Expertise for your business needs, expertise that works for you
Our Consultancy Team is part of our Quality Department which is widely recognised as being among the best in the Food Testing Industry. We are now able to share this expertise with you as part of our new consultancy service.
Our service is targeted at those working as part of Quality / Technical departments within a food manufacturing environment and for those working within an accredited or non-accredited laboratory environment.
We will work closely with you to understand your needs in Food Safety, Good Manufacturing Practice, Laboratory Accreditation, Management and Interpretation of Testing Results and Quality Management Systems.
We offer competitive prices which can be tailored to meet both your operational and commercial requirements.
- Microbiological & Chemical Contamination
- Pathogen Management
- Food Technology & New Product Development
- BRC Food Safety Standard Issue 7
- HACCP Principles
- ISO 22000
- Factory Audit
- Hygiene Management
- Allergen Management
- Risk Zones Management
Quality Management Systems:
- Continuous Improvement
- Change Control
- Document Control
- Risk Management
- Root Cause Analysis
- Audits and Auditing
Management & Interpretation of Testing Results:
- Limit of Detection
- Units & Unit Conversions
- Results Explanation
- Correlation of Results
Technical Advice, Course & Presentations:
- Nutritional Chemistry
- Allergens and Adulteration
- Pesticides and herbicides
- Food and Feed Labelling
- ISO 17025 requirements
- Preparation for Accreditation
- Uncertainty of Measurement
- Method Development, Validation & Transfer
Supplier and Product service
- Supplier and Raw Material Approval
- Product Labelling
- Product Authenticity
- Vulnerability assessment for risk of adulteration or substitution
- Voluntary modules to meet market or customer specific requirements
Our current customer base covers retailers, restaurants, catering, food, pet food & feed manufacturers, milk farmer records and testing organisation, and food suppliers.
We are available to provide our services locally or at any of our laboratory sites.
Our Consultancy Team have a wide range of experience in both laboratory and food manufacturing environments that enable us to offer you a comprehensive and customised solution. In addition, we are also BRC issue 7 Third Party trained auditors.
The Cattle Information Service (CIS) began its journey to open a fully automated DHI Laboratory in 2012. The Quality Management System had to be produced from scratch.
‘With advice from Alexia Masters (ALS's Group Quality Manager) we were able to build a strong system from the start. Alexia has been great to work with, easy to approach and flexible with her timetable to fit into our schedules. Her advice during the road to ISO/IEC 17025:2005 accreditation has been highly valuable and a great source of re-assurance that the practices used are the best for our business.’
ALS's Consultancy Team gave us the expert advice we required to meet the ISO/IEC 17025:2005 standards. The support given during the process was excellent and I would not hesitate to recommend their services.
Sue Cope, Executive Director, CIS
ALS have opened their brand new sensory facility which includes 12 bespoke booths, kitchen preparation and workshop areas to offer a wide range of sensory testing, cooking validations and NPD solutions.
Evaluating the sensory characteristics of a product is a powerful tool which can be called upon to inform decision-making during all stages of a product life cycle (quality control, shelflife, storage and packaging conditions, benchmarking, consumer preferences).
Effective sensory testing is driven by setting clear objectives, developing robust experimental strategy and design, applying appropriate statistical techniques, complying with good ethical practices and delivering mindful data to support decision-making process.
Sensory evaluation can be divided in two categories of testing: objective and subjective. In objective testing, a selected or trained panel assesses the sensory attributes of a product, where subjective testing measures the consumers’ reactions to the sensory attributes of a product.
- Descriptive testing
- Discrimination testing
- Benchmarking testing
- Consumer Testing
Cooking Validation Service.
Cooking validations are carried out to provide consumers with the correct cooking instructions, information and re-heating guidelines for ready meals and food products which are safe and of the best possible quality when consumed.
Appropriate and documented validated cooking instructions are paramount for food safety, organoleptic quality and brand reputation.
ALS provide cooking instructions generation (initial cooking validation) and routine cooking instructions validation, with different requirements linked to the product type and the industry expectations.
This service also includes microbiological risk assessment to determine initial microbiological loading and ensure the different key steps of the validation required to take the correct decision with regards to the product Food Safety.
Sensory & Cooking Validation Courses.
We already offer a full range of technical workshops in Microbiology, Nutritional chemistry, Allergen testing and Pesticide testing. In addition to these, our Consultancy Team now offer a NEW range of Sensory Testing and Cooking Validation courses.
Testing and Cooking Validation courses include:
- Setting up a sensory project
- Sensory evaluation - Foundation level
- Panel leader
- Descriptive profile methods
- Consumer tests
- Cooking instructions generation and cooking validation