish, confectionery products including cocoa and chocolate, ice cream and desserts, oilseeds, legumes) as well as in food contact materials.

The work on setting rules regulating the presence of mineral oils in food and in food contact materials and articles at EU level is still ongoing. In August 2020, the German Federal Ministry of Food and Agriculture notified an updated version of the draft mineral oil regulation to the European Commission – discussions are still underway.

J.S. Hamilton Poland laboratories perform MOSH and MOAH determination by accredited method using HPLC-GC-FID in continuous mode in food, paper and board packaging and plastics.

Contact our team today to schedule your tests with us – or to learn more about mineral oils monitoring.

Trainings

ABOUT TRAINING COURSES

J.S. Hamilton Poland conducts prestigious seminars, trainings, workshops and laboratory classes aimed at the food, cosmetics and household chemistry, packaging and environmental protection sectors. The participants of training courses can be: technologists, quality and laboratory workers, production department employees, personnel responsible for quality and product safety, managers and employees of legal or marketing departments. Everyone can raise their professional competence, improve work efficiency and better prepare themselves to carry out their professional tasks at a relatively low cost of training. J.S. Hamilton Poland is registered in the Register of Training Institutions (RIS) and the Database of Development Services – PARP, which allows the participants of our training courses to obtain co-financing of training from public funds.

Moreover, the competence of the trainers and the quality of the trainings conducted have been confirmed by the ISO 9001: 2015-10 Certificate in the scope of training and development and consulting services.

AREAS OF TRAINING

Our offer includes training in areas such as:

  • Food safety and quality, including training courses and workshops covering: sensory evaluation, microbiological testing, allergen and GMO analysis, food safety management systems, HACCP, ISO 22000, FSSC, BRC and IFS systems for retail chains, commodity and food quality training;
  • feed safety, the implementation of HACCP procedures, the GMP+ system, the legal aspects of trade in feed and provisions relating to its labeling;
  • Packaging, including: training on BRC food packaging safety, global and specific migration, eco-design, life cycle and packaging recycling;
  • Cosmetics, including: training and workshops on sensory and microbiological analysis of cosmetics, legal requirements for safe use and labeling of cosmetic preparations;
  • Environmental protection, including: training and workshops on sewage sludge management, packaging waste management, municipal tasks in the field of environmental protection, charges for using the environment;
  • Chemicals and petroleum products, including: training in liquid fuel sampling light fuel oil sampling, test methods for fuel oil and liquid fuels, quantity accounting for fuel oil.

TRAINING STAFF

Training courses are conducted by lecturers drawn from our own staff, using their extensive knowledge and experience. We also invite experts and auditors of leading certification companies, employees of consulting companies from Poland and abroad to give lectures.

The mission of our company is to take care of the welfare of our customers by satisfying the educational needs of the participants of our seminars and training courses and by organising training courses at the highest level.

TRAINING PACKAGES

We offer training packages, covered by a special discount, which will allow you to obtain the necessary knowledge in a given subject. After each training included in the package you receive a certificate confirming your participation in the training, and completion of the whole package guarantees obtaining a specialist certificate.

CLOSED TRAINING

In order to meet the expectations of our clients, we organise training adapted to the needs and specificity of the company. Each training included in the training schedule can be realised as a closed training on customer’s request. This also applies to training courses which are not listed in the training schedule.

Training courses and workshops are organised at a time and location determined by the client. Programs are usually priced according to the number of days and the number of participants so that the company can save considerable sums of money in the case of larger groups and reduce travel and accommodation costs by organising the training at its own premises. Each participant receives training materials. The training ends with a certificate or attestation confirming the highest quality of training.

QUALITY AND FOOD SAFETY MANAGEMENT ACADEMY J.S.HAMILTON POLAND

The Training and Audit Department of J.S. Hamilton Poland also invites for a cycle of training courses, which in a comprehensive way prepares present and future employees of quality departments of food industry companies for the role of managers responsible for the development, implementation and improvement of food and packaging safety and quality management systems.

In one semester (165 hours), students of the Academy acquire knowledge in the areas of food contaminants, sensory analysis, packaging regulations, quality management system requirements and food safety. Our lecturers, experienced auditors and managers of quality departments in food industry companies, share their practical knowledge with the students on how to carry out and document audits and interpret legal provisions.

