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Food Safety
Cooked Food Testing
Cooked food testing helps confirm that prepared food is hygienic, safe, and suitable for consumption.
Core Scope
- Physical quality checks
- Chemical composition checks
- Microbiological testing
- Safety indicator review
Physical Parameters
- Appearance
- Color and texture
- Odor and taste
- Consistency
- Foreign matter
Chemical Parameters
- pH level
- Moisture content
- Salt and sugar levels
- Fat content
- Food additives and preservatives
- Toxins or adulterants
Microbiological Parameters
- Total plate count (TPC)
- Pathogenic bacteria
- Yeasts and molds
- Coliform count
Safety Indicators
- Cooking temperature
- Storage conditions
- Shelf life
Next Step
Share the site, sample, plant, or supply requirement and RSS Labs can route it to the right service team.
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