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Finished Product Testing

It is critical to ensure that the products we make with the raw materials are safe and that the raw materials are safely grown and harvested. Food products can pose similar hazards to raw food or introduce new ones. We collaborate with food producers, processors, and manufacturers in our food safety lab in order to monitor food products and environmental conditions. With microbiological tests and lactic acid, we ensure food products are safe for consumption. Additionally, we provide shelf-life testing to regularly check the safety of your products as they sit on the shelf.


Our food safety lab has expertise in detecting microbiological hazards that could be present in your finished food products. We test for bacterial and fungal contaminants that could threaten you and your consumers. These contaminants can originate from raw food products, facility surfaces, or food handlers. We work collaboratively with you to identify the exact location of potential threats and analyze swabs of your site.

Shelf Life Tests

Microbiological threats are a concern for food producers. These dangers are not often apparent until the food has left the production facility. At NEWAGE, we work with food manufacturers to continually test their products throughout their shelf life. Our safety check-ins provide up-to-date information on what's happening inside the food. In addition to our microbiological tests, we also check for lactic acid build-up, simulating the conditions of food sitting on a shelf or in a pantry.

Shelf life tests are an effective way to monitor food quality while waiting for consumption. However, sometimes results are needed before problems occur. That's where our accelerated shelf life testing comes in. We incubate samples between tests to promote microbiological growth more quickly than under normal environmental conditions. This intensified growth allows you to identify issues before they arise and understand how products will age.

Environmental Monitoring

Staying compliant with FDA regulations for food safety testing can be challenging. That is why it is crucial to establish an Environmental Monitoring Program (EMP). NEWAGE is here to assist you in setting up your EMP for effective environmental monitoring in your facility, starting with defining four main contamination risk zones in the food processing facility to ensure an efficient EMP.

zone through zone 4 for facilities testing environmental monitoring

We facilitate the development of your environmental monitoring site sampling plan by following the principles of zoning. It is important to define what constitutes Zones 1 through 4 areas within your specific facility and document it. Once you have your zones mapped out for your facility you can then outline test metrics such as contamination parameters (APC, E.coli, EB, Listeria, Salmonella etc.), sampling frequencies (weekly, monthly, quarterly), and testing volume (how many samples per zone).


APC | E.coli/Coliform | Listeria spp. | Salmonella | Staph | Yeast/Mold | Water Phase Salt | pH | Lactic Acid

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