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Challenge Test for Listeria monocytogenes. Requirements for testing laboratories

In-Person / Streaming

The Challenge Test is a key tool for validating the shelf life of food products, especially in ready-to-eat items. Its proper execution is critical for food safety and regulatory compliance. With the Challenge Test, it is possible to evaluate the ability of a food product to inhibit the growth of pathogenic microorganisms, such as Listeria monocytogenes, one of the most relevant pathogens in the food industry due to its ability to grow in diverse environments.

This course will provide you with the necessary foundations to:

· Design a solid Challenge Test plan in compliance with regulations.

· Select matrices, strains, inoculation, and storage conditions.

G-ENAC-25. Risk Analysis for Participation in Proficiency Testing for Internal Calibrations

Scheduled Courses

e-Learning, In-Person / Streaming

Starting from September 2024, all accredited laboratories performing internal calibrations will be required to carry out a risk analysis to determine whether participation in interlaboratory comparisons is necessary. This analysis will take into account the specific context of each laboratory, the activities it performs, and other methods that ensure the validity of the results. In this course, we will guide you step by step to master how to effectively conduct this risk analysis. We will provide you with all the key concepts to thoroughly understand how to evaluate risks, following the guidelines of G-ENAC 25, and help you apply best practices so that your laboratory complies with NT03 and can confidently face your analysis. An Excel risk analysis sheet is included. It is only compatible with Microsoft Office.

GSCA-1/2025

Control Materials

GSCAR-1 2025

Control Materials

Wastewater

GSCMAC-1/2025

Control Materials

Water for human consumption and inland waters: Metals

GSCMPA-1/2024

Control Materials

Heavy metals in food

GSCMPA-1/2025

Control Materials

Heavy metals in foods

Instrumental Technique: Chromatography

Scheduled Courses

e-Learning, In-Person / Streaming

We will introduce you to the minimum parameters to consider for the proper definition of a chromatographic method and for establishing its controls. The concept of Instrumental Calibration will be reviewed in its different approaches (curve fitting with multiple points, use of the response factor, with and without internal standard, with and without matrix) along with the criteria for its evaluation. We will explain the validation parameters (linearity, trueness, and precision) and the estimation of the uncertainty of the results.

OLIVE OIL-1/2024

Control Materials

OLIVE OIL: QUALITY PARAMETERS

OLIVE OIL-1/2025

Control Materials

OLIVE OIL QUALITY PARAMETERS

OLIVE OIL-2 2024

Control Materials

Olive Oil. Purity Parameters

OLIVE OIL-2/2025

Control Materials

OLIVE OIL – PURITY PARAMETERS

Pack 1: Essential Internal Laboratory Calibration

Spreadsheets and Procedures

We also offer another similar pack which, instead of including the Thermo-Hygrometer Equipment Calibration spreadsheet, contains the Temperature Equipment Calibration with Repeat Measurements spreadsheet.

Quality Assurance of Measurements: Control Charts

Scheduled Courses

e-Learning, In-Person / Streaming

We explain how to comply with UNE-EN ISO/IEC 17025:2017 for conducting Quality Assessment of tests. In this course, we will focus on control charts: their design, implementation, and interpretation, in order to evaluate trends in the obtained results.

Quality Control in Physicochemical Testing

Scheduled Courses

In-Person / Streaming

We help you plan and develop a Quality Control Plan for your tests, ensuring that the results obtained meet the specified requirements. We describe the different quality control techniques, tolerances, control charts, proficiency tests, duplicates, etc., as well as how to obtain the reference values for comparing results, taking validation into account. This way, you will comply with UNE–EN ISO/IEC 17025:2017 and ensure that your results remain under control.

Trend Evaluation. Quality Control

Scheduled Courses

In-Person / Streaming