Jump to content

  • Quick Navigation
Photo
- - - - -

Establishing a basic Micro Lab for Confectionery Products


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

#1 Weiner.C

Weiner.C

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 01 April 2012 - 04:43 PM

hi,

i need to build a basic micro lab to preform basics tests (yeast & mold, TPC, coliform) in confectionery products like marshmallow, chocolate, and sugar candy.
appreciate your advice on reliable supplier (my factory is in Minneapolis USA) for all required equipment and that could also provide training on how to preform the test.

thanks in advance.
Chen.W



#2 MQA

MQA

    Grade - MIFSQN

  • IFSQN Member
  • 221 posts
  • 127 thanks
17
Good

  • Australia
    Australia
  • Gender:Female
  • Location:Melbourne
  • Interests:For the love of good food, excellent coffee, cherished friendships, and a fantastic city.

Posted 01 April 2012 - 07:38 PM

With your query, others will provide you with a more direct response.

But I thought I'd attach the following on quality guidelines of when your lab is set up.

Hope you find it useful.



Attached Files


Edited by JAKMQA, 01 April 2012 - 07:39 PM.


... helping you achieve food safety & quality assurance...

Melbourne Quality Assurance | Australia
www.melbourneqa.com | janette@melbourneqa.com
Facebook | Twitter


#3 Weiner.C

Weiner.C

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 02 April 2012 - 04:48 AM

thanks JAKMQA, i'm sure it will help once i setup the lab.

i still appreciate any advice on my first query. (supplier for all needed equipment and training).

Chen.w



#4 Cravin' Cajun?

Cravin' Cajun?

    Grade - MIFSQN

  • IFSQN Member
  • 51 posts
  • 28 thanks
0
Neutral

  • United States
    United States
  • Gender:Female
  • Location:Louisiana
  • Interests:Food Safety, HACCP, BRC, Spices

Posted 10 April 2012 - 01:55 PM

I have recently set up a micro lab from the ground up for a start-up sugar refinery, which will only be performing the same basic micro tests you mentioned. I used VWR International for all the equipment, reagents, and supplies needed, and they gave me a good discount for buying everything from them, so you may want to try them first.

About the training, any local microbiologist should be able to help you with that..try the yellow pages...may even be able to observe someone at the nearest college laboratory, because these tests don't really require anything more than basic asceptic technique and plating.

Hope this helps!



#5 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 17,384 posts
  • 4837 thanks
943
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 10 April 2012 - 02:51 PM

Dear Weiner C.

BTW I noticed you included chocolate. This has a quite well documented association with Salmonella also.

Rgds / Charles.C


Kind Regards,

 

Charles.C


#6 Weiner.C

Weiner.C

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 12 April 2012 - 02:22 AM

thanks SUGARMAMA and charles.c for your great help.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate