Different Kitchen and Cuisine Dishes Testing
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Final Products (Different kitchen & cuisine dishes) | Standard Plate Count | ISO 4833-1 / FDA BAM Ch. 3 | ≤10⁵ CFU/g |
| Salmonella | ISO 6579-1 / FDA BAM Ch. 5 | Absent in 25 g | |
| E.Coli | ISO 16649-2 / FDA BAM Ch. 4 | <10 CFU/g | |
| Listeria | ISO 11290-1 | Absent in 25 g | |
| Coagulative Staphylococcus | ISO 6888-1 | <10² CFU/g | |
| Bacillus Cereus (rice dishes only) | ISO 7932 | <10³ CFU/g | |
| Coliforms | ISO 4832 | <10² CFU/g | |
| Staph.aureus | ISO 6888-1 | <10² CFU/g | |
| Clostridium perfringens | ISO 7937 | <10² CFU/g |