Microbiological and Chemical Testing for RTE Baked Goods
Started by Chippy, Jan 04 2017 03:51 PM
Good Morning,
I am sending out some frozen baked product for Lab testing for a customer.
What specifically are we testing for?
I am sending out some frozen baked product for Lab testing for a customer.
What specifically are we testing for?
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
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Good Morning,
I am sending out some frozen baked product for Lab testing for a customer.
What specifically are we testing for?
Hi Lisa,
It likely depends on the details of the customer's product specification.
I suggest you ask them for a copy if you don't have it.
I would test for TPC to establish process design and control, Mold since it is a spoilage issue for bakery items and coliform to establish that proper hygiene GMPs are in place.
Give that a try and see if they ask for more.
Dave
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
Procedure for microbiological analysis
Validating microbiological testing in-house
Microbiological Limits for Finished Product Testing
Microbiological Limits for non-dairy ice cream
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