Equipment and systems adapted and/or custom-made for our customers with after-sales service and remote assistance.
TEINCO extends its calibration offer to the field of dimensional metrology with procedures based on standard (CEM) and ENAC calibrated standards.
Courses and training
Training and process validation service. Check all the information of our updated course catalog for 2023, programs and registration dates.
NEXT TEINCO FORMATIONS
OBJECTIVES To train attendees to obtain the PCQI certificate by presenting the requirements of the Food Safety Modernization Act (FSMA). Mandatory for all food and dietary supplement companies*. (*) Excluded products: juices, seafood, alcoholic beverages, meats, poultry, eggs, fresh food to be
This course provides training for the seafood industry in accordance with the regulatory requirements established by the U.S. Food and Drug Administration (FDA) rule of December 1995, known as Hazard Analysis and Critical Control Points for Seafood (HACCP). Administration) of December 1995, known as
The Food & Drug Administration (FDA) establishes through its Code of Federal Regulations that all operators of companies that process low-acid (Title 21, part 113, section 113.10) and acidified (Title 21, part 114, section 114.10) foods, with interest in exporting such products to the United States
WELCOME TO INDUSTRY 4.0. LATEST GENERATION RETORT
STERIBRU AUTOCLAVES CATALOGS ARE NOW AVAILABLE IN ENGLISH!
Under the Steribru brand, Teinco manufactures the retort that combines double working system while maintaining the efficiency and functional characteristics that characterize it and reduces production costs with double operating system. It complies with the most demanding international standards: FDA and Campden.
We provide companies that export food to the USA, specialized and authorized personnel for the qualification of their technicians in Preventive Controls (PCQI), Seafood HACCP and Sanitary Control Procedures (SCP) for the processing of fish and shellfish, and BPCS for the processing of low acid and acidified food; as well as for the adequacy of your processes and Food Safety Plan, under the requirements of 21 CFR Part 113 (LACF), 114 (AF), 117 (Current Good Manufacturing Practices, Hazard Analysis and Risk based Preventive Controls for Human Food) and 123 (Seafood HACCP). Find out more about our training, consulting, validation and auditing services.
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