Trust is good; control is better. This is a guiding principle in the highly regulated food industry. Anyone who produces food must take responsibility for guaranteeing food safety at every production stage up to the point of sale. Food producers in the European Union are required to carry out their own inspections in compliance with the HACCP regulations. This means that anyone who experiments, presents, or develops products in the Kitchen Lab must also deal with topics like hygiene manuals and risk analyses. The user must ensure that health and hygiene risks are reduced to a minimum by adopting adequate measures.
Safety first: no risk, no reward? No way!
Microbiology: everything is under control
You know it as well as we do: some microorganisms like yeasts, moulds and bacteria are important agents in the production of yoghurt, cheese, bread, beer, and wine. Other organisms, however, pose a threat to food safety and health. That is why at NOI, we closely monitor external and internal factors such as temperature and pH value, which may promote the growth of unwanted organisms.
Hygiene: leave your watches and jewellery at the door
Hygienic practices are an absolute must in the Kitchen Lab. Unfortunately, your last shower is simply not enough to avoid transferring germs to food. Clean work clothes are essential; additional protective clothing may be required depending on the activity you plan to carry out.
Watches and jewellery must be removed, and hands and forearms must be thoroughly washed and disinfected in the laboratory’s hygiene lock. Specific hygiene measures are also in place for all the surfaces, equipment and machinery in the Kitchen Lab. Leftover food, grease, soil, grime, and all undesirable substances must be carefully removed as part of a targeted cleaning process. Finally, disinfection of all work areas ensures that all germs are eliminated. Goodbye pests and unwanted bacteria!
Upkeep: what you and NOI do together
Safe working conditions at the Kitchen Lab are guaranteed. We regularly service and maintain all rooms and equipment. Our strictly defined procedures prevent pests. So, how can our Kitchen Lab users help? Please carefully inspect all products you bring in, especially raw food, and look for possible traces of pests in the Kitchen Lab. If you notice anything, please report it immediately.
Supply chain: the same rules apply
If you bring food into the Kitchen Lab and process it there, you are subject to the same rules as all food businesses. Your own refrigerated vehicles or containers must be approved for transport. You know the drill, but just to be safe: The only way to ensure high quality and the longest possible shelf life of food is to maintain a consistent cold chain. Even during production and storage, the prescribed limits must be constantly monitored and documented.
Last but not least: anyone who produces food products in the Kitchen Lab must observe the legal requirements for traceability. That makes sense, right?
Processing: this is strictly regulated by law
Maintaining heat, defrosting, and deep-frying: there are strict regulations that must be followed when processing food. And these regulations also apply to us in the Kitchen Lab. Please make sure that minimum or maximum temperatures and times are observed and documented. When deep-frying, for example, it is important not to exceed the limit for polar compounds, which are produced when fat is heated for too long at temperatures that are too high.