Three "eyes" of the quality control
Three "I" of the quality control
I want to follow food safety as a basic theme in our quality control in three "I".
1, Imagination (imagination): Multilingualization of correspondence, the hygiene management manual to variety
2, Innovation (innovation): Expansion of the allergen, antibody method
3, Inspection (inspection power): Range expansion of the ISO/IEC17025:2017 authorization
Improvement of inspection
An examination of bacteria: General number of living bacteria (SPC), coliform bacterium, staphylococcus aureus, Escherichia coli O157, Salmonella kurosutorijumu, enteritis vibrio cereus campylobacter mold, lactic acid bacterium, examination of water
The inspection of the chemical mark: okishitaze reaction examination, ninhydrin examination, allergenic inspection, flame reaction examination, simple elution examination, luminol reaction examination
I go to the micrography using various organization dyeing such as HE dyeing, the gram dyeing.