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ACTALIA Contrôle et qualité [Quality Control] combines analytical laboratories and management skills for the quality control of food products and improvement of quality systems and food safety.

Our services concern the various processing industries (industrials, mass catering, farmers and artisans…), the different links in the food chain (raw materials, intermediary products, finished products…) and distributors to verify product compliance with specifications.

Microbiological analyses (reference, conventional and rapid (PCR and Vidas) methods):

  • Analysis of pathogens: Escherichia coli, Staphylococcus aureus,  Clostridium perfringens, Salmonella, Escherichia coli O157:H7, Bacillus cereus, Cronobacter sakazakii, Listeria monocytogenes,  Campylobacter spp
  • Analysis of hygiene indicator micro-organisms: Total flora, Enterobacteria
  • Determination of maximum shelf life or use by date of food products
  • Evaluation of the pertinence and efficacy of Health Control Plans (HCP)
  • Validation of cleaning plans
  • Verification of the stability of canned products (tinned food)
  • Crisis management (analytical support)
  • Industrial studies (significant analytical volume, process validation, adaptability to specifications…)
  • Analysis of food viruses
  • Microbiological analyses of Legionella
  • Expert laboratory for the validation of AFNOR alternative methods


Physico-chemical analyses for the quality control of food products

  • Nutritional analyses: Moisture, Fat, Protein, Ash, Carbohydrate, Sugar profiles, Dietary fibre, Fatty acid profiles, Minerals, Vitamins, Cholesterol, Metrology
  • Industrial studies (significant analytical volume)
  • Analysis of allergens
  • Analysis of GMO (Genetically Modified Organisms) in food

With a good command of a wide range of analyses for the in-depth examination of the composition and evolution of cheese and dairy products (monitoring of fermentation, proteolysis, development of flora of interest…) as well as their health assessment, our laboratories can provide a comprehensive analysis and evaluation of dairy product technological processes.

 Physico-chemical analysis of milk & dairy products:

  • Composition,
  • Fermentation profiles,
  • Nutritional analyses…

Dairy microbiological analyses:

  • Dairy micro-organisms,
  • Spoilage flora, Pseudomonas, psychrotrophic flora, Staphylococcal enterotoxins
  • Hygiene indicator flora: Coliforms, Enterobacteria…
  • Pathogenic flora: Listeria monocytogenes, Salmonella, Bacillus cereus

Culinary qualities of cheese: stringy, spreadable, exudation of oil, browning…

To discover our complete analytical offering for milk and dairy products, you can download and consult our dairy, cheese and food analyses catalogue.

Audit/assessment of your quality and food safety management system

  • Mock audit or internal audit
  • Supplier audit (verification of conformity with specific specifications)
  • Audit according to standards: HACCP, BRC, IFS, ISO 22 000, ISO 9001

Advice & assistance in establishing measures

  • Upgrade and improvement of systems already in place
  • Identification of hazards, including emerging hazards (HACCP)
  • Preparation for certification: IFS, BRC, ISO 22 000, ISO 9001
  • Help in resolving manufacturing incidents: diagnosis, workshop mapping, detection and identification of micro-organisms responsible…
  • Set up of crisis management procedures

On-site training courses to develop skills and management systems 

  • Improving the level of workshop hygiene control
  • Understanding good hygiene practices and the controls to be applied in the workshop
  • Becoming an internal auditor
  • HACCP team training in the steps and principles of this method
  • Understanding the requirements of ISO 22 000
  • Understanding the requirements of IFS Food version 6,
  • Training the team in charge of the Food Defence plan

Discover all our training courses in the training section