Our laboratory conducts routine microbiological analysis of various products. Samples analysed daily include raw, semi-processed and finished food products, water, ice cubes, hand swabs, equipment swabs, linen swabs and environmental counts.

Daily random food temperature checks are carried out at various stages from receipt to despatch. All temperature probes used for checking core temperature of food are calibrated half-yearly. Cold storage temperatures are monitored every six hours. Indicator and probes are calibrated every year. A Billing Management System monitors the temperature of all cold storages and deep freezers on a daily basis.

Detailed Investigation of Foreign Objects Complaints, from external and internal sources on flights and in-house is carried out in the laboratory. Also, pest control processes are undertaken on all equipment, vehicles and premises.

The Fat and Solid Non-Fat content of milk and the fat content of cream is checked daily and reports are communicated to the purchase department immediately. The gluten content and moisture content in every batch of flour is checked and reports are communicated to the Purchase department.

Each batch of detergent and chlorine is checked for active matter and concentration respectively.