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