IFC Food Safety
Food Safety Analysis
Food Safety
Food safety refers to the proper food handling procedures applied during food preparation, processing, storage, and distribution of the products you deal with in your food business. The concern for the integrity of food safety lingers within all the parts of a food supply chain. The concern for the food production life cycle starts from agriculture to packaging of finished products and delivery to the consumer's table.
Food ( Microbiological Analysis )
- Bacillus Cereus
- Clostridium Perfringens
- Coliforms
- Escherichia Coli (E. Coli)
- Enterobacteriace
- Enterococci
- Fecal Streptococci
- Listeria sp
- Listeria monocytogenes
- Pseudomonas sp
- Salmonella sp
- Shigella sp
- Staphylococcus aurous
- Spore Former ( Anaerobic)
- Spore Former (Aerobic)
- Sulfite Reducing Bacteria (Spore)
- Thermo Tolerant Coliform Bacteria
- Total Plate Count
- Total anaerobic bacteria
- Warm or parasite detection
- Yeasts & Moulds
Food ( Mycotoxin and Toxin Analysis )
- Aflatoxin total (G1,G2;B1;B2)
- Afflation B1
- Aflatoxin M1
- DON
- Z toxin
Food ( Authentication; adulteration And GMO analysis )
- Meat & pork
- Meat & horse
- Meat content %
- GMO
Food ( Visual inspection & sensory evaluation )
- Test sample by attributed parameter
- sensory evaluation
- physical parameters
- Particle size