Food Hygiene FAQs
Food Hygiene FAQs
Food Hygiene FAQs
-
QWhat is the ISO 17025 inspection?
-
QWhy do you offer food testing at a lower cost than major laboratories?
-
QWhy do you have shorter lead times for food inspections than other companies?
-
QDo alcohol products have an expiration date?
-
QCan alcohol formulations be diluted?
-
QWhat is the ratio for using food additive sodium hypochlorite (chlorine bleach) to sanitize vegetables?
-
QWhat is the expiration date of your products? (unopened, opened, quasi-drug, chlorinated, etc. of the product)
-
QWhy Pest Control?
-
QThe building is old and has many gaps. Can you control pests?
-
QWhat are the requirements for pest control?
-
QIs there any follow-up service after the seminar?
-
QIs it possible to have the food hygiene seminar done in-house?
-
QI would like to know when and where food hygiene seminars are held.
-
QWhat are the advantages of implementing HACCP?
-
QCan I get a report on the results of sanitation patrols on the spot when they are conducted?
-
QCan sanitation patrols be conducted after work?
-
QHow long will it take if I request a sanitation patrol?
-
QWhat is a HACCP Coordinator?
-
QWhat are the 7 principles and 12 procedures of HACCP?
-
QHow should I give a specimen when requesting a food inspection?
-
QHow many grams of specimen are required for one food test?
-
QWhy do I need to perform food inspections?
Coming soon...