|Phone:||01/37 40 090|
|Telefax:||01/37 77 044|
External url: http://www.ckn.pbf.hr/?l=en
The Food Control Centre inherited the tradition of the Food Technology Institute founded in 1962 in the field of testing food and items of common use that was performed in the Chemical-Analytical department. In 1985 Chemical-analytical department of Food Technology Institute merged to the Department of Quality Control of Faculty of Food Technology and Biotechnology in Zagreb and performed activity in the building Jagićeva Street. In 1993, it was detached into a separate entity within the Faculty under the name Food Control Centre that according to the Statute of the Faculty became an independent constitutive unit.The Food Control Centre is an accredited laboratory in accordance with the standard HRN EN ISO/IEC 17025 of the Croatian Accreditation Agency (HAA). The area of accreditation relates to food, animal feed stuffs and objects of common use and it is available on the Internet pages of the Agency (the accreditation certificate number 1110). The Food Control Centre has been authorized by the competent bodies, the Ministry of Agriculture and the Ministry of Health, to test food and object of common use.Tests are conducted in the Department of Microbiology of food and objects of common use and the Department of Food Chemistry and objects of common use. Experience of staff, appropriate accommodation and equipment ensure quality testing. Microbiological testing of foods and objects of common use are conducted by classical and rapid microbiological methods. Microbiological testing verify food handling and processing in compliance with HACCP standards. The implementation of instrumental testing techniques like high performance liquid chromatography (HPLC), liquid chromatography - mass spectrometry (LC/MS), gas chromatography (GC), gas chromatography – mass spectrometry (GC/MS), atomic absorption spectroscopy (AAS, GF/AAS), ensure the speed and quality of testing results of vitamins, active components, aromatic substances, metals, pesticides, mycotoxins, colourings, preservatives, antioxidants, sweeteners and other food components. Determination of nutritional value, verify food designating information («labels») and sensory testing are identifiable activities of the professional team of the Food Control Centre. Food Control Centre is supporting units to many food and objects of common use manufacturers to ensure the quality and safety of their products.