The management of food safety is changing.  Is your system of management the traditional system or have you made a step forward towards a food safety management system?

For years one of the biggest problems facing food service operations especially caterers, food service was preventing food-borne illness.

Even with a comprehensive training program that identifies potentially hazardous foods, identifies critical preparation, hold and serving processes, you may still run the risk of serving food with dangerous levels of bacteria.

Now more than ever Food Service Managers  are looking beyond their suppliers (for example: catering supply establishments) and recognizing that they themselves hold the key to solving this problem.

By establishing controls and continually monitoring food handlers you may be able to prevent Biological hazards in foods that support rapid bacterial growth and can cause consumer health risks.

Now you can add to your facilities controls, the easy to use five (5) minute test that will tell you if your food has dangerous levels of two of the most common and dangerous Micro-organisms.

TEST: Orange Juice , Cereal (Beta-glucan) , Fruit (skin) , Bread , Chicken , (cooked)Poultry    (raw), Luncheon , Meat, Cheese , Water (sink), Beef (raw), Beef  (cooked) , Pork  (cooked), Live Turtles , Cocoa Powder , Leafy Vegetables , Root , Vegetables , Fish (raw)Fish (cooked)Cooking Utensils/SurfaceDried Pet FoodProduct / Pellets , Pasta , Yogurt , Tomato Sauce , Milk  (unpast.) , Eggs (raw), peanut butter, pet food products

fertilizer, and more!!!

Good For: farmers, meat processing plants, poultry processing, plants, Livestocks, lamb processing plants, butcher s, restaurant supplier, restaurant supply, restaurant industry, food supplier, food packing, food supply, chicken farm, chicken kill, slaughter, cattle farm, cattle,  chef ,  chef help , poultry farm , poultry supply , butcher supply , spoiled, spoiled foods, rotting foods, rotten foods.