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Product Specification

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Test Description

The EU Food Information for Consumers Regulation No.1169/2011 lists 14 food allergens that must always be labelled in pre-packed and non-prepacked foods.

Gluten is a protein found within cereal crops such as wheat and barley. As substitutes continue to increase in popularity, the importance to prevent cross contamination of gluten is of growing importance.  Most sausages, even those with a high proportion of meat content, will contain flour. This helps to maintain the texture of the sausage during the cooking process. Some sausages will contain a high proportion of breadcrumbs to change the texture and reduce the cost of the product. Gluten-free sausages are also available but, as with all allergens, if there is potential for cross-contamination at the point of production, this will have serious consequences for sensitive consumers.

To be sure of your effective testing arrangement, Fapas proficiency tests can offer a snapshot into your testing ability, showing the areas of improvement or potential areas of bias within your results. This allows your quality control procedures to be well informed when making any test based decisions.

Fapas proficiency test materials take this a step further. By using real food matrices, Fapas proficiency test results can be directly comparable to your real world routine test results. This allows you to make timely decisions to improve your testing ability and pass high quality test results directly to your customers.

It is important that consumers with food allergies or intolerances can make informed choices when choosing products; by taking part in this test you are ensuring an independent verification of your testing procedures to comply with regulation.  Results will be grouped and assessed according to the brand of ELISA kit used.  Thus limited data may preclude assessment of small categories.

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