CACQE | FAQs

Frequently Asked Questions.

Answer: Calibration is a documented comparison between a measuring instrument that needs calibration and a traceable reference instrument. It involves identifying the gaps between the values displayed by the traceable instrument and the true values provided by the standard. This method ensures the reliability and accuracy of measurements by placing the device to be calibrated and the standard in a stable and homogeneous environment.

Answer: Also known as high precision laboratory analysis, it refers to a detailed and accurate analysis of a heterogeneous sample that goes beyond standard tests. This analysis allows for the identification of elements or molecules present in small quantities, provides a more precise description of the composition of a specific material, or accurately tracks complex processes.

Answer: Fruit Juice: A non fermented product liable to fermentation, extracted from the edible parts of fresh, healthy fruit that has reached an appropriate level of ripeness or from fruit preserved in hygienic conditions by appropriate preservation methods or surface treatments after harvesting. Fruit juice is obtained by appropriate methods that preserve the physical, chemical, sensory, and nutritional properties of the source juice. It can be clear or cloudy and may contain aromatic substances and volatile compounds recovered, provided they originate from the same fruit types and are obtained by suitable physical means.
Fruit Nectar: A non fermented, liable to fermentation product obtained by adding water with or without sugar and/or honey to fruit juice or fruit juice concentrate, or fruit juice obtained by aqueous extraction, dried fruit juice, fruit juice concentrate, fruit pulp, or concentrated fruit pulp.

Answer: A natural substance that forms naturally in some starchy foods when cooked at high temperatures (above 120°C). Acrylamide is formed through sugars and amino acids present in food, especially asparagine. It forms during cooking, particularly when frying, grilling, or baking. The Maillard reaction, which browns food, is responsible for this formation, resulting in the creation of acrylamide.

Answer: Also called interlaboratory comparison or testing, it is a quality control method where analyses are performed on identical samples by several independent laboratories to compare results and evaluate the reproducibility of measurements. This method aims to assess the performance of the measurement method, verify the accuracy of results obtained by various laboratories, or determine the reliability of a measurement standard.

Answer: The activity whereby an electronic supplier offers or guarantees the provision of goods and services remotely to an electronic consumer via electronic communications.

Answer: A certificate issued by an external body to a conformity assessment body. This certificate serves as official proof of the body's competence to perform specific conformity assessment tasks. It is issued after an evaluation by the accreditation body, confirming that conformity assessment bodies have the technical and organizational competence to carry out testing, analysis, inspection, and certification activities.

Answer: Any technical process aimed at determining one or more characteristics or the effectiveness of a product, material, device, process, or provided service according to a specific practical method.

Answer: Any entity that measures, studies, experiments, tests, calibrates, or generally determines the characteristics or performance of a material, product, and their components.

Answer: Official recognition of a laboratory's competence to perform analyses, tests, and experiments in specific fields within the framework of fraud repression, to determine the conformity of products with standards and/or legal and regulatory specifications, or to demonstrate that the product or material does not harm consumer health, safety, or financial interests.