Trust NEWAGE To Handle Your Finished Product Testing!
As important as making sure the raw goods we used in products are safely grown and harvested is ensuring the safety of the products we make with them. Food products may pose many of the same hazards that raw foods do, and can introduce new ones as well.
Our food safety lab works with food producers, food processors, and manufacturers to stay active in monitoring food products and environmental contamination vectors. We use microbiological and lactic acid tests to verify food products are safe for consumption. We also provide shelf life testing to repeatedly check the safety of your products as they sit on the shelf.
Microbiology
Our food safety lab is experienced at scanning for microbiological hazards that may be present in your finished food products. We test a wide area of bacterial and fungal contaminates that could cause harm to you and your consumers. The source of this contamination can be the raw food products, the surfaces of a facility, or even the food handlers themselves. We work with you to identify exactly where potential threats may be coming from, and analyze swabs of your site.
Shelf Life Tests
Dormant Issues
While microbiological threats are a top priority for food producers, sometimes dangers don’t present themselves while the food is still at the production facility. NEWAGE works with food manufacturers to continually test food over the course of its shelf life. We keep up to date safety check ins on what’s going on inside your food. In addition to our microbiological tests, we check for Lactic Acid build up to imitate your food sitting on a shelf or in a pantry.
Accelerated Testing
Shelf life tests are an effective way to track your food’s quality as it waits for consumption. However, sometimes you want answers before the problems occur. Our accelerated shelf life testing involves incubating samples between tests to promote microbiological growth quicker than normal environmental conditions. This intensified growth allows you to gauge issues before they occur, and to understand how the quality of your products will preserve through time.
Environmental Monitoring
Staying on top of food safety testing can be a challenge. It is important to define and implement an Environmental Monitoring Program (EMP) to stay on top of FDA regulations. NEWAGE is happy to help with setting up environmental monitoring in your facility. To set up an effective EMP, we start by defining the four contamination risk zones of a food handling facility.
We facilitate the development of your environmental monitoring site sampling plan by following the principles of zoning. It is important to define what constitutes Zones 1 through 4 areas within your specific facility and document it. Once you have your zones mapped out for your facility you can then outline test metrics such as contamination parameters (APC, E.coli, EB, Listeria, Salmonella etc.), sampling frequencies (weekly, monthly, quarterly), and testing volume (how many samples per zone).
Analyses
Finished Product Tests
- APC (Aerobic Plate Counts)
- EB (Enterobacteriacease)
- E.Coli/Coliform
- Listeria Spp.
- Listeria Monocyogenes
- Salmonella
- Staph
- Yeast & Mold
- Lactic Acid
- Moisture %
- Crude Protein
- Water Phase Salt
- pH and Water Activity
- Shelf Life Test (6 samples over 12 weeks)
APC | E.Coli/Coliform | Listeria Spp. | Salmonella | Staph | Yeast/Mold | Water Phase Salt | pH | Lactic Acid - Accelerated Shelf Life Test (6 samples over 6 weeks; incubated samples)
APC | E.Coli/Coliform | Listeria Spp. | Salmonella | Staph | Yeast/Mold | Water Phase Salt | pH | Lactic Acid