Quality Control

Our quality control staff implements the food-safety defense plan. Staff members maintain complete custody, care, and control of all finished products and perform the following quality control operations:

    • Environmental swabbing
    • ATP swabbing
    • Temperature control
    • Antibiotic testing
    • Microplating
    • Milk fat (Babcock) testing
    • Solids
    • Moisture
    • Salt analysis
    • PH
    • Sensory
    • Labeling
    • Nutritional labeling
    • Shelf life
    • Training of student interns
    • Demonstrations
    • Short course participation

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