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:
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- 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