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Testing

These accredited testing facilities and resources provide the testing necessary for compliance to quality and food safety standards using nationally recognized test methods in the following areas:   

FOOD SAFETY 

Pathogen testing, total plate count, yeast and mold, sanitation and environmental validation.


PRODUCT QUALITY


Sensory, salt content, fat content, protein, viscosity, granulation, etc. any critical quality parameters.


CHALLENGE STUDIES

Determine product stability, shelf life per storage conditions and packaging viability. 
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 FaB Wisconsin is seeded by the Metropolitan Milwaukee Association of Commerce (MMAC) and Milwaukee 7.   

 

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