Inspection and setting of expiration dates and consumption dates.

Set appropriate temperature settings for each food item and conduct inspections regularly.

At the Japan Food Function Analysis Institute, we conduct inspections and setting of expiration dates and consumption dates. We set appropriate temperature settings for each food item (such as distribution temperature and store storage temperature) and conduct inspections on a daily basis. A safety factor (less than 1) is required when setting expiration dates, so we need a storage inspection schedule for a period of 1.2 to 1.5 times the duration until the indicated expiration date. 【Inspection Items】 ■ Microbiological Testing - Total bacterial count, coliform bacteria, E. coli, foodborne pathogens, fungal count, Clostridium species, etc. ■ Physicochemical Testing - Acid value, peroxide value, pH, acidity, water activity, sugar content, etc. *Since this varies depending on the type of food, manufacturing process, and storage conditions, we will set it after prior consultation. *For more details, please refer to the PDF document or feel free to contact us.

Food Testing/Analysis/Measuring EquipmentContract Inspection