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Démarche qualité dans l’agroalimentaire



La norme ISO 8573-1:2010 établie par l’Organisation Internationale de Normalisation permet de classer la qualité de l’air en fonction de trois paramètres :

– Le nombre de particule par m³

– La teneur en vapeur eau, pouvant être également définie par le point de rosée par m³

– La teneur en vapeur d’huile par m³

Le but l’ISO 8573-1:2010 est de vous fournir les bonnes informations concernant les différents polluants présents dans votre réseaux d’air.

Ces estimations vous permettrons de répondre aux exigences de qualité d’air tout en étant au plus près de votre cahier des charges.



Direct contact with "non-dry" foods (e.g. beverages, meats, vegetables, etc.) Compressed air is used for transportation or mixing, but also in the production of certain foods.

In a packaging machine, compressed air also comes into direct contact with the materials in which the food will be packaged.

For this type of application, the following air quality is recommended:

RTUD Particles= Class 1

RTUD Water = Class 2

RTUD Oil = Class 1


International Food Standard (IFS)

The globalization of product flows and the growth of consumer demands have made it essential to develop a common reference system for food quality and safety.

International Featured Standard is an auditing standard, created in 2003, that certifies private label food suppliers.

It is based on the ISO 9001 standard and the HACCP system.

It is similar to the ISO 22000 standard which deals with food safety management.

The IFS (International Food Standard) was created in order to pool the requirements of the various distributor audits previously carried out separately. The International Food Standard is a unique and internationally recognized standard that applies to all stages of food processing. As a supplier of private labels and premium products, IFS certification will guarantee recognition by your customers.


BRC Global Standard for Food Safety

The standard identifies the food safety, quality and operational criteria required within a food manufacturing company.

It does not apply to food products that are not subject to any process at the audited site or to activities related to wholesale, import, distribution or storage that are not under the direct control of the company.

This standard is recognized by the Global Food Safety Initiative (GFSI). This standard is based on the HACCP, the Hazard Analysis Critical Control Point

The HACCP corresponds to the analysis of the dangers - critical point of their control. It is above all a method, or working tools that identifies, evaluates and controls the significant hazards for the consumer that may occur during the production of a food product. HACCP analysis focuses on three classes of food safety hazards:

 RTUD Biological hazards (viruses, bacteria...)

 RTUD Chemical and allergenic hazards (pesticides, additives...)

 RTUD Physical hazards (wood, glass...)


In conclusion, being IFS and/or BRC certified, guarantees that the certified company has set up a system that takes into account the food risk and implements the necessary actions to neutralize it, and that its main objectives are the safety and satisfaction of the consumer.