Food safety certification QA Solutions

QA Solutions is a company providing comprehensive services in the field of certification of quality and food safety management standards and systems.

Since 2011 we have been operating on the Polish and foreign markets, and since 2017 we have been a member of the J.S. Hamilton Poland Sp. z o.o. Capital Group.

Through responsible and continuous development we have our ever-growing contribution to maintaining the highest technical, scientific and operational level in sectors directly related to people and their environment. Our areas of activity include quality, food safety, product certification, packaging, logistics, responsibility and social communication.

We demonstrate an ongoing commitment to disseminating and improving quality in the food sector.

 

BRCGS FOOD

BRC Global Standard for Food Safety is an international food standard developed by the British Retail Consortium. The form and content of the standard are designed so that a supplier can be assessed on its premises (its management system, procedures) by an auditor, thus standardising food safety criteria and monitoring processes and procedures.

The BRC standard sums up the requirements contained in ISO 9001, Codex Alimentarius, GMP and GHP and defines the requirements that must guarantee safety and the required, repeatable quality level of the finished product. An additional element to which great attention is paid is the compliance of the product with food law.

Auditing of the facility according to the BRC standard is carried out according to a checklist (by certification bodies), which determines whether and how effectively the manufacturer complies in the following areas:

  • management and continuous improvement,
  • HACCP Food Safety Plan – implementation in accordance with Codex Alimentarius requirements,
  • Quality and Food Safety Management System (Quality Book, supervision of documentation, records, conducting audits, specifications, conducting corrective actions, complaints, handling of non-compliant products, product withdrawal, incident management),
  • facility standards – implementation of GMP and GHP principles (building construction, plant safety, product flow, machinery, equipment, water, ice, air, maintenance, cleaning, waste, pests, storage, logistics operations, metal detection),
  • product control – product design and development, allergen management, product packaging, delivery inspection and testing plans, in-process and finished product inspection by in-house laboratory, definition of product release criteria, definition of non-conforming product handling,
  • process Control – control of operations, control of quantities, calibration and control of monitoring and measuring instruments with equipment,
  • staff – training staff, controlling staff hygiene, medical examinations, use of protective clothing, hygiene of social areas,
  • high-risk, high-caution and uncooled production areas,
  • requirements for traded products – optional.

 

IFS Food

IFS Food (International Featured Standards Food) is an international food standard developed by representatives of German and French retailers in cooperation with retailers from other countries. IFS has been developed for the purpose of evaluating suppliers to retail chains, so-called private label manufacturers, who are required by the retail chains to comply with the IFS standard. It only applies to areas of activity where there is a risk of product contamination, i.e., food manufacturers and companies processing and/or packaging food products. IFS Food does not apply to:

  • importers and exporters,
  • food transport,
  • storage and distribution.

The IFS standard consists of 4 parts:

  1. IFS Food certification protocol – the result of the assessment, the execution of the assessment, the individual steps towards certification, etc.
  2. IFS Food Assessment – a list of requirements in 6 chapters:
  • Management and commitment;
  • Quality and Food Safety Management System;
  • Resource management;
  • Operational processes;
  • Measurement, analysis, improvement;
  • food defence plan.
  1. Requirements for Accreditation Bodies, Certification Bodies and Auditors
  2. Reporting.

 

FSSC 22000

FSSC 22000 is a standard developed by the Foundation for Food Safety Certification. The standard was approved in 2013 by GFSI (Global Food Safety Initiative) and is based on the integration of ISO 22000, the requirements of ISO Technical Standards or Technical Specifications and additional specific requirements.

FSSC 22000 certification covers the following categories:

  • Farming of animals (category A),
  • Food manufacturing (category C),
  • Animal feed production(category D),
  • catering (category E),
  • retail and wholesale trade (category F),
  • transportation and storage (category G),
  • Production of food packaging and packaging materials (category I),
  • Production of (Bio) chemicals (category K).

 

ISO 22000

In Poland, the standard has been issued by the Polish Committee for Standardisation as PN-EN ISO 22000. The full name is “Food safety management system – Requirements for every food chain organisation”.

ISO 22000 is the international standard that specifies requirements for food safety management systems used by organisations with a place in the entire food marketing chain. The standard is aimed at the full chain of activities from producers through processing to wholesalers, retailers and the hotel and restaurant industry and transport system.

