Sanitary inspection of food and beverage establishments.
We will visit restaurants, food factories, supermarkets, coffee shops, hotel kitchens, golf course kitchens, etc., on a regular monthly basis to conduct wipe tests of the equipment within the manufacturing facilities.
We visit restaurants, food stores, food factories, supermarket backyards, coffee shops, hotel kitchens, golf course kitchens, funeral home kitchens, etc., on a regular monthly basis to conduct wipe tests using swabs on the equipment within the manufacturing facilities. We assess the level of microbial contamination based on the colonies detected and report the findings in a summary table. In standard testing, we conduct tests as a set for total viable count (an indicator of microbial contamination), coliform bacteria (an indicator of environmental contamination from dust, etc.), E. coli (fecal contamination), and Staphylococcus aureus (caused by cuts on the hands of food handlers). If desired, we can also add tests for Salmonella (bacterial contamination of meat), Vibrio parahaemolyticus (bacterial contamination of fish), Campylobacter (bacterial contamination of poultry), etc. Typically, we perform wipe tests at five locations and take one sample of food for testing, while simultaneously checking and noting the hygiene conditions through visual inspection. The results are compiled into a scoring sheet, allowing for easy observation of fluctuations throughout the year. (Compliance with the Food Sanitation Act and HACCP)
basic information
We will visit restaurants, grocery stores, food factories, supermarket backyards, cafes, hotel kitchens, golf course kitchens, funeral home kitchens, etc., on a regular monthly basis, and conduct wipe tests using swabs on the equipment within the manufacturing facilities. We will assess the level of microbial contamination based on the colonies detected and report the findings in a summary table.
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Applications/Examples of results
In a standard inspection, tests are conducted as a set for total viable count (an indicator of microbial contamination), coliform bacteria (an indicator of environmental contamination from dust, etc.), Escherichia coli (fecal contamination), and Staphylococcus aureus (caused by injuries on the hands of food handlers). If desired, additional tests for Salmonella (bacterial contamination in meat), Vibrio parahaemolyticus (bacterial contamination in fish), and Campylobacter (bacterial contamination in poultry) can also be added. Typically, five swab tests and one sample extraction test of food ingredients are conducted, along with a visual inspection to confirm and point out hygiene conditions. The results will be reported in a scoring table, allowing for easy observation of fluctuations throughout the year. (Compliant with the Food Sanitation Act and HACCP)
