Food Safety is an increasingly important public health issue globally.
The quality of food and water is paramount for good health and well being.
Laboratory testing is an important process, which relies on scientific analysis to identify problems with food products and water. It provides analytical data on the quality of a product or production process to support quality control in the HACCP system.
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Food borne bacteria can cause all sorts of problems.
“Food poisoning” can foster mild to severe stomach discomfort, major gastrointestinal distress, nausea, vomiting, diarrhoea, dehydration, hospitalization and even death. Salmonella is most widely contracted from the ingestion of contaminated poultry meat but can be found in any raw meat, some dairy products, yeast and even coconuts. E coli can be particularly dangerous by improper personal hygiene. Campylobacter has been identified as the #1 bacterial cause of food borne illness it’s most commonly found in raw poultry, meat, and raw juices.
While the food processing industry tries to identify and remove these toxic pathogens at several stages, they are not always successful.
It’s not just food that can harbour these bacteria but also food handling and preparation areas as well.
Reporting systems of food borne illness is in place both developed and developing countries.
Complying with every increasing demand to stay competitive and adhering to stringent regulatory demands as defined by law, requires both customers and food manufacturers to ensure that the entire food value chain maintains the highest quality standards.
It is therefore advisable to do routine quality control check on raw, semi cooked and processed food. So any contaminants can be identified and corrective action taken.
Water testing helps you identify chemical and microbial contaminants and allows you to choose the right treatment option to bring water within the acceptable range for drinking and other processing use.
Drinking and using poor quality water can cause illness and damage to equipment’s in food processing industry, but this can be prevented with an effective water sampling programme.
Chemical water analysis - Raw water and drinking water analysis indicate the safety of your drinking water supply and other domestic water issues such as hardness and staining. Microbiological water analysis - Bacteria in drinking water indicates contamination of the water supply which can cause illness. In particular, the presence of E.coli is generally the result of pollution by faecal matter and makes the water unsuitable for drinking without treatment.
This suite: • Tests for total coliforms and Escherichia coli (E.coli)
• Helps you comply with conditions of resource consent or food safety requirements
Comply with the Maldives Ministry of Health regulations for hygiene testing of food handlers.
Identify if any members of your food handling team may be at risk from infecting others in your teams.Food Handlers may be silent "carriers" (those who carry the pathogens in their systems and are able to infect other people, yet they never show any symptoms themselves) and can therefor infect guest or others in the team by transmitting pathogens (disease causing bacteria).
NSURE offers easy and hassle-free testing for salmonella, parasite and other pathogens.
We will offer assistance, advice and support in case any of your team members are positive for pathogens.
Please contact us for quotes.
Microbial and Chemical analysis of food and drink is an important activity for the catering industry - and a very important part of product development and quality assurance. Food sampling and testing is required for a wide variety of reasons - from testing for the presence of pathogens and toxins; to verification of your HACCP system; through checking shelf-life or authenticity; to assuring legal compliance.
AT NSURE we successfully test the following:
HACCP and ISO 22000 certifications demonstrate your commitment to food safety that meet regulatory specifications and customer requirements. Show your clients and stakeholders you are serious about food safety and the health and well-being of your guests and staff.
From an initial gap analysis to detailed audits and inspections, to process audits, on the job trainings and classroom trainings on every safety topic.
We will liaise with the 3rd party certification company smooth hassle-free certification by a UKAS accredited certification body.
You are covered for all the three elements:
This will cover comprehensive services including:
As public health and safety standards evolve, companies must make sure their employees receive essential education and training to stay ahead of the curve.
On-site training is ideal for training six or more individuals at once and for focusing training specifically on your unique operations.
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Audit and Training Package
Combining our Audit and Training services ensures that any issues that occur during the audits can be addressed in the trainings which is customised for each individual business.
On-site training is ideal for training six or more individuals at once and for focusing training specifically on your unique operations.
Learn MoreAudits are comprehensive, and fully pictorial. Detailed reports will be sent within 10 days of the audit and an editable version of the report will be available for you to add columns and make action plans.
Gap analysis for HACCP compliance are undertaken.
Learn More
Audit and Training Package
Combining our Audit and Training services ensures that any issues that occur during the audits can be addressed in the trainings which is customised for each individual business.
On-site training is ideal for training six or more individuals at once and for focusing training specifically on your unique operations.
Learn MoreOur COVID-19 Package includes our COVID-19 Online Course and assistance in writing your COVID-19 Health and Safety P'an.
If you have any queries or questions regarding our services or online courses, please contact us!
We are reachable at any time and are happy to assist you.
