Home » Polls » Raw ingredient testing

Vote in our Poll

What microbiological testing of raw ingredients do you perform to assure your products are food safe?

We accept our supplier’s COA without question.

If and incoming batch “looks funny” or has an odor, we run a rapid test.

The ingredients are cooked (kill step), so pathogens aren’t an issue.

We send a test sample to the lab once a month.

We test each incoming batch with for pathogens and call the supplier if positive.

We test each incoming batch, and if positive, place the ingredient on hold and send out a sample for more testing.

Elevate your expertise in food engineering with unparalleled insights and connections.

Design, CMS, Hosting & Web Development :: ePublishing