A scientific approach to food safety
Created in 2000, a Scientific Committee made up of independent experts provides input and guidance in key areas such as microbiology, chemistry and nutrition.
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Its recommendations and advice enable the Food Quality and Safety department’s hygienists, veterinarians and engineers to anticipate regulatory changes and develop leading edge methods of controlling risks. The Scientific Committee meets regularly and constantly monitors all issues relating to food safety and hygiene. It also holds exceptional meetings whenever necessary to examine emerging issues.
With the help of the Scientific Committee, we have implemented innovative procedures in salmonella and listeria risk management. Specific measures have also been taken to control chemical, pollution, mycotoxin and other risks.
In the area of non-food products, the Scientific Committee’s recommendations have enabled us to draft specific guidelines on packaging and textiles.
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