Verifying the hygiene conditions of materials used in food production and of personnel — one of the first links of the HACCP system — is the cornerstone of safe food production.
From the hands of personnel to the knife they use, from cutting boards to counters, from food packaging to tools and equipment, microbiological analysis is an indispensable critical control point.
Through swab analyses covering primarily Escherichia coli, coagulase-positive staphylococci and coliforms, surface and hand hygiene is assessed by our laboratories. Results are reported as colony count per swab (cfu/swab).
Key parameters
- Surface swab analyses
- Hand hygiene control
- Tool & equipment control
- Bacterial load as cfu/swab
Photographs
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Stainless surfaces in contact with food — swab sampling points -
Assessing a swab inoculation after incubation -
Working under controlled conditions