We regularly receive questions about the microbiological analysis plan. For example about the (legal) standards for microbiological parameters. Establishing microbiological standards depends on several factors and is therefore different for every food company.
Based on a risk analysis, it is determined which micro-organisms are a risk in the end product. The raw materials used and the production process play a major role in this. We use a raw materials analysis to determine which micro-organisms are present in the raw materials.
We then examine whether the production process can eliminate these micro-organisms to an acceptable level. These are often steps in the production process that are aimed at killing micro-organisms.
Finally, we examine where the (open) end product can still be contaminated by means of cross-contamination from the environment.
For food companies, it can be complicated to keep track of whether all employees have followed the right training courses for the various activities they carry out. Pieter Pickhard...
By bundling all expertise, Normec Foodcare helps with all kinds of issues and solutions in the field of process control, quality and food safety, laboratory research, taste tests, QA automation, flexible deployment of quality managers and inspectors, education and training, risk management and label control.
Do you want to know more? Please contact us.