IFS Logistics

The IFS Logistics standard is dedicated to companies not involved in processing, but dealing with foodstuff storage, transport, and logistics.

The IFS Logistics requirements cover six chapters:

  • Responsibility of senior management,
  • Product quality and safety management system,
  • Resource management,
  • Implementation of services,
  • Measurement, analysis, improvement,
  • Product protection.

 

IFS Broker

The IFS Broker standard is dedicated to companies that do not have their own warehousing and transport facilities and only deal with brokers without direct contact with the product, such as brokers and importers. The requirements of the standard include: a quality and product safety management system, resource management, planning and service processes, defence of the product against intentional contamination or interference by third parties, as well as measurement, analysis and improvement and top management responsibility.

Product categories for IFS Broker certification include:

  • food products,
  • personal hygiene products,
  • household chemicals,
  • packaging.

 

BRC PM 

The purpose of developing the BRC PM (Packaging and Packaging Materials) standard is to protect the consumer by providing a common basis for certification of companies that supply packaging to food manufacturers.

Since its first publication in 2001, the standard has been regularly updated to reflect the latest product safety requirements. It is now used worldwide, not only by food packaging manufacturers, but also by packaging manufacturers at every stage of the supply chain.
The standard provides a framework for all packaging manufacturers to help them produce safe packaging materials and manage product quality to meet customer requirements while remaining legally compliant.

Certification to the standard is recognised by many brand owners, retailers, foodservice companies and manufacturers around the world when evaluating suppliers.

 

GlobalG.A.P. IFA

GlobalG.A.P. is a food safety assurance standard for primary production on farms (Integrated Farm Assurance). It applies only to fresh, unprocessed products and is aimed at producers of fresh fruit and vegetables.

This standard covers the entire production chain, from sowing or planting the crop in the ground, through care and harvesting of the crop, including post-harvest handling, such as storage, packaging and conditioning. One of the main objectives of the standard is to reduce the use of fertilisers and crop protection products to the minimum necessary in order to reduce the adverse impact of agriculture on the environment, as well as to ensure the longest possible use of agricultural land.

The GlobalG.A.P. certificate is international, recognised in Poland, Europe and the world. The GlobalG.A.P. standard is required by retail chains and other customers as a confirmation of quality and safety of produced food.

The GlobalG.A.P. standard includes the following sub-bands:

  • FV – Fruit and Vegetables,
  • CC – Combinable Crops
  • FO – Flovers and Ornamentals,
  • PPM – Plant Propagation Materials.

 

GlobalG.A.P. Chain of Custody (CoC)

The GLOBALG.A.P. Chain of Custody standard provides supply chain validation that goods have been produced in accordance with GlobalG.A.P. requirements and come from certified entities. All companies handling and/or trading GlobalG.A.P. certified product can apply for certification.

The standard specifies requirements for the handling of certified products and the proper segregation of certified and non-certified products. The standard does not directly cover food safety requirements.

The certificate is issued for processes carried out by the certified entity, and the status covers the entire food chain certified according to GlobalG.A.P., i.e. crop production, animal production, aquaculture, as well as animal feed production.

Additional modules developed by GlobalG.A.P.

 

GRASP – GlobalG.A.P. Risk Assessment on Social Practice

GRASP is a voluntary module developed to assess social practices on the farm, such as specific aspects of health, safety and welfare of workers. This module helps to establish a good management system on the farm.

The implementation of the GRASP module provides opportunities to support the establishment of communication channels between management and employees, guarantees compliance with international and national labour law, and raises the manufacturer’s position among suppliers and buyers.

Any manufacturer with a GlobalG.A.P. certificate can apply for a GRASP assessment certificate. The GRASP module covers social risk assessment and is not related to GlobalG.A.P. certified products.

SPRING – Sustainable programme for irrigation and groundwater use

SPRING is an add-on that helps producers, retailers and traders demonstrate their commitment to sustainable water management and can be implemented in conjunction with the GlobalG.A.P. IFA for crops.

SPRING is a wide range of criteria for assessing sustainable water management on farm. These include:

  • the legality of water sources and extraction rates,
  • good practice in water management (e.g. use of tensiometers),
  • protection of water sources,
  • monitoring of water consumption,
  • the impact of producers on sustainable river basin management.

