Deli salads
package declaration of labeling, sensory test, checking of nominal quantities, pH value, perparative-gravimetric analysis of active components, preservatives, sweeteners, total mesophilic count, lactic-acid-producing, Pseudomonads, E. coli, Staphylococcus aureus, Bacillus cereus, yeasts, molds, salmonellae
Dressings/deli sauces
inspection of packaging condition, review of labeling, sensory assessment, checking of nominal quantities, pH value, preservatives, sweeteners, total mesophilic count, lactic-acid-producing, yeasts, molds, salmonellae
Seasoning sauces, ketchup, tomato paste
package, declaration of labeling, sensory test, checking of nominal quantities, pH value, soluble dry matter (Brix), fat content, total acid, volatile acid
Additionally, for tomato paste-based products:
calculation of dry tomato matter based on Otteneder’s method: measurement of potassium, formol number, citric acid, L-glutamic acid, nitrogen measurement, lycopene content, total mesophilic count, lactic-acid-producing, yeasts, molds
Mayonnaises
package, declaration of labeling, sensory test, checking of nominal quantities, fat content, cholesterol, egg content, preservatives, total mesophilic count, lactic-acid-producing, yeasts, molds, salmonellae
Frozen prepared dishes
package, declaration of labeling, sensory test, checking of nominal quantities, sodium chloride content, perparative-gravimetric analysis of active components, nutritional values (dry matter, fat, protein, minerals, total dietary fibres, calculation of carbohydrates and energy value), total mesophilic count, Enterobacteriaceae, E. coli, Staphylococcus aureus, Bacillus cereus, Enterococcus, Clostridium perfringens, yeasts, molds, salmonellae, durability test, microbiological test for sterility
Soups, sauces and stews (preserve)
package, declaration of labeling, sensory test, checking of nominal quantities, sodium chloride content, perparative-gravimetric analysis of active components, nutritional values (dry matter, fat, protein, minerals, total dietary fibres, calculation of carbohydrates and energy value), sterility testing of preserves
Soups, sauces and stews (dairy products)
package, declaration of labeling, sensory test, checking of nominal quantities, sodium chloride content, perparative-gravimetric analysis of active components, nutritional values (dry matter, fat, protein, minerals, total dietary fibres, calculation of carbohydrates and energy value), sterility testing of preserves