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Testing

Accredited testing facilities provide the testing necessary for compliance to quality and food safety standards using nationally recognized test methods in the following areas:   

FOOD SAFETY 
Pathogen testing, total plate count, yeast and mold, sanitation and environmental validation.


PRODUCT QUALITY

Sensory, salt content, fat content, protein, viscosity, granulation, etc. any critical quality parameters.


CHALLENGE STUDIES
Determine product stability, shelf life per storage conditions and packaging viability. 


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