We inspect microorganisms contained in food and confirm the safety of the food.

Please use it as data to prove safety to outside authorities as evidences to demonstrate hygiene management procedures.

Wipe off your fingers, utensils and equipment to make sure they are properly cleaned and disinfected.

In hot and humid Asia, hygiene risks can be clearly understood by quantifying invisible bacteria.

We check if pesticides cause health hazards to the human body remain beyond the standards.

Please note that the standard values for residual pesticides are set in each country.

For nutrition labeling on packaged products, labeling requirements and languages are stipulated in each country.

Please leave it to us to investigate the mandatory items of the target country, conduct analysis, and report in the local language.

Food manufacturers and distributors are required to properly set the best-by date and expiry date of foods based on scientific and rational grounds.

Please observe it when setting the deadline for packaged products and raw materials used in the kitchen.

We check the properties (color, hardness, etc.), the presence of harmful chemical substances and bacteria, etc., and confirm that they meet the standards for the purpose of use.

Since water quality may change due to changes in water sources and usage, it is important to carry out regular inspections.

We inspect heavy metals that cause health hazards to the human body in food.

Please note that there are lead (Pb), mercury (Hg), arsenic (As), cadmium (Cd), etc., and the standard items and standard values are set in each country.

・Air Test                           

・Intestinal Bacteria Test   

・Norovirus Test               

・Foreign Matter Identification

・Preservatives

・Artificial Coloring                    etc.