Prevent food poisoning incidents before they happen! We recommend effective hygiene management that quantifies invisible bacteria.
At the Moriyama Environmental Science Research Institute, we conduct "swab tests" to support food risk management. The contamination and cleanliness levels in the kitchen can be confirmed numerically. The main testing areas include staff members' "hands," "refrigerator handles," "cutting boards," and "knives," among other cooking utensils. This helps improve cleaning and disinfection methods, as well as enhance staff hygiene awareness. 【Features】 ■ Identify invisible bacteria to prevent food poisoning incidents before they occur ■ Confirm contamination and cleanliness levels in the kitchen numerically ■ Improve cleaning and disinfection methods ■ Enhance staff hygiene awareness ■ Lightly press small agar plates against testing materials for collection *For more details, please refer to the external link page or feel free to contact us.
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【Wiping Areas】 ■ Refrigerator handle ■ Top of workbench ■ Knife ■ Cutting board ■ Faucet ■ Hands and fingers *For more details, please refer to the external link page or feel free to contact us.
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For more details, please refer to the external link page or feel free to contact us.
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Moriyama Environmental Science Research Institute, Ltd. supports a wide range of customers, including food manufacturers, restaurants, supermarkets, building management companies, hotels, and inns, in terms of hygiene management. We aim to provide our clients with "peace of mind" and "safety," continuously offering high-quality information and analysis services as part of our offerings. Please feel free to contact us if you have any requests.
