In-situ bacteriological control in collective kitchen units

The risks of bacteriological contamination are part and parcel of natural biological cycles, whatever the development of knowledge and measures taken by our modern production society.

Considerable progress has been made in controlling them, and a number of sources and phases in the agri-food production cycle have been made safer (hygiene in agriculture, controlled treatments in the agri-food industry, food preservation, transport and storage conditions, consumer household equipment, etc.).

However, in the final phase of consumption, there is no escaping the fact that handling may call into question all prior precautions, leaving the way open for new contamination either through contact with factors that are difficult to control, or through the inevitable breakdown of anti-proliferation measures.

Contact tests (Cofrac accredited) are used for microbiological self-checks to obtain accreditation and quality assurance certification.