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Food allergens, Mycotoxins and Other adulterants

Food products can become contaminated with biological, chemical (including radiological), or physical hazards. It is important for the manufactures to understand the potential hazards that may be associated with their products using the raw materials and other ingredients, process and equipment specific for those products, as well as the environment of specific facility. If the manufacturers identify hazards requiring a preventive control, they will have to determine what preventive controls are needed to reduce food safety risks and ensure the safety of their products for human consumption.

METS has advance facilities to identify various food allergens, Mycotoxins and other adulterants.