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Mobile health inspection Product List

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Routine sanitary inspections of cosmetics factories, pharmaceutical factories, etc.

We regularly visit cosmetics factories, pharmaceutical factories, etc., every month to conduct wipe tests using cotton swabs on the equipment within the manufacturing facilities.

(Our company has obtained licenses for cosmetics manufacturing and cosmetics manufacturing and sales, and tests will be conducted by clinical laboratory technicians in testing facilities (BSL2) in accordance with the Pharmaceutical and Medical Device Act.) We will determine the level of microbial contamination from the detected colonies and report it in a list. In standard tests, we conduct examinations as a set for total viable count (an indicator of microbial contamination), coliform bacteria (an indicator of environmental contamination from dust, etc.), Escherichia coli (fecal contamination), and Staphylococcus aureus (caused by injuries to the hands of workers). If desired, it is also possible to add Pseudomonas aeruginosa, Salmonella, Vibrio parahaemolyticus, Campylobacter, Bacillus cereus, O157, MRSA, periodontal bacteria, Legionella, Serratia, etc.

  • Hygiene Management

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食品工場の巡回衛生検査

食品工場、飲食店厨房内の設備をふき取り綿棒でふき取り試験を行います。

飲食店、食品店、食品工場、スーパーバックヤード、喫茶店、ホテル厨房、ゴルフ場厨房、葬儀式場厨房等を毎月定期的に訪問し、製造所内の設備をふき取り綿棒でふき取り試験を行います。 検出されるコロニーから微生物汚染度を判定し、一覧表にしてご報告いたします。 通常の検査では、一般生菌数(菌汚染の指標)、大腸菌群(土埃等による環境汚染の指標)、大腸菌(糞便系の汚れ)、黄色ブドウ球菌(調理者の手指の傷等が原因)を1セットとして試験を行います。ご希望によりサルモネラ(食肉の菌汚染)、腸炎ビブリオ(魚肉の菌汚染)、カンピロバクター(鶏肉の菌汚染)等を追加することも可能です。 通常5か所のふき取り検査及び1検体の食材の抜き取り検査を行い、同時に目視による衛生状態の確認及び指摘を行います。結果表は採点表を作成し、年間を通じての変動等が一目でわかるようにご報告いたします。(食品衛生法・HACCP対応)

  • Hygiene Management

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Sanitary inspection of food and beverage establishments.

We will visit restaurants, food factories, supermarkets, coffee shops, hotel kitchens, golf course kitchens, etc., on a regular monthly basis to conduct wipe tests of the equipment within the manufacturing facilities.

We visit restaurants, food stores, food factories, supermarket backyards, coffee shops, hotel kitchens, golf course kitchens, funeral home kitchens, etc., on a regular monthly basis to conduct wipe tests using swabs on the equipment within the manufacturing facilities. We assess the level of microbial contamination based on the colonies detected and report the findings in a summary table. In standard testing, we conduct tests as a set for total viable count (an indicator of microbial contamination), coliform bacteria (an indicator of environmental contamination from dust, etc.), E. coli (fecal contamination), and Staphylococcus aureus (caused by cuts on the hands of food handlers). If desired, we can also add tests for Salmonella (bacterial contamination of meat), Vibrio parahaemolyticus (bacterial contamination of fish), Campylobacter (bacterial contamination of poultry), etc. Typically, we perform wipe tests at five locations and take one sample of food for testing, while simultaneously checking and noting the hygiene conditions through visual inspection. The results are compiled into a scoring sheet, allowing for easy observation of fluctuations throughout the year. (Compliance with the Food Sanitation Act and HACCP)

  • 2-1-抗菌試験 ?-1 メイプルバイオ 実験室 微生物.jpg
  • Hygiene Management

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