Laboratorio de análisis Echevarne

Hospitals and Health Centres

Hospitals and Health Centres

From Laboratorio Echevarne we provide an integral catalog to Hospital offering a service of control of operating rooms, prevention services, water maintenance, air conditioning and sanitation, dialysis service and kitchen control.

Operating theatres

  • Environmental microbiological control.
  • Microbiological control of surfaces.
  • Control of sterility of materials.
  • Bacterial endotoxins.
  • Control of spores (autoclaves).
  • Potability of water (RD. 3/2023).
  • Control of Legionella (RD. 487/2022).
  • Control of anaesthetic gases (see in-house Prevention Service Area).

The Hospital or Health Centre’s own Prevention Service

  • Environmental control of anaesthetic gases: isoflurane, sevoflurane.
  • Environmental control of formaldehyde and glutaraldehyde.
  • Air quality: CO, CO2, Relative Humidity, Temperature.
  • Other parameters: Legionella, fibres, asbestos, etc.
  • Environmental controls.


  • Sanitary water: Potability, Legionella (Micro and/or PCR).
  • Wastewater: According to legislation and activity.
  • Pools for therapeutic use: Legionella and its control according to legislation of the autonomous community.
  • Heating and air conditioning: Legionella, Aerobic bacteria, Physical and chemical profile
  • Evaluation and validation of hygienic standards for ventilation and air-conditioning systems following standard UNE 100012.

Dialysis service

  • Profiles indicated by the Spanish Society of Nephrology (SEN).
  • Chemical parameters.*
  • Microbiological parameters.*
  • Bacterial endotoxins.
*See the tests covered by the Accreditation.


Kitchens in the Hospital or Health Centre

  • Analysis of foods, surfaces, environment, food handlers, water, allergens, contaminants, etc.
  • Implantation or consultancy in in-house control systems for hospital restaurants. Prerequisites and hazard analysis and critical control points (HACCP).
  • Validation of treatments and productive processes in kitchens (hot and cold lines).
  • Audit: good practices, facilities, in-house control system, etc.
  • Training in food safety for food handlers.
  • Management of allergens.
  • Assessment of nutritional safety.
  • Preparation and validation of diets in diet therapy.
  • Consultancy: Optimisation of surveillance systems, support to design specifications of raw materials, detection of cross-contamination, support in the execution of effective corrective measures, preparation of process indicators, etc.

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