What items need to be tested when the hotel establishes food testing? According to what standard? Is it for inspection? Note: Three-star hotels

Hotels are generally monitored by the Food and Drug Administration, mainly targeting cold salad, pickled raw aquatic products, cooked meat products, cured meat products, non-fermented bean products, aquatic processed foods, lunch boxes, cooking oil, vinegar, tableware, rice flour products, livestock meat, fish and shrimp, vegetables, edible fungi, wheat flour, pickles, chicken, homemade drinks and homemade seasonings. ); Tableware: free residual chlorine, sodium alkyl (benzene) sulfonate and coliform bacteria; Vegetables: pesticide residues such as carbendazim, chlorpyrifos, methamidophos, omethoate, parathion, parathion methyl, carbofuran, phorate and chlorothalonil.

This kind of sampling inspection of many items, such as microorganisms, must be operated by sterile laboratories (a little expensive) and professionals. Pesticide residues also need instruments such as liquid chromatography, and the good ones are imported (expensive).

The most important thing is that the test needs the qualification (CMA) issued by the state, otherwise your test results can only be used by yourself and will not be recognized by the regulatory authorities.

There are many testing standards. Each project may have its own standards, most of which are national standards. This website has them, such as aquatic products, and there are many standards.

It is recommended to submit for inspection, such as third-party testing companies and quality supervision offices.

I hope I can help you.