Food contact surface is defined as any equipment or utensil which normally comes in contact with the food product or surfaces normally in contact with the product including work tables or counters, cooking equipment such as mixing bowls, and cutting boards and a surface that could cross contaminate food (refrigerator or freezer handles or worker hand) in assisted-living foodservice operations to determine the effectiveness of cleaning and sanitation.
So it is essential to regularly control of food surface contact as they can be a serious source of contamination.
For Surface control, we offer analyses:
- Aerobic plate count
- Escherichia coli
- Coliform bacteria
- Yeast and molds
- Staphylococcus aureus