 

AH-DLL GROW

The AH-DLL GROW add-on was developed in collaboration with retailers Albert Heijn (AH) and Delhaize (DLL) and launched in August 2020.

AH-DLL GROW assesses risk management in relation to hygiene, pesticide residues and foreign bodies. The module has been developed to better meet increasing consumer demands for food quality and safety and to raise awareness among producers.

The AH-DLL GROW assessment is conducted for both individual growers and producer groups who deliver fruit and vegetables directly or through their suppliers to Albert Heijn in the Netherlands or Delhaize in Belgium.

 

TESCO NURTURE

TESCO NURTURE module is a programme launched by the international retail chain TESCO in 1992. The main objective of this programme is to provide customers with a guarantee that fruit and vegetables from TESCO suppliers are grown in an environmentally friendly way. To this end, the programme is based on the implementation of stricter requirements than those laid down by law regarding the use of plant protection products and upper limits for residues of plant protection products in fresh produce.

GlobalG.A.P PLUS module for McDonald’s

A scheme providing requirements for any agricultural producer involved in supplying fresh fruit and vegetables to the McDonald’s chain.

 

FSA (Farm Sustainability Assessment)

The principles of the FSA (Farm Sustainability Assessment) have been developed by the global Sustainable Agriculture Initiative Platform (SAI Platform). Confirmation of the implementation of the farm sustainability requirements can be demonstrated through self-assessment or verification by independent certification bodies. Independent verification gives the opportunity to obtain an internationally recognised Letter of Attestation document.

Sustainable agriculture is based on three pillars – Planet, People, Profit. It comprises actions that reduce the negative impact of agriculture on the environment, while enabling a more efficient and profitable use of resources such as water, soil, fertilisers, energy, seeds or plant protection products, and maintaining the profitability of agricultural production and respect for people.

The FSA verification process is driven by three available options:

  1. Benchmarking principle – confirmation of compliance with requirements based on other certified standards recognised by SAI Platform with an indicated grade level.
  2. Carry out a self-assessment and have it verified by the audit of the certification body.
  3. Hybrid option as a combination of 1 and 2 – acceptance of meeting part of the FSA requirements on the basis of other certified standards recognised by the SAI Platform and assessment in addition to the remaining requirements. This option is e.g. certification of the GlobalG.A.P. standard with the GGFSA addendum.

 

INTEGRATED CROP PRODUCTION

Integrated Plant Production is a voluntary food quality system which uses technical and biological progress in cultivation, plant protection and fertilization in a sustainable way and pays special attention to environmental protection and human health.

The farm is assessed by an authorised inspector from the Certification Body, who verifies the farm’s management as regards its compliance with the obligatory and additional requirements for the species and with the basic requirements and recommendations for the farm laid down in the methodologies developed by PIORiN.

The obtained certificate of Integrated Plant Production allows the producer to mark his products with the IP logo, which confirms that the permissible levels of residues of plant protection products, heavy metals, nitrates and other elements and harmful substances were not exceeded in the produced crops.

 

REGIONAL AND TRADITIONAL PRODUCTS

In Poland, we have 44 products registered as Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG). Of these, at QA Solutions sp. z o.o. we certify the apples of Grójec and the Galician Garlic, which are Protected Geographical Indication products.

These products have unique quality parameters which are characteristic only for the region in which they were produced, which distinguishes the certified articles from other, generally available ones. A producer who successfully completes the process of verifying the requirements of the specification approved by the European Commission is awarded a PGI certificate and may mark his products with the Protected Geographical Indication logo.

 

ESTA

European Seed Treatment Assurance was developed by the European Seed Association (ESA). It ensures the quality of seed treatment and treated seeds, as well as their compliance with current legislation and industry requirements. Seeds are treated with the lowest possible amount of plant protection products, which minimises the environmental impact of agricultural activities while maintaining maximum efficacy of the product.

Control audits at the plants are carried out by Certification Bodies authorised by the Polish Seed Chamber. Each stage is subject to a management system to guarantee the quality and safety of the treated seeds. ESTA certification is granted for each species and for each location of treated seed. It covers facilities that clean, treat, deliver, pack or repack seed. ESTA certification covers all stages of treatment, from the reception of raw material to the delivery of treated material.