Information from ISO

The latest in the series of standards for method validation has just been published.

Testing for microorganisms in food is an essential step in the food safety process to determine there are no organisms or pathogens present that are likely to cause harm.

But methods abound, so validating and verifying that a method is robust enough to meet strict food safety regulations and keep consumers safe is equally important. ISO has a series of standards developed by international experts to do just that, the latest of which has just been published.

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Why can you trust European products and services in Europe? The reason is: in Europe, we have the guarantee that every product from a European country placed on the market has been checked by a competent and impartial body and is safe for consumers.

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The EA Multilateral Agreement Council (EA MAC) considered the outcome of the document review of LATAK self-evaluation report and made the decision by an on-line ballot between 11 and 25 September 2020, based on a proposal by the EA MAC Management Group.

Based on the document review report, the EA MAC confirms that LATAK successfully made the transition from EN ISO/IEC 17011:2004 to EN ISO/IEC 17011:2017. This decision is valid from 26th September of 2020.


This year’s theme focuses on how accreditation improves food safety, supporting the confidence of consumers, suppliers, purchasers, regulators and specifiers in the quality and safety of food.

A joint statement released by the Chairs of IAF and ILAC introduces the importance of accreditation in food safety, noting how it ensures competent and impartial inspection, certification and testing services in all parts of local, national and international food chains. In doing so, accreditation supports the United Nations’ Sustainable Development Goals (SDGs), particularly Good Health and Well-being (SDG 3).

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