In the food industry today, the quality management system is recognized as an important tool to support long-term existence and growth. In this regard, HACCP Hazard Analysis and Critical Control Points System is a preventive system designed to ensure food safety according to international standards.
This system is to prove that foods that are suitable for the health and safety of consumers are produced by avoiding the following three sources of danger: biological hazards, chemical hazards and physical hazards. Biological hazards are microbial hazards caused by various bacteria.
Chemical hazards are the pollution caused by chemicals used in agriculture and the hazards caused by food additives such as fertilizers, medicines and preservatives. Physical hazards are the hazards caused by unwanted substances such as glass, metal, wood and plastic which are mixed with food.
Food testing in advanced laboratories is an important process based on scientific analysis to identify hazards in food products. In order to support quality control, analytical data on the quality of the product and production process are obtained. The purpose of quality control is to define contamination in raw materials or manufactured products.
Laboratory testing is also very important for research and development of new products, including selection of components in food, food processing design, shelf life studies, and sensory evaluation of products. In addition, laboratory tests are important in order to ensure compliance with the relevant legal regulations in the import and export of food products to different countries.
Food producing enterprises must ensure that these products are free of contaminants and residues and are reliable and provide accurate nutrition information to consumers.
The main food tests performed are:
Analytical chemistry tests (examination of additives, food dyes, pollutants, preservatives, minerals and trace elements)
Food microbiology tests (examination of food pollutant microorganisms, pathogens and food poisoning)
Food nutrition analysis (examination of nutrient content of food)
Food allergen tests (examination of gluten in cereals, eggs, peanuts, nuts, milk and soybeans)
Sensory tests (determination of appearance, smell, taste, touch and hearing characteristics)
The application is received, the contract and then the product, vehicle and vehicles for which, what kind of service is determined exactly.
The necessary laboratory environment is prepared and the products, tools and instruments requested by the organization are tested by experts with the reference of the existing standards and measurements are made.
The data obtained as a result of meticulously completed tests, measurements and analyzes are evaluated and accredited approved reports are submitted by expert engineers.
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