What microbiological testing should be done on non-dairy products?
Started by Travis Bos -WayFare Foods, Mar 13 2018 09:05 PM
What microbiological and physical testing is recommended for refrigerated, ready to eat, non-dairy products? Right now we've done: Salmonella, Coliforms, Yeast and Mold, pH, Water Activity, and Total (Aerobic) Plate Count. Should we include Listeria Mono, EB, or any others? Are there some we shouldn't include? What are the industry standards for dairy substitutes?
Guidance on Using "Clean Label" for Imported Food Products
Micro Testing requirements
Heavy metals testing in confectionery?
Assistance Needed on Dairy Products Checklist for Hypermarket Inspections
Microbiological limist for RTE product - raw sunflower kernels
[Ad]
Please specify if its low/high risk product.
Guidance on Using "Clean Label" for Imported Food Products
Micro Testing requirements
Heavy metals testing in confectionery?
Assistance Needed on Dairy Products Checklist for Hypermarket Inspections
Microbiological limist for RTE product - raw sunflower kernels
Microbiological Testing Training
Loading Hazardous with Non-Hazardous Products
Annual Water Testing
Is Our Non-Dairy Sweet Sauce Process Adequately Safe for Scaling Up Without Hot Filling?
What is an Acceptable LOQ for Peanut Allergen Testing in Canada?