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Hygiene Analysis

Presence of any microorganisms is limited by regulations (pathogens never be acceptable). Precense and amount of microorganisms should be below a certain level in certain aspects of food production, consumption and sale points. Also air, equipments, packaging,  consumption water and the employees should be clean.

Microorganisms reproduce easily on surfaces which contacts with food. The results of the microbiological analysis of environmental material are highly important to people in charge and auditors, regulatory and preventive actions, documantation and also GMP implementations. Due to these, analysis are performed in accordance to the legislation and standards the samples swapped from;

  • Various surfaces in production area,
  • Equipment,
  • Personnel hands
and collected from:

  • Air samples,
  • Water