Experimental laboratory tests designed to mimic the processing conditions of the industry and their subsequent handling during storage are planned, performed and evaluated. In this way, an objective evaluation is made of the processes that are decisive as control measures within the HACCP plan and that are necessary, for example in the implementation of the BRC, IFS and ISO 22000 certification standards, as well as for legislation current (2073/2005), especially in challenge test experiments related to the survival or growth of Listeria monocytogenes or other pathogenic or non-pathogenic microorganisms during commercial life.

These studies can be performed as a challenge test or as the validation of technological processes.