Hygiene Controls

Hygiene inspections, depending on the establishment, in certain periods; It covers operations such as receiving goods, storage, production, sales / service conditions, cleaning - disinfection (tool-equipment, floor, wall, ceiling, countertop, toilet, lighting, ventilation), pest control, personnel-porter inspection.

Hygiene inspections must be carried out in food production establishments, hotels, restaurants, and organizations where mass food production is carried out.

Within the scope of inspection and surveillance, microbial load measurement in the air environment, personnel hygiene, surface hygiene controls, drinking - utility water are analyzed and reported in the laboratory environment.

With hygiene inspection and surveillance operations;

- Legal regulations are complied with.

- The existing and potential dangers in the business are determined.

- Thanks to periodic inspections, personnel control is also provided.

- Consumers' confidence in the business increases.

You can contact us for "Hygiene Inspection and Surveillance Service" in food businesses.

One of the most important issues in terms of hygiene in businesses is the hygiene of the ambient air. Various microorganisms in the ambient air reach the consumer as contaminated with the products in the enterprise and may cause food poisoning. At the same time, it is possible for the operating personnel to get sick as a result of exposure to airborne microorganisms. In addition to microorganisms, the presence of foreign substances such as dust, soil particles, plant dusts in the ambient air is also unacceptable.

The position of the ventilation system and its regular operation are important in terms of the microbial load of the air in order to ensure the hygiene of the cleanliness of the ambient air in the enterprises.

Bacterial and fungal agents, viruses, microbial volatile compounds in the ambient air are among the microbial contaminants in enterprises. Bathroom and toilet equipment, kitchen, ventilation systems, drains are areas where bacteria are concentrated and precautions should be taken.

Within the scope of the "Food Hygiene Regulation" published by the Ministry of Food, Agriculture and Livestock, the procedures and principles regarding the general hygiene rules and responsibilities that the food business operator must comply with to ensure food hygiene at all stages of production, processing and distribution, including the primary production stage.

To ensure the air hygiene of the environment; Necessary precautions should be taken by taking into account factors such as the humidity of the environment, air flow, the location of the facility and the field of activity.

You can contact us for "Ambient Air Hygiene Studies" in food businesses.

It is necessary to regularly clean the counter where food is processed, the materials used, cutting boards, and storage materials in food businesses. Failure to provide surface and personnel hygiene in businesses paves the way for food poisoning. For this reason, surface and personnel hygiene tests should be carried out in certain periods.

With the tests performed, it is determined how much attention the operating personnel pays to their personal and clothing cleaning and how much they comply with what needs to be done within the scope of the "Food Hygiene Regulation" in the business environment.

Microorganisms counted on surfaces within the scope of hygiene controls are as follows.

- Escherichia coli (E.coli)

- Coliform

- Staphylococcus aureus

- Salmonella spp.

- Listeria monocytogenes

- Enterobacteriaceae

- Aerobic Colony Count

- Mold-Yeast Count

- Counting Coagulase Positive Staphylococci

You can contact us for "Surface Hygiene Control Service" in food businesses.