Food Safety Managers employ technologies to assure safe products are provided to consumers.
Hazard Analysis Critical Control Points (HACCP) is a scientific process control system which has the purpose of eliminating contaminants at critical areas in the food production and distribution process. Compliance with HACCP guidelines assists in the prevention of harmful contaminants to humans in the nation's food supply.
Food Safety Managers cooperate with United Government Agencies. The US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA) are the agencies charged to review these processes.
AME offers the following rapid, robust and validated PCR Assays to Food Safety and production Quality Assurance/Quality Control (QA/QC) managers. The bacterial challenges AME can assist in testing for the presence/absence and quantitation are:
-E. coli species Assay
-Shigatoxin/O157 E. coli (FDA BAM method)
-Listeria species Assay
-Salmonella species Assay
-Total Enterococcus Assay
The implementation of these cutting-edge PCR technologies can economically be rapidly effected in food production facitilies. Discover how AME can assist your organization in engaging these tools today.
AME Quantitative and qualitative Real-Time PCR assays are designed with the latest technologies.
AME Certified Laboratories offers 24/7/365 online end-user step-by-step instruction, training and testing leading to certification:
See AME Training & E-Learning Sysem.
Call 559-827-8245 for a 24/7/365 response to your HACCP inquiry.
Microbiological Surveillance Systems Engineer
AME Certified Laboratories
Linkedin: Andy Moreno
Founder: Food Pathogen Outbreak/Recall Response Group